Abstract
This study was carried out to assess the nutrient, anti-nutrient and
phytochemical composition of raw and fermented orange-flesh sweet
potato. The sample was divided into five portions. One was analysed
raw and the other four portions were fermented by soaking in water
for 24, 48, 72 and 96 hours respectively. Both the raw and the
fermented samples were subjected to nutrient, phytochemical and anti-
nutrient analysis using standard procedures. Results showed that
apart from moisture, proximate values decreased with increase in
fermentation period. The vitamins, mineral, phytochemical and anti-
nutrient content also decreased as the fermentation period increased.
The anti-nutrients which include oxalate and phytated decreased from
16.80 to 3.36 and 87.5 to 12.5mg respectively. Fermentation did not
have a positive effect on nutrients and phytochemical composition of
orange-flesh sweet potato. Other processing methods that can
eliminate the anti-nutrients and at the same time preserve the nutrients
and phytochemical composition of orange-flesh sweet potato should
be explored.