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Volume 24 Issue 6
Nov.  2011
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SONG Yong-kang, YU Hua, YAO Qing-hua, CAI Nan-tong, LIU Zhong-hua, XU Yong-qing. Nutritional value of proteins in sweet potatoes of different colors[J]. Fujian Journal of Agricultural Sciences, 2009, 24(6): 504-507.
Citation: SONG Yong-kang, YU Hua, YAO Qing-hua, CAI Nan-tong, LIU Zhong-hua, XU Yong-qing. Nutritional value of proteins in sweet potatoes of different colors[J]. Fujian Journal of Agricultural Sciences, 2009, 24(6): 504-507.

Nutritional value of proteins in sweet potatoes of different colors

  • Received Date: 2009-09-01
  • Rev Recd Date: 2009-11-11
  • Publish Date: 2009-12-15
  • Ten randomly selected samples of sweet potatoes of different colors(i.e.,red,yellow and purple) were used for the evaluation.The amino acid composition and protein nutritional value of the sweet potatoes were evaluated by using the international standard methods.The results indicated that the total essential amino acids in all samples were higher than the FAO/WHO standards recommended for human nutrition,but lower than egg.All sweet potatoes were rich in Tyr,and had Met as their top limiting amino acid.The contents of protein and amino acids differed among the sweet potatoes of different flesh color,in the order of purpleredyellow.But the order was in reverse where the balance of the essential amino acids was concerned.
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    FAO/WHO.Energy and protein reguirements[J].FAO Nutrition Meeting Report Series,1973:52-63.
    [2]
    王建民,王永久.日本川山紫的食用价值及栽培技术[J].陕西农业科学,2005(1):126-127.
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