Science Alert
American Journal of Plant Nutrition and Fertilization Technology
  Year: 2012 | Volume: 2 | Issue: 1 | Page No.: 1-9
DOI: 10.3923/ajpnft.2012.1.9
Characterization of Three Genotypes of Sweet Potato and their Suitability for Jam Making
Nawal Abdel-Gayoum and Abdel- Rahman

For a thousand years ago, man by trial and error screened some materials for catering his needs. Now in the era of science and technology the scientist discovered many nutritive crops. A high beta-carotene genotypes of sweet potatoes; TDINUNG NO.64 (dark-orange flesh), CEMSA 74-228 (dark-cream flesh) and ZAPALO (pale-orange flesh) were characterized and processed to jam. Moisture, crude protein, crude fibre, ash, fats, carbohydrates and vitamin A, as well as ascorbic acid, minerals, B group and energy value of genotypes were determined. TDINUNG NO.64 increased in fiber, fats and vitamin C. CEMSA 74-228 contain highest protein, carbohydrates and energy while ZAPALO have higher ash. Moreover, sweet potatoes under study are very rich in vitamin A and containing B-complex greater than many common fruits. The effects of storage at ambient temperature, on microbial growth, TSS, pH, total acidity and total sugars were found to be significant at p≤0.05 level. As well as, the sweet potato jams had higher acceptability than the market jam especially in term of its color, taste, consistency and overall quality.
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06 September, 2011
Barlina Rindengan:
Thanks for your information. Now I understand, that sweet potato can make jam. I usually making coconut jam.

What color is the sky?