Age of sweet potato tubers, and quality of flour

Abstract

Sweet potato (Ipomoea batatas (L) Lam.) flours were produced and analised with five sub-varieties of porphyrorhiza, harvested at the third, fourth, and fifth month of age. The chemical composition of the flours was studied and compared. It was observed an increase in total protein at the fourth month for four varieties and a decrease as the fifth month, except for the Sub-variety "Roxa Talo Fino". The aminogram of two flours showed the presence of 17 aminoacids, nine of them being essential. There was no variation in the yield of starch considering the age of tubers. Total sugar increased at the fifth month, except for "Rosa". Preliminary teat of conservation of the flour in sealed plastic bags showed a satisfactory shelf life up to seven months. The fourth month showed to be the best for sweet potato harvest.