Processing methods affect phytochemical contents in products prepared from orange鈥恌leshed 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鈥�, G.O., Muzhingi, T., Okoth, M.W., Ng鈥檃ng鈥檃, 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鈥恌leshed sweetpotato leaves and roots. Food Science and Nutrition 9(2):1070-1078