Some Proximate Properties Of Sweet Potato Ipomoea Batatas L As Influenced By Cooking Methods

Abstract The effect of cooking methods on some proximate properties of sweet potato Ipomoea batatas L was investigated. With the initial properties of the fresh sweet potatoes sample A determined 600g each of samples B C and D were boiled peeled boiled unpeeled and roasted unpeeled respectively. The properties determined for the samples are moisture content ash fibre protein fat carbohydrate vitamins A and C. Data collected were analysed statistically to determine the effect of cooking methods on the properties of sweet potatoes. The results show that cooking methods used has no significant effects p0.05 on the moisture ash and crude fibre contents of cooked sweet potato. Cooking generally increases the protein content but decreases the vitamin C and 26946-carotene content. Cooking of sweet potatoes unpeeled has the highest protein and carbohydrate content it hence recommended for cooking sweet potatoes.