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ISSN : 2456-8643

Title:
PRODUCTION AND EVALUATION OF PASTA FROM ORANGE FLESHED SWEET POTATO AND WHEAT FLOUR BLENDS

Authors:
Idowu O. Abraham and Akinjide O. Akinsola

Abstract:
The world is tending towards fortification of cereal, root and tubers food products to increase and enhance its macro and micronutrients content for her teaming population. This study is aimed at production and evaluation of pasta produced from orange fleshed sweet potato (OFSP) and wheat flour blends. The dried OFSP chips were milled and sieved to pass through 450 m sieve and was incorporated into wheat flour at levels of 10 50% with 100% wheat as the control. The obtained formulated six samples were analyzed for chemical properties, and sensory attributes using a 9-point hedonic scale of preference. All data were subjected to analysis of variance (ANOVA) significant difference were determined at p<0.05, while Duncan multiple range test was used to separate the mean. Results showed that moisture content, crude protein, crude fat, crude fibre, total ash, carbohydrate and -carotene contents of the products obtained ranged from 8.7 to 10.5%, 13.4 to 16.4%, 8.3 to 12.1%, 0.4 to 0.8%, 1.6 to 2.2%, 60.8 to 63.6%, and 0.3 to 8.9 mg/100g, respectively. Sensory attributes result indicated that there is significant different between whole wheat flour WWP and the other blends, however pasta produced from the blends of 20% OFSP with wheat flour had a good sensory attributes comparable with the control sample. The finding shows that nutritionally improved pasta products could be made from a mixture of OFSP and whole wheat flour within the range of 20 50% OFSP..

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