Organoleptic acceptability and nutritional properties of the sweetpotato-based traditional cakes produced using sweetpotato flour

C.A. Zainun, O. Salma and H. Hamidah

Abstract

Sweetpotato is a supplemental food and consumed in various ways such as boiled, fried, baked or steamed with or without additional ingredients. The use of sweetpotato as the main ingredient in making delicious traditional cakes or local desserts and puddings are quite popular in Malaysia. Several sweetpotato varieties were used in the production of sweetpotato flour to make sweetpotatobased traditional cakes as to promote demand for convenience products. The flour has a very good shelf life due to its low moisture content. The percentage recovery of flour ranged from 20 –30% based on the fresh unpeeled tubers and depends on the varieties of sweetpotato and the sizes of the tubers. The sweetpotato flour was used in the preparation of nine locally accepted weetpotato-based traditional cakes premixes. The traditional cakes, produced using sweetpotato flour as a substitute to fresh sweetpotato tubers, were highly acceptable. There was no significant difference between products developed using sweetpotato flour and fresh sweetpotato in terms of organoleptic quality.

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