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Revista chilena de nutrición

On-line version ISSN 0717-7518


ANCHUNDIA, Miguel Ángel; PEREZ, Elevina  and  TORRES, Freddy. Chemical composition, amino acid profile and vitamin content of thermally treated sweet potato flours. Rev. chil. nutr. [online]. 2019, vol.46, n.2, pp.137-143. ISSN 0717-7518.

The chemical composition, amino acid profile and vitamin content of sweet potato flour (raw and heat treated by cooking) were evaluated according to official methodology. Crude flours with total carbohydrate content of 84.81%, starch 50.65%, proteins 2.94% and crude fat contents 0.34% were used. Statistically significant differences were found (p≤ 0.05) due to the effect of the applied treatments. The content of humidity, ash, total carbohydrates and reducing sugars were reduced and an increase in crude fiber content was observed. The amino acids glutamic acid and aspartic acid predominated in all flours. We observed low levels of the amino acid tryptophan. There were statistically significant differences (p≤ 0.05) due to the effect of the treatments applied on the composition of most of the amino acids, increasing their concentration. Vitamin A and C content decreased due to the effect of the applied treatments (p≤ 0.05). Raw and cooked sweet potato flours can be used in food formulation because they provide good amounts of nutrients.

Keywords : Cooked flours; Ingredient; Sweet potato; Tubers.

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