EFFECTS OF DRYING TEMPERATURE AND PACKAGING ON SWEET POTATO QUALITY

EFFECTS OF DRYING TEMPERATURE AND PACKAGING ON SWEET POTATO QUALITY

Abstract:

Orange-fleshed sweet potatoes (OFSP) are rich in β-carotene, a precursor to vitamin A, making them a crucial resource for addressing vitamin A deficiency, a pressing public health concern, especially among children and pregnant or lactating women in sub-Saharan Africa. This study aims to assess the influence of drying temperature and packaging materials on the quality attributes of OFSP flour.

Two drying methods, sun drying and oven drying (at temperatures of 90°C, 45°C, and 65°C), were employed to investigate the impact on the quality parameters of OFSP flour. Additionally, the study examined the effects of five different packaging materials (Transparent low-density polyethylene (LDT), dark low-density polyethylene (LDD), dark high-density polyethylene (HDD), transparent high-density polyethylene (HDT), and laminated brown paper (HDDL)) on the retention and degradation kinetics of carotene during storage.

The analysis revealed that the OFSP flour had moisture levels ranging from 7.91% to 10.92%, ash content from 1.67% to 3.67%, protein content between 3.36% to 4.39%, fat content from 0.75% to 1.25%, fiber content between 0.30% to 0.69%, and carbohydrate content ranging from 81.15% to 84.12%. Additionally, sugar content varied from 2.88 to 7.89 mg/100g, carotene content from 2.92 to 9.18µg/100g, TTA (Total Titratable Acidity) from 0.67% to 1.05%, and pH from 4.89 to 5.96. The color difference and yellowness index ranged from 59.47 to 71.92 and 49.80 to 67.81, respectively.

Notably, OFSP dried at 65°C exhibited the highest yellowness index of 67.81, indicating superior carotene retention at this temperature. The yellowness index demonstrated a direct correlation with carotene content in the samples. Consequently, OFSP dried at 65°C, which retained the highest carotene content (9.18µg/100g), was selected for storage experiments.

Throughout the storage period, all packaging materials initially retained 100% of the carotene content. After one month of storage, the HDDL packaging material demonstrated the highest carotene retention rate at 95.06%, followed by HDD (82.36%), LDD (72.49%), HDT (58.96%), and LDT (51.28%). This underscores the significant impact of light on carotene retention.

In conclusion, OFSP flour exhibits considerable potential in combating vitamin A deficiency (VAD). Therefore, the promotion of OFSP flour is crucial not only for achieving food security but also for ensuring nutritional security in affected regions.

EFFECTS OF DRYING TEMPERATURE AND PACKAGING ON SWEET POTATO QUALITY.GET MORE FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS

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