Utilization of Sweet Potato Roots in Jam Production

Abstract

The main goal of this research was to encourage the industrial utilization of sweet potato (Ipomoea batatas ) roots as raw material for production of jam with high nutritional value in order to improve and facilitate the domestic consumption of these roots in Sudan. The results indicated that sweet potato roots pulp contain high percentages of dry matter (25.72%), total carbohydrates (79.47%), available carbohydrates (70.54%). total sugars (35.93%), non-reducing sugars (19.87%), reducing sugars (16.06%), protein (13.96%), and low percentages of crude fibre (08.93%), ash (05.17%), and fat (01.40%), on dry matter basis. Also the pulp was found to contain high percentages of calcium (322,28 mg), potassium (281.26 mg), phoshorus [ (103.62 mg), sodium (21.66 mg), and low percentages of zinc (00.12 mg ), manganese (00.54 mg ), and iron (03.38 mg). Also, the study indicated that the roots pulp could be easily extracted after being blended by using electric blender. The blend was found to contain appreciable amounts of total soluble solids (7%), while the hydrogen ions concentration and the total yield of the blend were about 5.71 and 11.50 kg respectively. After that, sweet potato jam was prepared according to the chemical and physical characteristics of sweet potato roots pulp, and it was found to contain high energy value (254.22Kcal/100gm), total sugars (55.92%), non-reducing sugars (44.53%), reducing sugars (11.39%), and low amounts of protein (5.38%), and fat (00.36%), and ash (1.34%). In addition to appreciable amounts of sodium (06.7 mg), potassium (65.62 mg), magnesium (00.32 mg), and calcium (97.66 mg), phosphorus (34.02 mg), iron (01.07 mg), zinc (00.67 mg) per100g. Finally, the sensory evaluation results verified the quality of sweet potato jam samples especially those produced with pineapple flavour.