Evidence map›Paper›PMID 42324776›Full record

ArticleJournal of the science of food and agriculture2026

Optimization of processing conditions for improved functional properties of poundo flour made from precooked sweet potato tubers.

Olayemi Olubunmi Ojoawo, Bolanle Adenike Adejumo, Samuel Tunde Olorunsogo, Ocheme Boniface Ocheme

Abstract readEvaluation Study
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0cells of the map it votes in
0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Olayemi Olubunmi OjoawoDepartment of Agricultural and Bioresources Engineering, Federal University of Technology, Minna, Nigeria.ORCID https://orcid.org/0009-0005-6752-839X
Bolanle Adenike AdejumoDepartment of Food Engineering, Federal University of Technology, Minna, Nigeria.
Samuel Tunde OlorunsogoDepartment of Food Engineering, Federal University of Technology, Minna, Nigeria.
Ocheme Boniface OchemeDepartment of Food Science and Technology, Federal University of Technology, Minna, Nigeria.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundInstant-pounded yam flour (poundo flour) provides a convenient and time-saving alternative to the traditional yam pounding method. This study explores the optimization of processing conditions for poundo flour production from precooked sweet potato tubers, aiming to enhance its functional properties for improved quality and efficiency in food applications.

resultsResponse surface methodology, incorporating a central composite rotatable design, was adopted to evaluate the effects of slice thickness (1-5 mm), precooking time (5-25 min), and drying temperature (40-80 °C) on bulk density (BD), swelling capacity (SC), water absorption capacity (WAC), oil absorption capacity (OAC), and gelatinization temperature (GT). High coefficients of determination (R

conclusionThe close agreement between predicted and experimental results confirms the adequacy and reliability of the developed models for predicting and optimizing the functional characteristics of the poundo flour. © 2026 Society of Chemical Industry.

Indexed as

FlourFood HandlingIpomoea batatasPlant TubersCookingHot TemperatureTemperatureWaterWaterdrying temperaturefunctional propertiesgelatinizationoptimizationprecooking timeslice thickness

Identifiers

PMID42324776
PMCPMC13543754

What Socratic holds

Textmetadata
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.