Abstract: Value addition to agricultural produce is of possible
potential in reducing poverty, improving food security and
malnutrition, therefore the need to develop small and microenterprises
of sweet potato production. A study was carried out in Nigeria to determine the acceptability
of blends sweet potato (Ipomea batatas) and commodities yellow
maize (Zea mays), millet (Pennisetum glaucum), soybean (Glycine
max), bambara groundnut (Vigna subterranean), guinea corn
(Sorghum vulgare), wheat (Triticum aestivum), and roselle (Hibiscus
sabdariffa) through sensory evaluation. Sweet potato (Ipomea batatas) roots were processed using two
methods: oven and sun drying. The blends were also assessed in
terms of functional, chemical and color properties. Most acceptable blends include BAW (80:20 of sweet
potato/wheat), BBC (80:20 of sweet potato/guinea corn), AAB (60:40
of sweet potato/guinea corn), YTE (100% soybean), TYG (100%
sweet potato), KTN (100% wheat flour), XGP (80:20 of sweet
potato/soybean), XAX (60:40 of sweet potato/wheat), LSS (100%
Roselle), CHK (100% Guinea corn), and ABC (60:40% of sweet
potato/ yellow maize). In addition, carried out chemical analysis
revealed that sweet potato has high percentage of vitamins A and C,
potassium (K), manganese (Mn), calcium (Ca), magnesium (Mg) and
iron (Fe) and fibre content. There is also an increase of vitamin A and
Iron in the blended products.
Abstract: The current desire in food and industrial emulsification is the use of natural emulsifiers. Bambara groundnut flour (BGNF) and its starch (BGNS) will serve both emulsifying and nutritional purposes if found suitable. This current study was aimed at investigating the emulsifying properties of BGNF/BGNS. BGNS was extracted from the BGNF. Emulsions were prepared using a wide range of flour-oil-water and starch-oil-water composition as generated through the application of Response Surface (D-optimal) design. Prepared emulsions were investigated for stability to creaming/sedimentation (using the kinetic information from turbiscan) and flocculation/coalescence (by monitoring the droplet diameter growth using optical microscope) over 5 days. The most stable emulsions (one BGNF-stabilized and the other BGNS-stabilized) were determined. The optimal emulsifier/oil composition was 9g/39g for BGNF and 5g/30g for BGNS. The two emulsions had only 30% and 50% growth in oil droplet diameter respectively by day 5, compared to over 3000% in the unstable ones. The BGNF-stabilized emulsions were more stable than the BGNS-stabilized ones. Emulsions were successfully stabilized with BGNF and BGNS.