Physicochemical composition and antioxidant properties of a sweetpotato variety (Ipomoea batatas L) commercially sold in South Eastern Nigeria

The physicochemical composition, functional properties, inhibitory actions and energy value of the flour of a cream fleshed sweetpotato variety (TIS/87/0087) that is high yielding and commercially sold in South Eastern Nigeria were investigated using standard techniques. The flour was observed to have good functional properties with a pH of 5.32±0.01, high percentage moisture content, indicative of poor shelf life characteristics and high chances of being attacked by microbes, low percentage dry matter, lipid, crude fibre and ash contents but a promising source of starch (20.78±0.02%), carotene (5.0±0.04 μg/g), protein (2.67±0.59%), carbohydrate (40.77±3.05%), energy (179.61±20.97 kcal/100 g), polyphenols, in addition to containing significant quantities of reducing sugar (1.58±0.53%). In addition, the methanolic extract of the flour possessed higher scavenging activities on 2,2 diphenyl-1-picrylhydrazyl (DPPH) radical than standard quercetin. Results show that this sweet potato variety has potentials of biological properties and could have wide utility in food, alcohol and sugar industries. In addition, it could serve as a promising source of protein and its consumption could be utilized in the management of diseases that implicate free radicals. Finally, it could also be useful as a drug binder and disintegrant in pharmaceutical industries.Keywords: Sweetpotato flour, functional property, physicochemical, foodsAfrican Journal of Biotechnology Vol. 12(7), pp. 720-72