Nutritional Profiles, Functional Properties, and Sensory Characteristics of Crackers from Orange-fleshed and White-fleshed Sweet Potato Varieties
This study aimed to evaluate the nutritional composition, functional properties, and sensory attributes of crackers made from four sweet potato varieties (two orange-fleshed and two white-fleshed) alongside wheat, as a control. Healthy sweet potato tubers and wheat were processed into flour, which w...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EcoScribe Publishers Company Limited
2025-07-01
|
| Series: | Journal of Food Innovation, Nutrition, and Environmental Sciences |
| Subjects: | |
| Online Access: | https://jfines.org/index.php/jfines/article/view/72 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1839619327539544064 |
|---|---|
| author | Ernest Chukwudi Ogbete Miriam Ahunna Ofoeze |
| author_facet | Ernest Chukwudi Ogbete Miriam Ahunna Ofoeze |
| author_sort | Ernest Chukwudi Ogbete |
| collection | DOAJ |
| description | This study aimed to evaluate the nutritional composition, functional properties, and sensory attributes of crackers made from four sweet potato varieties (two orange-fleshed and two white-fleshed) alongside wheat, as a control. Healthy sweet potato tubers and wheat were processed into flour, which was used to produce crackers. The resulting flours were analyzed for their functional properties, whereas the crackers were analyzed for their proximate, mineral, vitamin, and sensory properties. Proximate analysis of crackers revealed moisture content ranging from 10.25 – 13.47 %, crude protein 2.28 – 10.27 %, crude fiber 0.54 – 2.00 %, crude fat 1.24 – 2.19 %, ash 2.66 – 6.87 %, and carbohydrate content 68.89 – 88.75 %. Functional properties of the flour samples showed bulk density values between 0.35 – 0.65 g/ml, swelling index from 1.64 – 1.85 ml/g, oil absorption capacity from 2.16 – 2.17 g/ml, and water absorption capacity between 2.10 – 2.14 g/ml. Mineral and vitamin analyses of the crackers indicated calcium levels ranging from 0.03 – 9.51 mg/100g, sodium 6.00 – 10.20 mg/100g, potassium 0.18 – 432 mg/100g, iron 0.32 – 4.25 mg/100g, phosphorus 0.30–115 mg/100g, vitamin A 7.02 – 1050 µg/100g, and vitamin C 1.15 – 45.23 mg/100g. Sensory evaluation results demonstrated that crackers made from wheat flour were the most preferred, followed by those made from the orange-fleshed sweet potato variety Umuspo 3. From this study, incorporating sweet potato flour; a locally cultivated tuber into cracker production, offers a cost-effective and sustainable solution to reduce wheat import dependency, thereby promoting food security and economic resilience. |
| format | Article |
| id | doaj-art-9f957f10fbbc49b08c20d1e8c1b24e31 |
| institution | Matheson Library |
| issn | 3078-5537 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | EcoScribe Publishers Company Limited |
| record_format | Article |
| series | Journal of Food Innovation, Nutrition, and Environmental Sciences |
| spelling | doaj-art-9f957f10fbbc49b08c20d1e8c1b24e312025-07-23T08:58:01ZengEcoScribe Publishers Company LimitedJournal of Food Innovation, Nutrition, and Environmental Sciences3078-55372025-07-012315516610.70851/jfines.2025.2(3).155.166104Nutritional Profiles, Functional Properties, and Sensory Characteristics of Crackers from Orange-fleshed and White-fleshed Sweet Potato VarietiesErnest Chukwudi Ogbete0https://orcid.org/0000-0001-8008-0968Miriam Ahunna Ofoeze1Biotechnology and Cassava Program, National Root Crops Research Institute, Umudike, Umuahia, Abia State, Nigeria.Biotechnology and Cassava Program, National Root Crops Research Institute, Umudike, Umuahia, Abia State, NigeriaThis study aimed to evaluate the nutritional composition, functional properties, and sensory attributes of crackers made from four sweet potato varieties (two orange-fleshed and two white-fleshed) alongside wheat, as a control. Healthy sweet potato tubers and wheat were processed into flour, which was used to produce crackers. The resulting flours were analyzed for their functional properties, whereas the crackers were analyzed for their proximate, mineral, vitamin, and sensory properties. Proximate analysis of crackers revealed moisture content ranging from 10.25 – 13.47 %, crude protein 2.28 – 10.27 %, crude fiber 0.54 – 2.00 %, crude fat 1.24 – 2.19 %, ash 2.66 – 6.87 %, and carbohydrate content 68.89 – 88.75 %. Functional properties of the flour samples showed bulk density values between 0.35 – 0.65 g/ml, swelling index from 1.64 – 1.85 ml/g, oil absorption capacity from 2.16 – 2.17 g/ml, and water absorption capacity between 2.10 – 2.14 g/ml. Mineral and vitamin analyses of the crackers indicated calcium levels ranging from 0.03 – 9.51 mg/100g, sodium 6.00 – 10.20 mg/100g, potassium 0.18 – 432 mg/100g, iron 0.32 – 4.25 mg/100g, phosphorus 0.30–115 mg/100g, vitamin A 7.02 – 1050 µg/100g, and vitamin C 1.15 – 45.23 mg/100g. Sensory evaluation results demonstrated that crackers made from wheat flour were the most preferred, followed by those made from the orange-fleshed sweet potato variety Umuspo 3. From this study, incorporating sweet potato flour; a locally cultivated tuber into cracker production, offers a cost-effective and sustainable solution to reduce wheat import dependency, thereby promoting food security and economic resilience.https://jfines.org/index.php/jfines/article/view/72orange fleshed sweet potatonutritional compositionfunctional propertiessensory evaluation |
| spellingShingle | Ernest Chukwudi Ogbete Miriam Ahunna Ofoeze Nutritional Profiles, Functional Properties, and Sensory Characteristics of Crackers from Orange-fleshed and White-fleshed Sweet Potato Varieties Journal of Food Innovation, Nutrition, and Environmental Sciences orange fleshed sweet potato nutritional composition functional properties sensory evaluation |
| title | Nutritional Profiles, Functional Properties, and Sensory Characteristics of Crackers from Orange-fleshed and White-fleshed Sweet Potato Varieties |
| title_full | Nutritional Profiles, Functional Properties, and Sensory Characteristics of Crackers from Orange-fleshed and White-fleshed Sweet Potato Varieties |
| title_fullStr | Nutritional Profiles, Functional Properties, and Sensory Characteristics of Crackers from Orange-fleshed and White-fleshed Sweet Potato Varieties |
| title_full_unstemmed | Nutritional Profiles, Functional Properties, and Sensory Characteristics of Crackers from Orange-fleshed and White-fleshed Sweet Potato Varieties |
| title_short | Nutritional Profiles, Functional Properties, and Sensory Characteristics of Crackers from Orange-fleshed and White-fleshed Sweet Potato Varieties |
| title_sort | nutritional profiles functional properties and sensory characteristics of crackers from orange fleshed and white fleshed sweet potato varieties |
| topic | orange fleshed sweet potato nutritional composition functional properties sensory evaluation |
| url | https://jfines.org/index.php/jfines/article/view/72 |
| work_keys_str_mv | AT ernestchukwudiogbete nutritionalprofilesfunctionalpropertiesandsensorycharacteristicsofcrackersfromorangefleshedandwhitefleshedsweetpotatovarieties AT miriamahunnaofoeze nutritionalprofilesfunctionalpropertiesandsensorycharacteristicsofcrackersfromorangefleshedandwhitefleshedsweetpotatovarieties |