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Nutritional, Physical and Culinary Characteristics of Tuberous Roots of Newly Developed Sweetpotato Genotypes in Nigeria
Abstract
Randomly selected tuberous roots of eight newly developed sweet potato (Ipomea batatas) genotypes in National Root Crop Research Institute Umudike, Nigeria were assessed for their food quality characteristics amongst other relevant pre and post harvest traits. Ex- Igbariam and Tis 87/0087 cultivars of sweet potato were respectively used as local and national checks or controls. The result of the proximate composition of the fresh energy rich roots showed that seven of the new genotypes had high dry matter (DM) content of above 35%, with seven of them NRCRI, having starch content of above 20%. Only two of the largely white – cream fleshed genotypes (NRSP/05/007C and NRSP/05/006C) had carotenoid content of > 10μg/g. The result also showed that while only one genotype (NRSP 05/005A) had low after cooking sugariness, two of them had undetectable food browing (before and after cooking). The observed rotund and easy to cut, white fleshed tuberous roots of the low sugary (non-sweet) NRSP/05/10D genotype is likely to be popular with many Nigerian adult consumers that do not like the sugary taste of most sweet potatoes in the local markets.
Key words: Sweet potato, improved genotypes, tuberous roots, nutritional properties, culinary characteristics
