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Abstract
This study investigated the impact of different drying methods using sun drying, room temperature drying, and oven drying on the functional properties of sweet potato (Ipomoea batatas) flour. Sweet potato roots were processed into flour, and functional properties, including bulk density (BD), water absorption capacity (WAC), oil absorption capacity (OAC), solubility, swelling power (SP), least gelation concentration (LGC), least gelatinization temperature (LGT), and pH, were determined. Results showed no significant differences (P > 0.05) in most functional properties across drying methods, except for OAC and pH, which varied significantly (P < 0.05). Sun-dried flour (SPF1) exhibited the highest WAC (156.64 ± 2.69%) and OAC (126.60 ± 0.13%), indicating its suitability for food formulations requiring high water and oil retention. These findings suggest that sun drying optimizes the functional properties of sweet potato flour for applications in baked goods and other food products. Keywords: Sweet potato flour, functional properties, drying methods, food formulation, oil absorption