Table 2.
Approximate compositions of sweet potato leaves at various dry temperatures

Cultivars	Temp. (°C)	Moisture	Crude protein	Crude lipid	Carbohydrate	Crude ash
Shinmi
	40	6.63±0.821)b2)	32.72±0.12a	2.35±0.40bc	40.39±0.03b	13.14±0.21a
	50	7.40±0.45ab	32.67±0.38a	2.46±0.18bc	40.80±0.18b	12.64±0.09b
	60	7.09±0.27b	32.17±0.08b	3.37±0.15a	42.64±0.25a	12.76±0.13ab
	70	7.95±0.12a	29.37±0.28	3.58±0.24a	41.76±1.53ab	12.11±0.10c
Hayanmi
	40	6.67±0.79b	30.23±0.14f	2.47±0.02b	41.13±0.03b	11.14±0.11ef
	50	7.48±0.67ab	31.58±0.23d	2.17±0.11c	41.52±0.94a	11.43±0.01d
	60	6.34±0.84b	32.00±0.05c	3.49±0.12a	43.03±0.17a	11.27±0.09e
	70	7.43±0.50ab	30.82±0.22e	3.51±0.57a	43.14±0.42a	10.98±0.16f

Each value expressed as the mean±standard deviation (n=3).
Means in the same column with the different are significantly different (p<0.05) by Duncan's multiple range test.