Research Article - Journal of Food Science and Nutrition (2026) Volume 9, Issue 1

Evaluation of nutrient and anti-nutritional properties in air-dried and sundried sweet potato (Ipomoea batatas) flour widely consumed in Kaduna state, Nigeria

Sweet potato (Ipoema batatas) flour remains a staple food meal commonly consumed in sub-Saharan Africa, especially in Northern Nigeria. Even though processing methods can impact on the nutritional quality of the sweet potato flour. This study investigated the nutrients and anti-nutritional properties of air and sun-dried sweet potato flour currently widely consumed in Kaduna State, Nigeria. Standard analytical methods were used to determine proximate, vitamins, minerals and phytochemical compositions of air and sundried sweet potato flour. The results from the study demonstrated that there is a significant difference (p<0.05) in the proximate, vitamins, minerals, phytochemical and energy contents between the air and sundried sweet potato flour respectively. The results clearly demonstrated that both sun and air-dried sweet potato flour are good source of macro and micro nutrients, but air-dried sweet potato flour retains more of the nutrients. There is a reduction in the level of the nutritional factors after sun-drying compared to the air-dried sweet potato flour. The data derived from the nutrient characterization of sweet potato flour in this study are clear indications that the sweet potato flour is rich in nutrients and can be used in food formulation to address malnutrition (undernutrition) in vulnerable population especially among under five children, which is currently a serious challenge in Kaduna State.

Author(s):

Joshua ZP*, Aminu AM, Lawal Y, Fatima IA, Turaki MI, Kankia FU, Umar S

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