Structural, Physicochemical, and Digestion Properties of Sweetpotato Starches

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cg.authorship.typesCGIAR and developing country institute
cg.contributor.affiliationSouth Dakota State University
cg.contributor.affiliationQassim University
cg.contributor.affiliationInternational Potato Center
cg.contributor.affiliationNorth Carolina State University
cg.contributor.affiliationIndiana University Health Pathology Laboratory
cg.contributor.affiliationRutgers University
cg.coverage.countryUganda
cg.coverage.iso3166-alpha2UG
cg.coverage.regionSub-Saharan Africa
cg.creator.identifierMukani Moyo: 0000-0001-5658-2669
cg.creator.identifierTawanda Muzhingi: 0000-0002-2432-2165
cg.creator.identifierMariam Nakitto: 0000-0002-4140-7216
cg.creator.identifierSrinivas Janaswamy: 0000-0002-5422-0493
cg.howPublishedFormally Published
cg.identifier.doihttps://doi.org/10.1016/j.fbio.2025.106755
cg.isijournalISI Journal
cg.issn2212-4306
cg.journalFood Bioscience
cg.number106755
cg.reviewStatusPeer Review
cg.subject.actionAreaGenetic Innovation
cg.subject.cipSWEETPOTATOES
cg.subject.cipGENETIC RESOURCES
cg.subject.cipBREEDING
cg.subject.cipNUTRITION
cg.subject.impactAreaNutrition, health and food security
cg.subject.sdgSDG 2 - Zero hunger
cg.volume68
dc.contributor.authorAlayouni, R.
dc.contributor.authorMoyo, Mukani
dc.contributor.authorMuzhingi, T.
dc.contributor.authorNakitto, M.
dc.contributor.authorBaride, A.
dc.contributor.authorYao, T.
dc.contributor.authorJanaswamy, S.
dc.date.accessioned2025-05-05T21:16:36Zen
dc.date.available2025-05-05T21:16:36Zen
dc.identifier.urihttps://hdl.handle.net/10568/174428
dc.titleStructural, Physicochemical, and Digestion Properties of Sweetpotato Starchesen
dcterms.abstractSweetpotato starch has significant nutritional value. However, there is considerable variability in starch characteristics among different sweetpotato cultivars, necessitating a deeper understanding of the inherent varietal differences. This study compares the structural and physicochemical properties of starches from seven sweetpotato varieties: NASPOT8, NASPOT10 O, NASPOT11, NASPOT12 O, NASPOT13 O, Kakamega, and Ejumula, cultivated in Uganda. The results suggest that sweetpotato starch granules are irregularly elliptical. The amylose content ranges from 20.87% to 35.40%, with low starch damage of 0.19% to 0.53%. The peak viscosity, final viscosity, breakdown viscosity, and setback viscosity vary from 9973 cp to 19258 cp, 2190 cp to 5901 cp, 6791 cp to 14195 cp, and 272 cp to 1501 cp, respectively. X-ray diffraction analysis reveals Cc-type starch with a relative crystallinity of 11.76% to 15.34%. The RDS, SDS, and RS amounts vary significantly (p<0.05) from 70.20% to 79%, 9.42% to 16.02%, and 7.72% to 15.48%, respectively. NASPOT8 has unique features among the seven varieties, including reduced pasting viscosity, higher gelatinization temperature, and lower digestibility. The findings provide valuable insights into using sweetpotato varieties grown in Uganda for various food and non-food applications.en
dcterms.accessRightsOpen Access
dcterms.audienceAcademics
dcterms.audienceCGIAR
dcterms.audienceDevelopment Practitioners
dcterms.audienceDonors
dcterms.audienceExtension
dcterms.audienceFarmers
dcterms.audienceGeneral Public
dcterms.audienceNGOs
dcterms.audiencePolicy Makers
dcterms.audienceScientists
dcterms.bibliographicCitationAlayouni, R.; Moyo, M.; Muzhingi, T.; Nakitto, M.; Baride, A.; Yao, T.; Janaswamy, S. 2025. Structural, physicochemical, and digestion properties of sweetpotato starches. Food Bioscience. ISSN 2212-4306. 106755. https://doi.org/10.1016/j.fbio.2025.106755en
dcterms.issued2025-06
dcterms.languageen
dcterms.licenseCC-BY-NC-ND-4.0
dcterms.publisherElsevier
dcterms.subjectsweet potatoesen
dcterms.subjectstarchen
dcterms.subjectvarietiesen
dcterms.subjectdigestibilityen
dcterms.subjectchemicophysical propertiesen
dcterms.typeJournal Article

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