Household Processing Methods and Their Impact on Bioactive Compounds and Antioxidant Activities of Sweetpotato Genotypes of Varying Storage Root Flesh Colours
Flora C. Amagloh,
Archileo N. Kaaya,
Gaston A. Tumuhimbise,
Arnold Katungisa,
Francis K. Amagloh,
Benard Yada
Affiliations
Flora C. Amagloh
Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, College of Agricultural and Environmental Sciences, Makerere University, Kampala P.O. Box 7062, Uganda
Archileo N. Kaaya
Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, College of Agricultural and Environmental Sciences, Makerere University, Kampala P.O. Box 7062, Uganda
Gaston A. Tumuhimbise
Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, College of Agricultural and Environmental Sciences, Makerere University, Kampala P.O. Box 7062, Uganda
Arnold Katungisa
Root Crops Program, National Crops Resources Research Institute, National Agricultural Research Organisation, Kampala P.O. Box 7084, Uganda
Francis K. Amagloh
Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale P.O. Box TL 1882, Ghana
Benard Yada
Root Crops Program, National Crops Resources Research Institute, National Agricultural Research Organisation, Kampala P.O. Box 7084, Uganda
Sweetpotato storage roots, peeled and unpeeled, of varying flesh colours (white, cream, yellow, pale orange, deep orange, and purple) were spectrophotometrically evaluated for their bioactive compounds and antioxidant activities. Roots were boiled, steamed, baked, fried, or microwaved. The unpeeled roots had relatively higher (p p < 0.001), except the deep-orange-fleshed genotype, in which frying slightly increased carotenoids from 269.81 to 304.74 µg/g. Microwaving retained 69% vitamin C in the cream-fleshed one, the highest among the cooking methods. Anthocyanins decreased with baking and frying in the purple-fleshed one but increased with other methods; microwaving being highest at 13.9% (17.43 mg/g). While the 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid antioxidant activity decreased with all cooking techniques in some genotypes, ferricyanide-reducing antioxidant potential increased. The retention of bioactive compounds in sweetpotato storage roots depends on the processing method. Thus, to obtain the most health benefits, consumers should use different cooking methods but retain the peels.
