Sweetpotato

Permanent URI for this collectionhttp://104.225.218.216/handle/123456789/9

Articles in this collection include Cassava breeding, crop health, good agricultural practices, post harvest handling

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Browsing Sweetpotato by Author "Archileo N. Kaaya"

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    Bioactive compounds and antioxidant activities in peeled and unpeeled sweetpotato roots of different varieties and clones in Uganda
    (Future Foods, 2022-12-10) Flora Christine Amagloh; Archileo N. Kaaya; Benard Yada; Doreen Murenju Chelangat; Arnold Katungisa; Francis Kweku Amagloh; Gaston Ampe Tumuhimbise
    Rising incidences of non-communicable diseases (NCDs) in Sub-Saharan Africa (SSA) necessitates research into lo- cal functional foods, crucial in managing these conditions. This study aimed to investigate compositional changes in the bioactive compounds and antioxidant activities of peeled and unpeeled roots of Ugandan sweetpotato varieties with different flesh colours using spectrophotometric methods. Bioactive compounds and antioxidant activities, on dry weight basis were significantly higher (P<0.05) in unpeeled than peeled roots. Phenolic com- pounds were significantly higher (P = 0.001) in white, cream, and purple-fleshed roots (59.67–121.04 mg GAE/g) than in yellow and orange-fleshed roots (0.89–10.89 mg GAE/g). The deep orange-fleshed had the highest to- tal carotenoids (averagely 269.82 μg/g) and the white the lowest (averagely 8.36 μg/g). Total alkaloids in the sweetpotato roots ranged between 24.05 and 233.70 μg CE/g, below the potential toxicity range of 3–10 mg/g. The anthocyanin content of purple-fleshed roots was significantly higher (15.29 mg/g; P<0.001) than the other varieties, which ranged between 0.86 and 2.44 mg/g. Principal component analysis showed a stronger relation- ship between phenolics, anthocyanins, tannins, and ABTS radical scavenging antioxidant activity. Vitamin C and total carotenoids were more correlated with FRAP antioxidant activity. Consumption of different sweetpotato varieties with the peels could aid in managing NCDs in SSA.
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    Household Processing Methods and Their Impact on Bioactive Compounds and Antioxidant Activities of Sweetpotato Genotypes of Varying Storage Root Flesh Colours
    (Antioxidants Journal, 2022-09-21) Flora C. Amagloh; Archileo N. Kaaya; Gaston A. Tumuhimbise; Arnold Katungisa; Francis K. Amagloh; Benard Yada
    Sweetpotato storage roots, peeled and unpeeled, of varying flesh colours (white, cream, yellow, pale orange, deep orange, and purple) were spectrophotometrically evaluated for their bioac- tive compounds and antioxidant activities. Roots were boiled, steamed, baked, fried, or microwaved. The unpeeled roots had relatively higher (p < 0.001) bioactive compounds and antioxidant activ- ities than the peeled ones. All cooking methods increased phenolic compounds, flavonoids, and tannins in all genotypes. Significant losses of total carotenoids occurred with all cooking methods (ranging from 24.18 to 172.76 μg/g in raw sweetpotatoes vs. 10.06 to 118.17 μg/g in cooked ones; 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 high- est 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.
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