This study evaluated "the effects of processing methods on the physicochemical properties of sweet potato and sorghum flour". Sweet potato (Ipomoea batatas) is an important food crop in the tropical and sub-tropical countries and belongs to the family convolvulaceae. Sweet potatoes are rich in dietary fiber, minerals, vitamins, and anti oxidants such as phenolic acids, anthocyannins, tocopherol and β-carotene. The proximate composition of sweet potato was determined and these include moisture, lipids, ash, protein, carbohydrates and fiber. In carrying out the analysis practically, methods used vary according to the food material. The anti oxidants were also determined alongside with phenol oxidase, pasting properties, minerals and sugar contents. Sorghum is a tropical plant belonging to the family of poaceae. More than 35% of sorghum is grown for human consumption. The analyses carried out in sweet potatoes are same with sorghum with the exclusion of phenol oxidase.

TITLE PAGE

CERTIFICATION

DEDICATION

ACKNOWLEDGEMENT

ABSTRACT

TABLE OF CONTENTS

CHAPTER ONE: 

INTRODUCTION

LITERATURE REVIEW

21 ORIGIN AND DISTRIBUTION OF SWEET POTATO

211 DESCRIPTION OF SWEET POTATO PLANT

212 USES OF SWEET POTATO

213 NUTRITIONAL VALUE OF SWEET POTATO

214 ANTI- NUTRITIONAL FACTORS

215 NUTRIENT COMPOSITION OF SWEET POTATO

2151 POLYPHENOLS COMPOSITION

2152 ANTI-OXIDATIVE, ANTI-MUTAGENICITY AND ANTI-CARCINOGENICITY

216 ANTI-DIABETES

217 ANTI-NUTRIENTS IN SWEET POTATO

218 ENZYME COMPOSITION OF SWEET POTATO

22 ORIGIN AND DISTRIBUTION OF SORGHUM PLANT

221 DISTRIBUTION OF SORGHUM PLANT

222 USES OF SORGHUM

223 ENZYME COMPOSITION OF SORGHUM

224 NUTRITIONAL COMPOSITION OF SORGHUM

225 ANTI-NUTRIENTS IN SORGHUM

MATERIALS AND METHODS

31 MATERIALS

32 METHODOLOGY

321 PROCESSING OF SWEET POTATO TUBER

322 PROCESSING OF SORGHUM GRAIN

33 SWEET POTATO AND SORGHUM ANALYSIS

331 PROXIMATE ANALYSIS

3310 DETERMINATION OF FAT CONTENT

3311 DETERMINATION OF ASH CONTENT

3312 DETERMINATION OF CRUDE FIBRE 

3313 DETERMINATION OF MOISTURE CONTENT

3314 DETERMINATION OF PROTEIN

3315 DETERMINATION OF CARBOHYDRATES

34 ANTI-NUTRIENTS AND PHYTOCHEMICALS

341 DETERMINATION OF TANNINS

342 DETERMINATION OF HYDROCYANIC ACID

343 DETERMINATION OF ANTHOCYANNINS

344 DETERMINATION OF PHYTATE/PHYTIC ACID

35 DETERMINATION OF MINERAL CONTENT

351 MAGNESIUM

352 IRON

353 ZINC

354 PHOSPHOROUS

355 POTASSIUM

36 DETERMINATION OF PASTING PROPERTIES

37 DETERMINATION OF PHENOL OXIDASE

38 DETERMINATION OF REDUCING SUGARS; FRUCTOSE, GLUCOSE AND SUCROSE 

RESULTS AND DISCUSSION

41 TABLE 1: PROXIMATE COMPOSITION OF THE SAMPLES

 AND DISCUSSION

42 TABLE 2: MINERAL COMPOSITION OF SAMPLES AND

 DISCUSSION

43 TABLE 3: PHYTOCHEMICAL COMPOSITION OF THE

SAMPLES AND DISCUSSION

44 TABLE 4: PHYSICO-CHEMICAL PROPERTIES OF

 SAMPLES AND DISCUSSION

44 TABLE 5: SUGAR COMPOSITION OF THE SAMPLES

AND DISCUSSION

CHAPTER FIVE: 

CONCLUSION