The influence of dry matter and crude fiber on cooking properties and texture of boiled sweetpotato [ Ipomoea batatas (L) Lam]

Cooking properties and texture of boiled sweetpotato roots are key for consumer acceptance of new varieties. This study evaluated the influence of dry matter content (DMC) and crude fiber content (CFC) on the cooking properties and texture perception of roots from 46 sweetpotato varieties. The association between compositional traits and cooking properties was determined using DMC, CFC, weight variation, and textural data. Based on texture perception analysis, sweetpotato varieties can be categorized as watery, intermediate, and dry. Analysis of variance showed variability in DMC and CFC among these categories. DMC was associated with weight variation (r = 0.65). About 42%, 26%, and 32% of the varieties were classified as watery, intermediate, and dry texture respectively. The dry texture varieties had the highest DMC (p < 0.05) and gained weight during boiling. DMC, CFC, and weight variation may be used as additional traits for the selection of varieties with desirable dry texture of boiled roots.