Table 6 Results of two-way ANOVA (F-Value) evaluating the impacts of cooking time (0, 15, and 25 min) and sweet potato cultivars (yellow and white) on the proximate and phytochemical composition of Ipomea batatas.

From: Study on sweet potatoes in relation to nutritional profile against worst invasive plant (Prosopis juliflora) under arid climate of Fujairah

Variables

df

DM (%)

CP (%)

Cfi (%)

Ash (%)

TDN (%)

Flav (mg/kg)

Tannins (%)

Cultivar (C)

2

5,824.574***

34.000***

29.130***

14.603**

2,514.599***

116,778.586***

4.667 ns

Cooking time (CT)

1

373.194***

67.207***

199.347***

7,946.963***

32.153***

1,212,645.432***

53,546.881***

C*CT

2

50.186***

17.666***

45.477***

113.955***

61.164***

128,277.891***

1.024 ns

Error

12

 
  1. Legend: DM= dry matter, CP= crude protein, Cfi= crude fibre, TDN= total digestible nutrients, Flav = total flavonoids, **P < 0.01, ***P < 0.001, ns= non-significant.
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