Comparative Evaluation Of The Performance Of Five Cultivars Of Sweet Potato In Development Of Some Food Products

ABSTRACT

Baking tests were conducted with sweet potato composite flours at 20% level of substitution with wheat flour to determine their potentials in producing acceptable breads, cakes, buns and pancakes. There was a general reduction in the loaf volume and specific volume of the processed sweet potato bread compared with those prepared using raw sweet potato. The 100% wheat flour exhibited the highest specific volume characteristics. When all products were subjected to sensory evaluation, results showed that there were no significant difference (P>0.05)in products like processed sweet potato buns and chips (except Ex-Igbariam in texture), in all their quality attributes there were significant differences in other products in terms of their flavour, colour, texture and general acceptability.