Potentials of sweetpotato (Ipomoea Batatas) for confectionaries: Implications for food security

Abstract

Sweetpotato roots were used as base for the preparation of confectioneries namely crisps, doughnuts, strips, chin-chin, bread, cakes biscuits, pancake, crunch and muffins. Sweetpotato starch was used to produce salad cream and the leaves were used to prepare stew and soup. Traditional foods including abacha, ncha, wrap, morn, balls and fufu were produced from the roots. All the products were subjected to sensory evaluation and were acceptable to consumers. The study has revealed the high potential of sweetpotato as base food for preparing confectioneries, salad cream and assorted traditional foods. An aggressive exploitation of the crop is recommended to ensure good nutrition for all and national food security.