ABSTRACT
In this study, sweet potato was purchased and processed using different methods to obtain 4 different sweet potato flour samples. Sample A was unfermented sweet potato flour, sample B was fermented spontaneously, while sample C and D were produced by fermentation using indigenous starter cultures of lactic acid bacteria and yeast for 48 h and 72 h respectively. Colour profile, Pasting and Sensory evaluation was conducted. The whiteness (L* value) obtained in this study is within the range of value (87.29-89.52), Also, the redness value (a*) and yellowness value (b*) of the sweet potato flour samples also showed a significant difference (p<0.05). Sample a had a higher value when compared with samples B,C and D. Pasting properties such as peak viscosity, trough viscosity, breakdown viscosity, setback, pasting temperature were determined. It was noticed that fermentation process and increase in fermentation time significantly (p<0.05) decrease the peak viscosity in this research work and all samples had a higher cooled paste viscosity than their corresponding hot paste viscosity. Nevertheless, sensory evaluation was carried out using thet 9-point hedonic scale, samples A,B,C,D are significantly different (P < 0.05).
ABSTRACT
A total of one hundred and Forty-five (145) subjects comprising of 50 homozygous Hemoglobin A subjects (HbAA); 50 heterozygous hemoglobin AS (HbAS) subjects and 45 homozygous hemoglobin S (HbSS) subjects were recruited for this study with a view to ascertain variations in the Hemorheological values possibly associated with the inherited hemoglobin genotype. Some Hemorheological determinants such as whole blood viscosity (WBV) and plasma viscosity (PV) and Plasma Fibrinogen Concentration (PFC) were measured with standard methods. We recorded a relatively unchanged whole blood viscosities in subjects with various hemoglobin genotypes (AA; AS and SS; P0.05; respectively). Also; there were no significant differences in PV values of HbAA and HbAS while there were significant increases in PV and PFC of HbSS compared with others (P0.05; respectively). However; relative erythrocyte viscosity (REV) of HbSS became significantly reduced when repeated with saline after replacing plasma with saline (P0.05; respectively); to ascertain the erythrocytic cellular viscosity. We conclude that increased plasma viscosity coupled with that of PFC in HBSS could be due to plasmatic components and that cellular rheologic properties of the erythrocytes may be dependent on its content of hemoglobin while whole blood viscosities are stable in native blood irrespective of haemoglobin genotypes