Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
Department of Food Science and Postharvest Technology, Arba Minch University, Ethiopia
Research Article
Comparison of Different Sweet Potato (Ipomoea Batatas L) Varieties in Terms of Nutritional Value
Author(s): Halabo Hazo* and Admasu Yirgalem
Sweet potato (Ipomoea batatas L.) is one of the globally important root crops. In this study the comparison of
nutritional status for white fleshed sweet potato (Awassa-83, Awassa-09, Berkume, Beletech and Tola) varieties were
determined. The nutritional values of five sweet potato varieties were significantly (p<0.05) varied due to cultivar
variation. The experimental design was arranged in randomized complete block design with triplications. The data
obtained was analyzed by SAS version 9.1 and means separation were compared by Duncan’s Multiple Range Test.
The result revealed that the moisture content ranged between 61.45-68.83%, 0.213-0.58 mg/100 g of crud ash,
0.225-259 mg/100 g of crude fiber, 0.11-0.24 mg/100 g of crude fat, 1.24-85 mg/100 g of crude protein, 29.17-35.65
mg/100 g of carbohydrate and 124.24-152.6 Kcal/100 g of total energy... View More»