OPTIMIZATION AND EVALUATION OF SWEET POTATO FLOUR FORTIFIED WITH NATURAL FLAVOURS
Abstract
ABSTRACT
Proximate composition and microbial quality of two sweet potato flour blends (A and B) fortified and differentiated by processing methods were assessed. Blend A exhibited crude protein 8.64 %, crude fiber 1.70 %, fat 1.59 %, ash 0.86 %, and carbohydrates 96.07 %. Blend B showed higher nutritional values: crude protein 10.95 %, crude fiber 2.28 %, fat 1.54 %, ash 0.91 %, and carbohydrates 95.44 % (Table 4.1). Microbial identification (Table 4.2) revealed Saccharomyces cerevisiae and Fusarium spp. among fungi; bacterial isolates included Staphylococcus aureus, Bacillus subtilis, and Escherichia coli. Total colony counts (Table 4.3) showed B. subtilis ranged from 0.4 × 10³ to 1.6 × 10³ cfu/g across blends. Overall, Blend B displayed improved protein and fiber content but similar microbial profile to Blend A. These results align with previous studies indicating that processing methods significantly influence nutrient retention and microbiological safety in sweet potato flours.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.