Swelling Power and Water Solubility of Cassava and Sweet Potatoes Flour

Abstract

The swelling power and water solubility of cassava and three sweet potatoes type were conducted by using Leach method and Kainuma method, respectively. The flour was obtained by milling the dried slices of samples using a grinder, and sieved through an 80-mesh screen. Swelling power of cassava, white sweet potatoes, yellow sweet potatoes, and purple sweet potatoes are 13.80; 3.40; 3.57; 3.68 (g/g), respectively. Moreover, their water solubility are 3.02; 9.37; 9,56; and 8,61(%), respectively. Furthermore, these flours were sucessfully processed becomes cake.