Author/Authors :
Ooko Abong, George Department of Food Science - Nutrition and Technology - University of Nairobi - P.O. Box 29053-00625 - Kangemi, Kenya , Muzhingi, Tawanda Food and Nutritional Evaluation Laboratory - International Potato Centre - P.O. Box 25171-00603 - Nairobi, Kenya , Wandayi Okoth, Michael Department of Food Science - Nutrition and Technology - University of Nairobi - P.O. Box 29053-00625 - Kangemi, Kenya , Ng’ang’a, Fredrick Biosciences eastern and central Africa-International Livestock Research Institute Hub - P.O. Box 30709-00100 - Nairobi, Kenya , Ochieng’, Phillis E. Biosciences eastern and central Africa-International Livestock Research Institute Hub - P.O. Box 30709-00100 - Nairobi, Kenya , Mahuga Mbogo, Daniel Food and Nutritional Evaluation Laboratory - International Potato Centre - P.O. Box 25171-00603 - Nairobi, Kenya , Malavi, Derick Food and Nutritional Evaluation Laboratory - International Potato Centre - P.O. Box 25171-00603 - Nairobi, Kenya , Akhwale, Machael Kenya Agricultural & Livestock Research Organization - KALRO Kakamega Centre - P.O. Box 169-50100 - Kakamega, Kenya , Ghimire, Sita Biosciences eastern and central Africa-International Livestock Research Institute Hub - P.O. Box 30709-00100 - Nairobi, Kenya
Abstract :
this study reports the inherent phytochemical contents in leaves and roots of nine sweet potato varieties from Kenya. Results indicated
that vitamin C content varied significantly ( < 0.05) among the sweet potato varieties regardless of the plant part, leaves having
significantly ( < 0.05) higher levels than in the roots. Total flavonoids and phenolic compounds differed significantly ( < 0.05) among
varieties, higher values were found in leaves than in roots. Flavonoid contents in roots ranged from below detectable limits (Whitesp)
to 25.8mg CE/100g (SPK031), while in leaves it ranged from 4097 to 7316mg CE/100g in SPK4 and Kenspot 5, respectively. Phenolic
content was below detectable limits in the roots of whitesp but it was in substantial amounts in orange fleshed varieties. e β-carotene
content was significantly ( < 0.05) higher in leaves (16.43–34.47mg/100g dry weight) than in roots (not detected—11.1mg/100g
dry weight). Total and phytic phosphorus were directly correlated with phytate contents in leaves and the roots. Tannins and soluble
oxalates varied significantly ( < 0.05) with variety and plant part being higher in leaves. e current information is important for
ration formulations and dietary recommendations utilizing sweet potato leaves and roots. Future studies on effects of processing methods on these phytochemicals are recommended.
Keywords :
Phytochemicals , Leaves , Roots , Kenyan , Orange Fleshed Sweet potato , OFSP
