Project Materials

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

ABSTRACT

This study investigated “the effects of processing methods on the physico-chemical properties of sweet potato and sorghum flour”. Sweet potato (Ipomoea batatas) is a significant food crop in the tropical and sub-tropical regions and belongs to the family convolvulaceae. Sweet potatoes are rich in dietary fiber, minerals, vitamins, and anti oxidants such as phenolic acids, anthocyannins, tocopherol and β-carotene. The proximate composition of sweet potato was determined and these comprise moisture, lipids, ash, protein, carbs and fiber. In carrying out the analysis practically, methodologies used differ according to the food material. The anti oxidants were also determined combined with phenol oxidase, pasting characteristics, minerals and sugar concentrations. Sorghum is a tropical plant belonging to the family of poaceae. More than 35% of sorghum is cultivated for human consumption. The analyses carried out in sweet potatoes are similar with sorghum with the exclusion of phenol oxidase.

Chapter one

INTRODUCTION

Sweet potato (Ipomoea batatas) is an important food crop in the tropical and sub tropical regions and belongs to the family convolvulaceae. It is cultivated in more than 100 countries. ( Woolfe, 1992). Nigeria is the third largest producer in the world with china leading, followed by Uganda.

Sweet potatoes are ranked seventh among the world’s food crops, third in production value, and fifth in caloric contribution to the human diet (Bouwkamp 1985). Sweet potatoes are high in dietary fibre, minerals, vitamins, and antioxidants like phenolic acids, anthocyanins, tocopherol, and ß-carotene.

Aside from acting as antioxidants, carotenoids and phenolic chemicals give sweet potatoes their various flesh hues (white, deep yellow, orange, and purple). Sweet potatoes are combined with rice, cowpeas, and plantain in Nigerian meals.

It is also gaining popularity as a substitute for yam and garri. It can be reconstituted into fofoo or combined with other carbohydrate flours like wheat (Triticum aestivum) and cassava (Manihot esculenta) to make bread, biscuits, and other confections (Woolfe, 1992).

The leaves are abundant in protein, and the orange meat variants are high in beta carotene, which is essential for fighting vitamin A deficiency, particularly in youngsters. Sorghum (Sorghum bicolour) is a tropical plant of the poaceae family that is a major crop in Africa, Asia, and Latin America. More than 35% of sorghum is farmed specifically for human use.

The remainder is mostly utilised in animal feed, alcohol manufacturing, and industrial products (FAO, 1995). The current yearly production of 60 million tonnes is increasing as a result of enhanced varieties and breeding conditions. Every year, sorghum breeders release several improved sorghum cultivars that are well-suited to semi-arid tropic regions.

Food security depends heavily on the selection of varieties from this vast biodiversity that meet specific local food and industrial requirements. Sorghum is becoming more popular in developing countries, notably in West Africa.

This is attributable to not just the expanding population, but also the country’s policy to improve processing and industrial utilisation.

More than 7000 sorghum variants have been found, necessitating further molecular characterisation in terms of food quality. The purchase of high-quality grain is critical for producing suitable food products from sorghum.

Sorghum not only plays an important part in food security in Africa, but it also provides a source of revenue for households. Ungerminated sorghum grains are commonly used in West Africa to make “to”, porridge, and couscous.

Malted sorghum is used in the production of local beer “dolo” (reddish, cloudy, or opaque), infant porridge, and non-fermented drinks.

Sorghum grains, like all cereals, are largely composed of starch. The goal of this project is to provide a low-sugar diet with improved nutrition for diabetics.