#MURASAKI SWEET POTATOES NUTRITION FREE#

The peak viscosity (PV), hot paste viscosity (HPV), and cold paste viscosity (CPV) were in the range of 90.7–318.8 Rapid Visco Unit (RVU), 77.3–208.3 RVU, and 102.6–272.7 RVU, respectively. The average starch content of sweet potato was 53.90 g/100 g DW, ranging from 31.68 to 64.90%. K and P contents were the highest among all accessions, which were positively correlated with most of the other minerals. The average contents of 12 mineral elements were in the order of K > P > Ca > Mg > Mn > Fe > Zn > Cu > Ni > Se > Cr > Cd. The total amino acid content averaged 45.13 mg/g DW. The average protein content of sweet potato was 5.41 g/100 g ranging from 3.40 to 8.60 g/100 g DW.

#MURASAKI SWEET POTATOES NUTRITION FREE#

The total phenolic content (TPC) of the free and bound fractions ranged from 13.85 to 90.74 mg gallic acid equivalent (GAE)/100 g and from 5.07 to 24.29 mg GAE/100 g, respectively. In this study, the genetic diversity in the physiochemical, nutritional, and antioxidant properties of wholemeal flour from seven sweet potato varieties was investigated. However, little information regarding the functional properties of the sweet potato flour is available.

Sweet potato flour is a key ingredient for the production of new food products worldwide, which imparts desired properties, nutritional value, antioxidants, and natural color to processed foods. The results of this study demonstrated that physiochemical, nutritional and antioxidant properties of sweet potatoes varied by varieties.

Anthocyanins were only found in purple-fleshed varieties. Total phenolic and flavonoid contents for the two purple varieties were about 2–8 folds and 3–15 folds higher than for the other varieties, respectively. Sucrose was the major sugar with content ranging from 4.73 to 16.5%. Varieties with lighter colored flesh appeared to have greater total starch content. The carbohydrate content ranged between 81.3 and 87.3% with starch accounting for 49.9–64.1% of total carbohydrate content. Orange flesh varieties had the highest moisture content, while their purple flesh had the lowest. All the properties analyzed were found to be significantly (P < 0.05) different among the varieties. The objective of this study was to characterize these properties for fourteen sweet potato varieties including white, yellow, orange and purple flesh, grown in Virginia. A study is underway to evaluate sweet potato varieties for production in Virginia using sustainable practices, but limited information is available concerning their physicochemical, nutritional quality and antioxidant activities. Sweet potato is suggested as one of the alternatives and is well-adapted to environmental conditions of southern Virginia. Small-scale farmers in Virginia have been forced to seek alternatives to tobacco as a consequence of economic and regulatory changes affecting the industry.

Murasaki sweet potatoes nutrition