The nubition powder, one of the food products to enhance human health, is highly interested in Vietnam. The use of ingredients that contain biologically active substances in purple sweet potato powder during processing to enhance nubition and quality products is necessary. This research aims to investigate processing parameters for the nubition powder from a Japan purple sweet potato Murasakimasari. The stages of processing were studied in order to stabilize the maximum nubient concentration of raw materials (particularly anthocyanin compounds), produce high quality products and meet consumers' taste. Based on a survey of the main processing stages including cooking, drying and mixing, purple sweet potato was treated with hot water and steam, and then was dried uSing convection drying method at temperatures of 50 - 80°C. Finally, sweet potato was ground and mixed with the rice powder, green beans, soybean, milk, salt, vitamins and minerals. The results showed that the best cooking method was at 100°C for 15 minutes and dried at 60°C for 12 hours. The result also found the best mixing formula (35 percent purple sweet potato, 28 percent rice powder, chickpeas and sesame, 18 percent soybean, 8,5 percent sugar, 10 percent milk, 0.5 percent Salt). Adding vitamins and minerals at the rate and 1.2 g CaCO3, 0.4 g Premix and 0.3 percent vanilla powder per 100 g of product increased quality products and met the elderly people's need.
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