S. N. Orjiakor

Optimization of Process Conditions (Blanching Time and Temperature) on the Beta Carotene Content of Diced Orange Flesh Sweet Potato

S. N. Orjiakor, L. C. Okpala, C. U. Obiora, S. K. Okocha & E. N. Odoh · Asian Food Science Journal · 2022

Optimization of process condition (blanching and drying) on the beta-carotene content of orange fleshed sweet potato (mother delight) using response surface methodology was studied. Sweet potatoes were washed, peeled, diced, blanched, and dried at various temperature ranges. Nutr...