The profit margin percentage of 47.3% and return per capital outlay of 0.9 was noted, impliedly that for every ₦1 invested in sweet potato production enterprise there is a return of ₦0.90k to the enterprise. Studies have shown that replacing part of wheat flour (WF) with potato flour (PF) or sweet potato flour (SPF) not only fortifies its nutritional value but also improves the properties of the flour and dough, and the texture and sensory quality of the bread.
"Sweet potato flour is created by taking raw sweet potatoes, washing, peeling and slicing them, followed by drying at a specific temperature and grinding to produce the final flour product," says Mary Stewart, RD, LD, a registered dietitian and the founder of Cultivate Nutrition in Dallas.
Sweet potato is tropical herbaceous plant which, by the nature of its temperature requirement, can be grown throughout Nigeria. States like Kaduna, Kano, Zamfara, and Sokoto in the North-west are currently leading in its production in the country. In gluten-free baking, tapioca flour is used as a “starch” in flour blends and recipes for baked goods. Potato flour, sweet rice or white rice flour, arrowroot powder, or cornstarch (1/2 the amount) are suitable substitutes. These are also suitable for use as thickeners. Sweet potato flour is made from dried or dehydrated sweet potato, then ground. We like it for its slightly different taste which brings a twist in your recipes. Athletes appreciate it for its lower glycemic index than white wheat flour (but not for wholemeal flours). Sweet potato flour is also naturally gluten-free.
Sweet potatoes are mainly composed of carbs. Most of the carbs come from starch, followed by fiber. This root vegetable is also relatively low in protein but still an important protein source in many developing countries.