Nutritional composition of three varieties of sweet potato (Ipomea batata L.) based diet commonly consumed in Nigeria: a comparative study
Sweet potatoes are widely consumed due to their rich nutritional composition and health benefits. This study analyzed and compared the nutritional compositions of diets formulated from three sweet potato varieties—orange-fleshed (OFSP), purple-peel-white-fleshed (PPWSP), and white-peel-white-fleshed...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-09-01
|
| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25001820 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849243142528696320 |
|---|---|
| author | Seun F. Akomolafe |
| author_facet | Seun F. Akomolafe |
| author_sort | Seun F. Akomolafe |
| collection | DOAJ |
| description | Sweet potatoes are widely consumed due to their rich nutritional composition and health benefits. This study analyzed and compared the nutritional compositions of diets formulated from three sweet potato varieties—orange-fleshed (OFSP), purple-peel-white-fleshed (PPWSP), and white-peel-white-fleshed (WPWSP). Standard analytical methods were used to determine proximate composition, vitamin content, fatty acid profiles, amino acid composition, and estimated glycaemic index (eGI). OFSP diet had the highest crude protein, fat, ash, moisture, fiber, and vitamins A, D, C, and B6. Vitamin K and B1 were consistently low in all samples. PPWSP diet contained the highest polyunsaturated fatty acids (PUFA), especially linoleic acid (C18:2 cis-9,12), and the highest saturated fatty acid (SFA) content. OFSP had the highest total amino acid content (93.35 g/100 g), while WPWSP exhibited the highest starch content (70.40 mg/100 g) and the lowest total carbohydrate (85.97%). All diets had a low eGI, making them suitable for diabetes management. Overall, each variety provides distinct nutritional benefits, with OFSP excelling in vitamins and amino acids, PPWSP in PUFA, and WPWSP in carbohydrates. These findings highlight the potential of sweet potato-based diets in promoting health and managing blood sugar levels. |
| format | Article |
| id | doaj-art-e7df8ce3e60c4ed0abfb2a5e3b41cbdc |
| institution | Kabale University |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-e7df8ce3e60c4ed0abfb2a5e3b41cbdc2025-08-20T03:59:35ZengElsevierFood Chemistry Advances2772-753X2025-09-01810106710.1016/j.focha.2025.101067Nutritional composition of three varieties of sweet potato (Ipomea batata L.) based diet commonly consumed in Nigeria: a comparative studySeun F. Akomolafe0Department of Biochemistry, Ekiti State University, Ado Ekiti, Ekiti State, P.M.B. 5363, Nigeria; Microbiota Lab, Centre for Preclinical Studies, Medical University of Warsaw, Ul. Banacha 1b, 02-097, Warsaw, Poland; Department of Pharmaceutical Biology, Faculty of Pharmacy, Medical University of Warsaw, PolandSweet potatoes are widely consumed due to their rich nutritional composition and health benefits. This study analyzed and compared the nutritional compositions of diets formulated from three sweet potato varieties—orange-fleshed (OFSP), purple-peel-white-fleshed (PPWSP), and white-peel-white-fleshed (WPWSP). Standard analytical methods were used to determine proximate composition, vitamin content, fatty acid profiles, amino acid composition, and estimated glycaemic index (eGI). OFSP diet had the highest crude protein, fat, ash, moisture, fiber, and vitamins A, D, C, and B6. Vitamin K and B1 were consistently low in all samples. PPWSP diet contained the highest polyunsaturated fatty acids (PUFA), especially linoleic acid (C18:2 cis-9,12), and the highest saturated fatty acid (SFA) content. OFSP had the highest total amino acid content (93.35 g/100 g), while WPWSP exhibited the highest starch content (70.40 mg/100 g) and the lowest total carbohydrate (85.97%). All diets had a low eGI, making them suitable for diabetes management. Overall, each variety provides distinct nutritional benefits, with OFSP excelling in vitamins and amino acids, PPWSP in PUFA, and WPWSP in carbohydrates. These findings highlight the potential of sweet potato-based diets in promoting health and managing blood sugar levels.http://www.sciencedirect.com/science/article/pii/S2772753X25001820Amino acidsFatty acidsGlycaemic indexSweet potatoProximate analysisVitamins |
| spellingShingle | Seun F. Akomolafe Nutritional composition of three varieties of sweet potato (Ipomea batata L.) based diet commonly consumed in Nigeria: a comparative study Food Chemistry Advances Amino acids Fatty acids Glycaemic index Sweet potato Proximate analysis Vitamins |
| title | Nutritional composition of three varieties of sweet potato (Ipomea batata L.) based diet commonly consumed in Nigeria: a comparative study |
| title_full | Nutritional composition of three varieties of sweet potato (Ipomea batata L.) based diet commonly consumed in Nigeria: a comparative study |
| title_fullStr | Nutritional composition of three varieties of sweet potato (Ipomea batata L.) based diet commonly consumed in Nigeria: a comparative study |
| title_full_unstemmed | Nutritional composition of three varieties of sweet potato (Ipomea batata L.) based diet commonly consumed in Nigeria: a comparative study |
| title_short | Nutritional composition of three varieties of sweet potato (Ipomea batata L.) based diet commonly consumed in Nigeria: a comparative study |
| title_sort | nutritional composition of three varieties of sweet potato ipomea batata l based diet commonly consumed in nigeria a comparative study |
| topic | Amino acids Fatty acids Glycaemic index Sweet potato Proximate analysis Vitamins |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X25001820 |
| work_keys_str_mv | AT seunfakomolafe nutritionalcompositionofthreevarietiesofsweetpotatoipomeabatatalbaseddietcommonlyconsumedinnigeriaacomparativestudy |