Production of indigeneous cheap and nutritious food which will improve the general health and
well-being of people is inevitable. For a clear assurance of producing rich food devoid of antinutritive
components and of course with high nutritive value, two samples of sweet potato foods; Sweet Potato Leaf
Soup (SPLS) and Sweet Potato and Yam Pounded (SPYP) were prepared and analyzed for nutritional,
minerals and antinutrtional contents. The result of nutrient content indicate that the percentage concentration
of moisture, protein, fat, ash, crude fibre and carbohydrate were 70.54, 12.21, 3.88, 8.83, 5.88 and 25.74 for
SPLS and 35.15, 1.42, 0.52, 1.49, 0.67 and 68.37 for SPYP respectively. The result of mineral content indicate
the concentrations (mgg ) of iron, zinc and calcium to be 8.82, 0.09 and 27.99 for SPLS and 1.61, 0.12 and -1
20.33 for SPYP respectively. Antinutritional result indicate that the concentration (mgg of phytate, oxalate and -1
tannin were 1.07, 167.16 and 0.22 for SPLS and 0.93, 171.93 and 0.56 for SPYP respectively. The result
revealed significant difference (p<0.05) between the nutritional value of sweet potato leaf soup and sweet
potato and yam pounded dishes. The results generally indicate that sweet potato dishes if properly
processed and cooked could be a high quality and cheap source of energy rich food that could improve the
general health and wellbeing of people.