Food and Nutrition Sciences, 2012, 3, 889-896 889

http://dx.doi.org/10.4236/fns.2012.37118 Published Online July 2012 (http://www.SciRP.org/journal/fns)

Potential Use of Selected Sweetpotato (Ipomea batatas

Lam) Varieties as Defined by Chemical and Flour Pasting
Characteristics
1,2 1 1 2 2
Agnes Nabubuya , Agnes Namutebi , Yusuf Byaruhanga , Judith Narvhus , Trude Wicklund
1 2
Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda; Department of Chemistry, Biotechnology
and Food Science, Norwegian University of Life Sciences, Aas, Norway. Email: [email protected]

th th th
Received April 12 , 2012; revised May 12 , 2012; accepted May 19 , 2012

ABSTRACT
Chemical and functional properties of ten sweetpotato varieties were investigated. The sweetpotato were of various
flesh colours which included orange, yellow, cream and white with dry matter content ranging from 30.2% - 39.2%. The
sweetpotato varieties varied significantly (p < 0.05) in total amylase activity, total starch and amylose content whose
value ranges were 0.256 - 0.570 mg/ml/min, 68.4% - 73.6%, 16.2% - 23.4% respectively. The pH of flours from the
different sweetpotato varieties ranged from 6.01 - 6.64. The pasting behaviours of the sweetpotato flours also showed
significant differences (p < 0.05) in the individual parameters (peak time, pasting temperature, peak viscosity, trough
viscosity, final viscosity, breakdown and setback) among the different varieties. The results revealed the influ-ence of
variety on the chemical composition of sweetpotato and their pasting properties. Correlations were also revealed among
different components of the sweetpotatoes which would be a basis in selection of the varieties for processing into
different products.

Keywords: Sweetpotato; Chemical Properties; Pasting Characteristics

1. Introduction perties. They consist mainly of carbohydrates (80% to

90% of the dry weight of the roots), with starch being the
Sweetpotato (Ipomoea batatas Lam) is globally the sixth
most abundant component of the roots’ dry matter form-
most important food crop with over 105 million metric
tons produced annually [1]. Developing countries pro- ing 50% - 80% [2]. The amylose/amylopectin ratio of
duce about 95% of the global sweetpotato. It is grown sweetpotato starch influences the physicochemical prop-
mainly in the tropics but has the ability to adapt to a wide erties of sweetpotato flour such as gelatinization, retro-
range of climatic conditions [2]. Uganda is one of the gradation, water absorption and pasting viscosities [7,8].
countries with the highest annual per capita sweetpotato Sweetpotato contains endogenous amylolytic enzymes
consumption in Africa [1]. There are several sweetpotato with the three major ones being α-amylase, β-amylase
varieties in Uganda with different skin and flesh colours. and starch phosphorylase [9]. These enzymes are impor-
On harvest, sweetpotato roots are stored mainly in rooms tant for the breakdown of starch into simpler sugars dur-
(in sacks) and in pits [3,4]. The pit is reported to be ef- ing storage and processing [10]. The presence of amy-
fective for at least 4 months and its use is constrained by lases in sweetpotato roots influences their utilization,
rodents and rotting [3]. Sweetpotato can be used in vari- especially in the food industry, due to the hydrolytic ef-
ous ways; boiled, steamed, baked, fried and also have the fect of the enzymes on sweetpotato starch which also
potential to be processed into various products [5]. In the affects the properties of the sweetpotato products. For
developing world, they are most commonly consumed industrial use of sweetpotatoes, there is need to have
following boiling, steaming, roasting or drying [4]. knowledge of their physicochemical properties and the
Sweet-potatoes in sub-Saharan Africa are cultivated on effect that the different processing methods have on these
subsis-tence rather than commercial scale due to lack of properties and functionality of the different components.
appro-priate technologies for their utilization in food Although significant varietal differences have been
product development [6]. documented in sweetpotato physicochemical properties
Sweetpotatoes have a number of physicochemical pro- [6,11] there is need to assess the amylase activities of the

Copyright © 2012 SciRes. FNS

 890 Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined
by Chemical and Flour Pasting Characteristics

different sweetpotato varieties and evaluate their rela- tatoes were washed under running water, air dried,
tionship with the flour characteristics and products which peeled, halved longitudinally and uniformly grated all the
can possibly be processed from them. Sweetpotatoes way to obtain the pulp. Grated tissue from the sweetpo-
have great potential for utilization in the food industry tato roots was combined, mixed thoroughly and used in
for the production of a number of commercial products the study. Flour for sugar analysis was prepared by freeze
especially considering the fact that their starch content is drying grated tissue for 24 hours and milling it, while
high [2]. It is therefore important to get an understanding flour for pasting properties was prepared by oven drying
of the functional properties of the different sweetpotato grated sweetpotato at 45˚ C for 16 hours and mill-ing.
varieties in order to ascertain the appropriate uses of the The flours were then kept in air tight containers.
sweetpotatoes in food processing. The study was aimed
at characterizing selected Ugandan sweetpotato varieties 2.3.1. Dry Matter Content and pH
to determine their suitability for processing to specific The dry matter content of the sweetpotato roots was de-
products. Carbohydrate and pasting properties, and total termined using the oven method (Gallenkamp, UK) by
amyloytic activities served as bench marks for the as- drying 2 g of fresh sweetpotato sample at 100ºC over-
sessment. night following standard procedures [12]. pH of the
sweet-potato flour was determined using a pH meter
2. Materials and Methods (PHM 92, Radiometer, Copenhagen Denmark) after
standardizing with buffer solutions of pH 4 and 7.
2.1. Sweetpotatoes Materials
Table 1 shows the ten varieties of sweetpotato which 2.3.2. Total Amylase Activity
were used in this study. The sweetpotatoes were grown in The enzyme was extracted by homogenizing 100 g of grated
three replicates on an experimental plot in Luwero sweetpotato sample in a Waring blender with 300 ml of cold
District in Central Uganda and were harvested at their extraction buffer; consisting of 20 mM So-dium phosphate
physiological maturity ages (counted in months from the (pH 6.0), 0.3% sodium chloride, 0.2% Calcium chloride and
planting date). 0.001% Mercaptoethanol. The ex-tract was centrifuged at
13,000 × g for 10 minutes and the supernatant removed and
2.2. Reagents used for the assay. Total amylase activity was determined
using the Dinitrosaly-cylic acid (DNSA) [13]. Exactly 0.5
All reagents used for analysis in this study were of ana- ml of the supernatant were pre-incubated for 10 minutes at
lytical grade and were obtained from Megazyme Interna- 40˚ C before being further incubated with 0.5 ml of Soluble
tional Ireland Ltd., Bray, C. Wicklow and Sigma-Aldrich starch solution (1%) in Na-acetate buffer (pH 6.0)
Chemical Company. containing 5 mM CaCl2 and 0.04% NaCl for 10 minutes at
40˚C. The reac-tion was stopped by the addition of 1.0 ml
2.3. Sample Preparation for Laboratory Analysis
DNSA reagent (1 g of 3, 5 dinitrosalycylic acid with 20 ml
Four roots from each variety per replicate weighing 180 - of 2 N NaOH and 30 g NaK-tartrate made up to 100 ml with
200 g were randomly selected for use in the study. The distilled water). Test tubes were then placed in a boiling
sweetpotato roots were kept at ambient conditions and water bath for 5 minutes and cooled in an ice bath thereafter.
analyses were done on the day of harvest. The sweetpo-

Table 1. Sweetpotato varieties.

Sweetpotato variety Other name Skin colour Flesh colour Maturity age (months)
NASPOT 1 Pale yellow Cream (C) 4
Dimbuka Pink-purple Pale yellow (PY) 4
Soroti Tanzania Pale yellow Yellow (Y) 4
Esapat Pale yellow Yellow (Y) 4
NASPOT 2 Purple White (W) 4
New kawogo Pink-purple White (W) 5
Kakamega SPK004 Pink-purple Pale orange (PO) 4
NASPOT 9 SPK004/6 Pink-purple Orange (O) 4
NASPOT 10 SPK004/6/6 Pink-purple Orange (O) 4
Ejumula Yellowish brown Deep orange (DO) 4

Copyright © 2012 SciRes. FNS

 Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined 891
by Chemical and Flour Pasting Characteristics

Distilled water (8 ml) was added into the reaction tubes 2.3.5. Amylose Content Determination
and the optical density was measured using a spectro- The amylose content of the starch in the sweetpotato
photometer at 540 nm. A standard curve was prepared flour was analyzed with an amylose/amylopectin assay
using maltose solution of varying concentrations (0 to 2.0 kit based on the concanavalin A method [16]. Starch was
mg/ml) and used in computing maltose equivalents. completely dispersed by heating in 1 ml of dimethyl
sulphoxide (DMSO); lipids were removed by precipitat-
2.3.3. Sugar Analysis ing the starch in ethanol (95%). Amylopectin was spe-
The method used to analyze for the sugars was a modifi- cifically precipitated by addition of concanavalin A and
cation of that described by Knudsen [14]. Samples of 1.0 removed by centrifugation. The amylose was hydrolyzed
g were extracted with Ethanol-MilliQ water (1:3 v/v) for to D-glucose which was analyzed using glucose oxidase/
24 hours during which the extract was mixed using an peroxidase reagent (GOPOD). Total starch was also hy-
electric mixer for 30 minutes. The extract was centri- drolyzed to D-glucose and measured by oxidase/peroxi-
fuged at 2200 × g for 30 minutes before 2 ml of an inter- dase. The concentration of amylose was estimated as a
nal standard (arabinose, 1 mg/ml) was added to 4 ml of ratio of GOPOD absorbance at 510 nm of the Con A pre-
the extract. The extract was purified using C18 cartridges cipitated sample to that of the total starch sample.
(Water Corporation, Milford, Massachusetts, USA),
which had been washed with 2 ml of methanol and 5 ml 2.3.6. Flour Pasting Properties
of Mil-liQ water. It was further filtered through a 0.2 μm A rapid viscoanalyzer (RVA, model 4, Newport Scien-
filter (Pall Life Sciences, 600 South Wagner Rd, USA), tific, Warriewood, Australia) with Thermocline software
taken to dry under vacuum at 50˚C (Vortex-Evaporator, was used to evaluate the pasting properties of sweetpo-
H. Haake Buchler Product, Saddle, NJ, USA) and 20 μl tato flour. The RVA was connected to a computer where
used to determine the concentration of sucrose, maltose, the pasting properties and curves were recorded directly.
glu-cose, fructose and galactose using HPLC. The HPLC The tests were conducted following standard pasting pro-
system used consisted of a series 410 delivery pump, file, standard 1, included in the instrument software.
series 200 refractive index detector, series 200 injector Sweetpotato flour, 3.5 g in 25 ml of water at 14% mois-
valve (Burnsville, MN 55337, USA) and a Aminex HPX- ture content was subjected to a controlled heating and
87H, 300 × 7.8 mm id column. Water was used as the cooling system under constant shear in the RVA. The
mobile phase, with flow rate 0.4 ml/ml. External standard time-temperature regime of the equipment was as follows:
solutions of sucrose, maltose, glucose, fructose and ga- the slurry was stirred at 960 rpm at 50˚C for 1 min; then
lactose (Sigma chemical Co.) were used for calibration, increased from 50˚C to 95˚C in 4 min at which it was held
identification and quantification of the respective sug-ars. for 3 min and subsequently cooled to 50˚C in 4 min. This
was followed by a period of 1 min where the tem-perature
was kept at 50˚ C. The flour pasting test process lasted for
2.3.4. Total Starch Determination 13 min. The RVA parameters measured in-cluded
The total starch content of the sweetpotato flours was maximum hot paste/peak viscosity (PV), time at which
determined using the amyloglucosidase/alpha-amylase peak viscosity was reached, holding strength (vis-cosity at
method [15] which involved two phases; partial hydroly- the trough), final viscosity (FV), breakdown (BD,
sis followed by solubilization of starch by α-amylase and calculated as PV-Trough), setback (calculated as FV-
quantitative hydrolysis of dextrins to glucose by amy- Trough) and pasting temperature (The temperature at
loglucosidase. The sweetpotato flour (100 mg) was dis- which viscosity increased). The viscosity was expressed
persed by 0.2 ml of 80% ethanol and immediately 3 ml in Centipoises (cP).
of thermostable α- amylase mixed with 100 mM sodium
acetate buffer (pH 5.0) 1:30 was added and heated in a 2.4. Statistical Analysis
boiling water bath for 6 minutes. It was then placed in a The data was analyzed by one-way analysis of variance
water bath at 50˚C and 0.1 ml of amyloglucosidase added (ANOVA). Differences in means were compared using
then incubated for 30 minutes. Three ml of glucose de- Fishers least significant difference (LSD) and correla-
termination reagent (GOPOD-containing GOPOD tions were determined by Pearson product-moment cor-
reagent buffer and GOPOD reagent enzymes) was added relation coefficient tests. The statistical analyses were
to 0.1 ml of supernatant after centrifuging at 3000 × g for performed using the Statistical Package for Social Scien-
10 minutes. The above mixture was then incubated at tists (SPSS for windows version 15.0). A significant level
50˚C for 20 minutes and the absorbance read at 510 nm of P < 0.05 was used. All analyses were done in triplicate
against a reagent blank together with D-glucose controls. except for sugars. Principal component analysis

Copyright © 2012 SciRes. FNS

 892 Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined
by Chemical and Flour Pasting Characteristics

was performed on the means of the chemical and flour amylose content of flours from the sweetpotatoes varie-
pasting properties of the sweetpotato variety using Un- ties which varied significantly (p < 0.05) among the va-
scrambler edition 10.1. rieties with values ranging from 16.2% (Esapat) to
23.4% (NASPOT 9). Most of the sweetpotato varieties
3. Results and Discussion used in this study had amylose content below 20%. Or-
ange-fleshed varieties had higher amylose content than
3.1. Chemical Properties
the other varieties. There was a significant positive cor-
Table 2 shows the dry matter content of the studied relation (r = 0.564, p < 0.05) between amylose content
sweetpotato varieties. It ranged from 30.2% in Dimbuka and total amylase activity of the flours from the sweet-
to 39.2% in Esapat and varied among sweetpotato varie- potato varieties. The amylose portion of starch affects the
ties. Sweetpotato dry matter values in these ranges have swelling and hot-paste (peak) viscosities of a food
been reported in literature [6,17] and variations has been material. It has been reported that increase in amylose
shown to be related to variety, soil type and cultivation content in the starch granules leads to more restricted
practices in the different areas [2]. The sweetpotato va- swelling and hence reduced peak viscosity of the paste
rieties studied also varied significantly in total amylase [20,21].
activity which ranged from 0.256 mg/ml/min (Soroti) to Table 3 shows varietal differences in the sugar content
0.570 mg/ml/min (Ejumula) as shown in Table 2. Or- and profiles of the sweetpotatoes used in this study. New
ange-fleshed varieties had higher total amylase activity kawogo had the highest total sugar content (16.1%) while
levels than the other varieties. Varietal variation has been Dimbuka had the lowest (6.52%). Sucrose was the major
reported in amylase activity among sweetpotato [11,18]. sugar in all the sweetpotato varieties with values ranging
The total starch content of flours from the sweetpotato from 5.79% (Dimbuka) to 14.42% in New kawogo. Glu-
varieties ranged from 68.4% (Ejumula) to 73.9% (Esapat) cose, maltose and fructose were generally next to sucrose in
as shown in Table 2. Generally, the starch content of flours concentration in all the ten sweetpotato varieties with values
from orange-fleshed varieties was lower than that in the ranging from 0.15% - 1.37%, 0.28% - 0.44% and 0.21% -
white and yellow-fleshed varieties. A significant negative 1.10% respectively as shown in Table 3. NAS-POT 10 had
correlation was observed between total starch content and the highest levels of glucose, maltose and fructose while
total amylase activity (r = –0.881, p < 0.05) implying that Dimbuka had the lowest glucose and fructose content and
varieties with high amylase activity had low total starch NASPOT 9 contained the lowest amount of maltose.
content. This could be attributed to the hydrolytic effect of Galactose was found in minimal amounts with values
amylases on starch (especially α-amylase). The starch ranging from 0.015% - 0.082%. Highest concentrations of
content of a food material affects certain properties like galactose were observed in NASPOT 10 and Kakamega
swelling, gelatinization, pasting and suitability for varieties (0.082% and 0.072%) respectively and very low
processing that food material [19]. Other properties of concentrations were detected in NASPOT 2 and Dimbuka
starch, including; granule shape, size and structure also (0.015% and 0.027%) re-spectively. The differences in sugar
affect the qualities of food products [5] but were not quantities observed between results from this study and the
assessed in this study. Table 2 shows the other results in

Table 2. Selected chemical characteristics of sweetpotato varieties.

Sweetpotato Dry matter Total amylase Total starch Amylose content pH

Variety content (%) activity (mg/ml/min) content (% DM) (% starch)
NASPOT 1 36.2 ± 3.07d 0.328 ± 0.06c 73.6 ± 0.23f 18.7 ± 0.22c 6.64 ± 0.020f
a ac e d
Dimbuka 30.2 ± 0.81 0.280 ± 0.04 72.8 ± 0.15 19.6 ± 0.17 6.36 ± 0.021e
Soroti 34.5 ± 0.77bcd 0.261 ± 0.06a 72.9 ± 0.98e 18.0 ± 0.44b 6.33 ± 0.020e
e a f a
Esapat 39.2 ± 0.26 0.256 ± 0.04 73.9 ± 0.26 16.2 ± 0.49 6.65 ± 0.015f
NASPOT 2 32.9 ± 0.53b 0.416 ± 0.06d 71.8 ± 2.25d 17.9 ± 0.24b 6.26 ± 0.015d
bc bd c bc
New kawogo 34.3 ± 0.19 0.392 ± 0.08 69.9 ± 0.36 18.4 ± 0.57 6.12 ± 0.020c
Kakamega 34.6 ± 0.28bcd 0.414 ± 0.13d 71.7 ± 0.27d 18.1 ± 0.21b 6.06 ± 0.010b
NASPOT 9 30.3 ± 0.37a 0.569 ± 0.05e 69.1 ± 0.20b 23.4 ± 0.46f 6.02 ± 0.021a
b e c e
NASPOT 10 32.5 ± 0.36 0.516 ± 0.06 70.3 ± 0.47 21.2 ± 0.27 6.03 ± 0.015a
Ejumula 35.9 ± 0.24cd 0.570 ± 0.17e 68.4 ± 0.49a 20.1 ± 0.24e 6.10 ± 0.010c
a-f
Means in the same column followed by different superscript letters differ significantly (p < 0.05).

Copyright © 2012 SciRes. FNS

 Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined 893
by Chemical and Flour Pasting Characteristics

Table 3. Sugar content and profiles of sweetpotato varieties.

Sweetpotato variety Sugar content (% DM)

Sucrose Maltose Glucose Fructose Galactose Total sugars (Sum)
c e b b b
NASPOT 1 8.41 0.37 0.22 0.28 0.037 9.31c
a d a a ab
Dimbuka 5.79 0.34 0.15 0.21 0.027 6.52a
Soroti 9.54d 0.38e 0.55f 0.45f 0.044b 10.96e
Esapat 7.15bc 0.38e 0.32c 0.37c 0.033b 8.25b
bc f d d a
NASPOT 2 7.30 0.44 0.37 0.39 0.015 8.51b
New kawogo 14.42e 0.32bc 0.68g 0.66i 0.031b 16.1g
bc cd e g c
Kakamega 7.99 0.33 0.52 0.52 0.072 10.29d
NASPOT 9 9.33c 0.28a 0.53e 0.42e 0.043b 10.6d
d f h j d
NASPOT 10 10.10 0.44 1.37 1.10 0.082 13.59g
Ejumula 10.35d 0.30b 0.57f 0.63h 0.037b 11.89f
a-i
Means in the same column followed by different superscript letters differ significantly (p < 0.05). Results are on dry basis.

literature could be due to differences in varieties, en- ranged from 826 to 3039 cP in NASPOT 9 and Dimbuka
dogenous amylase activity and environmental conditions respectively and varied significantly among sweetpotato
[22]. varieties with cream-fleshed varieties having higher val-
The pH of the sweetpotato flours ranged from 6.02 ues than the other varieties. The peak viscosity of flours
(NASPOT 9) to 6.64 (NASPOT 1). Generally, orange- is reported to correlate negatively with the amylose con-
fleshed varieties had lower pH values than the white, tent of the starch in flours. Amylose affects the swelling
yellow and cream fleshed varieties as shown in Table 2. capacity of starch by restricting it and hence lowering the
Sweetpotato varieties with high total amylase activity peak viscosity [21]. There was however no statistically
values generally had lower pH. High pH has been re- significant correlation (r = 0.18, p > 0.05) between the
ported to increase solubility of starch in flour by increas- amylose content and the peak viscosities of the sweetpo-
ing the hydrophilic character of the starch in the flour tato flours used in this study, although it was generally
hence having an effect on its functionality [23,24]. observed that flours with high amylose content also
showed low peak viscosities (Figure 1). The peak time,
3.2. Pasting Properties of Sweetpotato Flours which is the time required to attain peak viscosity, ranged
from 3.8 to 4.5 min as shown in Table 4. Peak time is
The RVA pasting properties of sweetpotato flours from
associated with the rate of absorption of water by
the ten varieties are presented in Table 4. The pasting
swelling starch granules and hence their swelling [26].
behaviors of flours from all the sweetpotato varieties
Trough viscosity (hot paste viscosity) is the viscosity
were of type A indicated by high pasting peaks and rapid
that develops after holding the paste at 95˚C and it meas-
thinning. The pasting temperature (the temperature at
ures the ability of the paste to withstand breakdown dur-
which measurable viscosity is detected) ranged from 70.
ing cooling [25]. In Table 4, the trough viscosity values
4˚C (NASPOT 10) to 84.2˚C (New kawogo) and var-ied
among the sweetpotato varieties. White and yellow- ranged from 117 to 1064 cP. Breakdown viscosity is the
fleshed varieties had higher pasting temperatures than the viscosity difference between the peak viscosity and the
other varieties. Pasting temperature is one of the proper- trough viscosity and occurs as a result of holding slurries
ties which provides information of estimated minimum at high temperature and mechanical shear stress which
cooking time for a particular food material and the en- leads to further disruption of the swollen starch granules
ergy costs that may be involved [21,25]. High pasting resulting in leaching of amylose into the solution [6,26].
temperatures have been associated with higher amylose Breakdown viscosity varied among flours from the dif-
content and high resistance towards swelling [25], al- ferent sweetpotato varieties and ranged from 602 to 2072
though these results showed no correlation between cP in New kawogo and Dimbuka varieties respectively. A
pasting temperature and amylose content of the sweetpo- significant positive correlation (r = 0.971, p < 0.05) was
tato flours. The peak viscosity (maximum viscosity at- observed between peak viscosity and breakdown imply-
tained during the heating cycle) shows the ability of the ing that flours with high peak viscosity values most
starch granules in the flour to swell freely before they are probably have high breakdown hence low ability to with-
physically broken down [25]. The peak viscosity (PV) stand heat and shear stress during cooking and leading to

Copyright © 2012 SciRes. FNS

 894 Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined
by Chemical and Flour Pasting Characteristics

Figure 1. Score and loadings plots from PCA of chemical and flour pasting properties of ten sweetpotato varieties.

Table 4. Pasting properties of flours from ten sweetpotato varieties.

Sweetpotato variety Peak time Pasting temperature Peak viscosity Trough viscosity Final viscosity Breakdown Setback
(min) (˚C) (cP) (cP) (cP) (cP) (cP)
NASPOT 1 3.9 ± 0.35ab 75.6 ± 0.48e 2504 ± 8.72i 1064 ± 34.0i 1640 ± 15.7g 1439 ± 21.19e 865 ± 24.79i
Dimbuka 3.9 ± 0.15ab 74.3 ± 0.25d 3039 ± 3.06j 966 ± 3.52h 1656 ± 3.5g 2072 ± 4.62h 690 ± 5.77h
d g c d c a
Soroti 4.7 ± 0.25 78.6 ± 0.31 904 ± 3.79 325 ± 1.00 467 ±2 .00 579 ± 2.89 142 ± 1.73d
Esapat 4.2 ± 0.50bc 76.8 ± 0.36f 1043 ± 6.11e 217 ± 3.61c 337 ± 3.8bc 826 ± 2.52c 120 ± 0.58c
a b g e d f
NASPOT 2 3.7 ± 0.27 71.2 ± 0.16 1917 ± 3.00 396 ± 3.61 590 ± 3.5 1521 ± 1.00 194 ± 1.16e
New kawogo 4.5 ± 0.12d 84.2 ± 2.52h 917 ± 2.09d 315 ± 3.06d 432 ± 2.5c 602 ± 1.00a 117 ± 1.00c
Kakamega ab c h f f g 396 ± 1.53g
3.9 ± 0.27 72.8 ± 0.20 2327 ± 3.52 697 ± 2.52 1067 ± 25 1630 ± 1.00
c a a a a 709 ± 1.00b
NASPOT 9 4.3 ± 0.31 70.5 ± 0.18 826 ± 5.51 117 ± 4.73 179 ± 4.51 62 ± 1.54a
c a b b ab b
NASPOT 10 3.8 ± 0.15 70.4 ± 0.19 868 ± 4.58 159 ± 3.00 249 ± 3.5 709 ± 1.73 90 ± 0.58b
Ejumula 4.0 ± 0.31abc 75.2 ± 0.41e 1648 ± 2.52f 519 ± 2.00g 755 ± 2.08e 1129 ± 0.58g 236 ± 1.53f
a-i
Means in the same column followed by different superscript letters differ significantly (p < 0.05).

weak gels [6,19,25]. The trends observed in this study are in sults in the formation of a gel [26]. This phase is related
line with those published in literature. Final viscosity (cold to retrogradation and reordering of starch molecules [6].
paste viscosity) is the change in viscosity after cooling The setback values for the flours of the sweetpotato va-
cooked starch to 50˚ C. Its values ranged from 179 to 1656 rieties used in this study varied from 62 to 865 cP as
cP in NASPOT 9 and Dimbuka respectively. There were shown in Table 4 and the values varied significantly (p <
significant variations (p < 0.05) in final vis-cosity among 0.05) among sweetpotato varieties. NASPOT 9 and
the studied sweetpotato varieties. The final viscosity values NASPOT 10 had the lowest values. There was a positive
of flours from all the sweetpotato varie-ties were lower than correlation (r = 0.969, p < 0.05) between setback and
their corresponding peak viscosities. These results are in final viscosity.
line with results in literature which showed some varieties
having final viscosities lower than their peak viscosities 3.3. Implications of Variation in Sweetpotato
[22]. Other literature has shown final viscosity values of
Chemical and Flour Pasting Properties on
pure sweetpotato starch as being higher than the peak
Product Properties
viscosity [6]. Final viscosity is ob-tained during the cooling The plots of scores and loadings for the Principal com-
process of a paste and is attrib-uted to the re-association ponent analysis (PCA) of the sweetpotato chemical and
between starch molecules espe-cially amylose leading to flour pasting properties are shown in Figure 1. The first two
increase in viscosity which re- components in the PCA accounted for 45% and 24%,

Copyright © 2012 SciRes. FNS

 Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined 895
by Chemical and Flour Pasting Characteristics

respectively (in total 69%) of the variation among sam-ples. roti also showed high pasting temperatures, which sug-
Sweetpotato varieties NASPOT 1 and Dimbuka were gests that these varieties may require longer processing
characterized by high total starch, low total amylase activity, time. Generally, flours with low viscosities may not be
low amylose and low sugar content. Their flours were used in the baking industry or in making products which
characterized by high pasting viscosities as shown in Figure require high gel strength.
1. High total starch content is negatively cor-related to total
amylase activity and high sugar content. NASPOT 1 together 4. Conclusion
with Soroti and Esapat had high dry matter content as
The diversity in composition; chemical and functional
depicted in Table 1. Sweetpotato varie-ties with high dry
properties of flours from the different sweetpotato varie-
matter content, low sugar content and high starch content are
ties indicate possible variations in the suitability of proc-
generally recommended for frying, roasting and baking. The
essing of these varieties hence yielding products with
peak viscosity often gives an indication of suitable use of a
different characteristics. This study facilitated the group-
particular food material in processing. Flours from Dimbuka,
ing of the sweetpotato varieties into two main groups;
NASPOT 1 and Kaka-mega with high peak viscosities
high starch and low starch containing varieties. The for-
would be suitable for products requiring high gel strength
mer consisted mainly of the white, cream and yellow-
and elasticity [25] and may also be suitable for baking where
fleshed varieties while the later consisted of the orange-
final product volume determines product quality. Setback
fleshed varieties. The study also showed the other prop-
viscosity is useful in defining the quality of starch contained
erties associated with the two groups of sweetpotato va-
in a food material [25]. High setback values of food
rieties. The high starch varieties also had flours with high
materials are associated with high retrogradation and
pasting viscosities as shown by RVA results, while the
syneresis in products made from those materials [6]. Such
low starch varieties contained high amylase activities,
materials are not suitable for products where retrogradation
high sugar content and low pasting viscosities. Sweetpo-
may cause syneresis for example pie fillings.
tato varieties high in starch content can be used in the
confectionary industry to make buns, bread and cakes.
NASPOT 9, NASPOT 10 and Ejumula varieties were
They can also be used as stabilizers in the ice-cream in-
characterized by high total amylase activity and high
dustry and for making glucose and fructose syrups. The
amylose content as shown in Figure 1. Together with New
low starch containing varieties can among other things be
kawogo, flours from these varieties also had high total sugar
used for making energy dense purees due to the high
content. Amylases are responsible for the hy-drolysis of
amylase activity they contain. These results will there-
starch into simpler sugars during storage and processing
fore be useful in showing possibilities of using sweetpo-
[10]. The presence of high amylase activity levels in
tatoes diversely in the food processing industry.
sweetpotato varieties influences their utilization especially
in the food industry due the hydrolytic effect of the 5. Acknowledgements
amylases on sweetpotato starch which leads to increased
reducing sugar content and reduced paste vis-cosities and in The authors are grateful to the Norwegian Programme for
turn affects the properties of the sweetpo-tato products. The Development, Research and Education (NUFU) for
presence of high sugar content in a food material influences facilitating this research financially through the Norwe-
the color, texture and other prop-erties of products from that gian University of Life Sciences and Makerere Univer-
food material [19]. High sugar content has also been sity in Uganda.
implicated in reducing the swelling ability of starch in flour
by competing with starch for available water in a flour- REFERENCES
water mixture [27]. Reducing sugars in particular are linked
to alteration of sweetpotato utilization due to their effect on [1] FAO Statistical Yearbook, “Notes/Annuaire Statistique de
la FAO 2009,” 2010. http:faostat.fao.org
the color and texture of sweetpotato products [22]. Reducing
[2] J. A. Woolfe, “Sweet Potato—Past and Present,” In: J. A.
sug-ars form brown pigments (Maillard reaction) with
Woolfe, Ed., Sweet Potato: An Untapped Food Resource,
amino acids in the sweetpotato during use of some
Cambridge University Press, Cambridge, 1992, pp. 15-40.
processing technologies like frying [28]. Varieties with high
[3] P. J. Engoru, J. Mugisha and B. Bashasha, “Tuber Utili-sation
sugar content especially reducing sugars can be used for
Options among Sweetpotato Producers in Eastern Uganda,”
French fries only if lower prefrying temperatures (<175˚C - African Crop Science Conference, Uganda, 2005.
185˚C) are to be used [29]. The flours from NASPOT 9, [4] S. Nagujja and D. Yanggen, “Postharvest Utilisation of
NASPOT 10, New kawogo and Soroti were characterized by Sweetpotato and Implications for Reducing Incidence of
low viscosities during pasting. New kawogo and So- Vitamin A Deficiency in Uganda,” African Crop Science
Conference, Uganda, 2005.

Copyright © 2012 SciRes. FNS

 896 Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined
by Chemical and Flour Pasting Characteristics

[5] S. Tian, J. E. Rickard and J. M. V. Blanshard, “Physico- Society of Horticultural Sciences, Vol. 118, No. 2, 1993,
chemical Properties of Sweetpotato Starch,” Journal of pp. 236-242.
the Science of Food and Agriculture, Vol. 57, No. 4, 1991, [19] J. G. Waramboi, S. Dennien, M. J. Gidley and P. A. Sop-
pp. 459-491. doi:10.1002/jsfa.2740570402 ade, “Characterization of Sweetpotato from Papua New
[6] M. Tsakama, A. M. Mwangwela, T. A. Manani and N. M. Guinea and Australia: Physicochemical, Pasting and Ge-
Mahunga, “Physicochemical and Pasting Properties of latinisation Properties,” Food Chemistry, Vol. 126, No. 4,
Starch Extracted from Eleven Sweetpotato Varieties,” Af- 2010, pp. 1759-1770.
rican Journal of Food Science and Technology, Vol. 1, doi:10.1016/j.foodchem.2010.12.077
No. 4, 2010, pp. 090-098. [20] R. F. Tester and J. Karkalas, “Swelling and Gelatinization
[7] L. S. C. H. Collado, “Heat-Moisture Treatment Effects on of Oat Starches,” Cereal Chemistry, Vol. 73, No. 2, 1996,
Sweetpotato Starches Differing in Amylose Content,” pp. 271-273.
Food Chemistry, Vol. 65, No. 3, 1999, pp. 339-346. [21] E. Shimelis, M. Meaza and M. Rakshit, “Physicochemical
doi:10.1016/S0308-8146(98)00228-3 Properties, Pasting Behaviour and Functional Character-
[8] C. K. Black, J. F. Panozzo, C. L. Wright and P. C. Lim, istics of Flour and Starches from Improved Bean (Phase-
“Survey of White Salted Noodle Quality Characteristics olus vulgaris L.) Varieties in East Africa,” International
in Wheat Landraces,” Cereal Chemistry, Vol. 77, No. 4, Journal of Agricultural Engineering, Vol. 8, 2006, pp. 1-
2000, pp. 468-472. doi:10.1094/CCHEM.2000.77.4.468 18.
[9] V. L. P. Hagenimana, L. P. Vezina and R. E. Simard, [22] A. J. Aina, K. O. Falade, J. O. Akingbala and P. Titus,
“Distribution of Amylases within Sweetpotato (Ipomoea “Physicochemical Properties of Twenty-One Caribbean
batatas) Root Tissues,” Journal of Agriculture and Food Sweetpotato Cultivars,” International Journal of Food
Chemistry, Vol. 40, No. 10, 1992, pp. 1777-1783. Sci-ence and Technology, Vol. 44, No. 9, 2009, pp. 1696-
doi:10.1021/jf00022a010 1704. doi:10.1111/j.1365-2621.2009.01941.x
[10] W. M. Walter, “Changes in Amyloid Carbohydrates dur- [23] O. A. Kayode, I. Bamidele, Olu-Owolab, O. Olufunmi,
ing Preparation of Sweetpotato Flakes,” Journal of Food Olayinkaa and S. L. Olayide, “Effect of Heat Moisture
Science, Vol. 41, 1976, p. 1374. doi:10.1111/j.1365- Treatment and Annealing on Physicochemical Properties
2621.1976.tb01175.x of Red Sorghum Starch,” African Journal of Biotechnol-
[11] A. Nandutu, J. Carasco and V. Hagenimana, “Using ogy, Vol. 4, No. 9, 2005, pp. 928-933.
Sweet-potato Amylase Extracts for the Determination of [24] Z. Chen, H. Schols and A. Voragen, “Physicochemical
Starch in Foodstuffs,” Journal of Food Technology in Properties of Starches Obtained from Three Varieties of
Africa, Vol. 5, No. 2, 2000, pp. 66-68. Chinese Sweetpotatoes,” Journal of Food Science, Vol.
[12] AOAC, “Official Method of Analysis for Dry Matter,” 68, No. 2, 2003, pp. 431-437. doi:10.1111/j.1365-
Arlington, 2007. 2621.2003.tb05690.x
[13] P. Bernfeld, “Amylases, α- and β,” In: S. P. Colowick and [25] O. J. Ikegwu and P. E. Okechukwu, “Physicochemical and
N. O. Kaplan, Eds., Methods in Enzymology, Academic Pasting Characteristics of Flours and Starch from Achi
Press, New York, 1955, pp. 149-158. doi:10.1016/0076- Brachystegia eurtcoma Seed,” Journal of Food Tech-
6879(55)01021-5 nology, Vol. 8, No. 2, 2010, pp. 58-66.
doi:10.3923/jftech.2010.58.66
[14] K. E. B. Knudsen, “Carbohydrate and Lignin Contents of
[26] R. M. Sanaa, M. El-Sayed and Abdel-Aal, “Pasting Prop-
Plant Materials Used in Animal Feeding,” Animal Feed
erties of Starch and Protein in Selected Cereal and of
Science and Technology, Vol. 67, No. 4, 1997, pp. 319-
Their Food Products,” Journal of Food Chemistry, Vol.
338. doi:10.1016/S0377-8401(97)00009-6
95, No. 1, 2006, pp. 9-18.
[15] B. V. McCleary and D. A. Monaghan, “Measurement of doi:0.1016/j.foodchem.2004.12.012
Resistant Starch,” Journal of AOAC International, Vol.
[27] C. G. Biliaderis, “The Structure and Interaction of Starch
85, No. 5, 2002, pp. 665-675.
with Food Constituents,” Canadian Journal of
[16] S. H. Yun and N. K. Matheson, “Estimation of Amylose Physiology Pharmacology, Vol. 69, No. 1, 1991, pp. 60-
Content of Starches after Precipitation of Amylopectin by 78. doi:10.1139/y91-011
Concanavalin-A,” Starch/Starke, Vol. 42, No. 8, 1990, pp.
[28] W. M. Walter and M. W. Hoover, “The Effect of Pre-
302-305. doi.org/10.1002/star.19900420805
Processing Storage Conditions on Composition, Micro-
[17] A. A. Bengtsson, A. Namutebi, M. L. Alminger and U. structure and Acceptance of Sweetpotato Patties,” Jour-
Svanberg, “Effects of Various Traditional Processing nal of Food Science, Vol. 49, No. 5, 1984, p. 1258.
Methods on the All-Trans-β-Carotene Content of Orange- doi:10.1111/j.1365-2621.1984.tb14965.x
Fleshed Sweetpotato,” Journal of Food Composition and
[29] C. J. O’Connor, C. J. Fisk, B. G. Smith and L. D. Melton,
Analysis, Vol. 21, No. 2, 2008, pp. 134-143.
“Fat Uptake in French Fries as Affected by Different Po-
doi:10.1016/j.jfca.2007.09.006
tato Varieties and Processing,” Journal of Food Science,
[18] T. A. Marrision, R. Pressey and S. J. Kays, “Changes in Vol. 66, No. 6, 2001, pp. 903-908. doi:10.1111/j.1365-
Alpha-Beta Amylases during Storage of Sweetpotato Lines 2621.2001.tb15194.x
with Varying Starch Hydrolysis,” Journal of American

Copyright © 2012 SciRes. FNS