The potential of sweet potato as a source of producing a Garri-like product using the conventional cassava Garri processing Technology was examined. Four (4) samples were produced with varied fermentation periods; SPF–1 (24 hours), SPF-2 (48 hours), SPF-3 (72hours), while SPNF was not fermented. The proximate composition shows that the three (3) days fermentation sample (SPF-3) has a higher protein content of 3.58%. The ash content was observed to increase with fermentation period of a day (24hours) and subsequently decreased with increase in fermentation period from 1.82% (SPF-2) to 1.41% (SPF-3) respectively. The water absorption capacity increased directly with the length of fermentation period from 7.70% (SPNF) to 8.16% for SPF–3. PH decreased from 7.18 to 6.16 and TTA increased from 0.12% to 0.27% respectively, with increased fermentation period. There was significant difference in all the sensory attributes of the four (4) sweet potato Garri samples. However, sample SPF- 3 is most preferred in terms of taste. Sensory attributes of SPNF and SPF-1 were not significantly different.
