摘要：Baking tests were conducted with sweet potato ( Ipomoea batatas ) composite paste at 20% level of substitution with wheat flour to determine their potentials in producing acceptable snack products. Studies conducted shows there was no significant difference (p>0.05) in the specific volume of the baked bread samples but there was significant difference (p<0.05) in the loaf volume and loaf weight of the sweet potato bread samples. Bread samples from cultivars TIS 87/0087 and TIS 8441 were found to be significantly different (p<0.05) from the others in terms of their loaf weight with 357.98 g and 357.03 g respectively. Sensory analysis conducted showed there were significant differences (p<0.05) in the sweet potato chips produced in terms of texture. Cultivar Ex-Igbariam was the least preferred in terms of texture compared with the other cultivars with 3.95. There was no significant difference (p>0.05) in the taste of the sweet potato cake samples. In terms of texture, cake sample from cultivar TIS 25320P0P - 13 was the least preferred but all the cake samples were generally accepted by the panelist. Most of the cultivars performed well in the food product assessment.
