Amylose and amylopectin molecular fractions and chain length distribution of amylopectin in 12 varieties of Ghanaian sweet potato (Ipomoea batatas) flours

Figures & data

Table 1. Characteristics of the 12 Ghanaian sweet potato varieties analysed in this study.

Sweet potato variety	Status	Colour of the flesh
Faara	Improved	White
Dadanyuie	Improved	White
Ogyefo	Improved	White
Okumkom	Improved	White
Histarch	Improved	Cream
Ligri	Improved	Pale yellow
Santom pona	Improved	Light yellow
Sauti	Improved	Yellow
Patron	Improved	Dark yellow
Bohye	Improved	Pale orange
Otoo	Improved	Light orange
Apomuden	Improved	Reddish (deep) orange

Table 2. Starch (g/100 g dry wt.), amylose (g/100 g dry wt.), and amylopectin (g/100 g dry wt.) contents of flour made from the 12 Ghanaian sweet potato varieties analysed in this study.

Sweet potato variety	Starch (g/100 g dry wt.)	Amylose (g/100 g dry wt.)	Amylopectin (g/100 g dry wt.)
Faara	75.80 ± 4.80^e	18.40 ± 0.46^defg	81.60 ± 0.27^abcd
Dadanyuie	67.35 ± 0.21^cd	17.30 ± 1.80^cde	82.70 ± 1.04^cde
Ogyefo	70.47 ± 0.93^d	20.07 ± 1.79^fg	79.93 ± 1.03^ab
Okumkom	63.20 ± 3.50^bc	13.63 ± 0.49^b	86.37 ± 0.29^f
Histarch	77.03 ± 1.96^e	18.93 ± 1.10^efg	81.07 ± 0.63^abc
Ligri	69.37 ± 0.25^d	20.17 ± 1.86^g	79.83 ± 1.07^a
Santom pona	69.33 ± 1.39^d	19.40 ± 1.40^efg	80.60 ± 0.81^abc
Sauti	65.97 ± 4.61^bcd	17.63 ± 2.12^cdef	82.37 ± 1.22^bcde
Patron	61.87 ± 0.15^b	15.73 ± 0.46^bc	84.27 ± 0.27^ef
Bohye	63.43 ± 0.87^bc	16.03 ± 0.91^cd	83.97 ± 0.52^de
Otoo	66.00 ± 0.28^bcd	16.20 ± 1.30^cd	83.80 ± 0.75^de
Apomuden	48.93 ± 1.45^a	10.13 ± 0.59^a	89.87 ± 0.34^g

Means within columns with different superscripts are significantly different (p < 0.05).

Figure 1. Elution profiles of flours on Sepharose CL-2B showing amylopectin and amylose distribution A) Patron, Histarch, and Ogyefo, B) Bohye, Dadanyuie, and Faara, C) Ligri, Okumkom, and Sauti, D) Otoo, Patron, and Apumuden.

Figure 2. Chain length distribution of the glucan chains of amylopectin measured by HPAEC-PAD A) Santom pona, Histarch, and Ogyefo, B) Bohye and Dadanyuie, C) Ligri, Okumkom, and Sauti, D) Otoo and Apomuden.