Development, Evaluation and Sensory Quality of Orange Fleshed Sweet Potato (Ipomoea batatas Lam) Extruded Pasta Products

Sa？etak Orange fleshed sweet potatoes are rich in complex carbohydrates, dietary fiber, β-carotene, vitamin C and vitamin B6, but are industrially underutilized in Africa due to its bulkiness and quick deterioration. The orange fleshed sweet potatoes (OFSP) were processed into flour using different processing methods with pretreatment (control, blanching, steaming, grilling) and extruded using extruder machine. Proximate, functional and chemical analysis of the OFSP flour was determined using standard methods. The OFSP was processed into extruded pasta products and the sensory properties were evaluated using a 9-point hedonic scale. Data obtained were subjected to analysis of variance and significant means were separated using Duncan multiple range test. Range of values for moisture, protein, fat, fibre, ash and carbohydrate were 7.76-8.49%, 3.14-6.57%, 13.94-25.66%, 2.83-3.20%, 2.70-3.01% and 56.31-68.45%, respectively. Processing methods significantly (p<0.05) affect the functional properties of the OFSP flour except the loose and pack bulk density. Range of values for tannin, total carotenoid, total sugar and damage starch were 779.2-993.6%, 39.48-67.06μg/100g, 2.30-6.83% and 2.91-3.43%, respectively. However, the samples based on their pretreatment and processing method were accepted by the panelist. The study showed that OFSP could be used for pasta production that is rich in beta carotene