CHEMICAL COMPOSITION AND GROSS ENERGY CONTENT OF SWEET POTATO IN NORTH EASTERN HILL REGION OF INDIA
Journal Title: International Journal of Agricultural Science and Research (IJASR) - Year 2017, Vol 7, Issue 2
Abstract
The representative samples of sweet potato tuber from 10 (ten) different places of Assam, Meghalaya and Tripura were collected. Tubers of all these samples were manually chopped, boiled, dried and processed. Chemical composition and energy content of raw and boiled sweet potato were estimated. The raw sweet potato contained DM 35.61, OM 96.51, CP 5.01, EE 1.04, TCHO 90.98, CF 2.32, NFE 88.13 and TA 3.49 percent, respectively. The percentage of DM, OM, CP, EE, TCHO, CF, NFE and TA in boiled sweet potato was 35.36, 96.49, 4.31, 0.99, 91.27, 2.32, 88.85 and 3.50 per cent, respectively. The GE content of raw and boiled sweet potato was 4042.35 and 4030.05 Kcal/kg DM, respectively. Statistically no significant variations were observed among the sources in respect of CP, TCHO and GE contents of sweet potato. However, significant (P<0.05, 0.01) variations were observed among the sources in respect of DM, OM, EE, CF, NFE, TA, Ca and P contents. Statistically significant variations were observed in respect of DM, OM, EE, CF, NFE, TA, Ca and P content between different sources (locations) and CP, EE, TCHO, NFE, Ca, P and GE values in between raw and boiled sweet potatoes. In the present study, the significant variation in DM, OM, EE, CF and NFE might be due to the variation in the characteristic of soil, climate and time of collection of sweet potatoes among the sources. Significantly (P<0.01) decreased CP and GE content in boiled sweet potatoes might be due to breaking down of protein molecules and significantly (P<0.01) increased total carbohydrate and NFE content could be due to breaking down of starch molecules into simpler form. Significantly (P<0.05) decreased calcium and increased (P<0.01) phosphorus content in boiled sweet potatoes might be due to breaking down of polysaccharides to chelates cations and variation in silica content in raw and boiled sweet potatoes.
Authors and Affiliations
ASIT CHAKRABARTI, S. C. BURAGOHAIN, K. K. BARUAH
Keywords
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