PERTANIKA JOURNAL OF TROPICAL AGRICULTURAL SCIENCE

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• Boni, V. W. T., Digbeu, Y. D., Dje, M. K., Kouamé, L. P., & Dué, E. A. (2018). Proximate and mineral composition and some anti-nutritional factors of flour from five improved sweet potato (Ipomoea batatas (L.) Lam) varieties roots. European Journal of Pharmaceutical and Medical Research, 5(11), 126-137.

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• Ruttarattanamongkol, K., Chittrakorn, S., Weerawatanakorn, M., & Dangpium, N. (2016). Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours. Journal of Food Science and Technology, 53(4), 1811-1822. https://doi.org/10.1007/S13197-015-2086-7

• Senanayake, S. A., Ranaweera, K. K. D. S., Gunaratne, A., & Bamunuarachchi, A. (2013). Comparative analysis of nutritional quality of five different cultivars of sweet potatoes (Ipomea batatas (L) Lam) in Sri Lanka. Food Science & Nutrition, 1(4), 284-291. https://doi.org/10.1002/fsn3.38

• Shaari, N., Shamsudin, R., Mohd Nor, M. Z., & Hashim, N. (2020). Phenolic, flavonoid and anthocyanin contents of local sweet potato (Ipomoea batatas). Food Research, 4, 74-77. https://doi.org/10.26656/fr.2017.4(s1).s01

• Shaari, N., Shamsudin, R., Nor, M. Z. M., & Hashim, N. (2021). Quality attributes of Malaysia purple-fleshed sweet potato at different condition. Agronomy, 11(5), 872-886. https://doi.org/10.3390/agronomy11050872

• Shafienaz, N. A., Najib, M., Omar, H., & Jupri, A. (2019). Tuber yields of three MARDI purple flesh sweet potatoes (Ipomoea batatas [L.] Lam) varieties as affected by different age of planting material. In 28th Malaysian Society of Plant Physiology Conference (MSPPC 2018), Challenges and strategies for plant productivity and resilience (pp. 255-257). Malaysian Society of Plant Physiology (MSPP)

• Shen, Y., Jin, L., Xiao, P., Lu, Y., & Bao, J. (2009). Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. Journal of Cereal Science, 49(1), 106-111. https://doi.org/10.1016/j.jcs.2008.07.010

• Steed, L. E., & Truong, V. D. (2008). Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweet potato purees. Journal of Food Science, 73(5), S215-S221. https://doi.org/10.1111/j.1750-3841.2008.00774.x

• Sun, S., Guo, B., Wei, Y., & Fan, M. (2011). Multi-Element analysis for determining the geographical origin of mutton from different regions of China. Food Chemistry, 124(3), 1151-1156. https://doi.org/10.1016/j.foodchem.2010.07.027

• Tan, S. L. (2015). Sweetpotato - Ipomoea batatas - A great health food. UTAR Agriculture Science Journal, 1(3), 15-28.

• Tokusoglu, O., & Yildirim, Z. (2012). Effects of cooking methods on the anthocyanin levels and antioxidant activity of a local Turkish sweetpotato [Ipomoea batatas (L.) Lam] cultivar Hatay Kirmizi: Boiling. Turkish Journal of Field Crops, 17(1), 87-90.

• Trumbo, P., Yates, A. A., Schlicker, S., & Poos, M. (2001). Dietary reference intakes: Vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Journal of the American Dietetic Association, 101(3), 294-301. https://doi.org/10.1016/S0002-8223(01)00078-5

• Uttara, B., Singh, A. V., Zamboni, P., & Mahajan, R. T. (2009). Oxidative stress and neurodegenerative diseases: A review of upstream and dpwnstream antioxidant thrapeutic options. Current Neuropharmacology, 7(1), 65-74.

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• Van Hal, M. (2000). Quality of sweetpotato flour during processing and storage. Food Reviews International, 16(1), 1-37. https://doi.org/10.1081/fri-100100280

• Yang, J., Chen, J. F., Zhao, Y. Y., & Mao, L. C. (2010). Effects of drying processes on the antioxidant properties in sweet potatoes. Agricultural Sciences in China, 9(10), 1522-1529. https://doi.org/10.1016/S1671-2927(09)60246-7

• Yang, J., Punshon, T., Guerinot, M. L., & Hirschi, K. D. (2012). Plant calcium content: Ready to remodel. Nutrients, 4(8), 1120-1136. https://doi.org/10.3390/nu4081120

• Yin, L., Chen, T., Li, Y., Fu, S., Li, L., Xu, M., & Niu, Y. (2016). A comparative study on total anthocyanin content, composition of anthocyanidin, total phenolic content and antioxidant activity of pigmented potato peel and flesh. Food Science and Technology Research, 22(2), 219-226. https://doi.org/10.3136/fstr.22.219

• Yusoff, M. M., Abdullah, S. N., Halim, M. R. A., Shari, E. S., Ismail, N. A., & Yusoff, M. M. (2018). Growth and yield performance of five purple sweet potato (Ipomoea batatas) accessions on colluvium soil. Pertanika Journal of Tropical Agricultural Science, 41(3), 975-986.

• Zulkifli, N. A., Nor, M. Z. M., Omar, F. N., Sulaiman, A., & Mokhtar, M. N. (2021). Proximate composition of Malaysian local sweet potatoes. Food Research. 5(Suppl 1), 73-79. https://doi/10.26656/fr.2017.5(S1).045