Selection of Sweetpotato Clones with High Anthocyanin Content in Indonesia

摘要

Anthocyanin has many beneficial effects on human health, and is promising for the food processing industries because it makes sweetpotato products colorful. The deep purple flour and paste can be used as raw materials for bread, snacks or noodles, andalso can be processed into alcoholic and non-alcoholic beverages. Recently the sweetpotato breeding program at ILETRI was directed to create varieties which produce good yield and good storage root quality combined with dry taste and high dry matter content, especially with high anthocyanin content. The breeding for high anthocyanin content may serve two purposes: 1. Fresh use in cooking as a partial substitute of the cultivar 'Ayamurasaki'. 2. Processing into flour for subsequent processing into foodproducts. Following crossing and early stage evaluation on-station, the most promising clones were evaluated off-station to determine adaptability and to involve farmers. In the dry season 2002, evaluations were carried out in farmers' fields at Malang and Blitar to determine their yield potential, harvest index and anthocyanin content. Preliminary screening at these locations was successful in short listing three which have reasonable root and dry matter yields compared to the check 'Ayamurasaki', butall three clones had lower anthocyanin content than 'Ayamurasaki'. The selected clones were 'MSU 01017-16', 'MSU 01005-16' and 'MSU 01003-22' with dry root yields of 9.61, 8.57 and 7.99 t/ha, respectively. Sensory evaluations on cakes and breads made byusing sweetpotato flour mixed with wheat flour were also reported.