This research work investigated the production of Orange Flesh Sweet Potato Flour (OFSP).
The Orange Flesh Sweet Potato was cleaned, dried and grounded into flour. Food tests and phytochemical screening of Flour and sensory evaluation of the Porridge produced for infants in the Baoma Koya Chiefdom was carried out. The Porridge prepared from the flour was tested using fifty (50) Lactating Mothers and their Infants during sensory analysis.
The results indicate that 68.9% of the weight of Flour was obtained from the harvested Orange Flesh Sweet Potatoes. Starch, proteins, glucose and fats/oils were found to be present in the Orange Flesh Sweet Potato Flour thus making the flour suitable for the preparation of food for Infants. The flour of Orange Flesh Sweet Potatoes (OFSP) also tested positive sterols, alkaloids, tannins, flavonoids and phenolic compounds, glycosides and saponins during phytochemical screening. The results of the sensory evaluation carried out on the Orange Flesh Sweet Potato porridge indicated higher percentages 45(90%) in favour of the colour, 42 (84.0%) in favour of the taste 25 (50%) extremely dislike the aroma and 40(80%) in favour of the texture of the product. It was recommended that a suitable flavour be added to the product to make it palatable for consumption by infants.
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