Table 2.
Proximate composition of sweet potato flours (Dry weight basis).
| Nutrient composition (%) | MDP | KJP | CFSP | FAO (2010) and USDA (2010) Limits (%) |
|---|---|---|---|---|
| Moisture | 5.21 ± 0.2b | 5.19 ± 0.1c | 6.12 ± 0.3a | <10 |
| Ash | 5.80 ± 0.1b | 7.20 ± 0.1a | 4.60 ± 0.6c | >3 |
| Fat | 1.84 ± 0.1a | 1.77 ± 0.3b | 1.53 ± 0.1c | 10–15 |
| Protein | 2.21 ± 0.2b | 2.86 ± 0.2a | 2.14 ± 0.1c | 15-28 |
| Fibre | 6.33 ± 0.1c | 9.51 ± 0.2a | 7.91 ± 0.2b | <3 |
| Carbohydrate | 78.61 ± 0.2a | 73.47 ± 0.3c | 77.70 ± 0.3b | >64 |
| Energy (Kcal) | 339.00 ± 0.3a | 321.00 ± 1.2c | 333.00 ± 1.0b | >344 |
| Dry mater | 23.00 ± 0.1c | 34.00 ± 0.1a | 29.00 ± 0.2b | |
| β-Carotene (mg/100g) | 18.83 ± 0.2a | 4.49 ± 0.3b | 3.63 ± 0.1c |
Values are averages of triplicate readings (mean ± standard deviation). Means within a row followed by different superscripts letter(s) are significantly different (p ≤ 0.05).
Key:
MDP- Mother's Delight Orange-fleshed Sweet Potato(UMUSP002),
KJP- King J Orange-fleshed Sweet Potato (UMUSP001),
CFSP- Cream-fleshed Sweet Potato.