Abstract
In a study of 16 sweet potato (Ipomoea batatas (L.) Lam) varieties, extensive breakdown of starch to sugars occurred on boiling or baking of tubers. The amounts of both reducing and non-reducing sugars increased. Total sugar content in raw tubers of different varieties had a range of 4.3-14.9% dry weight which increased to a range of 6.7-45.0% on processing. Varieties varied in the degree of starch breakdown and consequently in the sweetness of processed tubers. A few varieties showed very little starch conversion after processing and remained non-sweet.
