Koganesengan

[CHARACTERISTICS]

  • Skin is yellowish white; flesh is light yellow. Spindle shaped, sometimes with a swollen lower end, and shallow root surface grooves.
  • High starch levels, good yields, and good taste.
  • Somewhat low storability.
  • Can be produced for starch and shochu.

[APPLICATIONS]

  • Used primarily for starch and shochu, but also used widely for processed foods due to its good taste. Particularly suited for fried products.

[EXAMPLES OF PROCESSED FOODS]

  • Imokarinto, sweetpotato chips, flakes, paste, roast potatoes, diced sweetpotatoes.

Table of Analyzed Components

1. General components

Energy

(kcal/100g)

Water

(%)

Protein

(%)

Lipid

(%)

Hydrocarbon

(%)

Ash

(%)

150

61.9

0.9

0.2

36.2

0.8

2. Dietary fiber

Total dietary fiber

(%)

Water-soluble dietary fiber

(%)

Water-insoluble dietary fiber

(%)

1.8

0.5

1.8

3. Minerals

Phosphorus

(mg/100g)

Iron

(mg/100g)

Calcium

(mg/100g)

Sodium

(mg/100g)

Potassium

(mg/100g)

39.4

0.46

33.2

11.7

377

4. Vitamins

Total

carotene

(mg/100g)

Vitamin A

efficacy

(IU/100g)

Vitamin

B1

(IU/100g)

Vitamin

B2

(mg/100g)

Vitamin C

(mg/100g)

Niacin

(mg/100g)

Total

vitamin E*

(mg/100g)

0.02 or less

-

0.09

0.03

45

0.70

1.6

5. Saccharide change before and after cooking

Sample form

Starch

(%)

Fructose

(%)

Glucose

(%)

Saccharose

(%)

Maltose**

(%)

Before cooking

28.6

0.10

0.12

2.67

0.05 or less

After cooking

14.7

0.06

0.06

2.48

11.73
[Notes]

  1. For water-soluble dietary fiber, the value is below the detection limit.
  2. For total vitamin E, no vitamins except a -tocopherol were detected.
  3. Maltose was not detected in sweetpotatoes before cooking.
  4. Edible parts were used for analysis.