Makanjuola, O.M and Alokun, Omotayo. A (2017) EFFECT OF VARIETY ON PROXIMATE COMPOSITION OF POTATO FLOUR. In: National Conference of School of Pure and Applied Sciences and School of communication information and Technology on Science technology and communication (SPASCIT 2017), 2017, The Federal Polytechnic, Ilaro.
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Abstract
The proximate composition of two types of potato tubers commercially available within Ilaro metropolis were investigated in this research study. The results obtained showed that sweet potato had 10.34% moisture, 6.46% ash, 4.34% fat, 6.50% protein, 2.40 % crude fibre, 69.96% carbohydrate and 80.80k(cal) energy, while the red potato had 12.73% moisture, 4.20% ash, 12.70% fat, 8.23% protein, 2.00% crude fibre, 60.14% carbohydrate and 81.07% energy respectively. Sweet potato has more carbohydrate content than red potato while reverse is the case in terms of protein content. However, the two species has about the same energy values being a carbohydrates food, hence have the same nutritional status.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr Taiwo Egbeyemi |
| Date Deposited: | 30 May 2020 12:53 |
| Last Modified: | 30 May 2020 12:53 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/157 |
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