The effect of fermentation on functional properties of swee | 16293
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African Journal of Food Science and Technology

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The effect of fermentation on functional properties of sweet potato and wheat flour


Adams Oluwadamilola Kemi, Adams Ifeoluwa Mercy, Orungbemi OO

In this study, the functional properties of flour produced from wheat flour and blended with unfermented and fermented sweet potato flour in the following ratios (WF:USPF:FSPF:100:0:0,0:100:0,- 0:0:100,90:10:0,90:0:10) were evaluated. The result obtained showed that fermentation improved the foaming capacity, (2.00% to 8.00%), emulsion capacity (23.66% to 25.72%) and least gelation (6.00% to 10.00%).100% USPF with the highest bulk density of 2.50g/cm3 and the highest oil absorption capacity of 220.00% while 90% WF:10% FSPF with the highest water absorption capacity of 200.00% had the highest swelling capacity of 0.80. The results show that blending wheat flour with fermented sweet potato flour improves the functional properties.

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