Back
 FNS  Vol.5 No.2 , January 2014
Comparison of Physicochemical, Organoleptic and Nutritional Abilities of Eight Sweet Potato (Ipomoea batatas) Varieties
Abstract: In Martinique (F.W.I.), biodiversity of vegetable varieties remain unexploited due to public unawareness or supply problems. To further enhance the sweet potato, physicochemical, sensory and nutritional characteristics of eight varieties of sweet potato were established. The eight sweet potatoes cultivars were noticeably diverse with phenotypic, sensory, physicochemical and nutritional characteristics which were very varied. The eight cultivars grown in Martinique were advantageously positioned in relation to the globally identified sweet potato, regarding fibre, starch, potassium, copper, vitamin B1, B3 and B9 contents. Compared to the ordinary potato, Martiniquan sweet potatoes have a much better nutritional potential. Energy value and vitamin C levels were twice as much as in normal potatoes. Martiniquan sweet potatoes cultivars were also richer in minerals and vitamins, with 2.7 times more vitamin B9 and 63 times more beta-carotene than the ordinary potato.
Cite this paper: E. Ellong, C. Billard and S. Adenet, "Comparison of Physicochemical, Organoleptic and Nutritional Abilities of Eight Sweet Potato (Ipomoea batatas) Varieties," Food and Nutrition Sciences, Vol. 5 No. 2, 2014, pp. 196-311. doi: 10.4236/fns.2014.52025.
References

[1]   M. Van den Abeele and R. Vandenput, “Les Principales Cultures du Congo Belge,” 3rd Edition, Direction de l’Agriculture, des Forêts et de l’Elevage, 1956, pp. 113121.

[2]   J. Fournet, “Flore Illustrée des Phanérogames de Guadeloupe et de Martinique,” Cirad, Gondwana Editions, Inra Editions, Tome 1, 2002, pp. 1230-1231.

[3]   J. R. Magness, G. M. Markle and C. C. Compton, “Food and Feed Crops of the United States,” Interregional Research Project IR-4, 1971.
http://www.hort.purdue.edu/newcrop/Crops/SweetPotato.html

[4]   C. M. Messiaen, “Le Potager Tropical,” 3rd Edition, Presses Universitaires de France, Paris, 1975, pp. 422433.

[5]   J. A. Duke, “Handbook of Energy Crops,” 1983.
http://www.hort.purdue.edu/newcrop/duke_energy/Ipomoea_batatas.html

[6]   INRA, “Sweet Potato,” 2007.
www.antilles.inra.fr/content/download/5597/81887/version/1/file/d%E9p+patate+site.pdf

[7]   L. Huaccho and R. J. Hijmas, “A Geo-Referenced Database of Global Sweet Potato Distribution,” Production Systems and Natural Resource Management Department Working Paper No. 4, International Potato Center, 2000.

[8]   Z. Huaman, “Descriptors for Sweet Potato,” CIP/AVRDC/ IBPGR, 1991, pp. 85-134.

[9]   L. Degras, “Le Technicien d’Agriculture Tropicale, La Patate Douce,” Editions Maisonneuve et Larose, Paris, 1998.

[10]   N. S. Susheelamma, G. C. Reddy, C. S. Rukmani and R. N. Tharanathan, “Studies on Sweet Potatoes. Part I: Changes in the Carbohydrates during Processing,” Starch/Starke, Vol. 44, No. 5, 1992, pp. 163-166.
http://dx.doi.org/10.1002/star.19920440502

[11]   ODEADOM, “Patate Douce,” 2009.
http://www.odeadom.fr/?page_id=60

[12]   J. C. Favier, J. Ireland-Ripert, C. Toque and M. Feinberg, “Répertoire Général des Aliments Table de Composition,” Inra Editions, Tec et Doc, Cneva Ciqual, 1995.

[13]   S. W. Souci, W. Fachmann and H. Kraut, “La Composition des Aliments Tableaux des Valeurs Nutritives,” MedPharm Scientific Publishers, Taylor et Francis CRC, 2008.

[14]   H. Joseph, “La Patate Douce a Démontré ses Vertus Santé,” 2006.
http://www.lanutrition.fr/communaute/opinions/interviews/henry-joseph-la-patate-douce-a-demontre-ses-vertus-sante.html

[15]   FAOSTAT, 2007.
http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor

[16]   V. Hagenimana, E. E. Carey, S. T. Gichuki, M. A. Oyunga and J. K. Imungi, “Carotenoid Contents in Fresh, Dried and Processed Sweet Potato Products,” Ecology of Food and Nutrition, Vol. 37, No. 3, 1999, pp. 455-473.

[17]   M. A. Lemos, M. M. Aliyua and G. Hungerfordb, “Observation of the Location and Form of Anthocyanin in Purple Potato Using Time-Resolved Fluorescence,” Innovative Food Science & Emerging Technologies, Vol. 16, 2012, pp. 61-68. http://dx.doi.org/10.1016/j.ifset.2012.04.008

[18]   S. M. Laurie, P. J. Van Jaarsveld, M. Faber, M. F. Philpott and M. T. Labuschagne, “Trans-β-Carotene, Selected Mineral Content and Potential Nutritional Contribution of 12 Sweet Potato Varieties,” Journal of Food Composition and Analysis, Vol. 27, No. 2, 2012, pp. 151-159.
http://dx.doi.org/10.1016/j.jfca.2012.05.005

[19]   S. Georgé, P. Brat, P. Alter and M. J. Amiot, “Rapid Determination of Polyphenols and Vitamin C in Plant-Derived Products,” Journal of Agricultural and Food Chemistry, Vol. 53, No. 5, 2005, pp. 1370-1373.
http://dx.doi.org/10.1021/jf048396b

[20]   World Health Organization, Food and Agricultural Organization of the United Nations, WHO/FAO, “Vitamin and Mineral Requirements in Human Nutrition,” 2nd Edition, WHO, 2004.

[21]   P. Brat, S. Georgé, A. Bellamy, L. Du Chaffaut, L. Mennen, A. Scalbert and M. J. Amiot, “Polyphenol Fruits and Vegetables Database: Determination of the French Polyphenol Intake,” Fruit, Vegetable and Health Congress, Québec, 2005.

[22]   B. M. Ames, M. K. Shigena and T. M. Hagen, “Oxidants, Antioxidant and the Degenerative Diseases of Aging,” Proceedings of the National Academy of Sciences, Vol. 90, 1993, pp. 7915-7922.
http://dx.doi.org/10.1073/pnas.90.17.7915

[23]   Nutrient Data Laboratory, “USDA National Nutrient Database for Standard Reference,” 2008.
http://www.nal.usda.gov/fnic/foodcomp/search/

[24]   S. J. Closa and M. C. De Landeta, “Tabla de Composición de Alimenta,” Universidad National de Luján, Buenos Aires, 2002.
http://www.unlu.edu.ar/~argenfoods/Tablas/Tabla.htm

[25]   NMRC South Africa, “South Africa Food Composition Table,” 2008. http://databases.mrc.ac.za/FoodComp/

[26]   National Food Institute, Technical University Danemark, “Danish Food Composition Databank,” 2008.
http://www.foodcomp.dk

[27]   National Institute for Health and Welfare, Nutrition Unit, “Fineli Food Composition Database Release 9,” 2008.
http://www.fineli.fi/index.php?lang=en

[28]   NUTTAB, “Australian Food Composition Tables,” Food Standard, 2006.
http://www.foodstandards.gov.au/monitoringandsurveillance/nuttab2006/foodcompositiontable3466.cfm

[29]   C. Dignan, B. Burlingame, S. Kumar and W. Aalbersberg, “Pacific Islands Food Composition Table,” 2nd Edition, 2004.
http://www.fao.org/docrep/007/y5432e/y5432e00.htm

[30]   Departamento de Alimentos e Nutricao Experimental, FCF/USP, “Tabela Brasileira de Composicao de Alimentos USP,” 2008. http://www.fcf.usp.br/tabela/

[31]   S. J. Padayatty, A. Katz, Y. Wang, P. Eck, O. Kwon, J. H. Lee, S. Chen, C. Corpe, A. Dutta, S. K. Dutta and M. Levine, “Vitamin C as an Antioxidant: Evaluation of Its Role in Disease Prevention,” The Journal of the American College of Nutrition, Vol. 22, No. 1, 2003, pp. 18-35.
http://dx.doi.org/10.1080/07315724.2003.10719272

[32]   A. Fattal-Valevski, “Thiamin (Vitamin B1),” Journal of Evidence-Based Complementary & Alternative Medicine, Vol. 16, No. 1, 2011, pp. 12-20.
http://dx.doi.org/10.1177/1533210110392941

[33]   National Academy of Sciences, Institute of Medicine, Food and Nutrition Board, Ed., “Chapter 8—Folate. Dietary Reference Intakes for Thiamine, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin and Choline,” National Academy Press, Washington DC, 1998.

 
 
Top