Comparative Analysis of Carbohydrate Constituents of White Orange and Purple Sweet Potato Based (ipomoea Batatas) Diets

This study presents a comprehensive comparative analysis of the carbohydrate constituents present in white, orange, and purple sweet potato-based (Ipomoea batatas L.) diets. Sweet potatoes are globally recognized for their nutritional benefits, particularly their carbohydrate content, which influences their applications in human diets and food industries. The research analyzes and quantifies the major carbohydrate compounds starch, sugars (glucose, fructose, sucrose), and dietary fibers across these three varieties. Results indicated significant variations in the carbohydrate profiles among the sweet potato types. The Orange sweet potatoes showed the highest total Carbohydrate (87.99 ± 0.08c) while WPWSP shoed the highest level total starch content (75.56 ± 0.03a) compare to the control, crucial for energy provision, making them an excellent dietary staple. PPWSP-based diet has the highest level of Amylose (22.58 ± 0.01c). Purple sweet potatoes were rich in dietary fiber (77.43 ± 0.05c) and exhibited a higher concentration of mono- and disaccharides, which could benefit digestive health and glycemic control. White sweet potatoes, while having moderate levels (85.97 ± 0.04b) of both starch and sugars, showcased a balance that may appeal to diverse dietary preferences and applications. The estimated glycemic index increased in PPWSP-based diet (27.35 ± 0.01b) unlike the control (23.78 ± 0.03a). Distinct anthocyanins present in purple sweet potatoes and beta-carotene in orange ones also contribute to their varying carbohydrate profiles and potential health benefits. In conclusion, This comparative analysis underscores the importance of choosing specific sweet potato types based on nutritional needs and dietary goals. The study provides foundational data that can benefit food scientists, nutritionists, and agriculturists aiming to enhance dietary formulations and promote health through tailored carbohydrate intake.