Some Proximate Properties Of Sweet Potato (Ipomoea Batatas L) As Influenced By Cooking Methods
Adepoju, A. L., Adejumo, B. A.
Keyword: Proximate properties, cooking methods, sweet potato.
Abstract: The effect of cooking methods on some proximate properties of sweet potato (Ipomoea batatas L) was investigated. With the initial properties of the fresh sweet potatoes (sample A) determined, 600g each of samples B, C and D were boiled peeled, boiled unpeeled and roasted unpeeled respectively. The properties determined for the samples are moisture content, ash, fibre, protein, fat, carbohydrate, vitamins A and C. Data collected were analysed statistically to determine the effect of cooking methods on the properties of sweet potatoes. The results show that cooking methods used has no significant effects (p<0.05) on the moisture, ash and crude fibre contents of cooked sweet potato. Cooking generally increases the protein content but decreases the vitamin C and β-carotene content. Cooking of sweet potatoes unpeeled has the highest protein and carbohydrate content, it hence recommended for cooking sweet potatoes.
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