Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots

This study evaluated effects on inherent phytochemical content in the roots and leaves of orange-fleshed sweetpotato varieties called Kabode and SPK031

Abstract

Phytochemicals enhance human health by acting antagonistically on incidences of cancer and other chronic diseases. They are considered indispensable in a variety of nutraceutical, pharmaceuticals, and medicinal and cosmetic applications. This study evaluated the effects of common processing methods on inherent phytochemical content in the roots and leaves of orange-fleshed sweetpotato (OFSP) varieties called Kabode and SPK031. Yellosp and Whitesp, which are local sweetpotato varieties, were also included as check for roots and leaves, respectively.

Citation

Abong’, G.O., Muzhingi, T., Okoth, M.W., Ng’ang’a, F., Ochieng, P.E., Mbogo, D.M., Malavi, D., Akhwale, M. and Ghimire, S. 2021. Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots. Food Science and Nutrition 9(2):1070-1078

Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots

Updates to this page

Published 1 February 2021