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|Title: ||Effects of Sodium Metabisulphite and Blanching Pretreatments on the Quality Characteristics of Yam Bean (Pachyrhizus erosus) Flour|
|Authors: ||Carey, Edward E.|
Oduro, Ibok N.
Plahar, Wisdom Annorsey
Buckman, Evelyn Serwah
|Issue Date: ||2015|
|Publisher: ||British Journal of Applied Science & Technology|
|Citation: ||British Journal of Applied Science & Technology 6(2): 138-144, 2015, Article no.BJAST.2015.074 ISSN: 2231-084|
|Abstract: ||To determine the effects of sodium metabisulphite and blanching pretreatments on the quality
characteristics of yam bean (Pachyrhizus erosus) flour.Evaluation of the effects of peeling, blanching and sodium metabisulphite
pretreatments on the ease of drying, particle size distribution, colour and pH of yam bean flour using
a 2 x 3 factorial design.
Place and Duration of Study: Yam bean roots were obtained from the CSIR-Crops Research
Institute, Kumasi, Ghana. All reagents used were obtained from accredited suppliers in Accra,
Original Research Article
Buckman et al.; BJAST, 6(2): 138-144, 2015; Article no.BJAST.2015.074
Ghana. Actual experimental studies were conducted at the laboratories of the CSIR-Food Research
Institute, Accra, Ghana, between August 2012 and November 2013.
We subjected peeled and unpeeled yam bean tubers (Pachyrhizus erosus) to three
pretreatments involving blanching at 100ºC for 3 min; soaking in 0.1% sodium metabisulphite
solution for 3 min and no treatment control. Samples were dried at 55ºC for 6 hours, cooled to room
temperature, milled, sieved and the flour analyzed for ease of drying as indicated by the final
moisture content, colour, pH, and ease of milling as indicated by particle size distribution.
The pretreatment methods had significant (p>0.05) effects on the colour of the flour
samples. Peeling, followed by sodium metabisulphite pretreatment produced whitest yam bean flour
(L*-value of 90.89). Flour samples from unpeeled roots recorded lower pH (p>0.05) than those from
peeled samples. The combined effects of peeling and sodium metabisulphite or blanching
pretreatments produced flours with desirable pH values. The blanched sample had coarser particles
(50%>100 μm) compared to the no treatment control and sodium metabisulphite treated flours
(30%>100 μm). Peeling, metabisulphite or blanching pretreatments did not affect the rate of drying
significantly as indicated by their final moisture values.
A standard procedure for yam bean flour production has been suggested to include
peeling and sodium metabisulphite pretreatment.|
|Description: ||This Article was published by British Journal of Applied Science & Technology 6(2): 138-144, 2015, Article no.BJAST.2015.074 ISSN: 2231-084|
|Appears in Collections:||College of Science|
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