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Paper Id: IJCIRAS1403
Title: EXTRACTION AND INVESTIGATION OF SWEET POTATO PEEL(IPOMOEA BATATAS) STARCH AS AN ANTI-CAKING ADDITIVE AND VALUE ADDITION WITH POWDERED SUCROSE CRYSTALS BLEND.
Published in: International Journal Of Creative and Innovative Research In All Studies
Publisher: IJCIRAS
ISSN: 2581-5334
Volume / Issue: Volume 2 Issue 5
Pages: 8
Published On: 10/9/2019 11:11:53 PM      (MM/dd/yyyy)
Main Author Details
Name: Olabimtan Olabode Hakeem
Institute: National Research Institute for Chemical Technology Zaria Kaduna State, Nigeria
Co - Author Details
Author Name Author Institute
Enang Idongesit .A National Research Institute for Chemical Technology Zaria Kaduna State, Nigeria
Ashade Noah.O Research and Development,Outstation Coordination Department,National Research Institute for Chemical Technology Zaria Kaduna State, Nigeria.
Suleman Stephen.M .Chemistry Department, Nigeria Army University, Biu Borno State, Nigeria
Yahaya Yakubu Applied Chemistry Department,Kaduna Polytechnic Kaduna State,Nigeria
Esew Onyeyirichi Biochemical Division, Scientific and Industrial Research Department, National Research Institute for Chemical Technology Zaria Kaduna State, Nigeria.
Abdulkarim Yahaya.M Textile Technology Department, National Research Institute for Chemical Technology Zaria Kaduna State, Nigeria
Sanni Yakubu Chemistry Department, Ahmadu Bello University Zaria Kaduna State,Nigeria.
Abstract
Research Area: Earth sciences & Allied Sciences
KeyWord: Sweet potato, value addition, and anti-caking agents
Abstract: Applications of sweet potato starch have been extensively and globally engaged in various technical and industrial value-added products. The peels, perceived as domestic waste have always been underexploited and neglected as its reuse been limited to animal feeds overtime. Hence, a strong rationale in the adoption of sweet potato peels starch (SPPS) as an additive and anti-caking agent with powder sucrose (PS) as extensively used in confectionery products has been investigated. The extracted product was defined by its identity, sensory, physical and chemical properties. Positive iodine test for starch, odour ,taste, pH(6.5),moisture content (8.28%),bulk density(1.70g/ml),tapped density(0.87g/ml), angle of repose(78o),carr’s index(23.05), hausner’s ratio(1.51), amylase content(21.34%), water-binding capacity (2.14) and gelatinizing temperature (65o) were the parameters studied with the extracted starch. Furthermore, eleven blends (SPPS + PS) were developed and comparatively analyzed with pH, total dissolved solids (TDS), electrical conductivity (EC), bulk (BD) and tapped density (TD) with respect to control product.Blend B [2%SPPS & 98%PS] (pH=7.0, TDS= 47ppm, EC=0.047uS/cm, TD=2.56g/ml, BD= 0.83g/ml) and C [3%SPPS & 97%PS] (pH=6.8, TDS=52ppm, EC=0.052uS/cm, TD=2.70g/ml, BD=0.80g/ml) are relatively closer with the same properties of the control [3%SPPS & 97%] (pH=6.7, TDS=53ppm, EC=0.050uS/cm ,TD=2.67g/ml, BD=0.77g/ml). Hence, with mild chemically modified approach especially in the aspect of powder flowability and compressibility, starch from potato peels can serve as a good anti-caking and anti-oxidant agents especially in food industries and material science
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IEEE
Olabimtan Olabode Hakeem, Enang Idongesit .A, Ashade Noah.O, Suleman Stephen.M, Yahaya Yakubu, Esew Onyeyirichi, Abdulkarim Yahaya.M, Sanni Yakubu, "Extraction and Investigation of Sweet Potato Peel(Ipomoea batatas) Starch as an Anti-caking Additive and Value Addition with Powdered Sucrose Crystals Blend.", International Journal Of Creative and Innovative Research In All Studies, vol. 2, no. 5, pp. 26-33, 2019.
MLA Olabimtan Olabode Hakeem, Enang Idongesit .A, Ashade Noah.O, Suleman Stephen.M, Yahaya Yakubu, Esew Onyeyirichi, Abdulkarim Yahaya.M, Sanni Yakubu "Extraction and Investigation of Sweet Potato Peel(Ipomoea batatas) Starch as an Anti-caking Additive and Value Addition with Powdered Sucrose Crystals Blend.." International Journal Of Creative and Innovative Research In All Studies, vol 2, no. 5, 2019, pp. 26-33.
APA Olabimtan Olabode Hakeem, Enang Idongesit .A, Ashade Noah.O, Suleman Stephen.M, Yahaya Yakubu, Esew Onyeyirichi, Abdulkarim Yahaya.M, Sanni Yakubu (2019). Extraction and Investigation of Sweet Potato Peel(Ipomoea batatas) Starch as an Anti-caking Additive and Value Addition with Powdered Sucrose Crystals Blend.. International Journal Of Creative and Innovative Research In All Studies, 2(5), 26-33.
Extraction and Investigation of Sweet Potato Peel(Ipomoea batatas) Starch as an Anti-caking Additive and Value Addition with Powdered Sucrose Crystals Blend.
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