Oluwatoyin Bolanle Oluwole, Sulaimon Babatunde Kosoko, Samuel Olusina Owolabi, Morufat Justina Salami, Gloria Nwakaegho Elemo, Samuel Olakitan Akande Olatope
Abstract:The research investigated the possibility of producing acceptable fermented sweet potato (Ipomea batatas L.) flour. Raw sweet potato was size reduced, fermented (submerge) for 72 hours, drained, dried and milled to produce fermented sweet potato flour. The proximate composition of the final fermented flour was determined and compared with that of the raw sweet potato. The result revealed that the crude protein (4.27%) and carbohydrate (84.81%) contents of the fermented sweet potato flour were significantly hig…
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