Sweetpotato Cultivars for Processing into Food Products
2002
Tan, S. L. | Mooi, K. C. | Zaharah, A. | Abdul Aziz, A. M. | Salma, O. | Lee, S. Y.
Two sweetpotato clones selected from seeds introduced from the Asian Vegetable Research & Development Center, Taiwan and the International Potato Center, Peru were released as cultivars after rigorous evaluations at research stations as well as on farmersâ fields. Evaluations against local check cultivars were carried out on different agro-ecologies, namely, sandy soils (on tin-tailings and on bris or sandy beach deposits), upland mineral soils and on drained peat. Important selection criteria included high mean yield performance and high root dry matter content. The two cultivars, Telong and Jalomas, showed good yield stability compared to the checks over the various agro-ecologies, and were especially adapted to sandy soils. With the exception of local cultivar Ubi Biru, both Telong and Jalomas were far superior to the checks in root dry matter content. By contrast, Ubi Biru has a very low root yield, and poor adaptability to sites other than on drained peat. Telong and Jalomas have been successfully processed into sweetpotato flour, which is subsequently used for the formulations of premix flours for a range of traditional Malay cakes, as well as for bakery products (bread, buns, muffins and cakes) and extruded snacks. Jalomas has an extra advantage from the presence of carotenoids in its roots, which adds to the nutritive value of the food products. Up until now, these food products have been made mainly from imported ingredients such as wheat flour, white potato and corn. Substitution of these imported raw materials will save Malaysia a substantial amount of foreign exchange.
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