• Dr. J. GRACIA
• D. Anitha
• M. Jayalakshmi

Ipomoea batatas (L.) Lam, commonly known as sweet potato belonging to the family Convolvulaceae, is an important root vegetable. It is a popular staple food of the tropical and subtropical areas with a nutritional benefit evidenced by the increase in its cultivation and consumption. The objectives of the study are to oven-dry the sample, to evaluate the nutrient content of the oven-dried dehydrated sample, to formulate the value-added product cake, and to find out the acceptability of cake by organoleptic evaluation. The samples used in the study were the Ipomoea batatas. The Ipomoea batatas sample used in this study was obtained from the local market, processed using Hot Air Oven Drying method. The nutrient content of Ipomoea batatas Such as carbohydrates, Protein, Fibre, Iron, Calcium, Sodium, Potassium, Phosphorous, Vitamin A, and Vitamin B1 were assessed. The Cake was prepared using the standard procedure. There were three different formulations as Standard cake (V1), 20gm oven-dried Ipomoea batatas incorporated cake (V1), and 25gm oven-dried Ipomoea batatas incorporated cake (V2). Sensory assessments were formulated based on the quality descriptions ie) appearance, color, flavor, taste, and texture. The sensory evaluation was carried out for the developed cake. Products were evaluated by a panel of 10 semi-trained judges. The results were expressed as mean ± standard deviation (SD). The result revealed that the nutrient content of the oven-dried Ipomea batatas indicates the Carbohydrate 80.3g, Protein 3.50g, Fibre 46.4g, Iron 2.7mg, Calcium 145mg, Sodium 410mg, Potassium 746mg, Phosphorous 95mg, Vitamin A 121mcg, and Vitamin B1 0.10mg respectively. There are three different cake prepared in various proportions such as Standard Cake (V0), 20gm Oven-dried Ipomea batatas incorporated cake (V1), 25gm Oven-dried Ipomea batatas incorporated cake (V2). It helps to enhance the nutrient content of the product. The appearance of the Cake followed by V2 compared to V0 and V1. Based on the color of the product both V0 and V2 show the best compared to V1. The flavor of the product V1 shows the best compared to V0. Both V0 and V1 variations show the best for the taste of the product compared to the taste of V2. Thus the result shows that both V0 and V1 cake ie) Standard cookie and 20g of oven-dried Ipomea batatas shows the best compared to the others. Thus the present study concludes that according to the sensory evaluation chart the best variation among the three developed products is V2 cake ie) 25gm oven-dried Ipomea batatas powder incorporated cake. In the present study, we incorporate oven-dried Ipomea batatas powder as a base to avoid maida in a cake for health reasons.

Keywords: Ipomoea batatas, oven-dried, incorporated, formulated

"NUTRIENT ANALYSIS OF IPOMOEA BATATAS FLOUR AND SENSORY PROPERTY OF THE FORMULATED PRODUCT", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 2, page no.b810-b813, February-2022, Available :http://www.jetir.org/papers/JETIR2202195.pdf

"NUTRIENT ANALYSIS OF IPOMOEA BATATAS FLOUR AND SENSORY PROPERTY OF THE FORMULATED PRODUCT", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 2, page no. ppb810-b813, February-2022, Available at : http://www.jetir.org/papers/JETIR2202195.pdf