EFFECTS OF PROCESSING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF SWEET POTATO AND SORGHUM

ABSTRACT

This study evaluated “the effects of processing methods on the physicochemical properties of sweet potato and sorghum flour”. The sweet potato (Ipomoea batatas) is an important food crop in the tropics and subtropics and belongs to the family convolvulaceae. Sweet potatoes are rich in dietary fiber, minerals, vitamins and antioxidants such as phenolic acids, anthocyanins, -carotenetocopherol. The proximate composition and β sweet potato was determined and these include moisture, fat, ash, protein, carbohydrates and fiber. In carrying out practical analysis, the methods used, vary according to the food material. The antioxidants were also determined alongside with phenol oxidase, the pasting properties, minerals and sugar contents. Sorghum is a tropical plant belonging to the family Poaceae. Over 35% of the sorghum is grown for human consumption.. Analysis in sweet potatoes are the same with sorghum oxidase phenol exclusion.

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