Quality Attributes of Pupuru Analogue Produced from Orange Fleshed Sweet Potato (OFSP) as Influenced by Fermentation with Rhizopus oligosporous

Abstract

In this work, orange fleshed sweet potato (OFSP), rich in β-carotene and other micronutrients was used in producing pupuru analogue with the aim of improving the micronutrient and other quality attributes of the product. an analogue of pupuru normally a cassava-based food was developed from Orange Fleshed Sweet Potato (OFSP). The OFSP tubers were peeled, washed, grated and fermented with Rhizopus oligosporous for varying periods (0, 24, 48, 72, 96, 120 h). After fermentation period, each sample was subsequently smoke-dried and milled into pupuru analogue flour. The flour was analysed for proximate, physicochemical, minerals, vitamins and anti-nutritional factors. Sensory evaluation was carried out on the pupuru meals prepared from the flour samples by reconstituting in boiling water. The protein content ranged from 3.4 to 5.41% with increased in fermentation period. Similarly, there was increase in β-carotene content from 117-126 mg/100g after 120 h fermentation period. Vitamins B6 and C ranged from 1.73 to 3.20 mg100g and 12 .3 to 21.1 mg/100g respectively. Oxalate, tannin and phytate decreased from 123.0 to 72.5 mg/100g, 1.10 to 1.05mg/100g and 1.62 to 1.16mg/100g respectively. Sensory scores showed that pupuru analogue fermented for 96 and 120 h were preferred most in terms of overall acceptability.