Comparative analysis of nutritional quality of five different cultivars of sweet potatoes (Ipomea batatas (L) Lam) in Sri Lanka

Authors

  • Suraji A. Senanayake,

    Corresponding author
    • Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
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  • K. K. D. S. Ranaweera,

    1. Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
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  • Anil Gunaratne,

    1. Department of Agriculture, University of Sabaragamuwa, Belihuloya, Sri Lanka
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  • Arthur Bamunuarachchi

    1. Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
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Correspondence

Suraji A. Senanayake, Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka. Tel: +94 0773017709; Fax: 2803828; E-mail: surajisena@gmail.com

Abstract

Nutritional attributes of flours obtained from five different cultivars of sweet potato roots commonly available in Sri Lanka showed significant differences in the tested parameters. The starch level ranged between 33% and 64% on the dry basis and the extractability from fresh tubers was governed by the quantity of starch. The crude fiber level ranged between 2.1% and 13.6% on dry basis and the highest level was observed in swp7 (CARI 273) and resistant starch ranged from 14.2% to 17.2%. Higher percentage of resistant starch from total starch was found in Wariyapola red (swp1) cultivar resulting in lower digestion level while higher levels of digestion was evident in cultivars with lower levels of resistant starch with high level of total starch. Low levels of calcium and significant levels of iron were found in the five cultivars studied. Crude protein level was in the range of 1.2–3.3% on dry basis and trypsin inhibitor activity level (TIA) was significantly different (P > 0.05) in the cultivars studied while heating resulted in a significantly high reduction in the TIA level than in unheated condition. Polygonal or round shaped starch granules were in the range of 16.8–23.5 μm and low level of starch digestion was shown in cultivars containing larger granules. Total amylose content lies in the range 15.4–19.6% and cultivars having higher percentage of amylose showed higher level of in vitro pancreatic digestion (Pallepola [swp4] and swp7). The starch digestibility of sweet potato flour was in the range of 36–55% and the highest digestion was observed in swp7. Orange fleshed cultivars (swp4 and swp7) were comparatively rich in nutrients and digestibility than the other three studied cultivars.

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