Abstract
Crude protein content, and free and hydrolyzed amino acid compositions of whole root flour of sweetpotato cultivars that included lines lacking β-amylase were investigated in 1990 and 1991. A statistic varietal difference in crude protein content was detected; however, the order of the rank was largely different between the two years. The amino acid composition of whole root flour was similar among the cultivars and their profile was almost the same as in previous reports, although the aspartic acid content varied most greatly among the cultivars. The most predominant free amino acid was always asparagine in every cultivar, whereas the total free amino acid content largely varied among the cultivars. There was a large varietal difference in free asparagine content, which was quite altered between 1990 and 1991. However, the correlation coefficients between free asparagine content and hydrolyzed aspartic acid content in both years were above 0.9. Thus, most of the variabilities in aspartic acid contents among cultivars were the results of the variations in free asparagine content.
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