Physicochemical properties of twenty-one Caribbean sweet potato cultivars

Authors

  • Adebisola J. Aina,

    1.  Food Science and Technology Unit, Department of Chemical Engineering, The University of the West Indies, St Augustine, Trinidad and Tobago
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  • Kolawole O. Falade,

    Corresponding author
    1.  Food Science and Technology Unit, Department of Chemical Engineering, The University of the West Indies, St Augustine, Trinidad and Tobago
    2.  Department of Food Technology, University of Ibadan, Ibadan, Nigeria
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  • John O. Akingbala,

    1.  Food Science and Technology Unit, Department of Chemical Engineering, The University of the West Indies, St Augustine, Trinidad and Tobago
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  • Pathelene Titus

    1.  CARDI, St Vincent and the Grenadines
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*E-mail: kolawolefalade@yahoo.com

Summary

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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