00000ctm a22000004a 4500 UP-8027390931314024455 Buklod 20260218095123.0 m |o d | ta 190215s xx d r |||| u| (iLib)UPVIS-00064600253 Gift VML/mss/02/15/2019 eng LG 993.5 2016 F6 J36 Jance, Mary Pauline A. SOTECH Development and characterization of sweet potato (Ipomoea batatas L.) leaf crackers. 2016. xi, 92 leaves. Thesis - B.S. (Food Technology) - School of Technology, University of the Philippines Visayas. Sweet potato (Ipomoea batatas L.) leaves, also known as ?talbos ng camote? or ?dahon ng camote? are rich in protein, dietary fiber, iron, vitamin A, vitamin B2 and other minerals. This locally-grown plant has massive potential for processing but is underutilized and oftentimes discarded. This study intended to utilize the sweet potato leaves by incorporating the dried sweet potato leaf powder in the processing of crackers. It had 8.04% moisture content, 1.87% crude fat, 8.53% crude fiber, 24.0% crude protein, 9.87% ash, 55.1% carbohydrates, 0.471 water activity, and 0.230 mg g-1 Fe. Three cracker formulations were developed by incorporating 3%, 5% and 7% dried sweetpotato leaf powder. The formulation with 3% dried sweetpotato leaf powder was the most preferred by the sensory panel and rated ?like very much?. The most preferred formulation (MPF) had 1.76% moisture content, 11.3% crude fat, 0.301% crude fiber, 12.4% crude protein, 2.53% ash, 73.5% carbohydrates, 0.143 water activity, and 0.151 mg g-1 Fe. Except carbohydrate content, all parameters tested and compared with the control by T-Test were not significantly different at P=0.05. Crackers. Sweet potato. Ipomoea batatas L. Anglopez, Marilou J. Thesis Adviser. UPVIS UPV-CFOS LG 993.5 2016 F6 J36 Thesis