Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour

Table 3

Viscosity, swelling power and solubility index of NSP flour.

Functional properties	Treatments (g/L)
	Distil	C6H8O7			Na2S2O7
		5	10	15	5	10	15
Viscosity (cP)	26.2 ± 0.61^d	33.3 ± 0.62^b	36.4 ± 0.62^a	29.1 ± 0.60^c	28.3 ± 0.61^c	37.1 ± 0.62^a	36.0 ± 0.09^a
SP (g/ml)	7.18 ± 1.61^e	8.47 ± 1.82^b	9.59 ± 0.51^a	6.30 ± 0.41^d	8.05 ± 1.21^c	7.77 ± 0.22^d	7.57 ± 0.91^d
SI (g/ml)	7.20 ± 1.61^e	8.4 ± 1.81^b	9.6 ± 0.52^a	7.30 ± 0.41^d	8.0 ± 1.22^b	7.82 ± 0.21^c	7.61 ± 0.91^d

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, SP = Swelling power and SI = solubility index.