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Physicochemical and functional properties of flour from twelve varieties of Ghanaian sweet potatoes

Physicochemical and functional properties of flours produced from 12 varieties of sweet potatoes had colour indicating Apomuden (AP) as the darkest (L* values 83.6) and Ligri (GR) as the lightest (L* values 89.4) of the flours. The moisture content ranges from 7.6 to 10% below 15% specified for flou...

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Bibliographic Details
Main Authors: Koch, K., Akonor, P. T, Menzel, C., Adofo, K., Tortoe, C.
Format: Journal Contribution
Language:English
Published: 2019
Subjects:
Ipomoea batatas
Sweet potatoes
Varieties
Physicochemical properties
Acidity
Sweet potato flour
Swelling
Water binding capacity
Solubility
Moisture content
Water activity
Viscosity
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/16101
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http://agris.upm.edu.my:8080/dspace/handle/0/16101

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