scholarly journals HPLC Determination of .BETA.-Carotene Content of Sweet Potato Cultivars and Its Relationship with Color Values.

1993 ◽  
Vol 43 (3) ◽  
pp. 421-427 ◽  
Author(s):  
Yasuhiro TAKAHATA ◽  
Takahiro NODA ◽  
Tadahiro NAGATA
Keyword(s):  
Sweet Potato ◽  
Beta Carotene ◽  
Potato Cultivars ◽  
Hplc Determination ◽  
Carotene Content

scholarly journals Evaluation of Selected Zambian Popular Sweet Potato Genotypes for Response to Sweet Potato Virus Disease

2020 ◽  
pp. 44-51
Author(s):  
Joseph Banda ◽  
Patrick Chiza Chikoti ◽  
Langa Tembo
Keyword(s):  
Sweet Potato ◽  
Potato Virus ◽  
Virus Disease ◽  
Beta Carotene ◽  
Yield Reduction ◽  
Tuber Weight ◽  
Carotene Content ◽  
Potato Virus Disease ◽  
Sweet Potato Virus ◽  
Sweet Potato Virus Disease

Aim: The objective of this study was to determine the effect of sweet potato virus disease (SPVD) on the beta carotene content, tuber weight and vine weight of selected popular sweet potato genotypes. Study Design: The experiment was laid as a randomized complete block design (RCBD) with three replications. Place and Duration of Study: The experiment was conducted for two cropping seasons (2015/16 and 2016/17) at the Zambia Agriculture Research Institute in Chilanga district of Zambia. Methodology: The uninfected (control) genotypes of Kanga, Chiwoko and Chingovwa were evaluated alongside their SPVD infected genotypes. Genotypic infection was confirmed using molecular approaches, and data was collected at harvest on beta carotene content, tuber weight and vine weight. Results: The results showed that SPVD affects the yield and beta carotene content of sweet potato. Significant differences (P< .001) for yield performance and beta carotene were observed. The yield reduction in percentage across seasons for all genotypes between the uninfected and infected genotypes ranged from 77% to 79% and 67% to 76% for tuber weight and vine weight respectively. Only Chiwoko exhibited higher levels of beta carotene among the genotypes. However, the SPVD infected Chiwoko genotype compared to the uninfected treatment produced mean beta carotene content of 39.1 µg/g and 91.5 µg/g respectively. Conclusion: SPVD reduces the tuber weight, vine weight and beta carotene content in infected sweet potato genotypes.

Combining Ability of Sweet Potato [Ipomoea batatas (L.) Lam] Genotypes for Beta Carotene and Dry Matter Content in Southern Guinea Savanna, Nigeria

2021 ◽  
Vol 19 (1) ◽  
pp. 53-61
Author(s):  
M.S Afolabi ◽  
G.O Agbowuro ◽  
A.E Salami ◽  
M.O Akoroda
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Dry Matter ◽  
Beta Carotene ◽  
Diallel Analysis ◽  
Matter Content ◽  
Dry Matter Content ◽  
Carotene Content ◽  
Guinea Savanna ◽  
Β Carotene

Roots of orange fleshed sweet potato varieties currently available in Nigeria contain high quantities of β-carotene or pro-vitamin A but have high moisture content. These varieties have been found to be a cheap and important remedy for vitamin A deficiency. The cream or white fleshed varieties on the other hand, have sweet taste with high dry matter content, giving a dry texture, a quality trait preferred in Nigeria. The objectives of this study were to examine the quantitative inheritance of important traits in sweet potato by means of a diallel analysis with a view to estimating the GCA and SCA components of genetic variance, and to determine the associated type of gene action controlling β-carotene content and root dry mass. A diallel crosses experiment using six parental sweet potato genotypes crossed in all possible combinations were carried out. Resultant thirty progenies were evaluated for beta carotene (β-carotene) and dry matter content in Landmark University, Omu Aran, Kwara State, Nigeria during the cropping season of 2012 and 2013. The 30 F1 progenies along with their parental lines were planted in the same field trial. The trial was laid out in 6 x 6 triple lattice in two replications. Highly significant (P≤ 0.01) differences were observed among the genotypes for all the tested traits. The average β-carotene content for the progenies was 2.86 (mg/100 g f.w.) while the dry matter content was 31.89%. The cross combination 199024.2 x Excel recorded the highest beta carotene (14.37 mg/100 g f.w) and dry matter content (40.10%), this candidate is therefore suggested for further evaluation. Key words: Diallel analysis, Dry matter, Southern Guinea Savanna, Sweet potato, Vitamin A, β-carotene.

scholarly journals Impact of Processing on Retention of Beta Carotene of Sweet Potatoes

2020 ◽  
Vol 12 (12) ◽  
pp. 20-24
Author(s):  
Ujjal Rayamajhi ◽  
Achyut Mishra
Keyword(s):  
Sweet Potato ◽  
Proximate Composition ◽  
Beta Carotene ◽  
Sweet Potatoes ◽  
Carotene Content ◽  
Processing Methods ◽  
Nutrient Profile ◽  
Boiling Process ◽  
The Impact ◽  
Orange Fleshed Sweet Potatoes

The study was carried out to evaluate the impact of processing on retention of beta-carotene of sweet potatoes. Eight cultivars of sweet potatoes were used in the study; among which four cultivars were of orange-fleshed varieties viz. ‘CIP 440012’, ‘CIP 440015’, ‘CIP 440267’ & ‘CIP 440021’, and four cultivars were of white fleshed varieties viz. Lamatar White, Balewa Red, Sangachowk Red and Barbote White. The proximate composition and micronutrient composition of eight cultivars of raw sweet potatoes were determined. The carotene content of sweet potato cultivars was also calculated. Finally, the retention of carotene content in sweet potato cultivates under various processing methods (viz. boiling for 30 minutes at 100°C, baking in a microwave oven at 200°C for 30 minutes and drying in a cabinet dryer for 12 hours at 60°C) was observed. The orange fleshed varieties (CIP cultivars) had the greater proximate composition than the white fleshed varieties (local cultivars). The micronutrient composition of orange fleshed sweet potatoes and white fleshed varieties were similar. But the carotene content of the orange fleshed varieties was greater; ranging from 14.43-22.11 mg/100gm. The white fleshed varieties had a low carotene concentration of 0.70-1.83 mg/100gm. The retention of carotene content was observed higher in the boiling process (79%-89%) followed by baking (56%-78%) and least in drying (44%-67%). Also, the orange fleshed varieties had a better retention capability than white fleshed varieties in all the processing methods. Thus, orange fleshed sweet potatoes had a better nutrient profile with higher retention capabilities.

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