Sweet Potato Flour Research Articles

Evaluation of Phytochemical and Mineral Composition of Malaysia’s Purple-Flesh Sweet Potato

Sweet potato (Ipomoea batatas (L.) Lam) is one of Malaysia’s underutilized main crops. However, systematic characterization of phytochemical and mineral contents of the sweet potato tuber and flour is still required for further specific food product development. Therefore, this study aims to evaluate the effects of the peeling conditions on the nutritional composition of sweet potato tuber and flour of the Anggun 1 cultivar. The following properties were investigated in the different peeling conditions of the sweet potato tuber (unpeeled, peeled, and skin only), i.e., the phytochemical properties (total phenolic, total flavonoid, anthocyanin content) and mineral elements (calcium and iron). The results indicated a significant interaction between the peeling conditions of the sweet potato tuber and flour on all the examined properties (p<0.05), total flavonoid content (2615.05 mg quercetin/100g and 3362.96 mg quercetinrties (p < 0.05). The unpeeled sweet potato tuber and flour had the highest value of total phenolic content (3142.98 mg GAE/100g and 4303.80 mg GAE/10/100g), anthocyanin (628.35 mg/100g and 960.30 mg/100g) and iron (5.45 mg/100g for flour only). Moreover, the result had indicated a higher calcium content (701.87 mg/100g) in the skin of the sweet potato. Therefore, this study provides a broad insight into the sweet potato’s phytochemical properties and the mineral composition, which can be used for further specific food product development and processing.

FERMENTED SWEET POTATO FLOUR

Sweet potatoes ( Ipomea batatas L.) is a source of carbohydrates. The high carbohydrate content makes sweet potatoes very potential to be processed into flour. However, naturally processed sweet potato flour has some drawbacks when applied to food. To overcome this problem, it is necessary to modify the processing process for sweet potato flour. One way to modify flour can be done by fermentation using Lactic Acid Bacteria (BAL). The principle of modification by fermentation in a spontaneous way that is thought to grow is Lactic Acid Bacteria (BAL) which produce pektinolytic and sellulolytic enzymes that can destroy the cell walls of yams so that starch hydrolysis occurs. In addition, the duration of fermentation will affect the fermentation results. The purpose of this experiment was to determine the effect of spontaneous fermentation on the color of sweet potato flour.

CHEMICAL CHARACTERISTICS OF RICE ANALOGS OF CASSAVA WITH THE ADDITION OF A MIXTURE OF PURPLE SWEET POTATO FLOUR AND SAGO FLOUR

This study aims to study the effect of adding a mixture of sago flour and purple sweet potato flour on various levels of physical and chemical characteristics of the resulting analogue rice. The results showed that the addition of purple sweet potato flour and sago flour had a significant effect on the analysis of fat content, protein content, antioxidant activity, and amylose content while it had no significant effect on water content, ash content. The best product based on the organoleptic test of analog rice was analog rice product in treatment A (45% addition of sweet potato flour and 5% sago flour). The results of the analysis of treatment A (addition of 45% purple sweet potato flour and 5% sago flour) are 6.51% water content, 1.17% ash content, 1.11% fat content, 3.55% protein content, antioxidant activity 23 ,43%, amylose content 30.92%, gelatinization temperature of 70.4 ° C.

EVALUATION OF BISCUITS PRODUCED FROM WHEAT (Triticum aestivum), TIGER NUT (Cyperus esculentus) AND ORANGE FLESHED SWEET POTATO (Ipomea batatas) FLOURS

Biscuits are ready-to-eat nutritious baked snacks that are available in different shapes and sizes. One of the problems that militate against food security in developing countries such as Nigeria is postharvest loss and underutilization of locally cultivated food crops. This study aimed at evaluating the quality of biscuits produced from wheat, tiger nut and orange fleshed sweet potato flours. Wheat flour was substituted with tiger nut and orange fleshed sweet potato (OFSP) flours for the production of biscuits. While constant 10% tiger nut flour was used in each of the six formulations, the OFSP flour portions were increased from 5 to 30%. A 100% wheat flour served as control. The functional properties of the flours, proximate composition, energy value, vitamin contents, physical and sensory properties of the biscuits were determined using standard methods. The result of the functional properties showed no significant differences (p>0.05) in the bulk densities and gelatinization temperatures of the flour blends. There was significant (p<0.05) reduction in the moisture content of the biscuit samples made from the composite flours compared to the control biscuit sample. Inclusion of tiger nut and sweet potato flour led to increase in the fat, fibre, carbohydrate content and energy values of the biscuit samples. The pro-vitamin A and vitamin C increased as the proportion of orange sweet potato increased and in all the composite biscuits containing tiger nut flour. There were no significant differences (p>0.05) in the thickness, spread ratio and volume of the biscuits. The results of the sensory properties

Pelatihan Pembuatan Snack Bar dari Tepung Ubi Ungu sebagai Alternatif Camilan Sehat

Snacks are often consumed by people to temporarily relieve hunger. These snacks are usually high in sugar and fat and low in fiber. One of the healthy snacks consumed is a snack bar made from local food. In this training, developing a snack bar based on local food ingredients that is low in calories and high in fiber, namely a snack bar based on purple sweet potatoes flour. The purpose of this training is to introduce the community to product diversification using local food from purple sweet potatoes which can be processed into healthy snacks and basic skills on how to make the snack bar. The methods used in this training are lectures, demonstrations and questions and answers. The stages of implementing the activity are an explanation of local food, using purple sweet potato as a basic ingredient for healthy snacks. Next, the practice of making snack bars with the basic ingredients of purple sweet potato flour, peanuts and crispy rice. The results of the evaluation of the snack bar making training, namely the response of the training participants were very satisfied and enthusiastic in participating in this activity because participants could add new insights and knowledge in terms of local food snack bars. In addition, the training participants also got new business ideas to be developed in healthy snack culinary.

Analysis of the Wet Noodles Quality Produced From the Purple Sweet Potato Flour

The use of purple sweet potato in West Sumatra is still limited to a few types of food products. In support of the government's program, namely the Food Security Program, the diversification of processed products based on local ingredients, one of which is purple sweet potato. Purple sweet potato has the potential to be used as a functional food ingredient to make flour because it contains carbohydrates, protein, vitamins, β-carotene and, anthocyanins needed by the body and can act as natural dyes in the food industry as well as a source of antioxidants that can play a role in fighting free radicals. . The focus of this research is to utilize the potential of purple sweet potato flour in processing wet noodles as a natural dye. Noodles are one of the ready-to-eat food products and alternative foods to replace staple foods, the price is cheap, the taste is good, and the practical processing is the main factor for many people who like noodles. This study aims to analyze the wet noodles produced from purple sweet potato flour, the observed qualities include color, aroma, texture and, taste. The percentage ratio of purple sweet potato flour used was 0%, 15%, 30%, and 45%. This type of research is a pure experiment using a completely randomized design (CRD) method with four treatments and three repetitions. Data collection techniques were carried out by distributing organoleptic formats to 5 expert panelists. Data were analyzed using ANOVA if Fcount Ftable then continued with Duncan's test. The results showed that there was a significant effect on the quality of color, texture, and taste of wet noodles produced from purple sweet potato flour. The best treatment of purple sweet potato flour substitution on the quality of wet noodles was in treatment (X1) as much as 15%

PENGARUH FORMULASI TEPUNG KACANG TANAH (Arachis hypogaea L.) DAN TEPUNG UBI JALAR UNGU (Ipomoea batatas L. Poiret) TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI COOKIES

One type of alternative plant that is offered and continues to be developed to be used as an alternative food ingredient to replace rice is sweet potato. The productivity of sweet potatoes is increasing and has a high nutritional content, making sweet potatoes can be used to manufacture various types of pastries, especially cookies. Research on peanut flour and purple sweet potato flour formulation cookies were conducted to determine the organoleptic value, nutritional content, and antioxidant activity of cookies. This study used a completely randomized design (CRD) with five treatments and three replications with the raw materials formulated from wheat flour, peanut flour and purple sweet potato flour. The panelists preferred the results of the organoleptic test of preference and descriptive, which were cookies treated with J1 (30 g Wheat Flour: 60 g Purple Sweet Potato Flour: 10 g Peanut Flour). Analysis of the nutritional value of the selected treatment cookies (J1) included moisture content of 4.25%, ash content (0.73%), protein content (0.50%), fat content (15.30%), carbohydrate content (79 .22%), crude fiber content (35.45%) and antioxidant activity (IC50) in J1 were lost because they were at concentrations far above 1000 ppm.

Functional Properties, Fourier Transform Infrared of Cream and Orange Fleshed Sweet Potato Flour and Sensory Evaluation of Its Dough Meal

ABSTRACT The aim of this study was to determine the functional properties, Fourier-transform infrared (FTIR) properties of cream and orange-fleshed sweet potato flour and sensory evaluation of its dough meal. Three varieties of sweet potato examined were mother’s delight (MDP), king J (KJP) and cream (CFSP). Sweet potato tuber were processed into flour and analyzed for functional, Fourier-transform infrared (FTIR), color, and sensory evaluations. The results show that the packed bulk density ranged from 0.76 to 1.24 g/mL, and water absorption capacity ranged from 32.3 to 56.3 g/mL. It was observed that the FTIR of the flour shows distinctive peak spectra region at 3300, 2900, 1700, 1340 and <1000 cm−1. The percentage solubility and swelling power increase as the temperature increases. Sensory evaluation of the dough meal showed that KJP dough was the most preferred. and it compared favorably with that of the control.

Wheat-Free and Nutritious Bread and 'Coricos' Made with Mesoamerican Ancestral Corn, Amaranth, Sweet Potato and Chia.

People with wheat-related disorders require wheat-free and good quality baked goods. We prepared wheat-free bread and cookies (coricos) with flour blends of corn, amaranth, orange sweet potato and chia. Sweet potato flour or puree and amaranth flour were prepared and their properties evaluated. Blends were optimized for dough hardness and cohesiveness by response surface methodology, with a central composite rotatory design. Bread was prepared with optimal blends plus 1.2% chia mucilage, and alternatively used sweet potato puree. The optimized blend was 57:34:9 (corn:amaranth:sweet potato flours). Coricos were made with the blend instead of only corn as traditionally. Chemical composition, texture profile, fiber, and gluten content of the products were analyzed. The breads' crust was uniform, crunchy and golden, and the crumb was homogeneous, with 41% specific volume and 60% size of the wheat bread. Coricos presented a darker golden color than those of 100% corn. Protein content was similar (~ 12% d.w.) between the blend and wheat breads, with better chemical score for the blend one. Blend bread and coricos had 2-4% more dietary fiber and higher content of bioactive compounds than their wheat or corn counterparts. Blend bread was comparable to its counterpart in chewiness while coricos were softer. Gluten content was < 20ppm in blend products; therefore, in addition to nutritional quality, they are safe for people with wheat-related disorders.

Nutritional composition, techno-functionality, in-vitro starch digestibility, structural characteristics and storage stability of sweet potato flour and mash supplemented specialty pasta

Specialty pasta was prepared by incorporating sweet potato flour (20–40%) and mash (8–24%) and evaluated for its nutritional composition, bioactive constituents, pasting profile, functional properties, cooking quality, in-vitro starch digestibility and structural characteristics. Incorporation of sweet potato flour (20–40%) and mash enhanced the pasting properties. Low in-vitro starch digestibility was observed for sweet potato mash pasta. The incorporation of sweet potato flour and mash improved the functional properties of pasta. Addition of sweet potato flour resulted in maximum increase in total phenols (2.52–2.76 GAE mg/g) and flavonoids (19.37–24.48 QE mg/100g) with consequential increase in the β-carotene content (2.37–2.58 mg/100g) and DPPH radical scavenging activity (26.60–29.56%). Supplementation of 30% flour and 16% mash was highly acceptable for the formulation of specialty pasta. FTIR analysis revealed structural changes and showed the presence of carbonyl compounds in the specialty pasta. Supplemented pasta also maintained high acceptability during the storage period of 5 months.

Pengaruh Substitusi Tepung Ubi Jalar Kuning Dan Kedelai Pada Kue Putu Ayu

The need for wheat flour in Indonesia is increasing along with the increasing types of processed flour. The purpose of this study was to determine the appropriate concentration of yellow sweet potato and soybean flour in order to obtain the putu ayu cake with good and favorable properties. This study used a one-factor Completely Randomized Design (CRD) with a comparison of the concentrations of wheat flour, yellow sweet potato, and soybean which consisted of four treatments, namely K (100%: 0%: 0%), L (50%: 40%: 10%), M (50%:45%:5%), and N (50%:35%:15%). Each treatment has a total flour weight of 250 grams. Data collection used a 15 panelist questionnaire method with 3 replications for each sample. Furthermore, scoring and analysis using ANOVA with further test BNT level 5%. The results showed that putu ayu cake in treatment M had a rather attractive color, delicious aroma, soft texture, and a slightly sweet savory taste, compared to treatment L which had a rather attractive color, delicious aroma, soft texture, and slightly sweet taste. The color N treatment is rather attractive, the aroma is rather pleasant, the texture is slightly rough, and the taste is slightly savory - slightly sweet. The best and preferred substitution of yellow sweet potato flour and soybean flour is treatment concentration M (45%:5%).

Physiochemical and Sensory Evaluation of Cookies Produced from Composite Flours of Wheat, Bambara Nut and Orange Fleshed Sweet Potato

This study aimed at investigating the use of wheat, Bambara nut and orange fleshed sweet potato composite flours in the production of cookies. Enriched cookies were produced using wheat, Bambara nut and Orange Fleshed Sweet Potato flour blends in the ratios: 100:0:0, 90:5:5, 90:0:10, 80:10:10 and 80:5:15 and were labeled BVB, ACC, LVG, BCN and CFC respectively. Sample BVB (100% wheat flour) served as the control. The functional properties of the flour blends were determined, as well as the proximate and beta-carotene (pro-vitamin A) composition of the cookies. Also, the physical parameters and sensory qualities of the enriched cookies were evaluated. The moisture content, protein, fat, fibre, ash and carbohydrate ranged from 5.70 to 8.57%, 9.62 to 11.93%, 11.02 to 13.02%, 2.33 to 4.03%, 1.23 to 1.54% and 63.33 to 68.79% respectively. The energy value ranged from 405.46 to 420.03 k/cal. There were significant differences (p&lt;0.05) in the functional properties of the flour blends. The result also revealed that the β-carotene (pro-vitamin A) increased with increase in substitution of orange fleshed sweet potato. The results showed significant differences (p&lt;0.05) in physical properties of the cookies in weight, diameter, break strength, density and volume while there were no significant differences (p&gt;0.05) in thickness and spread ratio. The sensory analysis indicated that all the samples had high level of acceptability in their sensory attributes, but sample BVB and ACC had the best overall acceptability ratings of 7.50 and 7.10 respectively. Therefore, enriched cookies produced from the blends were acceptable.

FORMULASI PRODUK BOLU TEPUNG UBI UNGU TEPUNG KACANG MERAH SEBAGAI ALTERNATIF MAKANAN SELINGAN ANAK AUTIS

Sweet Potatoes and Red Beans can be processed into Steamed Sponge. This study discusses the manufacture of steamed cake products made from purple sweet potato flour and red bean flour which contains energy, protein, fat, and carbohydrates and is free from gluten-casein and prebiotic sources needed to fulfill nutrition in children with autism. This study aims to determine the best balance of the product fromthe 3 balances of purplesweet potatoflour and red bean flour, the effect of differences in the balance of steamed cake on the color, aroma, taste, and texture of the product, and to determine the levels of macronutrients and prebiotic levels. Experimental study research design with Completely Randomized Design (CRD). The research method used hedonic test to determine organoleptic properties, proximate analysis for macronutrients, and raffinose calculations for prebiotics. The results of the Kruskal Wallis test showed that there was a significant difference in the hedonic test on color and texture. F1 excels in the aspects of color, aroma, and taste. It is hoped that further research can be carried out on the effect of giving Purple Potato Flour and Red Bean Flour Steamed Sponge to children with autism.

The Physicochemical Characterization, Gelatinization Profile, and Proximate Analysis of Sweet Potato Starch (Ipomoea batatas L.) White, Yellow, and Purple

Sweet potato (Ipomoea batatas L.) has a considerable potency to be developed in Indonesia because of its high nutritional content and spacious application of sweet potato starch in food and non-food fields. Physicochemical characterization, gelatinization profile, and proximate analysis of sweet potato starch white, yellow, and purple has been carried out. Initially, extraction of starch from white, yellow, and purple sweet potato flour was done using a maceration technique. The starch extract was then analysed to determine its physicochemical properties such as pH, density, boiling point, melting point, swelling capacity, and solubility in water, as well as morphological surface using Scanning Electron Microscopy (SEM). The gelatinization profile of sweet potato starch was measured using the Rapid Visco Analyzer (RVA). The proximate composition of sweet potato starch was also determined. The results showed that yellow sweet potato starch has a high amylose content of 28.17% which thus leads to difficulty in absorbing water, increasing the gelatinization temperature and affecting the structural stability of the starch. The molecular structure of amylose and amylopectin is the main factor influencing the determination of the physicochemical characterization of sweet potato starch. Proximate analysis of sweet potato starch showed high content of amylose (28.17%), water (17.03%), and protein (5.21%) with low amylopectin (71.83%), minerals (1.09%), fat (0.09%), and carbohydrates (76.9%) content. The three varieties of sweet potato show extraordinary potential in food industrial applications because they play a huge part in deciding the suitability of sweet potato starch for specific requirements and interest in developing new and remarkable starch sources.

Pregelatinized starch improves growth and mitigates adverse liver/intestinal histomorphology in largemouth bass, Micropterus salmoides, juveniles

The growth and well-being of carnivorous fish, such as largemouth bass Micropterus salmoides, can be compromised by excessive dietary starch but this may depend on starch type and degree of gelatinization. In a 2 × 2 factorial design, largemouth bass were fed diets containing 20 % raw corn starch (RCS), raw sweetpotato flour (RSP), pregelatinized corn starch (PGCS) or pregelatinized sweetpotato flour (PGSP) and their growth, muscle biochemical composition, liver/intestinal histopathology, and expression of genes responsible for growth and fatty acid metabolism were analyzed. Some indicators of pellet quality were also measured showing that pregelatinized starches significantly improved (P < 0.05) water stability, water absorption index, and water solubility index while significantly reducing bulk density. Gelatinization significantly improved (P < 0.05) weight gain and FCR (1073 % and 0.84, respectively) over their raw starch forms (892 % and 1.02, respectively), which was correlated with significantly upregulated (P < 0.05) hepatic insulin-like growth factor-1. Neither starch type or gelatinization had any significant effect on the muscle proximate or mineral composition, but MUFA was significantly (P < 0.05) in the RCS treatment, which corresponded with significantly lower hepatic expression of fatty acid synthase. Gelatinization significantly upregulated lowest (P < 0.05) hepatic expression of cholesterol 7 alpha-hydroxylase. Histopathological damage and inflammation occurred in the liver and distal intestine, respectively, of fish fed raw starch diets but not for the PG types. Results indicate that pregelatinizing both starch sources significantly improved growth and feeding efficiency in largemouth bass juveniles while causing no adverse histopathology compared to either raw starch sources.

The Effect of Giving Various Natural Sources of ß-Carotene to Increased Color Intensity on the Oranda Goldfish (Carassius auratus)

This research aims to examine the effect of adding various sources of natural ß-Carotene obtained from sweet potato flour, carrot flour and pumpkin flour to the color brightness of Goldfish. The research was carried out from December 2021 to February 2022 at the Aquatic Animal Physiology Laboratory Building 2, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The experimental design used in this study was a completely randomized design (CRD) with five treatments and three replications. The treatments were negative control (A), positive control (B), 10% sweet potato flour (C), 10% carrot flour (D) and 10% pumpkin flour (E). Maintenance with treatment on the test fish was carried out for 60 days. Parameters observed included color brightness observed using Toca Color Finder (TCF), growth, life, and air quality (Temperature, pH, Dissolved Oxygen). The results showed that the addition of various sources of natural carotene in the feed had an effect on increasing the brightness of the color of the Oranda Goldfish (Carasius auratus). The highest value of increasing fish color brightness was found in treatment E with pumpkin flour as a natural source of ß-Carotene, namely 3.2 in the head, 3.3 in the body and 2.5 in the tail. Survival rate in this study is 100%. The water quality parameter values ​​are in good condition for the growth and survival rate of goldfish. Based on observations of water quality the results of temperature ranged from 24.2°C - 28°C, pH ranged from 6.88-7.62 and Dissolved Oxygen ranged from 5.8-8.0 mg/L.

Sweet potato color variety and flour production drying method determine bioactive compound content and functional properties of flour

Sweet potato color variety and flour production drying method determine bioactive compound content and functional properties of flour

Yellow Sweet Potato Nastar(Ipomoea Batatas L.) And The Addition Of Fat Type On Chemical Characteristics of Organoleptic Test

Dependence on flour needs to be reduced by utilizing local food ingredients that can enrich the active compounds in nastar cakes. The distinctive taste of yellow yam flour provides an innovative new taste of nastar with a combination of sweetness from chocolate jam. The comparison between yellow sweet potato flour and cornstarch in nastar cakes will provide a new taste and increase the nutritional content and as a natural coloring agent in the manufacture of pastries. The proportion of use of cornstarch in sweet potato nastars is used as a softener in pastries and cakes due to the nature of this cornstarch which can bind water to the dough so that the texture is softer and denser. This study aims to determine the sensory properties of nastar cookies with variations of yellow sweet potato flour and cornstarch with the addition of fat types so as to get the right formula. Organoleptic tests carried out included color, taste and taste. Test respondents used a sensory preference test (hedonic rating) with 30 panelists. By using the hedonic test and the results are expressed in numbers 1-5. 1 = strongly dislike, 2 = dislike, 3 = neutral, 4 = like, 5 = very much like. The hedonic test is the most widely used test to measure the level of liking for the product where the panelists express personal impressions about good or bad. conducting organoleptic tests, namely panelists, a laboratory consisting of a preparation room, waiting room and discussion room. The way to do the orgnoleptic test is that the presenter prepares the sample in the preparation room, for the panelists to be in the discussion room to taste the sample that has been prepared by the presenter. Panelists fill out the forum that has been prepared by the presenter in the discussion room. The foam consists of color, taste, and aroma tests using hedonic tests and the results are expressed in numbers 1-5.

Analysis of cleaner production potential and water footprint for small-scale sweet potato flour industry

Sweet potato flour is one of the derivative products of sweet potato, especially for raw materials or additives in the food industry. The processing of sweet potato-based products must also be balanced with existing environmental management. For this reason, there is a need for suitable methods to deal with processes that produce minimised wastes that harm the environment. Cleaner production is an approach that offers various environmental benefits for the sweet potato flour industry. Identification of cleaner production alternatives was carried out by the quick scan method for minimising the presence of waste in the sweet potato flour industry. The feasibility of the cleaner production design was analysed by considering technical, environmental, financial, and economic aspects. Identification of water use was done by calculating the water footprint in the whole production process. The water footprint was calculated by adding up the green, blue, and grey water footprints to obtain the total water usage in the production process. The use of water for planting sweet potato (green water) is estimated to be approx. 1.093 m3/ton of sweet potato flour. With a sweet potato flour yield of 50.8%, the production of sweet potato flour requires a water volume (blue water) of 1.32 m3/ton of sweet potato flour. The following cleaner production alternatives were identified as prospective for waste minimisation in the small-scale industry, including good manufacturing practices, repairing flour machines, drying using a greenhouse, training in the selection of raw materials and training in standard operating procedures (SOPs) for flour production, and utilisation of sweet potato peel as animal feed. With the implementation of cleaner production and more efficient use of water, it is expected that the sweet potato flour industry will become a more sustainable industry.

Evaluation of Oxalate Content in Cassava Roots and Sweet Potato Tubers in Areka, Ethiopia

Oxalic acid (or its dissociated form oxalate) is a product of protein metabolism and is one of the important nutrients in the human diet. Regular consumption of large amounts of food with high oxalate contents over a long period may result in nutrient deficiencies notably calcium and contribute to kidney stone formation. The aim of this study is to assess some physicochemical properties and the oxalate content of cassava and sweet potato grown in Areka, Ethiopia using titration and UV-visible spectrophotometric methods. The moisture content of dry flour and fresh roots of cassava was found to be 10.33 and 55.27 %, respectively, while the moisture content of dry flour and fresh tuber of sweet potato was 9.07 and 68.47 %, respectively. The ash content of the flour sample of cassava and sweet potato was 3.60 and 4.13 %, respectively. The pH of the flour sample of cassava and sweet potato was 6.23 and 6.13, respectively. All physicochemical parameters were significantly different (P &lt; 0.05). The oxalate content determination was done using titration and UV-visible spectrophotometer methods. The oxalate level of samples using the titration method gave 77.66 and 197.90 mg/100g for cassava and sweet potato, respectively. By the UV-visible spectrophotometer, the oxalate content of cassava was 151.19 and 153.56 mg/100g for sweet potato. The results of the statistical analysis on the generated data indicated that there was a significant difference at p≤ 0.05 among the physicochemical investigated in this study. Keywords: Cassava, oxalate, physicochemical, sweet potato, UV-visible spectrophotometer. DOI: 10.7176/FSQM/117-02 Publication date: July 31 st 2022