EFFECT OF PROCESSING ON NUTRIENT AND ANTI NUTRIENT OF RED SWEET POTATO

ABSTRACT The research is aimed to analyse the nutrient and anti-nutrient composition of red sweet potato under different processing methods. The study compared the proximate content of the samples analysed under different processing methods which shows that both the samples recorded low moisture content with 5.350±0.354 and 4.150±0.071 for sun dried and oven dried samples respectively, while fresh sample has higher moisture content of 42.965±1.039. The fat content of sun dried is found to be lower with 1.310±0.014 than oven dried with 1.550±0.014, and fresh sample highest of 4.200±0.141. The protein content of sun dried was found to be lower with 3.45±0.701 than oven dried sample with 4.450±0.707, fresh sample has highest protein content of 5.200±0.141. The samples analysed resulted in low composition of fiber with 0.350±0.014, 2.240±0.028 and 2.670±0.014 for sun dried oven dried and fresh samples respectively. The ash content of the sample was found to be 3.550±0.354, 6.150±0.269 and 2.270±0.382 for sun dried, oven dried and fresh sample respectively. The carbohydrate content of sun dried is found to be higher with 83.34±0.424, oven dried has 81.410±0.325 and fresh sample has 83.065±0.898. The study also examined anti-nutrient composition of the sample analyzed under different processing methods which shows low level of oxalate, tannins and phytate. Vitamins analysis of the samples reveals the varying levels of vitamin A, C and E in the sample analyzed under different processing methods. The elemental analysis of the sample reveals varying concentration of copper, iron, manganese a and sodium.