Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 4 (6), pp. 001-005, June, 2016. © International Scholars Journals

Full Length Research Paper

Potential utilization of orange-fleshed sweet potato genotypes roots in the creation of β-carotene rich chips in Nigeria

*Obimba Uzor Kalu, Okinigbo O. J. and Utuedor T. Cletus

Department of Biological Sciences, Faculty of Sciences, Niger Delta University, Wilberforce Island, Bayelsa, Nigeria.

Accepted 08 March, 2016

Abstract

Orange-fleshed sweet potato (OFSP) varieties are being propagated in Nigeria to aid in combating dietary vitamin A deficiency in the country due to their high content of β-carotene (a precursor of vitamin A in humans). Tuberous roots of yellow and orange fleshed sweet potato (OFSP) genotypes were assessed in Nigeria for their potential usage in the production of fried pro-vitamin A rich chips. Results showed that while the fresh OFSP roots had 38.68 to 66.36 µg/g β-carotene content, their fried chips had 27.54 to 60.49 µg/g β-carotene content. Selected semi-trained Nigerian sensory assessors relatively liked these pro-vitamin A rich chips (that can serve as a functional food) with varying level of acceptance for most of the evaluated sensory parameters (sugariness, crispness and overall acceptability).

Key words: Orange-fleshed sweet potato, fried chips, β-carotene, pro-vitamin A, functional food, Nigeria.