Effect of variety on the physico-chemical, carotenoid and microbial loads of flours of five new varieties of sweet potato

Abstract

The effect of variety on the physico-chemical, carotenoid and microbial loads of flours of 5 varieties of sweet potato: TIS2532.0P.1.13, TIS8164, TIS87/0087, CIP1999024.02 and CIP440293 were determined. Proximate composition of the flours as determined using the AOAC methods showed that TIS8164 had the highest moisture content (9.43±0.03%) among other varieties studied while TIS53250P.1.13 had the least (7.9±0.01%). CIP440293 had the highest ash content (0.52±0.02%) while CIP1999024.02 had the least (0.22±0.08%). The%crudefiber content of CIP440293 was the highest (0.36±0.05%) among other varieties while CIP1999024.2 had the least (0.21±0.02%). The processed flours contained higher starch contents than fresh samples with TIS53250P.1.13 having the highest starch content (36.22±0.00%) for the processed flour and TIS87/0087 having the least (30.31±0.02%) as compared with the fresh samples in which TIS53250P. 1.13 gave the highest (28.22±0.00%) while TIS87/0087 gave the least (20.78±0.02%). In terms of carotenoid content, CIP440293 had the highest for the fresh sample (6.23×l0 3 μg/100 g) while TIS87/0087 gave the least (0.54×103 μg/100 g). These values were reduced for the processed flours where CIP440293 again gave the highest (3.99×l0 3 μg/100 g) while TIS87/0087 gave the least (0.02×l0 3 μg/100 g). Sensory evaluation of the fufu samples made from the stored flours indicated that their quality and mouldability were accepted at the second month of storage unlike their colors. Results indicate the acceptability of these potato varieties and their applicability in alchoholic, food and sugar industries. With good microbial loads as evidenced at the 6th month of storage and antioxidant potentials, their shelf lives could be extended if packaged well and stored. © 2011 Asian Network for Scientific Information.