Influence of Various Drying Methods on the Proximate Composition, Mineral Content, and Functional Properties of Cream-Fleshed Sweet Potatoes (Ipomoea Batatas)

Riyang Zakka, Solomon Samuel Choji, Nimram Dindam Pius, Bobby Shekarau Luka, Gayus Sale Dafur and Christiana Godiya Yilleng
Additional contact information
Riyang Zakka: Department of Food Science and Technology, Federal university Wukari, Taraba State
Solomon Samuel Choji: Department of Biochemistry, Plateau State University Bokkos, Plateau State
Nimram Dindam Pius: Department of Biochemistry, Plateau State University Bokkos, Plateau State
Bobby Shekarau Luka: Department of Agricultural Engineering, Federal University Wukari, Taraba State
Gayus Sale Dafur: Department of Biology, Federal University of Education, Pankshin, Plateau State, Nigeria
Christiana Godiya Yilleng: Department of Community Health, Plateau State College of Health Technology Zawan, Plateau State, Nigeria

International Journal of Research and Innovation in Applied Science, 2025, vol. 10, issue 5, 1160-1170

Abstract: This study investigates the impact of various drying methods (shade, oven, microwave, and open sun) on the proximate composition, mineral content, and functional properties of cream-flesh sweet potato flour (CFSP). The proximate analysis, mineral content, and functional properties were assessed using standard analytical techniques. The results indicated that the moisture content, protein, crude fiber, ash, fat, and carbohydrate contents of CFSP ranged from 5.65 to 12.53%, 8.99 to 11.67%, 3.43 to 3.87%, 2.48 to 3.23%, 2.33 to 2.87%, and 69.48 to 73.67%, respectively. The mineral content, including iron, calcium, sodium, and potassium, varied between 2.42 to 2.88 mg/100g, 137.53 to 164.34 mg/100g, 187.44 to 209.53 mg/100g, and 236.16 to 285.43 mg/100g, respectively. Functional properties such as bulk density, water absorption, oil absorption, and swelling capacity ranged from 1.69 to 2.59 g/cm³, 18.67 to 32.67%, 9.00 to 13.00%, and 5.34 to 5.98%, respectively. The results of this study demonstrated that shade drying was the most effective method, as it retained the highest concentrations of key minerals (calcium, potassium, iron, and sodium) and exhibited superior levels of protein, ash, and crude fiber. Furthermore, shade-dried CFSP showed the lowest moisture content, which reduces its susceptibility to deterioration, spoilage, and microbial growth during storage. This makes shade drying the most optimal method for preserving the nutritional and functional quality of sweet potato flour.

Date: 2025
References: Add references at CitEc
Citations:

Downloads: (external link)
https://www.rsisinternational.org/journals/ijrias/ ... ssue-5/1160-1170.pdf (application/pdf)
https://rsisinternational.org/journals/ijrias/arti ... oes-ipomoea-batatas/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:bjf:journl:v:10:y:2025:i:5:p:1160-1170

Access Statistics for this article

International Journal of Research and Innovation in Applied Science is currently edited by Dr. Renu Malsaria

More articles in International Journal of Research and Innovation in Applied Science from International Journal of Research and Innovation in Applied Science (IJRIAS)
Bibliographic data for series maintained by Dr. Renu Malsaria ().