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 influence 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.
Sweetpotato (Ipomoea batatas Lam) is globally the sixth most important food crop with over 105 million metric tons produced annually [
Sweetpotatoes have a number of physicochemical properties. They consist mainly of carbohydrates (80% to 90% of the dry weight of the roots), with starch being the most abundant component of the roots’ dry matter forming 50% - 80% [
Although significant varietal differences have been documented in sweetpotato physicochemical properties [6,11] there is need to assess the amylase activities of the different sweetpotato varieties and evaluate their relationship with the flour characteristics and products which can possibly be processed from them. Sweetpotatoes have great potential for utilization in the food industry for the production of a number of commercial products especially considering the fact that their starch content is high [