Storage of Sweet Potato Toasted Granules and Shelf Life Under Ambient Condition

Abstract

The highly perishable nature of sweet potato tubers has caused severe limitations to the commercial exploitation of the crop. Processing involves peeling, grating, fermentation, dewatering and toasting, resulting in a granular product. It is a shelf stable food consumed as processed or cooked. When kept, it is subject to post-process contamination. Investigations were carried out to establish the storability of processed sweet potato toasted granules under ambient condition over a period of 1 month, 1 year, 6years and 7 years. The processed sweet potato toasted granules were packed in sealed cellophanes and kept under ambient condition. Only the toasted granules that are one month showed low load of bacterial

count which could be of public health importance in toxin production. However, those processed and stored up to a year and above did not show any bacterial count which could be as a result of less moisture content. Location and storage at ambient temperature did not mar the qualities of the toasted samples, because the sensory evaluation showed high acceptability (78%) of the product. Estimated shelf-lives of sweet potato toasted granules were determined for nothing less than seven years. Recommendations for its packaging and storage conditions were given. This will lead to more market for sweet potato farmers and for establishment of cottage industry.