Influence of Various Drying Methods on the Proximate Composition, Mineral Content, and Functional Properties of Cream-Fleshed Sweet Potatoes (Ipomoea Batatas)

This study investigates the impact of various drying methods (shade, oven, microwave, and open sun) on the proximate composition, mineral content, and functional properties of cream-flesh sweet potato flour (CFSP). The proximate analysis, mineral content, and functional properties were assessed using standard analytical techniques. The results indicated that the moisture content, protein, crude fiber, ash, fat, and carbohydrate contents of CFSP ranged from 5.65 to 12.53%, 8.99 to 11.67%, 3.43 to 3.87%, 2.48 to 3.23%, 2.33 to 2.87%, and 69.48 to 73.67%, respectively. The mineral content, including iron, calcium, sodium, and potassium, varied between 2.42 to 2.88 mg/100g, 137.53 to 164.34 mg/100g, 187.44 to 209.53 mg/100g, and 236.16 to 285.43 mg/100g, respectively. Functional properties such as bulk density, water absorption, oil absorption, and swelling capacity ranged from 1.69 to 2.59 g/cm³, 18.67 to 32.67%, 9.00 to 13.00%, and 5.34 to 5.98%, respectively. The results of this study demonstrated that shade drying was the most effective method, as it retained the highest concentrations of key minerals (calcium, potassium, iron, and sodium) and exhibited superior levels of protein, ash, and crude fiber. Furthermore, shade-dried CFSP showed the lowest moisture content, which reduces its susceptibility to deterioration, spoilage, and microbial growth during storage. This makes shade drying the most optimal method for preserving the nutritional and functional quality of sweet potato flour.