Proximate analysis of Sweet Potato Toasted Granules|
Sweet potato is an important root crop in the food system of many African countries. The yield, nutrition and
economic potential of sweet potato have been identified as very high. In this study, sweet potato was processed and toasted into
granules. The proximate analysis performed on the toasted granules showed protein, fat, ash, fiber, starch, moisture and low
sugar content after processing. It was discovered that the more fermented the paste before toasting the lower the sugar content
and more acceptable the taste. Therefore, the remarkable low sugar content indicates potential usefulness as a dietary
supplement for diabetic patients. Its fiber content will add bulk and aid digestion, thus preventing constipation. Therefore,
awareness should be created on this innovation for the management of the diabetics.
Diabetics, fermentation, sugar, toasted granules and utilization.