ABSTRACT
This study
determined the nutritional values of dried, fermented and boiled sweetpotato
flour using two different species (orange flesh and white flesh) respectively.
The proximate contents, minerals, antioxidant vitamins and glucose were
determined using standard methods. The proximate contents revealed that
carbohydrate content in the white flesh was 86.01% for fermented, 86.20% for
dried and 86.15% for boiled samples as compared to 85.51% for fermented, 85.93%
for dried and 85.72% for boiled samples in the orange flesh. The protein
content was 3 25% for fermented, 2 98% for dried and 2 03% for boiled samples
in the white flesh as compared to 3.16% fbr fermented, 2.88% for dried and
2.12% for boiled samples in the orange flesh. Calcium content was 301.38mg/100g
for fermented, 316.87mg/100g for dried and 334.69mg./100g fbr boiled samples in
white flesh as compared to 250.43mg/10Qg for fermented, 257.04mg/100g fbr dried
and 269.16mg/100g for boiled in orange flesh. The orange dried samples had the
highest values fbr vitamin A (2061.19mg/100g), vitamin C (13.47mg/100g) and
vitamin E (0.64mg/100g) whereas white flesh boiled had the least vitamins in
vitamin A (186.42mg/100g), vitamin C (2.41 mg/10g) and vitamin E (0.12mg/100g).
For glucose concentration, the white flesh dried had the highest concentration
(8.78%) while the orange flesh 迢nted had ths Icsst (3-46%). The results of* this
study show that more nutrients were available by the direct oven drying
process. The fermentation process yielded lesser proximate contents, glucose
and minerals such as calcium, sodium, potassium, iron and zinc compared to
other niethods. This study therefbre suggests that direct oven drying is the
best method for the preparation ofsweetpotato flour.
CHIDERA, J (2024). Nutritional value of two species of fermented, dried and boiled sweetpotato (Jpomoea batatas L.):- Ifeanyi, Chidera J. Mouau.afribary.org: Retrieved Sep 08, 2024, from https://repository.mouau.edu.ng/work/view/nutritional-value-of-two-species-of-fermented-dried-and-boiled-sweetpotato-jpomoea-batatas-l-ifeanyi-chidera-j-7-2
JENNIFER, CHIDERA. "Nutritional value of two species of fermented, dried and boiled sweetpotato (Jpomoea batatas L.):- Ifeanyi, Chidera J" Mouau.afribary.org. Mouau.afribary.org, 25 Mar. 2024, https://repository.mouau.edu.ng/work/view/nutritional-value-of-two-species-of-fermented-dried-and-boiled-sweetpotato-jpomoea-batatas-l-ifeanyi-chidera-j-7-2. Accessed 08 Sep. 2024.
JENNIFER, CHIDERA. "Nutritional value of two species of fermented, dried and boiled sweetpotato (Jpomoea batatas L.):- Ifeanyi, Chidera J". Mouau.afribary.org, Mouau.afribary.org, 25 Mar. 2024. Web. 08 Sep. 2024. < https://repository.mouau.edu.ng/work/view/nutritional-value-of-two-species-of-fermented-dried-and-boiled-sweetpotato-jpomoea-batatas-l-ifeanyi-chidera-j-7-2 >.
JENNIFER, CHIDERA. "Nutritional value of two species of fermented, dried and boiled sweetpotato (Jpomoea batatas L.):- Ifeanyi, Chidera J" Mouau.afribary.org (2024). Accessed 08 Sep. 2024. https://repository.mouau.edu.ng/work/view/nutritional-value-of-two-species-of-fermented-dried-and-boiled-sweetpotato-jpomoea-batatas-l-ifeanyi-chidera-j-7-2