Chemical and Technological Evaluation of Some Sweet Potato Varieties
Abstract: This investigation was carried out to evaluate the chemical characteristics of new eight sweet potato varieties namely, CEMSA 74-228 , SANTO AMARA, NC 1525 and KEMB 37 (creamy flesh) and JAPON TRESMESINO, LO 323, TAINUNG 64 and BEAUREGARD (yellow flesh ), and study their suitability for processing. The obtained results reveal that SANTO AMARA and KEMB37 varieties were the best ones having the highest content of chemical constituents compared with those of the other studied creamy flesh sweet potato varieties. Moreover,140 days from planting was the best harvesting time that achieved the highest chemical characteristics . All selected creamy sweet potato varieties had adequate minerals contents especially, KEMB 37 followed by NC 1525 and CEMSA 74-228 then SANTO AMARA varieties that could be considered good sources of minerals for human nutrition. Yellow flesh sweet potatoes have been recognized as valuable sources of carbohydrates, protein, dietary fibers and could be considered as good sources of both vitamin C and total carotenoids. Moreover, TAINUNG 64 and LO 323 were found to be good sources of β-carotene (pro- vitamin A). The more suitable harvesting time for yellow sweet potato varieties, which recorded the highest levels of essential elements, was 140 days from planting. On the other hand, TAINUNG 64 variety could be considered the best one compared to the other examined varities. The most suitable varieties that having good quality attributes for processing were SANTO AMARA and KEMB 37 as creamy flesh and TAINUNG 64 and BEAUREGARD as yellow flesh sweet potato varieties. Moreover, these varieties could be successfully used in the production of new and untraditional sweet potato products.
URL
Publication year 2008
Pages 87-96
Availability location معهد بحوث تكنولوجيا الاغذية-9ش الجامعة- الجيزة
Availability number
Organization Name
City القاهرة
serial title مجلة الجامعات العربية للعلوم الزراعية
Author(s) from ARC
Agris Categories Food processing and preservation
AGROVOC
TERMS		 Evaluation. Sweet potatoes. Varieties.
Proposed Agrovoc Creamy and yellow flesh;,Chemical characteristics;
Publication Type Journal
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