Amajor J.U., Oti E., Ekeledo N., Omodamiro R., Amajor E.E., Aniedu C.
{"title":"红薯发酵晒干粉的特性研究","authors":"Amajor J.U., Oti E., Ekeledo N., Omodamiro R., Amajor E.E., Aniedu C.","doi":"10.1016/S0189-7241(15)30095-3","DOIUrl":null,"url":null,"abstract":"<div><p>Microbiological, functional, chemical and sensory properties of flours of two (2) cultivars of orange-fleshed sweet potato (centinnial and CIP 440293) being multiplied for distribution in South East and South-South Nigeria were investigated using standard techniques. The flours were observed to have good functional properties and high dry matter contents which were respectively 88.09<!--> <!-->±<!--> <!-->0.00% and 86.0<!--> <!-->±<!--> <!-->0.00%. The respective values for fat content (0.85<!--> <!-->±<!--> <!-->0.00% and 1.75<!--> <!-->±<!--> <!-->0.00 %), ash content (2.04<!--> <!-->±<!--> <!-->0.00% and 2.40<!--> <!-->±<!--> <!-->0.42%) and crude fibre content (2.90<!--> <!-->±<!--> <!-->0.28% and 2.67<!--> <!-->±<!--> <!-->0.00%) were low but the respective levels of carotenoids values (3.74<!--> <!-->±<!--> <!-->0.00 and 5.28<!--> <!-->±<!--> <!-->0.00<!--> <!-->μg/g) were high indicating a promising source of pro-vitamin A. The sensory evaluation had no statistical difference among the parameters. The flours had high nutritive values with good functional and sensory properties. The microbial loads were within the acceptable limit of<!--> <!--><<!--> <!-->10<sup>5</sup> recommended by ICMSF, making the flour samples microbiologically safe and with appropriate packaging, the shelf life could be extended under good storage conditions.</p></div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"32 1","pages":"Pages 45-53"},"PeriodicalIF":0.0000,"publicationDate":"2014-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0189-7241(15)30095-3","citationCount":"20","resultStr":"{\"title\":\"Studies on the Characteristic Properties of Fermented, Sun-Dried Orange-Fleshed Sweet Potato Flour\",\"authors\":\"Amajor J.U., Oti E., Ekeledo N., Omodamiro R., Amajor E.E., Aniedu C.\",\"doi\":\"10.1016/S0189-7241(15)30095-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Microbiological, functional, chemical and sensory properties of flours of two (2) cultivars of orange-fleshed sweet potato (centinnial and CIP 440293) being multiplied for distribution in South East and South-South Nigeria were investigated using standard techniques. The flours were observed to have good functional properties and high dry matter contents which were respectively 88.09<!--> <!-->±<!--> <!-->0.00% and 86.0<!--> <!-->±<!--> <!-->0.00%. The respective values for fat content (0.85<!--> <!-->±<!--> <!-->0.00% and 1.75<!--> <!-->±<!--> <!-->0.00 %), ash content (2.04<!--> <!-->±<!--> <!-->0.00% and 2.40<!--> <!-->±<!--> <!-->0.42%) and crude fibre content (2.90<!--> <!-->±<!--> <!-->0.28% and 2.67<!--> <!-->±<!--> <!-->0.00%) were low but the respective levels of carotenoids values (3.74<!--> <!-->±<!--> <!-->0.00 and 5.28<!--> <!-->±<!--> <!-->0.00<!--> <!-->μg/g) were high indicating a promising source of pro-vitamin A. The sensory evaluation had no statistical difference among the parameters. The flours had high nutritive values with good functional and sensory properties. The microbial loads were within the acceptable limit of<!--> <!--><<!--> <!-->10<sup>5</sup> recommended by ICMSF, making the flour samples microbiologically safe and with appropriate packaging, the shelf life could be extended under good storage conditions.</p></div>\",\"PeriodicalId\":19217,\"journal\":{\"name\":\"Nigerian Food Journal\",\"volume\":\"32 1\",\"pages\":\"Pages 45-53\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2014-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/S0189-7241(15)30095-3\",\"citationCount\":\"20\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nigerian Food Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0189724115300953\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nigerian Food Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0189724115300953","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Studies on the Characteristic Properties of Fermented, Sun-Dried Orange-Fleshed Sweet Potato Flour
Microbiological, functional, chemical and sensory properties of flours of two (2) cultivars of orange-fleshed sweet potato (centinnial and CIP 440293) being multiplied for distribution in South East and South-South Nigeria were investigated using standard techniques. The flours were observed to have good functional properties and high dry matter contents which were respectively 88.09 ± 0.00% and 86.0 ± 0.00%. The respective values for fat content (0.85 ± 0.00% and 1.75 ± 0.00 %), ash content (2.04 ± 0.00% and 2.40 ± 0.42%) and crude fibre content (2.90 ± 0.28% and 2.67 ± 0.00%) were low but the respective levels of carotenoids values (3.74 ± 0.00 and 5.28 ± 0.00 μg/g) were high indicating a promising source of pro-vitamin A. The sensory evaluation had no statistical difference among the parameters. The flours had high nutritive values with good functional and sensory properties. The microbial loads were within the acceptable limit of < 105 recommended by ICMSF, making the flour samples microbiologically safe and with appropriate packaging, the shelf life could be extended under good storage conditions.
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