Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour

Table 2

Colour attributes of NSP flour samples.

Color attributes	Treatment (g/L)
	Distil	C6H8O7			Na2S2O7
		5	10	15	5	10	15
	80.71 ± 0.05^d	69.27 ± 1.11^g	72.82 ± 0.24^f	78.82 ± 0.27^e	83.58 ± 0.21^c	85.51 ± 0.16^b	86.79 ± 0.11^a
	1.27 ± 0.03^d	2.98 ± 0.10^b	3.74 ± 0.31^a	1.59 ± 0.08^c	0.80 ± 0.07^d	0.24 ± 0.05^e	-0.16 ± 0.04^f
	18.26 ± 0.05^c	20.88 ± 0.49^b	22.24 ± 1.09^a	22.41 ± 0.09^a	20.04 ± 0.26^b	20.58 ± 0.19^b	21.73 ± 0.16^a

Results are means ± standard deviation (). Values across rows followed by different letters are significantly different (). Distil: distill water C₆H₈O₇: citric acid and Na₂S₂O₇: Sodium metabisulphite, : lightness, : redness (+60) & (−60) greenness and : yellowness (+60) & (−60) blueness.