Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 4 Issue 2

Proximate and Sensory Evaluation of Sweet Potato (Ipomea batatas L.) Grits

Mohammed Sirajo Funtua1*, Ismail Balarabe Bilyaminu2 and Dlawar Mirza Agha Balen3

1Department of Food Technology, Federal Polytechnic, Zamfara State, Nigeria
2Department of Food Science and Technology, Faculty of Agriculture, Bayero University, Kano State, Nigeria
3Faculty of Engineering, Koya University, University Park Daniel Mitterrand Boulevard, Kurdistan Region, Iraq

*Corresponding Author: Mohammed Sirajo Funtua, Department of Food Technology, Federal Polytechnic, Zamfara State, Nigeria.

Received: December 18, 2019; Published: January 06, 2020

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Abstract

  This study investigates the production of grits, from white-skin sweet potato (Ipomea batatas L.), using size reduction, dehydration and size reduction method. A sensory panel conducted sensory evaluation (colour, flavour, taste, consistency and over all acceptability) on the Sweet Potato grits and Maize Golden Morn (similar and commercially available cereal product); results of the sensory analysis reveals that both samples have similar taste (mouth-feel) because T-cal (1.45) is less than T-tab (2.26); while the remaining sensory attributes (colour, flavour, consistency and over all acceptability) differ significantly because all the T-cal is greater than T-tab (2.26). This study reveals that is only the mouth-feel of both the standard sample and Sweet Potato grits that looks alike; while the remaining sensory properties slightly differs at 95% degree of freedom. The results of proximate analysis from this study showed that the sweet potato grits contains 1.50% ash, 1.00% fat, 76.42% carbohydrates, 5.68% protein and 15.40% moisture. This study concludes that SP can be used in the production of sweet potato grits that might require further research work.

Keywords: White-Skin Sweet Potato, Grits, Sensory Analysis and Proximate Composition

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Citation

Citation: Mohammed Sirajo Funtua., et al. “Proximate and Sensory Evaluation of Sweet Potato (Ipomea batatas L.) Grits" Acta Scientific Nutritional Health 4.2 (2020): 01-04.



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