Producing food products from sweet potato flour are very feasible in worldwide due to wide availability, natural color, high-energy, low-protein, good biological activity in the human diet and low cost, as a result, become a key ingredient for the production of new products in the current global habitation. Sweet potato flours can be used for imparting desired properties, nutritional value, antioxidants, and natural color to processed foods and also used as thickeners and gelling agents. However, the paucity of information regarding the functional properties of the sweet potato flour greatly limits its exploitation. This review attempts at gathering data available on the functional properties of sweet potato flour, highlighting their unique properties and potential field of applications. A significant variation was observed in functional properties upon the variety and some processing methods. Also, the differences in the size of the granules and the various contents of starch, protein and amylose influenced functional characteristics such as viscosity, pasting temperature, gelatinization temperature, swelling power and solubility. The modified flours using steam and blanching are useful in food preparations to reduce paste thickness in food products such as confectioneries, as well as in pharmaceuticals industry as a drug binder and disintegrant as they exhibited high bulk density. Low-paste viscosity of the acetylated flour makes these flour to be used in formulations that require a high volume of solids. As thickening agents, enzymes modified that have high viscosity paste are good. The use of modified flours in food products would guarantee a suitable amount of digestible starch. This information can also be used to design protocols for the food processing industry, aiming at consumer's needs, such as diabetics and obese people who may benefit from low digestibility of starch. The range of characters and food developments observed makes the sweet potato flour amenable to different applications in food industries based on their properties. An awareness of their potential uses can help in large-scale cultivation of these crops and the production of flour from them.
Solanum tuberosum is the most popular vegetable in people’s diets all over the world, and it’s considered a staple crop in many countries. It has immense potential to reduce food insecurity and prevent malnutrition in developing and developed countries because of its productivity, nutritional composition and unique biochemical features. However, a lack of information about the nutritional composition and biochemical properties of this tuber severely limits its use. Improved awareness of the biochemical and nutritional quality, utilization, and future economic importance of the crop has important implications for human food systems, nationally and internationally. This chapter presents a brief overview of key findings that led to our current knowledge of the biochemical and nutritional composition of the Solanum tuberosum tuber. The wide range of Solanum tuberosum varieties lays a great foundation for their industrial production and applications. The biochemical and nutritional composition of the Solanum tuberosum is summarized briefly.
The present study was conducted to assess the effect of some pretreatments, and drying methods on the microbial loads, and sensory acceptability of dried mango slices during storage periods. Four pretreatments (lemon juice, salt solution dips, hot water blanching, and control) and four drying methods (solar, tray, freeze, and fluidized bed drying) were considered and arranged in factorial experimental design. The microbial loads and sensorial acceptance of dried mango slices during storage times were evaluated. The result showed that the pretreatments and drying methods exhibited significant effects on the microbial load and sensory acceptance of the dried mango slices during storage periods. It could be inferred that the total plate count of dried mango slices ranged from 1.4 × 10 2 to 9.6 × 10 3 CFU/g while yeast and mould were 4.2 × 10 1 to 8.2 × 10 1 CFU/g during storage periods; it could be concluded that drying of the mango slices with those pretreatments and drying methods assured the microbial safety of the product for storage periods of 90 days. Generally, the overall acceptance of dried mango slice was good during three months of storage periods on the 7-point Hedonic scale, these indicate that the slices made from mangoes would be accepted when introduced into the market.
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