FUNCTIONAL PROPERTIES OF FIVE VARIETIES OF SWEET POTATO IMPROVED CULTIVATED IN COTE D’IVOIRE

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FUNCTIONAL PROPERTIES OF FIVE VARIETIES OF SWEET POTATO IMPROVED CULTIVATED IN COTE D’IVOIRE

Journal Title: World Journal of Advance Healthcare Research - Year 2018, Vol 2, Issue 5

Abstract

This study was done to assess the functional properties of flours from sweet potato (Ipomoea batatas), widely consumed in Côte d’Ivoire. Five varieties improved of sweet potato cultivated in the research station of CNRA (Bouaké, Côte d’Ivoire), were used for this study. functional properties were investigated using standard methods. All results were statistically analysed. The results showed that the dispersibility of various flours of sweet potato increased significantly between 0 and 05 min and tended to stabilize with values situated between 49 and 77%. There were no significant differences (5 %) between the absorption capacity of water (ACW) of flours of the varieties Kabode, Irène and Bela Bela (433.6 ± 13.0; 438.2 ± 12.0 and 418.8 ± 9,1, respectively). The rates of solubility indexes of sweet potato flours were between 26.9±1.6 % and 30.75±1,4 %. The foaming capacities (FC) of flours were lowers,(between 3.13 ± 1.19 % and 3.5 ± 0.35 %). Stability of foams study revealed that the foams of flours of all varieties of sweet potato were not stable, because they disappeared quickly with time (0 to 5 min) after their production. The flours of the varieties Kabode, Irène and Fatoni had highest values of apparent densities. However, no significant difference (P = 0.05) was observed between porosities and hydrated densities of various flours from sweet potato studied. Study of the wettability showed that the variety Fatoni had the highest wettability with 102.67 ± 8.5 (second). The pH of flours of sweet potatoes studied were acids and their titratable acidities were between 0,72 ± 1 and 1,11 ± 0.57 %. The smallest gellante concentration of these flours was situated between 14 ± 0.01 and 16 ± 0.01 %. Study of the absorption capacity of oil showed that the oils used were differently quite absorbed by various flours of the sweet potatoes. The values of the report hydrophilelipophile of flours vary between the varieties. All had reports superior to 1, what involved that flours of sweet potato absorbed more water than oil. The flours of sweet potatoes studied showed good functional characteristics for use in the formulation of the infantile food or in many food industries.

Authors and Affiliations

Dr. Edmond Ahipo Dué

Keywords

EP ID EP666011
DOI -
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