| dc.description.abstract | Sweet potato is an important food crop in many part of the world that provides essential
nutrients although sweet potato peels, which may contain some nutrients are usually
discarded. Therefore, this present investigation seeks to compare the nutritional potentials
of peels and flesh from white, orange and purple skinned sweet potato. Proximate
composition (Moisture, ash, protein, crude fat, crude fiber, total carbohydrates, total
energy, Starch and Mineral content (Ca, Mg, K, P, and S) of three varieties of sweet
potato was determined. The results were analyzed in (TWO Way ANOVA, SPSS
software program). The nutritional values of three sweet potato varieties were
significantly (p<0.05) varied due to cultivar variation, processing conditions and their
interaction. Orange sweet potato variety contains the highest level of moisture 86.04-
81.64-g/100g, ash 5.52 g/100g and, 4.96g/100g, fiber 21.97-23.32g/100g, Magnesium
0.068- 0.094g/100g, in flesh and peel samples, and it‟s higher in sodium 0.087g/100g,
phosphorus 0.059g/100g and starch 54.846 g/100g in flesh samples only. On the other
hand, Purple sweet potato variety contains the highest level of carbohydrate 83.54-
65.72g/100g and Sulfur 0.523-0.86g/100g in both flesh and peels samples, while the
highest value of Energy 350.66g/100g and Calcium 0.102g/100g in flesh samples only.
While the White sweet potato variety contains the highest level of Protein 5.6-
8.85g/100g in both flesh and peel samples and potassium 0.542g/100g in flesh sample
only. The result of this investigation showed that leaving the potato skin intact during
processing may help to strengthen and confirm the possible role of sweet potato as a
health promoting food and an alternative remedy for chronic diseases. Hence, this study
would help for the consumers, dietitians and industrial policymakers for further use. | en_US |
