الفهرس 
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Abstract
Sweet potato is considered as one of the most highly healthf’ul and nutritious vegetables which is rich in calories, 0 - carotene, ascorbic acid, and dietary fibers. It is also considered as one of the most important crops in the world especially in Egypt and the tropical regIons.
Sweet potato can be processed or used in many products such as cookies, biscuits, chips, breakfast foods, and pies. It can also be into flour which is less bulky and more stable than fresh
Sweet potato flour can be used as a thickener 111 soup, fabricated snacks, and bakery products.
Since the raw crop suffers many problems during storage and transportation in developing countries which limits its shelf life, one should find a specific way to process the crop in order to prolong its shelf life.
In this work two sweet potato cultivars (Mabrouka - whit and Abees - yellow) were used. The study consists of three different parts. The first one deals with subjecting the two sweet potato cultivars to successive steps of preparation and processing in order to produce two snack foods (Sweet potato chips, and baton sale made from wheat flour substituted by different levels of sweet potato flour). The second part deals with chemical analysis, and sensory evaluation of
the products. the third one deals with studying the stability of the products during storage.
~ Abees cultivar had higher amounts of moisture content, cnlde fiber, crude protein, and crude fat than Mabrouka cultivar which had high amounts of total carbohydrates and starch than Abees.
~ Soaked sweet potato chips samples (Mabrouka, and Abees) in acidic solution had the highest content of total carbohydrates and starch, and the lowest content of fat among the other treatments. While, they had no noticeable change on the crude fiber or ash content.
~ Control Mabrouka sample (no treatment ) had the highest amount of carbohydrate and starch compared with Abees sample. While, these were no big differences between the two cultivars in their content of ash or crude fat.