Studies on physical, chemical and microbial properties of sweet potato chips (Ipomoea batatas L.)

Abstract

The present investigation was carried out to study physicochemical composition of Sweet Potato Chips. The different physicochemical properties of Sweet Potato Chips viz., moisture, fat, protein, carbohydrates, ash and were determined. Result obtained for proximate composition of Sweet Potato Chips revealed that moisture content was 4.0%, fat 27.5%, protein 4.3%, carbohydrates 57.3%, crude fibre 4.85%, and ash 3.0%. Physical composition shown that the shape was circular, colour was golden yellow to light brown, diameter 4.2 cm, thickness 0.1cm, weight 0.16 gm, circumference 13.29 cm and hardness measured was 20 N. The nutritional value of Sweet Potato Chips can have better suitability in value addition of food products. Sweet potatoes are rich in dietary fibre, vitamins, minerals, and antioxidants, making them a healthier choice for consumers seeking both taste and nutrition.