orange flesh sweet potato

Optimization of Process Conditions (Blanching Time and Temperature) on the Beta Carotene Content of Diced Orange Flesh Sweet Potato

S. N. Orjiakor, L. C. Okpala, C. U. Obiora, S. K. Okocha & E. N. Odoh · Asian Food Science Journal · 2022

Optimization of process condition (blanching and drying) on the beta-carotene content of orange fleshed sweet potato (mother delight) using response surface methodology was studied. Sweet potatoes were washed, peeled, diced, blanched, and dried at various temperature ranges. Nutr...

Open access Research Article 10.9734/afsj/2022/v21i11594

Proximate Composition, Mineral and Sensory Properties of Orange-Flesh Sweet Potato Starch, Soybean and Groundnut Flour Complementary Food

P. C. Obinna-Echem, J. Eke-Ejiofor, M. B. Vito & G. O. Wordu · Asian Food Science Journal · 2021

Aims: This study was aimed at formulating and evaluating the proximate, mineral and sensory properties of complementary food from blends of orange flesh sweet potato (Ipomea batata) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour. Methodology: Orange flesh swe...

Open access Research Article 10.9734/afsj/2021/v20i930347

Physico-chemical Properties of Starches from Two Varieties of Sweet Potato and Yam Tubers Available in Nigeria

N. S. Donaldben, O. O. Tanko & T. O. Hussaina · Asian Food Science Journal · 2020

The research sought to investigate the functional properties of starches obtained from four Nigerian root and tubers, yam and sweet potato varieties, in order to facilitate their exploitation as substitute raw material for the local food and pharmaceutical manufacturing industry....

Open access Research Article 10.9734/afsj/2020/v14i430136