Evaluation of the Functional Properties of Flour Produced from Three Varieties of Sweet Potato in Taraba State

Sweet potato is an important food security crop in the North East and North Central geopolitical zones of Nigeria, with significant cultivation activity in Taraba State. Processing sweet potato into flour offers opportunities to extend shelf life and diversify its food applications. This study evaluated the functional properties of flour produced from three locally cultivated sweet potato varieties, specifically white-fleshed, orange-fleshed, and purple-fleshed types, obtained from Jalingo Local Government Area in Taraba State. Each variety was peeled, sliced, dried at 60 degrees Celsius, and milled into flour. Functional properties assessed included water absorption capacity, oil absorption capacity, swelling power, solubility index, bulk density, foaming capacity, and gelation temperature. Beta-carotene content was additionally determined for the orange-fleshed variety. Results revealed that orange-fleshed sweet potato flour exhibited the highest water absorption capacity (168 percent) and beta-carotene content (5.2 mg per 100g), indicating its suitability for use in weaning food formulations. White-fleshed flour demonstrated the highest bulk density (0.72 g per ml), suggesting advantages for packaging efficiency. Purple-fleshed flour showed the greatest foaming capacity, making it potentially suitable for bakery applications. All three varieties demonstrated functional properties appropriate for incorporation into composite flour systems. Keywords: sweet potato, flour, functional properties, beta-carotene, Taraba.