Development and Evaluation of the Functional Properties of Sweet Potato Flour from Different Varieties

Abstract

The study aimed to determine the feasibility of using native sweet potatoes as a raw material for the production of flour and to evaluate and compare its functional properties with wheat flour. In the study, two methods for flour production was used: (1) boiling of the sweet potatoes prior to drying, and (2) direct drying of raw sweet potato flesh. Four sweet potato varieties harvested from Canlaon City, Negros Oriental, Philippines was used namely, Haponita, PSRTC#1, Immitlog, and NSIC-30. The percentage recovery and the production rate for producing the different sweet potato flour using the two methods were determined, as well as functional properties such as swelling capacity, water and oil absorption capacity, gelatinization temperature, and bulk density. Results of experiments show that Method 1 was only feasible for varieties Haponita and NSIC-30 while Method 2 was able to yield sweet potato flour from four varieties. Data showed no significant difference (p > 0.05) in the % recovery and production rate (g/h) of the two methods used. One-way analysis of variance (α=0.05) was done to compare the means of the functional properties of sweet potato flour and wheat. Results show that the swelling capacity of Method 1-Haponita and Method 2-NSIC-30 flour were significantly different from that of wheat flour. The gelatinization temperature of all sweet potato flour produced were significantly different from wheat flour. The water absorption capacity, oil absorption capacity and bulk density of all sweet potato flour were comparable with wheat flour.