Table 1

Cultivars	Oil uptake (% dry basis)	Initial moisture content (% wet basis)	Colour			Texture
Cultivars	Oil uptake (% dry basis)	Initial moisture content (% wet basis)	L	a	b	E (N/mm)	F (N)
GJ #2010	9.61±0.91^a	77.39±1.18^a	62.98±3.43^b	0.20±4.42^d	33.62±7.14^c	2.15±1.44^d	2.43±1.62^b
WT	8.55±0.32^b	64.76±1.64^b	71.21±3.21^a	1.10±5.76^c	33.57±8.49^c	3.40±1.30^b	3.97±0.85^a
GJ GR B	8.78±0.56^ba4.80±0.17^c 9.14±0.50^ba	77.03±1.09^a 67.05±1.50^b 78.42±1.19^a	63.46±4.23^b 60.40±2.68^c 57.15±2.75^d	0.22±4.32^d 9.98±3.94^b 20.57±4.18^a	34.73±5.15^c 44.11±5.92^b 47.71±2.96^a	2.17±0.97^d 4.16±1.58^a 2.68±0.94^c	2.08±0.51^b 3.97±1.17^a 2.38±0.50^b

Mean values followed by the same letters within a column are not significantly different (P>0.05).
L=lightness; a= redness; b= yellowness; E= elastic modulus; F= Maximum force
GJ #2010= ‘Georgia Jet clone #2010’; WT=’White Travis’; GJ=’Georgia Jet’; GR= ‘Ginseng Red’; B=’Beauregard’

Table 1: Mean values for oil uptake, moisture loss, texture and colours of the different sweet potato cultivars after deep fat- frying.