Comparison of Carbohydrate and Pasting Profile of Sweet Potato (Ipomoea batatas L. Lam) Flour from Three Agro-Ecological Zones in Cameroon

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dc.contributor.authorG, Yen_US
dc.contributor.authorE, PAen_US
dc.contributor.authorRG, Ben_US
dc.contributor.authorRV, DKen_US
dc.contributor.authorI, MLen_US
dc.contributor.authorR, N.en_US
dc.date.accessioned2025-08-13T10:17:46Z
dc.date.available2025-08-13T10:17:46Z
dc.date.issued2025-06
dc.description.abstractProcessing sweet potato tubers into flour is the most common way of making a variety of food products, particularly in traditional cooking, baking and pastry-making. However, this flour can also be used in baby food to prepare porridges. The present work highlights a comparative study of the carbohydrate potential of sweet potatoes from three agro-ecological zones that constitute the tuber's production basins in Cameroon in regards of an improved variety. The tubers were processed into flour after peeling, washing, slicing, drying and sieving. Different carbohydrate compounds contents were determined through various classical methods (starch and its two compounds: amylose and amylopectin; total sugars, maltodextrins, reducing sugars, sucrose, free glucose, free fructose, free galactose, raffinose and dietary fibers). After that, viscosimetric properties and sweetness index were also determined in sweet potato flour. Results showed that tubers harvested in the High Savannah zone (Dang) has a high starch content compared with the other two. However, the sweet potato from the High Plateaux zone showed intermediate values. However, tubers harvested in the Bimodal Forest zone (Bafia) showed high levels of amylose, soluble carbohydrates, sucrose, fructose and crude fiber. Measurement of the viscosity of starch stacks shows that this parameter varies from 1.49 Pa.s for sweet potatoes harvested in Bafia to 3.49 Pa.s for sweet potatoes from Dang (High Savannah). This leads us to conclude that the tubers from Bafia (Bimodal Forest zone) are more suitable for confectionery-type food products, whereas those harvested in the High Savannah zone are better suited to the preparation of porridges for young children.en_US
dc.identifier.affiliationsNational School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, PO Box 455, Cameroonen_US
dc.identifier.affiliationsFaculty of Science, University of Buea, Cameroonen_US
dc.identifier.affiliationsNational School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, PO Box 455, Cameroonen_US
dc.identifier.affiliationsFaculty of Science, University of Yaoundé 1, Cameroonen_US
dc.identifier.affiliationsCentre for Food Research, Food Security and Nutrition (CRASAN), Institute of Medical Research and Medicinal Plants Studies, PO Box 6163, Yaoundé, Cameroonen_US
dc.identifier.affiliationsNational School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, PO Box 455, Cameroon.en_US
dc.identifier.citationG Y, E PA, RG B, RV DK, I ML, R N.. Comparison of Carbohydrate and Pasting Profile of Sweet Potato (Ipomoea batatas L. Lam) Flour from Three Agro-Ecological Zones in Cameroon . European Journal of Nutrition and Food Safety. 2025 Jun; 17(6): 198-205en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/253232
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber6en_US
dc.relation.volume17en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2025/v17i61750en_US
dc.subjectSweet potatoen_US
dc.subjectagro-ecological zoneen_US
dc.subjectcarbohydratesen_US
dc.subjectviscosityen_US
dc.subjectCameroonen_US
dc.titleComparison of Carbohydrate and Pasting Profile of Sweet Potato (Ipomoea batatas L. Lam) Flour from Three Agro-Ecological Zones in Cameroonen_US
dc.typeJournal Articleen_US
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