ABSTRACT

Orange fleshed sweet potato (OFSP) is a good source of carotenoid which can be used in Africa to combat a widespread of Vitamin A Deficiency in children. Hence, this study seeks to evaluate how different cooking methods used in the production of puree from Orange Fleshed Sweet Potato affects the chemical and sensory properties of the puree. The experimental design of this study involves 1 variety (Umuspo 1), 2 cooking methods;(boiling  and steaming) and 2 treatments (peeled and unpeeled), the control being the raw sample making it a total of 5 samples. The proximate and sensory properties of the samples were analyzed. All data collected in this experiment were subjected to Analysis of Variance (ANOVA). The means were separated using Duncan Multiple Range Test (DMRT). The cooking methods used had significant effect on the proximate properties of puree samples. Puree samples that were cooked (boiling and steam) before peeling had higher nutrients (crude protein, fat, crude fibre, ash and carotenoid content) than those peeled before cooking (boiling and steam). This study revealed that the total carotenoid content of the sample were significantly different (p<0.05) and ranged from 65.61μg/g (Peeled Boiled) to 92.10μg/g (Raw). Peeling method caused significant differences (P<0.5) in the proximate properties of the samples. The sensory qualities of the OFSP purees varied significantly with the cooking methods with peeled before boiling samples having the highest acceptance. The study of puree from OFSP Variety (Var. Umuspo1) as affected by cooking methods has demonstrated that total carotenoid content was higher in unpeeled steamed samples and least in peeled boiled samples. However, based on the findings of this research work, steaming before peeling OFSP sample is a better cooking method in terms of nutrient retention compared to peeling before boiling sample.