Table 1.
Macro- and micronutrient composition of flours obtained from sweet potato cultivars
| Cultivar | Extractability of flour (%) | Total starch (g/100 g db) | Crude fibre (g/100 g db) | Iron (mg/100 g db) | Calcium (mg/100 g db) |
|---|---|---|---|---|---|
| Swp1 | 43.1 ± 0.7c | 33.7 ± 1.7e | 8.5 ± 0.4b | n.dt | n.dt |
| Swp3 | 51.0 ± 0.2b | 58.6 ± 0.5b | 7.3 ± 0.2c | 6.2 ± 0.9a | 2.1 ± 0.1b |
| Swp4 | 43.9 ± 0.2c | 49.0 ± 0.3c | 6.5 ± 0.4d | 4.5 ± 0.9b | 3.4 ± 0.8b |
| Swp5 | 40.2 ± 0.7d | 43.0 ± 0.6d | 2.1 ± 0.2e | 4.2 ± 0.1b | 5.9 ± 0.1a |
| Swp7 | 55.1 ± 0.1a | 64.1 ± 1.9a | 13.6 ± 0.3a | 6.3 ± 0.2a | 2.2 ± 0.1b |
Data represent the mean of three replicates. Values followed by the similar superscripts in each column are not significantly different at (P > 0.05). n.dt, not determined.