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MULTI-LOCATION ENVIRONMENTAL STUDIES OF YIELD AND ANTIOXIDANT PROPERTIES OF SEVEN VARIETIES OF SWEET POTATO (IPOMOEA BATATAS (L) LAM)

Topic Description

TABLE OF CONTENTS
CERTIFICATION i
DEDICATION ii
ACKNOWLEDGEMENT iii
TABLE OF CONTENT iv
LISTS OF TABLES v
LISTS OF FIGURES vi
ABSTRACT vii
CHAPTER ONE
1.1 INTRODUCTION
CHAPTER TWO
2.1 LITERATURE REVIEW 7
2.1.1 Sweet potato germplasm 7
2.1.2 Yield and yield components of sweet potato 7
2.1.3 Genetic and environmental interaction for micronutrients traits 7
2.1.4 The antioxidant activities of sweet potato 9
2.1.5 Environmental conditions for growing sweet potato 11
2.1.6 Cultural practices for sweet potato 11
2.1.7 Post-Harvest management of sweet potato 12
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CHAPTER THREE
3.1 MATERIALS AND METHODS
3.1.1 Germplasm collection 14
3.1.2 Study area 14
3.1.3 Experimental design 14
3.1.4 DATA COLLECTION 17
3.1.4.1 Data on yield and yield components 17
3.1.4.2 Saleable number of fresh tubers 17
3.1.4.3 Unsalable number of fresh tubers 17
3.1.4.4 Saleable weight of fresh tubers 17
3.1.4.5 Un-saleable weight of fresh tubers 17
3.1.4.6 Total tuber number 17
3.1.4.7 Stand count at harvest 17
3.1.4.8 Leaf biomass 17
3.1.5 PROXIMATE ANALYSIS OF FRESH TUBERS 17
3.1.5.1 Percentage moisture content 17
3.1.5.2 Percentage dry matter content 18
3.1.5.3 Percentage starch content 18
3.1.5.4 Percentage water absorption capacity 18
3.1.5.5 Bulk density 19
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3.1.5.6 Ash content 19
3.1.6 ANTIOXIDANT PROPERTIES ANALYSIS OF SWEET POTATO 19
3.1.6.1 Total phenolic and flavonoid assay 20
3.1.6.2 Total phenolic compound assay 20
3.1.6.3 Total flavonoid assay 20
3.1.6.4 Total carotenoid assays 20
3.1.6.5 Assay of DPPH radical scavenging activity 20-21
3.1.7 STATISTICAL ANALYSIS 21
CHAPTER FOUR
4.1 RESULTS 24
4.1.1 Result based on analysis of variance 24
4.1.2 Stand count at harvest 24
4.1.3 Leaf biomass 24-25
4.1.4 Saleable tubers 25
4.1.5 Saleable tuber weight 25
4.1.6 Total tuber 25
4.1.7 Un-saleable tubers 25-26
4.1.8 Un-saleable tuber weight 26
4.1.9 Moisture content 26
4.1.10 Dry matter content 26
4.1.11 Ash content 27
4.1.12 Starch content 27
4.1.13 Water absorption capacity 27
4.1.14 Bulk density 27
4.1.15 Total phenolic compounds (mg/g) 28
4.1.16 Total Flavonoid 28
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4.1.17 Total carotenoid 28
4.1.18 Free radical scavenging activities 29
4.1.19 Result based on GGE biplot 33
CHAPTER FIVE
5 DISCUSSION 43
CONCLUSION 50
SUGGESTION 51
REFERENCES 52
APPENDIX

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