Nutritional and Anti-Nutritional Attributes of Flour Made from Three Varieties of Sweet Potatoes (Ipomoea Batatas (L.) Lam) Grown in Korhogo, Northern Côte d’Ivoire

Abstract

Sweet potato (Ipomoea batatas (L.) Lam.) is an important food crop in northern Côte d’Ivoire, yet comparative information on the nutritional and anti-nutritional characteristics of locally available varieties is limited. This study evaluated flours prepared from white-skinned white-fleshed (PBCB), yellow-skinned orange-fleshed (PJCO), and purple-skinned white-fleshed (PVCB) sweet potatoes using standard analytical methods. Significant varietal differences were observed for most measured parameters. PJCO flour had the highest dry matter (94.39%), fibre (2.23%), carbohydrate (81.03%), and energy value (355.01 kcal/100 g), whereas PBCB had the highest lipid content (0.72%). PVCB contained the most protein (7.00%), total sugars (1.29%), and reducing sugars (0.31%). PVCB also showed the highest concentrations of calcium (102.32 mg/100 g), potassium (254.15 mg/100 g), sodium (127.23 mg/100 g), magnesium (3.89 mg/100 g), phosphorus (60.02 mg/100 g), zinc (0.80 mg/100 g), and copper (0.05 mg/100 g), while PBCB had the highest iron content (1.13 mg/100 g). PJCO had the highest β-carotene (96.67 µg/100 g) and vitamin A (16.11 µg/100 g), whereas PBCB had the highest vitamin C (25.83 mg/100 g). Phytate, oxalate, and condensed tannin contents varied among the flours. Overall, the three varieties showed distinct nutritional profiles, supporting variety-specific consideration when sweet potato flour is used for food formulation and dietary diversification.