NUTRITIONAL-EVALUATION OF SWEET-POTATO CU LTIVARS (IPOMOEA-BATATA) USED IN BREAD AS PARTIAL SUBSTITUTE OF WHEAT-FLOUR

Four hundred and forty entries of sweet potato tubers from the Interna tional Potato Center were evaluated for chemical characteristics relat ed to nutritional value. Dry matter range in the group was 15 to 45 g/ 100 g. The native entries DLP 2393, DLP 1120, DLP 2312, DLP 1908 and t he foreign RCB 361F were selected for use in bread manufacture. Their average dry matter and crude protein was 38.5 and 9.2% respectively. S weet potato bread was made replacing 30% of wheat flour with grinded s weet potato tubers. This bread had 11.0% crude protein in dry matter b asis wich were the same for bread made of wheat flour. There were no d ifferences in organoleptic characteristics or protein quality (Apparen t biological value: 37 vs 42%; apparent digestibility: 81 vs 80%; net protein utilization: 33 vs 39%) between sweet potato or full wheat flo ur breads respectively.