International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 5, Issue 5 (2018)

Effect of different sweet potato {Ipomoea batatas (L.) Lam} verities and pretreatment on flour yield and dehydration ratio


Ashuqullah Atif, Dev Raj, Zahirsha Safari, Asmatullah Durani, Hashmatullah Durrani

The present investigation to study the effect of different sweet potato {Ipomoea batatas (L.) Lam} verities on flour yield and dehydration ratio the excrement was conducted in the department of post-harvest technology, ASPEE college of horticulture and forestry, Navsari Agricultural University, Navsari-396450, Gujarat (INDIA) during 2016-17. Significant differences were observed in flour yield among the different varieties. The maximum flour yield was recorded under "Gauri" (V1) and minimum in "Kamala Sundari" (V4). The result of study indicated that among the different varieties viz. "Gauri", "ST-14", "CIP-440038" and "Kamala Sundari" grand mean (V) dehydration ratio of flour ranged between 4.86 and 5.74, with minimum dehydration ratio in variety "Gauri" (V1), followed by "ST-14" (4.86) and maximum in "Kamala Sundari" (V4).
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