RESUMEN
This study evaluated the nutritional value of aerial yam potato fermented with different methods and other food processing. Aerial potato was subjected to different treatments (peeled, unpeeled, peeled and blanched, unpeeled and blanched, peeled and boiled, unpeeled and boiled) before fermentation with different methods like submerged fermentation and back slope (BS) fermentation. The proximate and mineral compositions were monitored using standard methods. Crude Protein (%) of the peeled aerial potato significantly increased from 4.12 ±0.13 at the initial to 10.11±0.85 at the end of the fermentation while unpeeled aerial potato slightly increased from 3.66a±0.04 at the initial to 4.19±0.03 at the end of the fermentation. Peeled and blanched; unpeeled and blanched as well as the unpeeled and boiled samples had the highest iron (0.143±0.01 ppm), magnesium (6.40±0.02 ppm) and calcium (6.32±0.03 ppm) contents in fermented aerial potato sample. Generally, the different of methods of fermentation employed improved the nutrient contents of fermented aerial potato.