English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

To determine theeffect of pretreatment and varietal differences on the functional properties of orange-fleshed sweet potato flour,five tuber varieties (numbered 1,2,3,4 and 5) were subjected to three treatments namely (i) no treatment (ii) soaking of whole tubers in water at ambient conditions for 6hours and (iii) steam blanching of whole tubers in water for 10minutesA General Factorial design was employed to analyse factor effects andfunctional properties evaluatedwere Water absorption capacity (WAC), Water solubility index (WSI), Dispersibility (D), Bulk density (BD), Fat absorption capacity (FAC) andEmulsifying capacity (EC), though only WSI, D and EC were used for the factor analysis.In terms of WSI,no significant difference was found with the varieties orpre-treatments (p>0.05). ForDispersibility, a significant difference was observed with the varieties (p<0.05)but not with pre-treatmentsWithrespect to EC, however, a significant difference was observed with the varieties as well aspre -treatments at p<0.05.On the whole, varietal differenceswere observed andpre-treatment was found to improve functional properties of some of the tuber varieties investigated in this study.

Effect Of Pre-TreatmentConditionsAnd VarietalDifferences On The Functional PropertiesOf Sweet Potato Flour