Food Quality and Safety, 2019, 3, 273–278

doi:10.1093/fqsafe/fyz023
Research Article

Research Article

Effect of tuber sections and processing

conditions on the physicochemical properties of
sweet potato (Ipomoea batatas L. (Lam)) flour
M. C. Iheagwara, I. H. Chibuzo and J. C. Ibeabuchi

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Department of Food Science and Technology, Federal University of Technology, Owerri P.M.B 1526 Owerri, Imo State,
Nigeria

Correspondence to: M.  C. Iheagwara, Department of Food Science and Technology, Federal University of Technology,
Owerri P.M.B 1526 Owerri, Imo State, Nigeria. E-mail: marcquin.iheagwara@futo.edu.ng
Received 18 June 2019; Revised 12 August 2019; Editorial decision 11 September 2019.

Abstract
Objective: The study was conducted to ascertain the effect of tuber sections, heat treatment, and
rehydration with process chemicals of varying concentrations on the physicochemical properties
of sweet potato (Ipomoea batatas L. (Lam)) flour.
Materials and Methods: The flour samples were generated as raw, boiled, and steamed from the
head, middle, and tail sections of the tuber.These were compared with their whole tuber counterpart.
The magnitude and extent of the factorial influence were measured using the effects on swelling
index (SI), water absorption capacity (WAC), oil absorption capacity, total soluble solids (TSS), blue
value index (BVI), gelling point temperature (GPT), boiling point temperature (BPT), and pH.
Results: The results obtained showed that the proximate composition from the tuber sections
and the whole did not differ significantly (P < 0.05). The tuber processing method (TPM) and tuber
processing duration (TPD) effected significant differences (P < 0.05) in all the test parameter except
for pH respectively.
Conclusion:  From the investigation, it was observed that the test variables have significant effects
on the physicochemical properties of the sweet potato flour.

Key words: sweet potato; tuber sections; physicochemical; processing; flour.

Introduction size and shape of the roots and leaves, in the depth of rooting, the
time to maturity, the resistance of disease, and in the texture of the
The sweet potato (Ipomoea batatas L. (Lam)) is a dicotyledonous
cooked roots (Woolfe, 1992; Tamiya et al., 2002; Hu et al., 2004).
plant, which belongs to the family Convolvulaceae. Amongst the
The sweet potato’s adaptation to and hence presence in the tropical
approximately 50 genera and more than 700 species of this family,
areas where a high proportion of the world’s poorest people live
only I. batatas is of major economic importance as a food. Sweet
together with its nutritional advantages makes it an attractive focus
potato has the shortest growing cycle of the root crops grown in the
for further increase in its production and consumption (Komaki
tropics. The crop is normally harvested when the vines and leaves
et al., 1999). Though the sweet potato tubers have potential as raw
have turned yellow generally about four months after planting
material for manufacture of wide range of industrial products, the
(Collins, 1993; Katayama et al., 2002; NARI, 2005). There is more
tubers are perishable because they have both high moisture content
diversity in the sweet potato than for cassava, yam, or cocoyam.
and high metabolic activity after harvesting. In order to minimize
Cultivars differ from one another in the colour of the root skin
tuber losses, it must be converted from perishable to non-perishable
(white, cream, brown yellow, orange, or reddish-purple), in the
through food processing operations (Jadhav et al., 1990; Iheagwara,

273
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274
2013). Sweet potato could be utilized in a variety of convenience
processed products, a fast food (chips), a multi-purpose flour, an
alcoholic and non-alcoholic drinks, starch, etc. (Scott and Ewell,
1992; Alleman et al., 2004). Despite the combination of desirable
traits which the sweet potato possesses, its effective utilization has
not been encouraging. It is consumed as fresh boiled roots and trad-
itionally processed into low-quality dried chips and flour primarily
for domestic use and household food security and to a lesser extent
for sale in rural markets (Martin, 1997; Iheagwara, 2012). Hence,
there are still problems in sweet potato processing that need to be
studied particularly on the technology and product quality. The pre-
sent work is justified by the need to develop new high value-added
sweet potato product; therefore, this research priority is designed to
develop sweet potato flour with attendant good quality and stability
with respect to physical, chemical, and functional properties.
Materials and Methods
Materials
Plant materials
The produce utilized for this study is sweet potato (I.  batatas
L.  (Lam)) tubers. They were obtained from National Root Crop
Research, Umudike, Abia State, Nigeria.
Chemicals
The chemicals used are ANALAR grade of Sodium Carbonate,
Sodium Chloride, Sodium Citrate, and Sucrose for the steeping pro-
cess as well as others for proximate analysis determination.
Methods
The preparation of process reagents, generation, and analysis of sam-
ples and data analysis were carried out following certain procedures.
Preparation of process reagents
The process reagents were prepared on dry matter basis at concen-
trations (% m/v, db) of 0.0, 5.0, 10.0, and 30.0. To accomplish this,
an appropriate quantity of each of the process reagents (Sodium car-
bonate, Sodium chloride, Sodium citrate, and Sucrose) were meas-
ured out, dissolved in some quantity of distilled water, and made up
to the requisite volumes.
Generation of samples
For the generation of the sweet potato (I. batatas L. (Lam)) flour sam-
ples, the tubers were divided into three sections: the head section of
the tuber (HST), middle section of the tuber (MST), and tail section
of the tuber (TST) in the proportion of 30% (HST), 40% (MST), and
30% (TST) across the whole length of the tuber. The whole tuber
serves as control. Subsequently, the tuber sections and the whole tuber
(control) were subjected to three different treatment programmes.
Raw sweet potato flour
For the raw sweet potato flour, each section of the tubers and the
whole tuber (control) were pared off, washed, cut into slices (5 mm
thickness), dried, and milled into flour. Subsequently, it was sifted
through a 1-mm mesh sieve and packaged.
Boiled sweet potato flour
To obtain boiled sweet potato (I. batatas L. (Lam)) flour, each section
of the tubers and the whole tuber (control) were pared off, washed,
M. C. Iheagwara et al., 2020, Vol. 3, No. 4
and boiled at 0 min, 30 min, and 60 min time frame. Subsequently,
they were cut into slices (5 mm thickness), dried, milled, and sifted
through a 1-mm mesh sieve to generate flour samples of various
section of the tuber at different levels of time.
Steamed sweet potato flour
To obtain steamed sweet potato (I.  batatas L.  (Lam)) flour, each
section of the tubers and the whole tuber (control) were pared off,
washed, steamed at 0 min, 30 min, and 60 min levels of time, cut into
slices (5 mm thickness), dried, milled, sifted through a 1-mm mesh
sieve and packaged for further analysis.
Proximate analysis
The proximate analysis was conducted in accordance with standard
methods of AOAC (2010) and Nielsen (2010).
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Functional properties
The pH was determined according to the standard methods of AOAC
(2010). Swelling index (SI), blue value index (BVI), and solubility were
determined according to the method described by Iwuoha (2004).
Water absorption capacity (WAC) and oil absorption capacity were
according to the method described by Mbofung et  al. (2006) and
gelling and boiling point temperatures (GPT and BPT) were deter-
mined according to the method described by Onwuka (2005).
Data analysis
The results generated from the evaluation of the flout samples were
subjected to analysis of variance. The mean scores obtained from
the experimental study were tested for significant differences using
the Fishers least significant difference at requisite level of confidence.
Results and Discussion
Proximate analysis
The result of proximate composition of sweet potato flour as func-
tion of section of the root tuber is shown in Table 1. The result in-
dicates that there is no significant variation (P  <  0.05) among the
sections of the root tuber and the whole tuber in all the tested
parameters. Therefore, this suggests that the distributional pattern
of the components across the tuber length is similar. Conversely, it
depicts too that no section of the root tuber showed an emerging
sequence to suggest it has a predominating effect on the whole tuber.
Effect of section of the root tuber (SRT) on the
physicochemical properties of different processed
sweet potato flour
The results of the physicochemical properties of sweet potato flour
as affected by section of the root tuber are shown on Table 2. The
results of the swelling power show that there were significant vari-
ations (P < 0.05) among the samples. For the raw sample, the middle
section of the tuber had the highest swelling power (1.43 cm3/cm3)
compared to the head section (1.42  cm3/cm3) and the tail section
(1.42  cm3/cm3). This suggests that there is low concentration of
amylose fraction and possibly greater formation of amylopectin-
phosphate complex in the middle section of the tuber compared to
the head and tail sections. Also, it depicts that the middle section
of the sweet potato tuber contributes very greatly to the swelling
power of the sweet potato flour as seen in the whole tuber (1.43 cm3/
cm3). Similarly, the boiled and steamed samples follow the same pat-
tern as the raw sample. However, in consonance with the processing
Effect of tuber sections and processing conditions on the physicochemical properties of sweet potato flour, 2020, Vol. 3, No. 4 275

Table 1.  Mean valuesa of proximate composition of sweet potato flour obtained from different sections of the root tuber.

Tuber Section Proximate Composition (%, db)

Moisture Protein Fat Fibre Ash Carbohydrate**

Head 13.84 ± 1.16b 5.19 ± 0.68c 3.82 ± 0.30d 2.70 ± 0.30e 1.05 ± 0.03f 73.39 ± 4.37g
Middle 12.95 ± 1.03b 5.38 ± 0.42c 3.66 ± 0.18d 2.10 ± 0.18e 0.87 ± 0.02f 75.04 ± 2.88g
Tail 14.35 ± 1.05b 5.59 ± 0.33c 4.05 ± 0.32d 2.40 ± 0.32e 0.79 ± 0.02f 72.80 ± 3.39g
Whole 14.27 ± 1.14b 5.58 ± 0.51c 4.07 ± 0.35d 2.50 ± 0.35e 0.73 ± 0.03f 72.85 ± 2.85g
LSD* 1.6875 0.8220 0.6137 0.8166 0.4072 3.2203

a
Triplicate determinations.
Means with the same superscripts along the columns does not differ significantly at (P < 0.05).
b-g

*Least significant difference.

**Determined by difference.

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Table 2.  Mean values on physicochemical properties of different processed sweet potato flour as affected by sections of the root tuber (SRT).

Processing Method SRT Physicochemical Properties

SI WAC (ml/g.db) TSS (%, db) BVI (ppm) GPT (°C) BPT (°C) pH

Raw Head 1.42 ± 0.21a 1.71 ± 0.05a 5.80 ± 1.04a 109.13 ± 71.70ab 66.13 ± 3.29a 76.88 ± 5.29a 7.91 ± 2.34a
Middle 1.43 ± 0.21b 1.73 ± 0.06a 5.90 ± 1.05a 107.81 ± 71.69a 66.75 ± 3.58a 76.44 ± 3.58a 7.92 ± 2.32a
Tail 1.42 ± 0.22a 1.71 ± 0.06a 5.84 ± 1.04a 111.56 ± 75.07b 65.88 ± 2.18a 76.47 ± 2.94a 8.03 ± 2.53a
Whole 1.43 ± 0.22b 1.72 ± 0.06a 5.89 ± 1.05a 111.55 ± 72.77b 66.59 ± 2.94a 76.63 ± 3.87a 8.10 ± 2.48a
LSD* 0.0074 0.0732 1.4191 3.2591 2.4400 0.4579 0.5657
Boiled Head 3.05 ± 0.37a 2.41 ± 0.08b 8.20±1.42a 114.19 ± 69.57a 58.40 ± 2.69a 68.38 ± 2.45a 8.05 ± 2.48a
Middle 3.10 ± 0.28b 2.54 ± 0.23b 8.33±1.47a 120.56 ± 79.58b 58.44 ± 2.34a 68.13 ± 1.93a 8.08 ± 2.48a
Tail 3.06 ± 0.34a 2.52 ± 0.30b 8.29±1.48a 120.00 ± 81.33b 58.68 ± 3.42a 68.29 ± 2.18a 8.07 ± 2.49a
Whole 3.08 ± 0.47ab 2.53 ± 0.27b 8.33±1.52a 120.48 ± 77.79b 58.71 ± 3.06a 68.47 ± 2.32a 8.08 ± 2.37a
LSD* 0.0357 0.0332 1.0373 2.5977 0.3238 0.4927 0.3984
Steamed Head 2.28 ± 0.22a 2.21 ± 0.23a 7.82±1.43a 116.25 ± 80.88a 63.00 ± 3.00a 72.25 ± 2.61a 8.08 ± 2.48a
Middle 2.33 ± 0.17b 2.23 ± 0.12b 7.89±1.42a 112.13 ± 71.96b 63.01 ± 2.65a 72.56 ± 2.60a 8.10 ± 2.48a
Tail 2.30 ± 0.15a 2.32 ± 0.20b 7.84±1.43a 111.00 ± 67.61b 62.93 ± 2.51a 71.64 ± 2.38a 8.10 ± 2.49a
Whole 2.35 ± 0.25b 2.33 ± 0.18b 7.89±1.43a 117.28 ± 69.70a 63.03 ± 2.24a 72.54 ± 2.33a 8.09 ± 2.48a
LSD* 0.0251 0.0779 0.8338 3.5472 1.4938 0.3404 0.0744

Means not followed with the same superscripts along the columns for various factors differ significantly at (P < 0.05).
a-e

*Least significant difference.

BPT, Boiling point temperature; BVI, Blue value index; GPT, Gelling point temperature; SI, Swelling Index; TSS, Total soluble solids; WAC, Water absorption
capacity.

methods, the boiled samples had a better swelling power compared
to the raw and steamed versions. Therefore, to economically produce
a sweet potato flour with the best swelling power, it is preferable to
boil the sweet potato samples. But in relation with the sections, util-
ization of the middle section is more recommendable.
Results of the WAC for the raw samples statistically were not sig-
nificant but for the boiled and steamed versions, there were significant
variations (P < 0.05) among the samples. With regard to the boiled
sweet potato samples, the middle section of the tuber had the highest
WAC (2.54 ml/g, db) as compared to the head and tail sections. In re-
lation with the control, it reflects that the middle section is greatly con-
tributory to the water absorption characteristics of the boiled sweet
potato flour, Similarly, the steamed sweet potato showed a trend like
the boiled samples. However, in relation with the processing methods,
the WAC of the boiled sweet potato sample was better. This is due
to the break down of starch molecules during heat processing as the
partly gelatinized starches in the boiled samples absorb and retain
water more than the raw and steamed samples. Therefore, it is prefer-
able to use boiled sweet potato flour in the food formulation system
involving sweet potato. The results of total soluble solids (TSS), GPT,
BPT, and pH were not statistically significant in relation to the sections
of the root tuber and the different processed conditions.
For the BVI, there were significant variations (P < 0.05) among
the samples. For the raw samples, the tail section had the highest
(111.56 ppm) BVI compared to the head (109.13 ppm) and middle
(107.81 ppm) sections. In relation with the control (111.55  ppm),
it reflects that the tail section contributes greatly to the BVI of the
sample. For the boiled samples, the middle section had the highest
BVI (120.56 ppm) compared to the head (114.90  ppm) and tail
(120.00 ppm) sections. Conversely, for the steamed programme, the
head section had the highest BVI (116.25 ppm) compared to the tail
(111.00 ppm) and middle (112.13 ppm) sections. However, in rela-
tion with the processing methods, the boiled samples had the highest
BVI (120.56  ppm) and this shows that it imparted high degree of
rupture or damage of the starch granules.
Effect of tuber processing method (TPM) on the
physicochemical properties of different processed
sweet potato flour
The TPM afforded the opportunity to generate sweet potato flour
samples as raw, boiled, and steamed. The effect of these treatments
on the physicochemical properties of the flour is illustrated in Table 3.
The SI of the flour samples obtained from the processing method was
276
Table 3.  Mean values on physicochemical properties of sweet potato flour as affected by tuber processing method (TPM).
Processing Method Physicochemical Properties
SI WAC (ml/g.db) TSS (%, db)
Raw 1.48 ± 0.22a 1.72 ± 0.05a 5.86 ± 1.05a
Boiled 2.94 ± 0.30b 2.24 ± 0.12b 9.05 ± 2.13b
Steamed 1.99 ± 0.18c 2.05 ± 0.13c 7.93 ± 1.84c
LSD* 0.0356 0.0583 1.2737
Means not followed with the same superscripts along the columns for various factors differ significantly at (P < 0.05).
a-c
*Least significant difference.
BPT, Boiling point temperature; BVI, Blue value index; GPT, Gelling point temperature; SI, Swelling Index; TSS, Total soluble solids; WAC, Water absorption
capacity.
significantly different (P < 0.05). Among the processing methods, the
boiled sample had the highest swelling power (2.94  cm3/cm3), fol-
lowed by the steamed sample (1.99 cm3/cm3), and the least (1.48 cm3/
cm3) for the raw sample. The result suggests that pre-gelatinization
occasioned by the boiling and steaming programmes modify the struc-
tural moiety of the starch and induce the disruption of the intermo-
lecular hydrogen bonds leading to liberation of the hydrophilic sites
(hydroxyl groups), which now absorb water molecules and swells.
However, this effect is more pronounced with the boiled programme
than the steamed. The least value (1.48 cm3/cm3) obtained with the
raw samples could be attributed to the native/unmodified state of
the sample. Among the processing methods, the best choice sample is
boiled sweet potato flour. It has an enhanced swelling potential and as
such could be incorporated in food system to control volume or size.
The WAC in response to the processing methods exhibited signifi-
cant variation (P < 0.05) among the samples. The highest WAC (2.24 ml
H2O/g, db) was obtained from the boiled programme followed by the
steamed sample (2.05 ml H2O/g, db) and the least value (1.72 ml H2O/g,
db) for the raw sample. This result shows that to impart a relatively
high WAC characteristic into sweet potato flour, its tuber must be boiled
and steamed. It is possible that the severity of boiling and steaming in-
duces bio-physical readjustments in the structural matrix of the tubers
to increase their inherent capacity to hold more water (Iwuoha, 2004).
Though boiling and steaming enhances the WAC more than the raw
samples, the effect is more pronounced with boiling and hence makes it
a better working choice among other processing methods.
The results of the solubility (TSS) show that there were signifi-
cant variations (P < 0.05) among the processing methods. The boiled
samples had the highest solubility (9.05%, db), followed by steamed
sample 7.93%, db) and the least solubility (5.86%, db) for the raw
sample. From these results, it is evident that the processing methods is
a critical factor in sweet potato flour processing and also suggest that
the hydrothermal treatment of boiling imparted doneness and soft-
ness to the tuber tissues and cells which resulted in greater solubility.
The BVI data indicated significant variation (P  <  0.05) among
the flour samples generated from the various processing methods.
The BVI for the raw sample is (109.50  ppm) for the boiled, it is
(116.88 ppm) and that of steamed sample is (110.04 ppm). These re-
sults show that the boiled samples had the highest affinity for iodine
and the raw samples the least. It also indicates that the hydrothermal
effect of the boiling programme made the tubers more susceptible to
cell damage in the resultant flour. Therefore, among the processing
methods, the boiled sample is a better choice as high BVI values are
preferred as a good-quality indicator of a flour.
The data generated for the GPT and BPT show that the
processing methods significantly affect variation (P < 0.05) among
the flour samples. For the GPT, the raw sample had the highest value
M. C. Iheagwara et al., 2020, Vol. 3, No. 4
BVI (ppm) GPT (°C) BPT (°C) pH
109.50 ± 15.20a 66.25 ± 2.76a 76.44 ± 3.80a 8.25 ± 1.17a
116.88 ± 17.79b 61.36 ± 2.87b 70.68 ± 2.74b 8.06 ± 0.83a
110.04 ± 13.98a 63.19 ± 2.41c 74.45 ± 2.47c 8.08 ± 0.85a
3.3439 0.8486 1.2737 0.1989
(66.25°C) followed by the steamed (63.19°C) and the boiled had the
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least value (61.36°C). Also, for the BPT, a similar trend as observed
in GPT was obtained. The highest value (76.44°C) was obtained for
the raw sample, followed by the steamed (74.45°C) and the least
value (70.68°C) for the boiled sample. These results show that it will
take less time and energy to thermally gelatinize and boil flour sam-
ples generated from the boiling programme than from the steamed
and raw programmes. This is so as it is a matter of gelling and
boiling an already pre-gelled sample and it is techno-economically
very advantageous to processors (Iwuoha, 2004).
Conversely, the pH of the flour suspension does not differ signifi-
cantly among the processing methods though the values obtained
were in the alkalinity regime.
Effect of tuber process duration (TPD) on the
physicochemical properties of different processed
sweet potato flour
Table 4 shows the effect of TPD on the physicochemical properties
of sweet potato flour. The SI of the sweet potato flour samples ex-
posed to different processing duration was significantly different at
P  <  0.05. As the processing time increases, the swelling power in-
creases too. The least swelling power was recorded at 0  min and
the highest at 60  min. This is in consonance with the report by
Lindeboom et al. (2004), which shows that as the processing time
increases, it weakens the intragranular binding forces of the starch
molecules leading to the exudation of the molecular components and
consequent granular swelling.
For the WAC, there were significant variations (P < 0.05) among
the samples as the processing duration increases. A similar trend ob-
served in the SI was also obtainable. The least WAC was recorded at
0 min and the highest WAC at 60 min for both boiled and steamed
potato flour samples. This shows that as the processing duration in-
creases, it induces bio-physical readjustment in the structural matrix
of the tuber thus facilitating their inherent capability to hold more
water (Iwuoha, 2004).
The TSS also follow similar trend, increasing as the processing
duration increases. Solubility reflects the leakage of amylose from
the starch granules (Ahamed et  al., 1996). The solubility at 0  min
was (6.89%, db) and (6.32%, db), and at 60 min, it was 9.80% db
and 9.41% db, respectively for the boiled and steamed sweet potato
flour samples. This observation is in agreement with the report by
Noda et al. (2002), which suggests that as the processing duration
increases, there is partial gelatinization of the starch granule with at-
tendant swelling. Concurrent with swelling, the linear amylose mol-
ecules are disentangled, leaves the granule and become solubilized
in the surrounding medium thus the increase in solubility observed
Effect of tuber sections and processing conditions on the physicochemical properties of sweet potato flour, 2020, Vol. 3, No. 4 277

Table 4.  Mean values on physicochemical properties of different processed sweet potato flour as affected by tuber processing duration (TPD).

Processing Method TPD Physicochemical Properties

(min)
SI WAC (ml/g.db) TSS (%,db) BVI (ppm) GPT (°C) BPT (°C) pH

0 2.29 ± 0.47a 1.95 ± 0.06a 6.89 ± 0.92a 112.06 ± 70.52a 64.19 ± 3.47a 72.94 ± 2.97a 8.05 ± 2.48a
Boiled 30 3.02 ± 0.28b 2.27 ± 0.16b 8.18 ± 0.78b 117.50 ± 74.30b 61.25 ± 2.52b 70.50 ± 2.09b 8.06 ± 2.48a
60 3.49 ± 0.29b 2.50 ± 0.20c 9.80 ± 0.90c 121.06 ± 80.02c 58.63 ± 2.76c 68.63 ± 2.62c 8.07 ± 2.48a
LSD* 0.4756 0.0332 1.0373 2.5977 0.3238 0.4927 0.3984
0 1.63 ± 0.22a 1.79 ± 0.06a 6.32 ± 0.71a 106.31 ± 66.46a 67.69 ± 2.28a 76.81 ± 2.19a 8.08 ± 2.49a
Steamed 30 2.05 ± 0.18b 2.07 ± 0.10b 7.85 ± 0.68b 110.25 ± 69.74b 64.94 ± 2.38ab 74.38 ± 2.52b 8.08 ± 2.49a
60 2.37 ± 0.25c 2.29 ± 0.18c 9.41 ± 0.62c 113.56 ± 73.26b 62.88 ± 2.55b 72.38 ± 2.83c 8.09 ± 2.48b
LSD* 0.1051 0.1051 0.8338 3.6481 4.0909 0.3404 0.0374

Means not followed with the same superscripts along the columns for various factors differ significantly at (P < 0.05).
a-e

*Least significant difference.

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BPT, Boiling point temperature; BVI, Blue value index; GPT, Gelling point temperature; SI, Swelling Index; TSS, Total soluble solids; WAC, Water absorption
capacity.

at 60 min. Though this has become very pronounced in boiled pro-
gramme than the steamed.
The BVI measures the amount of amylose content in starches
and starchy flour. It is a colorimetric assay in which iodine binds
with amylose to produce a blue-coloured complex. The ability of
aniylose to form this complex is dependent on its size and particular
conformation. The results for the BVI differ significantly (P < 0.05)
as the processing duration increases for the boiled and steamed pro-
grammes. At 0 min, the BVI was (112.06 ppm) and (106.31 ppm)
for the boiled and steamed programmes, respectively. This shows
that the effect of processing duration is directly proportional to the
BVI and indicates as the processing duration increases, the tubers are
made susceptible to more/pronounced cell damage in the resultant
flour samples (Iwuoha, 2004). Therefore, boiled sweet potato at
60 min is very recommendable as high BVI value is preferred as a
good quality indicator for a flour that has the capacity to serve as
instant flour (Ngoddy and Onuoha, 1985).
The data for the GPT and BPT as shown in Table 4 show that
the effect of tuber processing duration is inversely proportional to
the GPT and BPT of the sweet potato flour samples. Therefore, as
the tuber processing duration (TPD) increases, the GPT and BPT
decrease. For the GPT, the least values 58.63°C and 62.88°C were
recorded for the boiled and steamed sweet potato flour, respectively.
For the BPT, the least values 68.63°C and 72.38°C were recorded at
TPD (60 mm) for the boiled and steamed sweet potato flour sam-
ples. This is so because it involves gelling and boiling of an already
pre-gelled sample. This is in agreement with the report by Iwuoha
(2004) and suggests that the more severely pre-gelled the sample is,
the less its gelatinization and boiling temperature levels. Conversely,
it means that less energy and time will be expended to thermally
gelatinize and boil the samples and techno-economically is advan-
tageous to processors which may desire to incorporate the flour in
formulations.
For the pH, the flour suspension does not differ significantly
though the values observed were in the alkalinity regime.
Conclusion
This investigative study has been able to generate information
on the effect of tuber sections and processing conditions on the
physicochemical properties of sweet potato flour. From the inves-
tigation, it was observed that the test variables have significant
effects on the physicochemical properties of sweet potato flour.
Inferentially and evidently, the results obtained show that SRT,
TPM, and TPD may be used by food processors as manipula-
tive working tools to develop sweet potato flours with optimum
physicochemical characteristics and behaviours for application in
new product development.
Conflict of interest statement
None declared.
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