Obtenção de farinha de batata-doce biofortificada / Obtaining of biofortified sweetpotato flour

Introduction: Biofortified foods such as beuregard sweetpotato flour (Ipomoea batatas) with high ?-carotene contents play a very important role incombating hypovitaminosisA, reducing malnutrition and ensuring good health. Objective: Obtain biofortified beuregard sweetpotato flour with characteristics that allow its preservation and use in formulated products such as bread, cakes, biscuits and others. Materials and Methods: Beuregard sweetpotatoes that are grown  in São Paulo and Minas Gerais were used. The tubers were  sanitized, weighed in analytical scale, peeled, chopped, bleached, dehydrated in drying ovens and grounded in dim light environment. The flour was weighed, packed and frozen. The calculation of yield, granulometry, centesimal composition (moisture, ash, protein, lipids, carbohydrates and fiber), and physical-chemical characterization (acidity, pH, Brix, water activity, color) was made according to the AOAC; AACC and IAL in triplicate, and the Total Energy Value (VET) by Atwater. Results and Discussion:  The yield of the flour grown in Minas Gerais was lower (9.66%) due to the greater amount of husks. Both flour had more than 50% of particle size < 60ABNT. The results of the São Paulo and Minas Gerais flour analyzes presented, respectively, an average value of 9.76%-9.95% moisture; 3.66%-6.95% ash; 7.38%-9.85% protein; 0.76%-1.39% lipids; 78.89%-71.86% carbohydrates; 9.53%-12.28%  fiber; 351.92Kcal-339.35Kcal VET; 1.91% acidity; 5.62-5.46 pH, 8.10ºBx-9.63ºBx Brix, 0.35-0.33 of water activity and orange color. Its major components are carbohydrates and fibers that, are source of energy. The differences found in the contents of its components can be due to the geographical conditions where they were cultivated. The moisture and acidity are within the maximum allowed value and the physico-chemical characteristics  are ideal for its conservation. Conclusion: The analyzes performed presented patterns of identity and quality that are in agreement with the literature  can be used in combination with other flour for the elaboration of products formulated with a higher content of pro-vitamin A carotenoids