Abstract:
The aims of this study was to increase utilization of Sweet potato and production of Sweet potato shurar as a substitute for Celiac disease and to evaluate the of the chemical and sensory evaluation on sweet potato. The results obtained from this research indicate that the dry weight basis Sweet Potato contains carbohydrates, protein, fibers and caloric value 85.78, 10.36, 10.68 and 358.357 K cal respectively, while the product indicates that, the carbohydrates, fibers, protein 60.45, 7.26, 23.86.respectively % and the caloric value 410.0796 kcal. Finally, the Shurar sweet potato product was highly accepted by the panelist with respect to their the color, flavor, taste, texture and overall quality
