African Journal of Food Science and Technology

Journal of Food Science and Technology (ISSN: 2141-5455) Vol. 8(2) pp. 014-018, February, 2017. DOI: http:/dx.doi.org/10.14303/ajfst.2016.0113. Copyright © 2017 International Research Journals

 

Full Length Research Paper

The effect of fermentation on functional properties of sweet potato and wheat flour

Adams Oluwadamilola Kemi1, Adams Ifeoluwa Mercy2, Orungbemi OO3

1National Defense College Abuja

2University of Ilorin Kwara State

3Rufus Giwa Polytechnic Owo Ondo State

Corresponding Author’s Email:lizbethdammy@yahoo.com

Received December 2, 2016; Accepted December 24, 2016

Abstract

 

In this study, the functional properties of flour produced from wheat flour and blended with unfermented and fermented sweet potato flour in the following ratios (WF:USPF:FSPF:100:0:0,0:100:0,- 0:0:100,90:10:0,90:0:10) were evaluated. The result obtained showed that fermentation improved the foaming capacity, (2.00% to 8.00%), emulsion capacity (23.66% to 25.72%) and least gelation (6.00% to 10.00%).100% USPF with the highest bulk density of 2.50g/cm3 and the highest oil absorption capacity of 220.00% while 90% WF:10% FSPF  with the highest water absorption capacity of 200.00% had the highest swelling capacity of 0.80. The results show that blending wheat flour with fermented sweet potato flour improves the functional properties.

 

Keywords: Fermentation, Functional Properties, Sweet Potato Flour

 

 

 

 

 

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