Table 1.

Proximate composition of orange‐fleshed sweet potato reported by different authors

S. no.	Component	Rodrigues et al. (2016)a		$Huang et al. (1999)b	Endrias et al. (2016)c		Lyimo et al. (2010)d	Nascimento et al. (2015)e	Nicanuru et al. (2015)f	Mohammad et al. (2016)g
		$Fresh	Flour driedh	Fresh	Un pealed	Pealed	Dry weight	Dry weight	Wet base	Wet base
1	Moisture	69.42	10.97	62.2–78.2	76.97	74.84	NR	NR	64.5–70.4	70.97–72.96
2	Ash	2.04	2.11	NR	4.94	4.33	0.87–0.98	0.85	NR	1.17–1.31
3	Protein	3.69	4.80	NR	2.84	2.48	1.44–2.50	0.58	1.9–2.7	1.91–5.83
4	Fats	0.42	0.39	NR	1.00	1.12	0.03–0.95	0.19	1.1–1.7	0.17–0.63
5	Starch	65.41	33.66	NR	NR	NR	NR	26.34	NR	NR
6	Crude fiber (total)	3.68	2.57	2.01–3.23	4.52	3.83	NR	NR	3.0–3.6	0.35–0.54
	Soluble	NR	NR	0.15–1.00	NR	NR	NR	NR	NR	NR
	insoluble	NR	NR	1.35–2.64	NR	NR	NR	NR	NR	NR
7	Total carbohydrate	90.17	90.13	NR	86.72	88.01	23.91–33.45	NR	18.3–26.1	21.10–24.50
9	pH	6.55	6.52	NR	NR		NR	NR	NR	NR
10	Acidity	1.08	0.91	NR	NR		NR	NR	NR	NR
11	Energy (Kcal/100g.)	NR	NR	NR	373.97	373.05	NR	344.52	NR	NR

Abbreviation: NR, not reported.

^aSamples from Rio de Janeiro, Brazil.

^bSample from Hawaii, range taken from seven varieties (Excel, Jewel, Kona, Makua yam, Regal, South Delite, and UH 71‐5).

^cSamples from Ethiopia.

^dSample from three districts (Meatu, Sengerema, and Misungwi) of Lake Zone in Tanzania. (The varieties are Carrot Dar, Japon, Zapallo, and Mafuta.)

^eSamples from Brazil.

^fSamples from Tanzania (range of Jewel, Karoti Dar, Kabode, Ejumula varieties).

^gRange of different varieties (Tripti, Kamala Sundari, Daulatpuri, Misti Alu, Lalkothi, and Kalmegh) from Bangladesh.

^hProduct from blanched at 100°C for 20 min and hot air oven dried at 65°C for 24 hr.