TITLE:
Comparison of Physicochemical, Organoleptic and Nutritional Abilities of Eight Sweet Potato (Ipomoea batatas) Varieties
AUTHORS:
Emy Njoh Ellong, Corinne Billard, Sandra Adenet
KEYWORDS:
Sweet Potato; Ipomoea batatas Variety; Physicochemical Characteristics; Nutritional Characteristics; Sensory Profile
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.2,
January
20,
2014
ABSTRACT: In Martinique (F.W.I.), biodiversity
of vegetable varieties remain unexploited due to public unawareness or supply problems. To further enhance the
sweet potato, physicochemical,
sensory and nutritional characteristics of eight varieties of sweet potato were
established. The eight
sweet potatoes cultivars were noticeably diverse with phenotypic, sensory,
physicochemical and nutritional characteristics which were very
varied. The eight cultivars grown in Martinique were advantageously positioned
in relation to the globally identified sweet potato, regarding fibre, starch,
potassium, copper, vitamin B1, B3 and B9 contents. Compared to the ordinary
potato, Martiniquan sweet potatoes have a much better nutritional potential.
Energy value and vitamin C levels were twice as much as in normal potatoes.
Martiniquan sweet potatoes cultivars were also richer in minerals and vitamins,
with 2.7 times more vitamin B9 and 63 times more beta-carotene than the
ordinary potato.