A COMPARATIVE STUDY OF THE FUNCTIONAL PROPERTIES OF FLOURS FROM THREE VARIETIES OF SWEET POTATO (Ipomoeas batatas) ROOTS
ABSTRACT This study was undertaken to assess the functional properties of flours from three varieties of sweet potato (Ipomoeas batatas). The varieties used in this study include orange flesh sweet potato – ‘Umuspo – 3 (Mother’s Delight)’, cream flesh sweet potato – ‘Ex-igbarium’ and red skin-white flesh sweet potato varieties. The functional properties analysed include Swelling power, Water absorption capacity, Oil absorption capacity, Bulk density and least gelation capacity...