Physicochemical properties of twenty-one Caribbean sweet potato cultivars
2009
Aina, Adebisola J. | Falade, Kolawole O. | Akingbala, John O. | Titus, Pathelene
The physical, chemical and physicochemical properties of twenty-one Caribbean sweet potato cultivars were investigated. Hunter L a b colour parameters were measured, chroma, colour intensity and hue angle were calculated. Proximate composition, vitamin C, amylose, reducing and non-reducing sugars contents were determined using standard methods. Pasting properties were determined using Rapid Visco Analyser. Tuber size (length, r = 0.72, n = 21, P < 0.0015; width, r = 0.85, n = 21, P < 0.0002) was highly correlated with weight of the tubers. External colours of the tubers (L = 28.7-63.1, a = +5.9 to +18.0, b = +3 to +19.3) were lower than the flesh colours (L = 60.8-84.0, a = -2.4 to +27.8, b = +9.9 to +28.5). Proximate composition is typical of sweet potato cultivars but significant differences exist among cultivars. Total sugar, amylose and amylopectin contents ranged from 1.8 to 4.7%, 15.3-31.2% and 68.8-84.7%, respectively. Cooking profiles of the sweet potato flours showed similar trend. Pasting temperature, peak time, swelling power and solubility ranged from 78.3 to 93.0 °C, 3.3-4.8 min, 5.6-23.5 and 11.7-45.7%, respectively.
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