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Sweet potato is among the main staple food sources and is often eaten boiled, roasted or fried in oil. In this study, the levels of the micronutrients: Fe, Zn and vitamin A in the unpeeled (FUPT) and peeled (FPT) tubers; as well as boiled and roasted samples from 15 cultivars were determined using standard analytical methods. The diverse cultivar collected, were planted and used for this study over two seasons. T-test analysis indicated no significant differences in the levels of the micro-nutrients between the two seasons. The values of Fe, Zn and vitamin A obtained in fresh unpeeled tubers (FUPT) ranged from 0.413 – 0.738, 0.167– 0.356 and 0.475 – 3.162 mg/100 g fresh weight, respectively; while those obtained in the peeled fresh tubers (FPT) ranged from 0.277 – 0. 628, 0.131 – 0.256 and 0.241 – 2.835 mg/100 g, respectively. In the unpeeled boiled tubers, the concentration of Fe, Zn and vitamin A ranged from 0.247 - 0.545 , 0.132 - 0.193 and 0.333 - 2.434 mg/100 g sample weight, respectively, while the corresponding values obtained in the unpeeled roasted tubers were 0.357 – 0.542, 0.103 - 0.268, and 0.316 – 2.124 mg/100 g, respectively..
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