Processing of Orange-fleshed Sweet Potato Extract and Effect of Storage Conditions on Some Physicochemical Properties of Orange Fleshed Sweet Potato-based Drink Extract
R. M. Omodamiro *
Department of Postharvest Technology Programme, National Root Crops Research Institute, Umudike, Nigeria.
J. C. Ani
University of Nigeria, Nsukka, Enugu State, Nigeria.
J. M. Emetole
Department of Postharvest Technology Programme, National Root Crops Research Institute, Umudike, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The present study aims to find out the suitable storage condition of Orange-Fleshed Sweet potato (OFSP) beverage that will effectively retain the nutrient. Availability of OFSP may not necessarily translate to the bioavailability of the vitamin if the vitamin source is not optimally processed and utilized. Information about the processing and utilization of conventional white and pinkish-fleshed sweet potato, There is a paucity of information on the appropriate processing methods of OFSP and possible storage condition of such beverage. The drinks were analyzed for Total soluble solid (TSS), pH and Viscosity on the zero-day before storage. The total soluble solids (Brix) of the drink was measured with a digital refractometer (DR-122 Code No: 44-905, London). Based on the results of this study OFSP drink may be utilized and best consumed when freshly produced if there is a need to store at ambient (27ºC) conditions, it should not exceed 48hrs. If OFSP drink is stored under refrigerated (4-8ºC) condition, it should not exceed 7days to retain its nutritive and sensory attributes.
Keywords: Sweet potato, viscosity, total soluble solid, refractometer