Evaluation of Functional Properties of Spontaneous and Starter Culture Fermented Sweet Potato Flour

Gautam

Food Processing Preservation

2022

The present study was aimed to obtain powder from potato peels and analyze its techno‐functional, antioxidant, antinutritional, structural, and rheological properties. Furthermore, the potato peel powder (PPP) was incorporated at varying levels (1%–7%) in cookie formulation and evaluated for their nutritional, physical, textural, and sensory attributes. The fat, protein, and ash content of PPP were found to be 6.54%, 13.02%, and 4.28%, respectively. PPP had higher insoluble dietary fiber (21.72 g/100 g) and total dietary fiber (26.42 g/100 g) content. Moreover, level of antinutrients such as oxalates, phytates, tannins, hydrogen cyanide, and alkaloids in PPP were found to be within the threshold value for safety limits. Frequency sweep tests revealed that PPP suspensions had higher storage modulus than loss modulus. The sensory scores showed that cookies containing 1% and 2% of PPP were more acceptable whereas, cookies with 7% PPP addition gave a bitter after‐taste which was not desirable. Novelty Impact Statement Peels are the most predominant waste obtained after processing of potatoes and are generally discarded. In the baking industry, potato peel can function as a low‐cost raw ingredient being potential source of fiber and antioxidants in comparison to fiber from other sources.

Section: Resultssupporting

confidence: 78%

Nutritional, techno‐functional, structural, and rheological properties of potato peel powder: A valuable biowaste being potential source of dietary fiber and antioxidants in cookie formulation

Gautam

Food Processing Preservation

2022

“…11 The inclusion of highly charged hydrophilic components, such as polar amino acid residues, aids in hydrogen bond formation, resulting in greater water trapping. 8 Because of the weak intermolecular interactions between starch molecules, the starch content also contributed to water absorption capacity 21 OAC levels increased with longer fermentation times, peaking at 19.60% in T5. The capability of the proteins in fermented Delonix regia seeds to bind with oil will make it useful in feed formulations that demand great oil absorption.…”

Section: Resultsmentioning

confidence: 99%

Effect of Fermentation Time on Proximate Composition, Phytochemical and Functional Properties of Delonix regia Seeds

2023

TJNPR

This study looked at how the length of fermentation influenced the proximate, phytochemical, and functional characteristics of Delonix regia seeds. For each treatment, 600g of the drained-soaked seeds were used. the treatments were in triplicate in a completely randomized design. The seeds were naturally fermented in polythene bags for different lengths of time in a dark place. There were five treatments, denoted T1, T2, T3, T4, and T5, with corresponding fermentation durations of 0 days, 1 day, 2 days, 3 days, and 4 days. The results showed that T5 had a higher crude fat content at 20.83, while T1, the unfermented control, had the lowest at 10.37. The crude fibre content in T1 showed a high value of 9.58, whereas T2 and T5 gave the highest and lowest values among the fermented treatments at 9.30 and 7.05, respectively. T1 at 39.99 alkaloid content was higher but lower in T5 at 36.01. T2 saponin at 9.92 was higher but lower in T5 (7.40). T1 had a better water absorbing capacity (38.88), while T4 had a better oil absorbing capacity (19.60). The bulk density and specific gravity in the treatments were not significantly different. The best value for Paste clarity was at T4 (85.03). The study showed that the phytochemical composition of the Delonix regia seeds dropped with increased fermentation time, and the proximate composition of the seeds improved, signifying that fermentation enhances the seeds' nutritional properties. To optimize its nutritional potential, it is recommended to ferment the seeds for at least three days.

European Food Science and Engineering

“…The modified methods of Ajayi et al (2019) and Ohizua et al (2017) were used to produce the unfermented sweet potato flour (USPF) and the fermented sweet potato flour (FSPF) respectively (Figure 1). This involved selecting the inferior sweet potatoes from the batch, washing them under clean running tap water (to remove any adhering soil particles), peeling them, and then rewashing them.…”

Section: Processing and Production Of Unfermented And Fermented Flour...mentioning

confidence: 99%

Microbiological and physicochemical properties of fermented and unfermented sweet potato flour

OBOH¹

2023

The need for suitable wheat flour substitute from indigenous crop flours based on their physiochemical and microbiological properties is the focus of this research. Raw yellow sweet potato tubers were purchased from local Nigerian market and processed into fermented and unfermented sweet potato flours. Analysis for their physiochemical properties (proximate and functional properties) and microbiological properties were executed using customary analytical routines. Findings revealed that fermenting sweet potato flour decreased the pH from 8.8 at 0 hr to 5.0 at 72 hrs, improved protein and moisture proximate components and enhanced some functional attributes like water adsorption and oil adsorption capacities over their unfermented counterpart. The total viable bacteria count for the fermenting bacteria ranged from 7.5 – 10.6 Log10 cfu/g, while fungi count ranged from 0 – 3.9 Log10 cfu/g. Six (6) genera of bacteria, Bacillus, Klebsiella, Micrococcus, Staphylococcus, Lactococcus and Enterobacter were isolated with Bacillus spp being the most dominant genera (33.3%), while five (5) Fungi genera; Aspergillus, Penicillium, Mucor, Candida and Saccharomyces were also isolated at the end of the 72 hrs fermentation with Aspergillus spp., the most dominant genera (44.44%). Microbes isolated from this study are generally associated with plant, environment and fermentation processes. This study shows that fermentation helps to improve nutritive composition of yellow fleshed sweet potato which when directly consumed or processed into flours would improve the health status of consumers.