Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour

Table 4

Thermal properties of NSP flour.

Thermal properties (g/L)	Treatments
	Distil	C6H8O7			Na2S2O7
		5	10	15	5	10	15
(°C)	51.26 ± 2.15^d	56.28 ± 0.67^c	60.92 ± 1.71^b	57.81 ± 1.91^c	63.40 ± 1.06^a	58.12 ± 2.02^c	63.65 ± 6.35^a
(°C)	67.58 ± 1.97^d	70.83 ± 0.25^b	72.65 ± 1.26^b	69.30 ± 1.56^c	75.72 ± 1.56^a	70.88 ± 2.46^b	73.26 ± 5.25^a
(°C)	74.73 ± 2.64^c	84.35 ± 0.46^a	85.38 ± 1.05^a	77.58 ± 3.56^b	85.28 ± 5.60^a	83.17 ± 3.14^a	81.38 ± 2.86^b
(J/G)	8.43 ± 3.38	12.78 ± 0.23	9.89 ± 1.63	10.05 ± 2.14	9.15 ± 3.65	9.63 ± 2.94	8.76 ± 1.92

Results are mean ± standard deviation. Values in the same row followed by different letters are significantly different (). Distil: distilled water, C₆H₈O₇ = citric acid, Na₂S₂O₇ = sodium metabisulphite, , Onset temperature, , peak temperature, , conclusion temperature, , enthalpy of gelatinisation.