Sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the family Convolvulaceae.Sweet potatoes are hardy, widely adapted, multi - purpose crop requiring low input and mature within 3 to 5 months. Sweet potatoes are rich in complex carbohydrates, dietary fiber, beta-carotene (a provitamin Acarotenoid), vitamin C, vitamin B6, manganese and potassium. Sweet potato varieties have flesh ranging from yellow, white, pink, red, purple and orange. Sweet potato varieties with dark orange - flesh have more beta- carotene than those with light-colored flesh. The Orange - fleshed sweet potato (OFSP) is an excellent source of pro - vitamin A (which is an essential nutrient/antioxidant for the growth and well - being of children). Vitamin A malnutrition (micronutrient deficiency) is a major health problem in developing countries including Nigeria and so promoting its cultivation and processing into novel and acceptable products will be a food – based approach in tackling vitamin A deficiency in children. Moreover, one of FIIRO’s mandate is to utilize indigenous raw materials for socio – economic development of the nation. In 2012 alone, Nigeria produced only 100,000 tonnes of wheat and consumed 6.5 million tonnes at the cost of 650 billion naira, majority of which was imported into the country (USDA, 2012). This project is utilizing sweet potato, an indigenous crop, which is readily available and has a potential to contribute to a reduction in wheat importation into the country, income generation, women empowerment, improve nutrition and reduce post-harvest losses.

The main achievements so far in the course of this project are:

· Proximate analysis of raw and baked chips from yellow and orange fleshed sweet potato was determined. The values suggest the possibility of producing a safe, nutritious and shelf stable sweet potato baked chips with high dietary fibre.

· Improvement of sweet potato baked chips made from orange – fleshed variety with binder at 10% inclusion was achieved.

· Sensory evaluation of yellow and orange – fleshed sweet potato baked chips:  the scores revealed the possibility of producing a highly tasty and acceptable snack .

· Total carotenoids for raw, mashed and baked chips was determined and values reported as vitamin A. (Conversion calculations based on 1µg Vitamin A = 1µg Retinol, 1µg β - Carotene = 0.5µg Retinol, 1µg Total mixed carotenoids = 0.25µg Retinol). The vitamin A values in the orange – fleshed sweet potato (OFSP) and yellow – fleshed sweet potato (YFSP) chips are 3235µg/100g and 1200µg/100g respectively.

·  Microbiological examination of sweet potato baked chips was carried out using standard methods.

Bioavailability studies involving animal feeding experiment will aid in determining the bioavailability of beta – carotene and vitamin A in baked sweet potato chips.

The findings from research activities conducted through this project will afford FIIRO the authority of ascertaining claims that beta – carotene rich orange –fleshed sweet potato baked chips can be utilized as a food-based approach in alleviating vitamin A malnutrition in school – aged children in Nigeria especially the North Central regions. This can be introduced as a source of micronutrient in the meals for the various school – feeding programs.