Abstract
Sweet potato peel (SPP), which consist of various natural bioactive compounds, could play an important role in ameliorating chronic diseases such as cancer, cardiovascular diseases, and other degenerative diseases and yet remained underutilized. The current study investigated the effect of orange or purple SPP powder at different level of substitution (2, 5, 10%) in the production of biscuits on the proximate, antioxidant potentials and consumer acceptance. Dietary fibre increased significantly (P < 0.05) with an increase in SPP powder, ranging from 2 to 2.3 g/100 g. The total phenolic content of the biscuits was between 101.21 and 147.7 GAE/mL, total flavonoid ranged from 22.7 to 42.2 RU/mL, ABTS radical content ranged from 2.7 to 42.2 (µg ascorbic/mL). Acceptable biscuits were obtained by incorporating 2% SPP powder. Thus, SPP powder could be used as a functional and nutraceutical ingredient in biscuit production.
Highlights
Tuber and root crops are significant sources of several natural compounds, such as saponins, phenolic compounds, glycoalkaloids, phytic acids, carotenoids, and ascorbic acid (Chandrasekara and Kumar, 2016)
The results showed that adding Sweet potato peel (SPP) powder has increased carbohydrate from 56.26 to 56.92%, protein content from 5.7 to 6.1%, ash from 0.046 to 0.072% and total dietary fibre from 0.8 to 2.3%
The total dietary fibre was significantly different in OSPP2% compared with PSPP10%
Summary
Tuber and root crops are significant sources of several natural compounds, such as saponins, phenolic compounds, glycoalkaloids, phytic acids, carotenoids, and ascorbic acid (Chandrasekara and Kumar, 2016). Several scientific investigations have mentioned that root crop extracts, especially yam and sweet potato have radical scavenging activities. These activities are due to its phytochemical content, including ascorbic acid, alpha -tocopherol, beta-carotene and polyphenols (Bhandari and Kawabata, 2004; Kalt, 2005; Rumbaoa et al, 2009). These phytochemical compounds have attained a great interest in nutrition because of their ability in promoting human’s health and preventing chronic diseases as antioxidants (Lampe, 1999). Citrus sinenesis, which is a tropical fruit, is proceed into juice with 20% peels waste. Earlier scientific reports have concluded that some of these peels are rich in dietary fibre with good antioxidant properties (SernaCock et al, 2016)
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