PREPARATION AND EVALUATION OF DRIED SOUP PRODUCED FROM DIFFERENT SWEET POTATO VARIETIES

Abstract

this study was conducted in El-Kanater El-Khyria Research Station. Kalubia Governorate during two seasons 2014 and 2015 to evaluate three varieties of sweet potatoes, one was recorded at the Institute of Horticulture Research compared to two local varieties (V.B and V.C) cultivated in Egypt and the aim items for use in the work of sweet potato soup rich in nutrients. The results showed that the significant differences were found among three varieties in most traits. Significant differences for plant growth characters (number of branches and leaves on main stem, length of stem main and neck leaf and weight of vin), yield and its component (total yield per plant of tuber roots /Kg), average weight of one storage root (gm), number of tuber roots per plant and average of tuber root (length and diameter). Data showed that ether extract, protein and fiber were significantly higher in local V.B (orange sweet potato) than that found in local V.C (white sweet potato) and new V Min.6 (yellow sweet potato). The data showed that significant differences in total carotenoid and β- carotene were found among all the sweet potato cultivated. Mixing whole wheat, skimmed milk and lentil with sweet potato varieties improved the amino acid profile, nutritional quality, protein digestibility and bioavailability of β- carotene. The values of calculated protein efficiency ratio (PER) of the soup samples were 2.72 to 3.35. The findings show that acceptable soup could be produced from the tuber root of different varieties of sweet potato compared to the control soup (without sweet potato). In conclusion, soup sweet potato is recommended for the elderly and small children since it contains more protein and vitamin A which enhances eyesight. The new V Min 6. showed that the highest values in most traits under study could be recommended for using in commercial production and industrial soup.