Effect of Fermentation on Some Qualities of Yellow Fleshed Sweet Potatoes
Student: Zulai Muhammad Kabir (Project, 2025)
Department of Food Science and Technology
Kaduna Polytechnic, Kaduna
Abstract
The effect of fermentation of the yellow fleshed sweet potatoes flour was evaluated.The result
showed how fermentation techniques affect the functional properties, proximate composition,
mineral content, vitamin composition, microbiological analysis of yellow flesh sweet potato
flour. For the proximate property, moisture content ranged from 2.5- 3.0%for fermented and non
fermented, Ash from 2.10 – 2.80%,fermented and non fermented Fat from 1.70 – 0.90%, Crude
fiber 2.30 fermented - 2.50% non fermented, Protein 4.80 – 4.00% , Carbohydrate 86.9- 87.8%.
The result for proximate analysis showed significant difference (P
Keywords
For the full publication, please contact the author directly at: zulaihat360@gmail.com
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Institutions
- HASSAN USMAN KATSINA POLYTECHNIC (NCE), KATSINA, KATSINA STATE 4
- Hassan Usman Katsina Polytechnic, Katsina, Katsina State 5
- Heritage Polytechnic, Ikot Udota, Akwa Ibom State 46
- Hussaini Adamu Federal Polytechnic, Kazaure, Jigawa State 8
- Ibrahim Badamasi Babangida University, Lapai, Niger State 24
- Igbinedion University, Okada, Benin City, Edo State 2
- Ignatius Ajuru University of Education, Port Harcourt, Rivers State 8
- Imo State Polytechnic, Umuagwo, Owerri, Imo State 3
- Imo State University, Owerri, Imo State 45
- Institute of Management and Technology, Enugu, Enugu State 11