Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour

Table 1

Proximate composition of NSP flour.

Proxi (%)	Treatments (g/L)
	Distil		C6H8O7			Na2S2O7
		5	10	15	5	10	15
Moisture	6.50 ± 0.71^bc	5.98 ± 0.14^c	7.15 ± 0.56^ab	7.70 ± 0.13^a	6.61 ± 0.02^b	6.85 ± 0.17^b	5.54 ± 0.71^d
Ash	1.03 ± 0.03^c	1.04 ± 0.02^c	1.08 ± 0.07^c	1.07 ± 0.07^c	1.77 ± 0.13^b	2.54 ± 0.13^a	0.70 ± 0.05^d
Protein	2.64 ± 0.15^ab	2.54 ± 0.02^b	2.54 ± 0.04^b	2.72 ± 0.08^a	2.07 ± 0.07^c	2.62 ± 0.16^b	0.68 ± 0.03^d
Fat	0.69 ± 0.02^b	0.68 ± 0.01^b	0.65 ± 0.01^b	0.61 ± 0.02^b	2.87 ± 0.04^a	2.82 ± 0.17^a	0.68 ± 0.03^b

Results are mean ± standard deviation. Values in the same row followed by different letters are significantly different (). Distil: distill water, C₆H₈O₇ = citric acid, Na₂S₂O₇ = sodium metabisulphite and Proxi = proximate composition.