Changes in functional and pasting properties of trifoliate yam flour during storage
No Thumbnail Available
Date
2014
Authors
Abiodun, Olufunmilola Adunni
Akinoso, Rahman
Oluoti, Janet O
Journal Title
Journal ISSN
Volume Title
Publisher
Department of Pure and Industrial Chemistry, Faculty of Science, University of Port Harcourt, Nigeria.
Abstract
This study evaluates the physico-chemical properties of serendipity berry.
Physico-chemical properties of the serendipity berries were analyzed. The total number of
berries in a bunch of fruit ranged from 45 to 98. This depends on the size of the bunch. The
results revealed the dry matter, moisture, soluble solids and vitamin C to be 19.56%, 80.44%,
11.20% and 12.80mg/100g respectively. Titratable acidity and pH were 0.21 % and 6.6
respectively. The number of berries per bunch ranged from 45-98 and the 10-fruit weight was
5.30g. Total carotenoid value was 2.01 mg/100g in the fruit. The fruits have appreciable
amount of total soluble solid which could serve as a source of energy. Serendipity berry fruits
compared relatively with other fruits used in the fruit industry. © JASEM
Description
Keywords
Carotenoids, Fruit, Physico-chemical properties, Serendipity berry
Citation
10 Abiodun, O.A., Akinoso R. & Oluoti, J.O. (2014): Changes in functional and pasting properties of trifoliate yam flour during storage. Journal of Applied Sciences & Environmental Management. 18 (2): 327-330. Published by Department of Pure and Industrial Chemistry, Faculty of Science, University of Port Harcourt, Nigeria.