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 ± 0.71bc
5.98 ± 0.14c
7.15 ± 0.56ab
7.70 ± 0.13a
6.61 ± 0.02b
6.85 ± 0.17b
5.54 ± 0.71d
Ash
1.03 ± 0.03c
1.04 ± 0.02c
1.08 ± 0.07c
1.07 ± 0.07c
1.77 ± 0.13b
2.54 ± 0.13a
0.70 ± 0.05d
Protein
2.64 ± 0.15ab
2.54 ± 0.02b
2.54 ± 0.04b
2.72 ± 0.08a
2.07 ± 0.07c
2.62 ± 0.16b
0.68 ± 0.03d
Fat
0.69 ± 0.02b
0.68 ± 0.01b
0.65 ± 0.01b
0.61 ± 0.02b
2.87 ± 0.04a
2.82 ± 0.17a
0.68 ± 0.03b
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.