Potential of New Varieties of Sweet Potato Released By Indonesian Legumes and Tuber Crops Research Institute (ILETRI): A Preliminary Study

Abstract

Sweet potato are potential to be utilized as replacer or substitution agent for rice for Indonesian. It provides some good nutrients to maintain healthy degree. It has a high energy content, protein, fat, and a considerable dietary fiber. Four of sweet potato varieties (i.e. Beta 1, Beta 2, Antin 2, Antin 3) contain bioactive compounds such as anthocyanin and beta-carotene. Beta 1 sweet potato had more beta carotene (13.01±1.73 mg/100g) than Beta 2 (5.96±0.44 mg/100g), while Antin 2 had less anthocyanin (32.18±0.01mg/100g) than Antin 3 (35.24±0.1 mg/100g). Nevertheless, Antin 2 contained highest protein (0.81±0.02%) among others. Moreover, Antin 2 and Antin 3 contained higher calories and dietary fiber compared to Beta 1. The lower content of these compounds in Beta variety might be attributed to the higher moisture content of Beta 1 (80.11±0.14%) and Beta 2 (77.40±0.45%), while the moisture content of Antin 2 and Antin 3 were 71.40±0.08% and 70.25±0.25%, respectively. In terms of sweet potato flour, Beta 1 had also more beta carotene (29.41±0.06 mg/100g) than Beta 2 (27.26±0.13 mg/100g), and Antin 3 contained more anthocyanin (47.66±0.05 mg/100g) than Antin 2 (29.04±0.01mg/100g). As for food product, macaroni had been made from flour and pasta of sweet potato. The sensory evaluation demonstrated that the products were well-accepted by the panelists in terms of color, flavor, taste, texture, and overall acceptability, indicating that sweet potato have a potential as food raw material and further utilization to support sustainable agriculture.