DIVERSIFIED VALUE ADDED PRODUCTS FROM SWEET POTATO (Ipomea batatas L.)
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Date
2016-07-23
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Sweet potato (Ipomea batatas L.) is a dicotyledonous plant that belongs to the family
convolvulacea. It is a short seasonal crop which reliably provides food on marginal and
degraded land with little labor and few or no input outside the farm. The present study
revealed that, sweet potato products are good sources of nutrients. Sweet potato chips, flakes
and biscuits were prepared by using standard methods. Organoleptic evaluation was
conducted. Results revealed that, SC-3 (sweet potato chips), SPF-3 (value added sweet
potato flakes) and SB-2 (sweet potato biscuits) scored higher in all the sensory attributes.
The nutrient composition of the products contained a good amount of protein, fat, energy,
carbohydrate, ash, crude fibre, -carotene and vitamin-C and also it contains better
amount of minerals (potassium, magnesium, zinc, iron, copper, manganese and sodium).
Shelf life study was carried out and the products were packed in an aluminium foil bags
and kept for initial, 10th, 20th and 30th days of the interval. Results revealed that, the
sensory scores for stored products were found to be significantly decreased, and found
that, increased the microbial population in all the products, as the number of days
increased. Consumer acceptance was conducted for 50 under graduate students of the
University which were randomly selected. Results revealed that, the chips, flakes and
biscuits were accepted by the consumers respectively. It can be concluded that, the sweet
potato products contain appreciable amount of nutrients which can be developed into
different products.
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