Articles
SELECTION OF SWEETPOTATO CLONES WITH HIGH ANTHOCYANIN CONTENT IN INDONESIA
Article number
703_19
Pages
165 – 170
Language
English
Abstract
Anthocyanin has many beneficial effects on human health, and is promising for the food processing industries because it makes sweetpotato products colorful.
The deep purple flour and paste can be used as raw materials for bread, snacks or noodles, and also can be processed into alcoholic and non-alcoholic beverages. Recently the sweetpotato breeding program at ILETRI was directed to create varieties which produce good yield and good storage root quality combined with dry taste and high dry matter content, especially with high anthocyanin content.
The breeding for high anthocyanin content may serve two purposes: 1. Fresh use in cooking as a partial substitute of the cultivar Ayamurasaki. 2. Processing into flour for subsequent processing into food products.
Following crossing and early stage evaluation on-station, the most promising clones were evaluated off-station to determine adaptability and to involve farmers.
In the dry season 2002, evaluations were carried out in farmers fields at Malang and Blitar to determine their yield potential, harvest index and anthocyanin content.
Preliminary screening at these locations was successful in short listing three which have reasonable root and dry matter yields compared to the check Ayamurasaki, but all three clones had lower anthocyanin content than Ayamurasaki. The selected clones were MSU 01017-16, MSU 01005-16 and MSU 01003-22 with dry root yields of 9.61, 8.57 and 7.99 t/ha, respectively.
Sensory evaluations on cakes and breads made by using sweetpotato flour mixed with wheat flour were also reported.
The deep purple flour and paste can be used as raw materials for bread, snacks or noodles, and also can be processed into alcoholic and non-alcoholic beverages. Recently the sweetpotato breeding program at ILETRI was directed to create varieties which produce good yield and good storage root quality combined with dry taste and high dry matter content, especially with high anthocyanin content.
The breeding for high anthocyanin content may serve two purposes: 1. Fresh use in cooking as a partial substitute of the cultivar Ayamurasaki. 2. Processing into flour for subsequent processing into food products.
Following crossing and early stage evaluation on-station, the most promising clones were evaluated off-station to determine adaptability and to involve farmers.
In the dry season 2002, evaluations were carried out in farmers fields at Malang and Blitar to determine their yield potential, harvest index and anthocyanin content.
Preliminary screening at these locations was successful in short listing three which have reasonable root and dry matter yields compared to the check Ayamurasaki, but all three clones had lower anthocyanin content than Ayamurasaki. The selected clones were MSU 01017-16, MSU 01005-16 and MSU 01003-22 with dry root yields of 9.61, 8.57 and 7.99 t/ha, respectively.
Sensory evaluations on cakes and breads made by using sweetpotato flour mixed with wheat flour were also reported.
Publication
Authors
M. Jusuf, Y. Hilman, E. Ginting, A. Setiawan
Keywords
cultivar, health, yield, dry matter, flour, taste preference
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