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Research article - Peer-reviewed, 2017

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

Tortoe, C.; Akonor, P. T.; Koch, K.; Menzel, C.; Adofo, K.


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 flours. Water activity was ranged from 0.5 to 0.6, an indication of shelf-stable flours. The varieties Faara (CFA) and Sauti (SAT), which had high amounts of moisture were also similar in their water activities. The pH of the flours ranged from 5.8 to 6.2, indicating low acidity. The flours indicated easy-to-cook properties as their pasting temperature was between 79 and 84 degrees C. Peak viscosity ranged between 75 and 304 RVU while setback viscosity ranged from 49 to 148RVU. AP had lower pasting properties but showed the least tendency to retrograde, with a setback ratio of 1.4. Ligri (GR) and Histarch (HI) showed the highest peak viscosity (304 and 300RVU) whereas flour from Bohye (BO) and Otoo (OT) were the most stable. The flours possess physicochemical and functional properties that makes them applicable in a wide array of food and industrial purposes. (c) All Rights Reserved


Sweet potato; Ipomoea batatas; Varieties; Physicochemical; Functional; Properties

Published in

International Food Research Journal
2017, volume: 24, number: 6, pages: 2549-2556

Authors' information

Tortoe, Charles
CSIR Food Research Institute
Akonor, Papa Toah
CSIR Food Research Institute
Swedish University of Agricultural Sciences, Department of Food Science
Menzel, Carolin
Swedish University of Agricultural Sciences, Department of Food Science
Adofo, Kwadwo
CSIR Crops Research Institute

UKÄ Subject classification

Food Science

URI (permanent link to this page)