Production and Proximate Composition of a Hydroponic Sweet Potato Flour During Extended Storage

Abstract

In developing countries, where limited transport infrastructure exists, processing the sweet potato (Ipomoea batatas (L.) Lam) into flour provides an alternative to the difficulties associated with storage and transport of the raw roots. The objectives of this study were: (1) to process hydroponic sweet potato roots into flour; and (2) to evaluate the nutritive composition and the color of the processed hydroponic sweet potato flour during storage. The TU–82–155 hydroponic sweet potatoes were processed into flour and stored for five months at room and refrigerated temperatures. The sweet potato flour contained 3.0%, 4.5%, 1.0%, 1.0%, 90.6% moisture, ash, fat, protein, and carbohydrate, respectively, with no significant changes during storage. The *L values for the sweet potato flour increased as storage time increased, but the *a and *b values decreased. Hydroponic sweet potato roots could be processed into flour and stored at 4C or 21C to 25C for five months without deterioration in quality.

Macroscopic and Sensory Evaluation of Bread Supplemented with Sweet-potato Flour

“…The TU-82-155, developed at Tuskegee Univ., is a light roseskinned sweet potato with deep orange flesh. The storage roots were processed into flour following the procedures used by Dansby and Bovell-Benjamin (2003b). Whole-wheat flour, gluten, sugar, salt, Fleischmann's bread machine yeast (Fleischmann's Yeast, Fenton, Mo., U.S.A.), canola oil, and distilled water were purchased from a local grocery store.…”

Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers

“…Large variations in ash contents for wheat and sweetpotato flours have been reported. Srivastava, Meyer, Rao, and Seibel (2002), and Dansby and Bovell-Benjamin (2003) reported the ash contents of HRSWF and SPF as 1.6 and 4.8 g/100 g, respectively. Anderson, Westerlund, Tilly, and Å man (1993) reported lower ash contents of 0.5-0.7 g/100 g for spring and winter wheat flour.…”

“…Mississippi Red sweetpotatoes, purchased from a local grocery store were washed, dried, weighed, hand-peeled, shredded, and dehydrated at 70 1C for 12 h. The dehydrated sweetpotatoes were processed into flour following the procedures described by Dansby and Bovell-Benjamin (2003). The flours were put into polyethylene bags, which were placed into paper bags, and stored in airtight containers at 2272 1C until used.…”

Thermodynamic properties of sweetpotato

“…Some of the value-added products that can be produced from sweetpotato include: puree (Walter, Truong, & Espinel, 1999), French-fry-type product (Sylvia, Walter, & Giesbrecht, 1997), patties (Hoover & Walter, 1983), starch and flour (Dansby & Bovell-Benjamin, 2003;Jangchud, Phimolsiripol, & Haruthaithanasan, 2003;Rahman, Wheatley, & Rakshit, 2003) and dried chips (Akpapunam & Abiante, 1991;Kieras, Mills, Knabel, & Maretzki, 2002). Value-added processing of sweetpotato into dried chips is one of the most promising because of the longer shelf life and superior handling characteristics of the chips in comparison to other products.…”