Studies on the effect of drying techniques on some quality properties of yellow-fleshed sweet potato flour


  • Olanike Badiora Obafemi Awolowo University
  • Dr. Morakinyo Tunde Afolabi Obafemi Awolowo University
  • Prof. Kehinde Taiwo Obafemi Awolowo University


The rehydration capacities (RC), mineral content, and sensory properties of reconstituted yellow-fleshed sweet potato (YFSP) flour produced from sun, oven and drum drying were investigated. The results showed that RC of sun and oven dried samples were not significantly different (p > 0.05) while the RC of the samples (oven and sun drying) increased as the rehydration temperatures increased, contrary to that of drum dried samples. However, drum dried samples had the highest RC of 524.5%. The mineral contents: calcium, iron, potassium, and magnesium decreased during pretreatment and processing operations. Sun and oven dried samples were the most acceptable reconstituted dough based on their sensorial attributes. The study concluded that acceptable YFSP flour could be produced by any of the drying methods depending on the final end use.

Author Biographies

Olanike Badiora, Obafemi Awolowo University

She's is master's student of Department of Food Science and Technology

Dr. Morakinyo Tunde Afolabi, Obafemi Awolowo University

He is a co-author, an Associate Professor from Department of Food Science and Technology.

Prof. Kehinde Taiwo, Obafemi Awolowo University

She's a co-author and Professor of Food Science and Engineering 






VI-Postharvest Technology and Process Engineering