Effects of Boiling and Frying on Nutritional and Antioxidant Properties of Three Sweet Potato Cultivars (Ipomoea batatas L (Lam)) in North-Western Nigeria
Abstract
Sweet potato (Ipomoea batatas), is a creeper of Convolvulaceae morning glory family. It is widely cultivated as an essential staple food in most parts of the world. Nutrition has a significant role in preventing many chronic diseases, such as cardiovascular diseases, cancers, and degenerative brain diseases. This study determined the effects of boiling and frying on the nutritional constituents of three I. batatas cultivar (red, white and purple skinned-cultivars). The samples were analyzed for antiradical activity, total phenolic content, ascorbic acid, β-carotene and proximate compositions. The results showed that, the β-carotene, ascorbic acid, total phenolic contents and the mineral compositions of the raw samples were generally higher than those of the treated samples. On the other hand, the anti-radical scavenging activity of the treated samples is higher than the raw samples. The results of the nutritional composition analysis show that all the three cultivars have no significant differences (p<0.05) in total ash, crude fiber and carbohydrate content with the processing methods. These findings are invaluable in the choice of cooking procedures of potatoes.
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Copyright (c) 2022 Aminu Usman, Khadijah Khadijah Halliru, Umar Lawal
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