Physiochemical, Antioxidant Properties and Carotenoid Retention /Loss of Culinary Processed Orange Fleshed Sweet Potato

Abstract

ABSTRACT Orange fleshed sweet potatoes (OFSP) are valuable sources of nutrients and antioxidants. This study investigates the effects of culinary practices on the nutritional composition, carotenoid contents and bioactive components of OFSP and cream-fleshed sweet potato (CFSP). Twenty five kilograms of OFSP and CFSP tubers each were cleanly washed and divided into six equal lots: steamed (without peels), boiled with peels and without peels, roasted (with peels), fried and the sixth was control (raw). The results showed different preparation methods significantly increased total phenolic content. The OFSP samples showed increase in total flavonoid and carotenoid contents (with the exception of fried; boiled without peels and roasted samples). Fried samples showed highest carotenoid content (0.42 µg/g). Significant reduction in antinutrient contents was observed in processed OFSP, with increased antioxidant activities. From the foregoing, there exists a high likelihood that different culinary practices employed contributed positively to the nutritional composition and phytochemical constituents of OFSP.