Biochemistry & Analytical Biochemistry

Abstract

Effect of Cooking in the Level of Anti- Nutritional Composition among Eight Varieties of Cultivars of Sweet Potatoes

Lynda Odinachi Nweke*

Anti-nutritional compositions (oxalate, tannin, phytate, saponin, and hydrogen cyanide) of both cooked and uncooked samples among four varieties of sweet potatoes grown in Abakaliki, Ebonyi State of Nigeria were determined. From the result, it showed that anti-nutritional factors (oxalate, tannin, phytate, saponin, alkaloid, hydrogen cyanide), were present in all the varieties of sweet potatoes. The results showed that the sweet potato varieties were highly significantly different (p>0.01) in all the anti-nutritional factors. These constituents were moderate in all the varieties; this obviously make the varies under study a nutritious food as the concentration of anti-nutrient does not exceed the recommended daily dose. Cooking significantly reduced the levels of the anti-nutritional factors with the average percentage reduction following cooking in Tis-86/0356 for instance 14.97% (Alkaloid), 11.11% (Oxalate), 6.94% (Phytate), 61.91% (Tannin), 61.46% (Hydrogen cyanide) and 36.83% saponin and also to other varieties. Hence consumers of sweet potatoes should cook the potato before consumption to enhance its nutritional benefit.

Published Date: 2023-10-31; Received Date: 2023-09-28