Untitled

Abstract

Sweet potato flour was produced after fermentation of two cultivars (TIS87/0087 and TIS 2532.OP.1.13) of sweet potato (Ipomoea batatas) Journal of Food Technology Research 2015 Vol. 2, No. 2, pp. 33-45 ISSN(e): 2312-3796 ISSN(p): 2312-6426 DOI: 10.18488/journal.58/2015.2.2/58.2.33.45 © 2015 Contribution/ OriginalityThis study is one of the few studies which have investigated the recent Sweet potato cultivars in Nigeria, but in this, using fermentation process to improve the nutritional and microbial quality of the flours. The study had shown that the fermented flours had high nutritional and low microbial qualities.