PROXIMATE AND MINERAL COMPOSITION AND SOME ANTI-NUTRITIONAL FACTORS OF FLOUR FROM FIVE IMPROVED SWEET POTATO (IPOMOEA BATATAS (L.) LAM) VARIETIES ROOTS

Vanessa winni Tété Boni, Yolande Dogoré Digbeu, Martin Kouakou Dje, Lucien Patrice Kouamé and Edmond Ahipo Dué*

ABSTRACT

Proximate and mineral compostion and some anti-nutritional factors of flour from roots of five (5) improved sweet potato (Ipomoea batatas L.Lam) varieties were determined. The parameters such as moisture, ash, crude protein, fat, fiber, total carbohydrate, total sugars and reducting sugars had contents in flours varying from 4.00 ± 0.20% dw to 5.19 ± 0.19% dw (dry weight), 3.25 ± 0.01% dw to 4.60 ± 0.40% dw, 1.61 ± 0.03% dw to 2.16 ± 0.01% dw, 0.60 ± 0.05% dw to 0.76 ± 0.10% dw, 1.25 ± 0.25% dw to 1.41± 0.14% dw, 87.70 ± 1.5% dw to 88.00 ± 0.60% dw, 1.43 ± 0.01% dw to 2.08 ± 0.01% dw, 0.11± 0.01% dw to 0.65 ± 0.01% dw respectively. Indeed, the rates ash, crude protein, Fat, Fiber, total carbohydrate, reducting sugar, Ca, Na, Mg, P and K in Kabode variety flour were found to be higher than those recorded in other varireties flours. Besides, the Analysis of Variance (ANOVA) showed that variety factor had significant effect (P≤ 0.05) on these parameters. It so appeared significant differences (p≤ 0.05) between their contents. Concerning caloric enregy, the values ranging from 374.8 ± 0.5Kcal/100g to 379.5 ± 0.1Kcal/100 g, didn‟t differ significantly (p˃0.05) from one variety to another. Furthermore, mineral elements (K, P, Mg, Ca and Na) studies were influenced by variety main effect and they varied significantly (p≤0.05). These minerals content found to be high in Kabode variety flour. Kabode, Irène, Fatoni and Bela Bela were the best sources of mineral elements and could be used in the diets of infants and young children. Otherwise, the results revealed that both kabode and Irène varieties flours contained high rate of oxalate (66.00 ± 0.01%) where as the phytate (9.46 ± 0.30%) and tannin (20.66 ± 0.20%) contents were found to be high in Tib variety flour. Besides, the Analysis of Variance (ANOVA) showed that the variety main effect had significant effects (P≤ 0.05) on these parameters. Thus, there were significant differences (P≤ 0.05) between their rates.

Keywords: Sweet potato, improved variety, proximate, mineral, anti-nutritional factors.