Comparison of Physicochemical, Organoleptic and Nutritional Abilities of Eight Sweet Potato (<i>Ipomoea batatas</i>) Varieties — Oak Academic Publishing
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Comparison of Physicochemical, Organoleptic and Nutritional Abilities of Eight Sweet Potato (<i>Ipomoea batatas</i>) Varieties
Department of Research and Development, P?le Agroalimentaire Régional de Martinique, Lamentin, Martinique, France.
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Department of Research and Development, P?le Agroalimentaire Régional de Martinique, Lamentin, Martinique, France.
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Department of Research and Development, P?le Agroalimentaire Régional de Martinique, Lamentin, Martinique, France.
1 Department of Research and Development, P?le Agroalimentaire Régional de Martinique, Lamentin, Martinique, France.
2 Department of Research and Development, P?le Agroalimentaire Régional de Martinique, Lamentin, Martinique, France.
3 Department of Research and Development, P?le Agroalimentaire Régional de Martinique, Lamentin, Martinique, France.
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. T he 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.
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