Nutritional Evaluation of Orange-fleshed Sweet Potatoes (Ipomoea batatas) Flour Extracted from Various Processing Techniques

Olufelo J. O

Department of Crop production, University of Agriculture and Environmental Sciences, Umuagwo, Owerri, Imo State, Nigeria

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 Vol. 6 No. 2  | October 2022 | Pages 283 – 294 |   Cite this article



Orange flesh sweet potato (OFSP) is one of the world’s most important food security-promoted root crops. Unfortunately, the crop is underutilized in Nigeria due to its poor storability technics and rapid deterioration in storage. To establish baseline data for its better storage and utilization for upgrading its value chain, an alternative approach of processing is thereby expedient to curb the menace. Thus, the nutritional evaluation of orange-fleshed sweet potato (Ipomoea batatas) flour extracted from various processing techniques was evaluated. OFSP used for the study was sourced from National Root and Tubers Research Institute, Umudike, Nigeria. The experiment was carried out in the Department of Crop Production Laboratory, University of Agriculture and Environmental Science, Owerri, Nigeria. The three different processing techniques used were peeled; scratches peeled, and puree samples. The result of the proximate composition, mineral analysis of the flours and the puree showed significant differences among the samples evaluated. However, the crude protein content for both puree and scratched OFSP was insignificantly different. The puree sample recorded the highest protein content (5.48±0.24) and moisture content (85.95±3.89), respectively, and was closely followed by scratched OFSP with (5.02±0.01) while the least was recorded in the peeled sample (4.03±0.04). The study concluded that scratched OFSP through cabinet drier processing was considered the best alternative to the puree method of storage of orange-fleshed sweet potatoes and the best method of processing in areas where electricity is erratic or not available.

Keywords: Deterioration, Nutrient composition, Orange-fleshed Sweet Potato, Proximate composition, Puree.

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Cite this article as:

Olufelo, J.O., 2022. Nutritional Evaluation of Orange-fleshed Sweet Potatoes (Ipomoea batatas) Flour Extracted from Various Processing Techniques. Nigerian Journal of Environmental Sciences and Technology, 6(2), pp. 325-330.

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