The physical, chemical and physicochemical properties of twenty-one Caribbean sweet potato cultivars were investigated. Hunter L a b colour parameters were measured, chroma, colour intensity and hue angle were calculated. Proximate composition, vitamin C, amylose, reducing and non-reducing sugars contents were determined using standard methods. Pasting properties were determined using Rapid Visco Analyser. Tuber size (length, r = 0.72, n = 21, P < 0.0015; width, r = 0.85, n = 21, P < 0.0002) was highly correlated with weight of the tubers. External colours of the tubers (L = 28.7-63.1, a = +5.9 to +18.0, b = +3 to +19.3) were lower than the flesh colours (L = 60.8-84.0, a = )2.4 to +27.8, b = +9.9 to +28.5). Proximate composition is typical of sweet potato cultivars but significant differences exist among cultivars. Total sugar, amylose and amylopectin contents ranged from 1.8 to 4.7%, 15.3-31.2% and 68.8-84.7%, respectively. Cooking profiles of the sweet potato flours showed similar trend. Pasting temperature, peak time, swelling power and solubility ranged from 78.3 to 93.0°C, 3.3-4.8 min, 5.6-23.5 and 11.7-45.7%, respectively.

The proximate compositions and physicochemical properties of 21 Caribbean sweet potato (Ipomoea batatas (L) Lam) starches were investigated. Proximate composition, amylose, reducing and non-reducing sugars were determined using standard methods. Swelling power and solubility were evaluated and pasting properties of the starches were determined using Rapid Visco Analyzer. Moisture (8.0-12.4%), protein (0.0-0.2%), ash (0.1-0.5%), and reducing (0.3-2.3%) and non-reducing sugar (0.1-0.2%) contents of starches were significantly different (P<0.05) among the cultivars. Amylose content varied significantly between 12.8-21.3%. Swelling power and solubility ranged between 7.8-31.1% and 1.5-9.6%, respectively. Pasting properties such as peak viscosity measured in Rapid Visco Units (143.2-288.8 RVU), breakdown viscosity (29.4-162.6 RVU), and setback viscosity (15.0-78.8 RVU), pasting temperature (73.5-87.7°C) and time to pasting temperature (3.6-4.5 min) varied significantly among the cultivars. Breakdown viscosity was poorly correlated with final viscosity attained (r=−0.0507, P<0.05); however, pasting temperature was correlated (r=0.479, P<0.05) with setback viscosity. The variability observed in the physicochemical properties of the starches was related to specific requirements for use in the production of noodles, pasta, and inclusion in bread and weaning food formulations.