Descriptive sensory analysis and consumer preferences of bean sauces.

Sensory acceptability of value-added bean products is a critical determinant of their consumption. This study determined the factors influencing consumer preference of processed beans. Dry common beans ( L) processed by boiling, roasting, and extrusion were milled into flour and used to make bean sauces.

Effect of sweet potato endogenous amylase activation on energy bioavailability and acceptability of soy-enriched orange-fleshed sweet potato complementary porridges.

Energy bioavailability can be influenced by food matrix factors and processing conditions or treatments. In this study, the effects of endogenous sweet potato amylase enzyme activation and slurry solids content of soy-enriched orange-fleshed sweet potato (OFSP) porridges on energy bioavailability (energy, weight gain, and feed efficiency ratio) and porridge acceptability were determined. Fifty-six weanling albino rats were randomly assigned to two blocks each having eight groups of seven rats.

Influence of development, postharvest handling, and storage conditions on the carbohydrate components of sweetpotato (.) roots.

Changes in total starch and reducing sugar content in five sweetpotato varieties were investigated weekly during root development and following subjection of the roots to different postharvest handling and storage conditions. Freshly harvested (noncured) roots and cured roots (spread under the sun for 4 days at 29-31°C and 63-65% relative humidity [RH]) were separately stored at ambient conditions (23°C-26°C and 70-80% RH) and in a semiunderground pit (19-21°C and 90-95% RH). Changes in pasting properties of flour from sweetpotato roots during storage were analyzed at 14-day intervals.

Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases.

Sweet potato ( L.) roots contain amylolytic enzymes, which hydrolyze starch thus having the potential to affect the viscosity of sweet potato porridges provided the appropriate working conditions for the enzymes are attained. In this study, the effect of sweet potato variety, postharvest handling conditions, freshly harvested and room/ambient stored roots (3 weeks), and slurry solids content on the viscoelastic properties of complementary porridges prepared using amylase enzyme activation technique were investigated.