Table 2. Effect of cooking methods on starch content of sweetpotato storage roots.

Variety	Raw sweetpotatoes	Baking (%)	Boiling (%)	Steaming (%)
Jinyu	124.5 ± 8.0 a	103.6 ± 2.0 a (83.2)	52.5 ± 9.7 a (42.2)	125.5 ± 2.8 b (100.8)
Xinxiang	158.2 ± 2.6 b	140.5 ± 4.4 b (88.8)	145.4 ± 5.0 c (91.9)	103.8 ± 3.1 a (65.6)
Yuzishu263	175.4 ± 5.2 c	149.9 ± 2.2 c (85.5)	143.9 ± 5.4 c (82.0)	130.9 ± 3.6 b (74.6)
Zimei	189.4 ± 6.7 d	150.6 ± 0.9 c (79.5)	117.8 ± 3.1 b (62.2)	161.4 ± 1.7 c (85.2)

Note: The numbers in the table represent the starch content (mg/g.Dw) of raw sweetpotatoes and those under different cooking conditions followed by the percentage of starch content in the cooked sweetpotatoes relative to those in raw sweetpotatoes. Different lower-case letters besides the numbers in the table represent significant difference at 0.05 levels among all cultivars under the same cooking treatment.