Functional Properties of Wheat and Sweet Potato Flour Blends

Abstract

In this study the functional properties of wheat and sweet potato tuber (Ipomea batatas) flour blends were investigated. The sweet potato tubers were brought from local farm in Offa Kwara State. The tubers were thoroughly sorted, washed, peeled, sliced, blanched, soaked, drained, sundries and milled into flour. Wheat flour used was purchased at Orisumbare market in Osogbo Osun State. The wheat and sweet potato flour were blended using the following ratios (WF:SPF:100:0, 90:10, 85:15, 80:20, 75:25, 0:100). These samples were thereafter subjected to functional properties analysis. The results revealed that as more and more sweet potato flour was added to wheat flour, there was significant effect on the functional properties.