ABSTRACT

The work conducted proximate composition, vitamin and mineral composition of sweet potato and Irish potato. The parameters that were determined in this work are protein content, carbohydrate content, crude fiber, fat content, moisture content and ash content, for the proximate composition. For vitamin composition B;, B», By, A, C and E were determined. Ca, K, P, Fe, Mg and Na were determined for mineral composition. The compositions were determined using several methods, Kjeidahl method described by James (1995) was used for the determination of protein content. Continuous solvent extraction method was used for detennination of fat content. Wende method was used in the determination of crude fiber content. Ash content was determined by incineration and gravimetric method. Carbohydrate was calculated using differential method and moisture content was determined by gavimetric method. Mineral composition was determined using the foJlowing methods: vanado-mohybdrate spectrometric method described by James was used in determination of phosphorus. Sodium and potassium were determined using flamephotometry. Calcium and magnesium were determined using Versale EDTA complexiometric titration. Iron was determined using spectrometric method described by James. Ultral-voilet spectrophotometer was used in determination of vitamins. From the result obtained for proximate analysis, sweet potato ranked higher in protein (3.76%), fat (0.45%), fiber content (0.36%), dry matter (24.16%) and carbohydrate content (17.94%). While Irish potato ranked higher in moisture content (75.84%) and ash content (1.65%). In vitamin analysis, sweet potato ranked higher in vitamin B; (0.10mg/l00mg), B; (0.08mg/100mg), A (1452.361u/100mg) and E (0.25mg/100g) while Irish potato ranked higher in vitamin B; (0.57mg/100g) and C (2.94mg/l00mg). In mineral analysis, sweet potato has more content of Ca (35.43mg/100g),Na (62.74mg/100g), Mg (35.46mg/100g) and Fe (0.67mg/100g) while Irish potato has more of K (336.86mg/100g) and P(5 l.62mg/l 00g). The findings highlight on the need to make use of sweet potato and Irish potato as one of the food supplement that is naturally rich in vitamin and minerals. Since Irish potato and sweet potato contain minerals, vitamins protein, carbohydrate, fat and crude fibre they are god for health. But considering the carbohydrate (starch) quantity of sweet potato and Irish potato which the end product is sugar, sweet potato is ranked higher than Irish potato. Therefore Irish potato can be recommended for those suffering from diabetes and also for those who need minerals