Changes in β-carotene Content of Thermally Processed Sweet Potato (Ipomoea batatas) Cultivar

A Ukom, P Ojimelukwe
  • Journal of Applied Life Sciences International, January 2016, Sciencedomain International
  • DOI: 10.9734/jalsi/2016/22265

Processing orangel fleshed sweet potatoes to retain their pro-vitamin A potentials.

Photo by Hanson Lu on Unsplash

Photo by Hanson Lu on Unsplash

What is it about?

Orange fleshed sweet potatoes were subjected to three methods of domestic processing and their level of pro-vitamin A retention were measured. oven dried and roasted samples were able to retain beta carotene with pro vitamin A properties better than the boiled samples. Formation of cis isomer of beta carotene with lower pro vitamin A potentials was reduced in samples subjected to these two processing methods (oven drying and roasting)

Why is it important?

This research provides fundamental information on the best methods of preparing orange fleshed sweet potatoes in order to maximize their nutritional benefits.

Perspectives

Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria

It is better to oven dry or roat weet potatoes than to boil them in order to maintain healthy vision

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http://dx.doi.org/10.9734/jalsi/2016/22265

The following have contributed to this page: Professor Philippa C OJIMELUKWE