Sweet potato is one of the most promising plant
sources of β-carotene which is considered the most
important pro-vitamin A component in carotenoid
rich foods (Sanusi and Adebiyi, 2009; Eluagu
and Onimawo, 2010). In comparison to other
major staple food crops, sweet potato has high
nutritional value and sensory versatility in terms
of flesh, colours, taste and texture, and is rich in β-
carotene, anthocyannins, total phenolics, dietary
fibre, ascorbic acid, folic acid and minerals
(Troung and Avula, 2010). The method of
processing of a food material has profound effect
on the quality of the final product.