MICROBIAL QUALITY AND NUTRITIONAL COMPOSITION OF SWEET POTATO FLOUR
Abstract
This study investigated the microbial quality and nutritional composition of sweet potato flour. Fresh sweet potato tubers were processed into flour under hygienic conditions. Microbial analysis was carried out to determine total viable count, yeast and mold count, and the presence of pathogenic microorganisms. Proximate and mineral analyses were conducted to assess the nutritional composition of the flour. The results indicated that sweet potato flour contained appreciable levels of carbohydrates, dietary fiber, and essential minerals, while microbial counts were within acceptable safety limits. The study concludes that properly processed sweet potato flour is safe and nutritionally valuable for human consumption.
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