Effect of Fermentation on Some Qualities of Orange Fleshed Sweet Potatoes

The effect of fermentation on orange fleshed sweet potatoes flour was evaluated. The results obtained for the fermented flour showed that Swelling Index had 150.00%, water absorption 50.00, Hygroscopicity 15.00% and oil absorption had 3.00% and non fermented showed that swelling index had 140.00, water absorption 44.67%, Hygroscopicity 18.00% and Oil absorption had 30.00% respectively. For the proximate property of fermented, moisture content had 5.0%, Ash 1.84, Fat 1.51, Crude fiber 2.21%, Protein 2.38and Carbohydrate 87.11 while the non fermented moisture had 8.00%, ash 1.85%, fat 0.81%, crude fibre 2.41%, protein 2.36% and carbohydrate 83.58% respectively. The result of proximate analysis showed significant difference at 5% level of probability between the fermented and non fermented..The mineral composition for fermented shows that calcium had 3.20, magnesium 1.50, phosphorus2.00, Iron, 0.40, Zinc 5.20 and Sodium 5.20 while non fermented showed that calcium had 2.80mg/dl, magnesium 1.70mg/dl, phosphorus 1.80mg/dl, iron 0.50mg/dl, zinc 4.80mg/dl and sodium 4.80mg/dl respectively. The result of the vitamin composition for fermented showed that vitamin A had 500 and vitamin C had 10.00 while the non fermented showed that vitamin A had 450.00 and vitamin C had 9.00 respectively.The colour analysis result shows that redness (a*) 17.2 for fermented and 16.8 for non fermented, yellowness (b*) had 64.5 for fermented and 69.2 for non fermented and Whiteness (L*) had 64.5 for fermented and 69.2 for non fermented respectively. The microbiological analysis for the total plate count of the two samples is 1.0×102 respectively, the coliform count showed that there was no coliform species in the two sample. The yeast and mould count is