Yield, biochemical properties and cooking quality traits of sweet potatoes (Ipomoea batatas) as affected by Nitrogen and Potassium Fertilizer rates

C Darko,S Yeboah,J N Berchie,A Opoku,E Baafi,A Amoah

doi:10.4314/gjas.v56i1.2

Abstract

This study evaluated the effects of mineral fertilizer rates on biochemical properties, cooking quality traits and root yield of sweetpotatoes. The experimental design was 4 x 4 factorial in randomized complete block with three replications. The treatment factors were four varieties of sweetpotato (Ligri, Bohye, Dadanyuie and Apomuden) and four fertilizer amendments (T1: 30-30-30 kg /ha NPK, T2: 30-30-60 kg NPK+50 kg Muriate of Potash, T3: 30-30-90 kg/ha NPK+ 100 kg Muriate of Potash and T4: Control (No fertilizer). Results showed that the fertilizer rates did not influence root yield but variety had significant difference (P<0.05). Apomuden recorded the highest average root yield of 14.5 t/ha which was significantly higher than Ligri 5.1 t/ha. Ligri recorded the highest dry matter and sugar contents of 34.63% and 67.98% respectively while Apomuden recorded the lowest dry matter content and starch content of 23.75% and 50.00% respectively. However, it recorded appreciable amount of beta-carotene and sugar contents of 32.38 mg/100g and 28.04% respectively. There were significant variety × location interactions effect (P < 0.05) on average root yield and biomass yield. The significant varietal response observed in this study implies that choice of variety is an important factor to consider in sweetpotato production.

Highlights

Malnutrition caused by deficiency of vitamin A is a widespread phenomenon among many people in sub-Saharan Africa, including Ghana
Yield is dependent on the inherent genetic potential of the variety and the environmental conditions (Bryan et al, 2013)
Better climatic conditions and genetic characteristics of the varieties contributed to the yield performance

Summary

Introduction

Malnutrition caused by deficiency of vitamin A is a widespread phenomenon among many people in sub-Saharan Africa, including Ghana. This is because most of the cereals and the root and tuber crops consumed have low vitamin A (Obeng-Bio, 2018). A considerable proportion of the people, do not have access to nutritionally adequate food to guarantee healthy living (Waha et al, 2018). The quality of protein in food consumption in Ghana is low resulting in high mortality of children under five years due to undernutrition (FAO, 2009; GFSI, 2012). Majority (

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Conclusion