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African Crop Science Journal
African Crop Science Society
ISSN: 1021-9730
EISSN: 2072-6589
Vol. 4, No. 2, 1996, pp. 233-242
Bioline Code: cs96061
Full paper language: English
Document type: Research Article
Document available free of charge

African Crop Science Journal, Vol. 4, No. 2, 1996, pp. 233-242

 en Protein and Amino Acid contents of four whitefleshed African sweetpotatoes and American groundnut
Ameny, M.A. & Wilson, P.


White flesh sweetpotatoes (Ipomoea batatas (L.) Lam)
are a  major food crop in  developing countries.  The purpose
of this study was to evaluate the protein  and amino acid
content of four white fleshed African sweetpotato roots and
Apios americana tubers (American groundnuts).  Although
the sweetpotato and Apios are not normally considered sources
of proteins, the wide use of sweetpotatoes as a source of
carbohydrate and the renewed interest in Apios warrant the
study of proteins in these crops.   Protein content ranged
from 4.26 to 8.23% of  fresh weight even after pureeing and
freeze-drying.  One sweetpotato cultivar  T1702  had a  higher
protein content and quality  than the others based on amino
acid profile evaluation. Processing into puree reduced most of
the amino acids to varying degrees.  There was a difference in
amino acids among sweetpotato cultivars (P<0.05) and between
sweetpotatoes and Apios.   Apios had  a higher level of
protein than the sweetpotatoes before and after processing
into puree. Two fractions of proteins were identified,  namely
a "whitle" and a "chomoplast"  protein... white and
chromoplast protein fractions. The white protein had  a higher
percentage  of both protein and amino acids.

Apios americana, Ipomoea batatas

Ameny, M.A. & Wilson, P.


Les patates douces e chaire blanche (Ipomoea batatas
(L.) Lam) constituent un aliment de base dans les pays en voie
de developpement. Le but de cette recherche est d'evaluer la
teneur en proteine et en amino acide de quatre patates douces
africaines e chaires blanches et les gousses d'Apios
americana. Bien que la patate douce et l'Apios ne sont pas
normalement consideres comme sources des proteines,
l'utilisation considerable de patate douce comme source de
carbohydrate et l'interet renouvele dans le mandat en Apios
justifient l'evaluation de proteines dans ces cultures. La
patate douce et Apios ont des teneur en proteines variables
entre 4,26 et 8,23% de poids frais meme apres avoir ete
transforme en puree ou seche. Les donnees indiquent qu' un
cultivar de patate douce (T 1702) avait une haute teneur et
qualite de proteines, par rapport aux autres patates douces
comme indique par le profil d'acides amines. Le fait de
transformer la patate douce en puree reduisait le plupart des
acides amines avec des degres variables et il y avait une
difference significative entre les acides amines dans les
cultivars de patate douce (P=0.05)/ et entre la patate douce
et l'Apios. L'Apios avait un niveau eleve de 7,7% de proteines
que la patate douce quant il est encore brute et de 8,28%
lorsque transforme en puree. Deux fractions de proteines ont
ete trouve et nomme fractions de proteines chromoplasmes et
blanches. La proteine blanche avait un pourcentage eleve de
proteines et d'acides amines.

Mots Clés
Acides amines, Apios americana, proteines, fractions de proteines, Ipomoea batatas

© Copyright 1996 - African Crop Science Society

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