J.O. Odedeji
Department of Food Technology, Osun State Polytechnic, Iree, Osun State, Nigeria
R.O. Adeleke
Department of Food Technology, Osun State Polytechnic, Iree, Osun State, Nigeria
ABSTRACT
This study was conducted to investigate the pasting characteristics of wheat and sweet potato tuber (Ipomea batatas) flour blends. The sweet potato tubers were bought from a local farm in Offa, Kwara State. The tubers were thoroughly sorted, washed, peeled, sliced, balanced, drained, sundried and milled into flour. Commercial wheat flour was used and purchased from Igbona market in Osogbo, Osun State of Nigeria. The wheat and sweet potato flour were blended using the following ratios (WF : SPF : 100 : 0, 90 : 10, 85 : 15, 80 : 20, 75 : 25, 0 : 100). These samples were thereafter subjected to pasting characteristics analysis. The results revealed that as more and more sweet potato flour was added to wheat flour there was improvement in the pasting properties.
PDF References
How to cite this article
J.O. Odedeji and R.O. Adeleke, 2010. Pasting Characteristics of Wheat and Sweet Potato Flour Blends. Pakistan Journal of Nutrition, 9: 555-557.
DOI: 10.3923/pjn.2010.555.557
URL: https://scialert.net/abstract/?doi=pjn.2010.555.557
DOI: 10.3923/pjn.2010.555.557
URL: https://scialert.net/abstract/?doi=pjn.2010.555.557
REFERENCES
- Adebowale, A.A., L.O. Sanni and S.O. Awonorin, 2005. Effect of texture modifiers on the physicochemical and sensory properties of dried fufu. Food Sci. Technol. Int., 11: 373-382.
CrossRefDirect Link - Emiola, L.O. and L.C. Delarosa, 1981. Physicochemical characterizes of yam starches. J. Food Biochem., 5: 115-130.
CrossRef - Fernandez, M.L. and J.W. Berry, 1989. Rheological properties of flour and sensory characteristics of bread made from germinated chickpea. Int. J. Food Sci. Technol., 24: 103-110.
CrossRefDirect Link - Kinsella, J.E., 1979. Functional properties of soy proteins. J. Am. Oil Chem. Soc., 56: 242-258.
CrossRefDirect Link - Numfor, F.A., W.M. Walter and S.J. Schwartz, 1996. Effect of emulsifiers on the physical properties of native and fermented cassava starches. J. Agric. Food Chem., 44: 2595-2599.
Direct Link - Osungbaro, T.O., 1990. Effect of differences in variety and dry milling of maize on textural characteristics of Ogi (fermented maize porridge) and Agidi (fermented maize meal). J. Sci. Food Agric., 52: 1-11.
CrossRefDirect Link - Sanni, L.O., S.B. Kosoko, A.A. Adebowale and R.J. Adeoye, 2004. The influence of palm oil and chemical modification on the pasting and sensory properties of Fufu flour. Int. J. Food Propert., 7: 229-237.
CrossRefDirect Link - Sathe, S.K. and D.K. Salunkhe, 1981. Functional properties of the great Northern bean (Phaseolus vulgaris L.) proteins: Emulsion, foaming, viscosity and gelation properties. J. Food Sci., 46: 71-81.
CrossRefDirect Link