Biochemical and Nutritional Composition of the Sweet Potato

2 The 12 African countries with an annual sweet potato production (x 10 ) exceeding 100,000 tonnes. Note the main production area concentrated around Lake Victoria (in black). Modified from Karyeija et al (2000) and FAO (1995). 

NUTRITIONAL CONTENT OF SUlOH SWEET POTATO GREENS 

Sporamins A and B, the major storage proteins in sweet potato, which account for more than 80% of the total protein, are also of importance (Gichuhi et al., 2004 Scott and Symes, 1996). It has been reported that sporamins A and B, 

Although regarded as a low-protein food in the United States, sweet potato serves as an important protein source to a large segment of the world s population (Walter et al., 1984 Woolfe, 1992). For example, the highlanders of Papua, New Guinea rely on sweet potatoes as a major source of protein and for 60-90% of their energy requirements (Clark and Moyer, 1988). 

B-CAROTENE CONTENTS OF SWEET POTATO REPORTED BY DIFFERENT RESEARCHERS 

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The overall objective of this chapter is to review the past, present, and future role of the sweet potato (Ipomoea batatas [L.] Lam) in human nutrition. Specifically, the chapter describes the role of the sweet potato in human diets outlines the biochemical and nutritional composition of the sweet potato with emphasis on its (3-carotene and anthocyanin contents highlights sweet potato utilization, and its potential as value-added products in human food systems and demonstrates the potential of the sweet potato in the African context. Early records have indicated that the sweet potato is a staple food source for many indigenous populations in Central and South Americas, Ryukyu Island, Africa, the Caribbean, the Maori people, Hawaiians, and Papua New Guineans. Protein contents of sweet potato leaves and roots range from 4.0% to 27.0% and 1.0% to 9.0%, respectively. The sweet potato could be considered as an excellent novel source of natural health-promoting compounds, such as p-carotene and anthocyanins, for the functional food market. 

Outline the biochemical and nutritional composition of the sweet potato with emphasis on its p-carotene and anthocyanin contents... 

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