Sweet potato (Ipomoea batata.L. Lam) Mabrouka peel was prepared uSing three
,,~:;lhods of peeling. namely. hand, abrasive and lye peeling. The proximate chemical
ccrnpos.uon, dietary fiber components. amino acids of protein content, physical and
r'eologlcal properties were studied. Also the funcuonauty of sweet potato peel as a
source of dietary fiber In while pan bread was investiqaled. The results showed Ihat
sweet potato peel was free 01 lipid and phytic acid. The sulfur containing amino acids
were Iound 10 be limiting in peers protem As the addition of sweet potato peel to
ba~.lllg blend was al 5, 10. 15 and 20% of flour weight. The higher levels of addition
N'dS markedlv reduce the quality of bread prcduced. while Ihe 5% addruon gave a
';3lisfYlng results The results showed that, lye peeling method was dorr.inato the
olher methods of peeling regarding 10 the functionality of the resulted peels In wtute
pan oread