TABLE 5.
Antinutritional factors (dry weight basis) in leaves of three sweetpotato varieties in Kenya as influenced by processing methods
| Variety | Processing method | Oxalates (mg/100g) | Tannins (g/100 g) | Phytic acid (g/100 g) |
|---|---|---|---|---|
| Kabode | Boiling | 1,399.67 ± 16.72e | 2.85 ± 0.30h | 0.41 ± 0.01d |
| Dehydration | 1,321.90 ± 258.51f | 2.69 ± 0.01hi | 0.30 ± 0.28de | |
| Fermentation & dehydration | 1,325.13 ± 181.28f | 3.84 ± 0.14g | 0.13 ± 0.09h | |
| Raw | 1,820.56 ± 53.45a | 6.95 ± 0.42bc | 0.58 ± 0.17bc | |
| Whitesp | Boiling | 1,468.80 ± 344.77d | 5.35 ± 0.21d | 0.74 ± 0.54b |
| Dehydration | 1,690.56 ± 27.63c | 5.08 ± 0.48de | 0.67 ± 0.16b | |
| Fermentation & dehydration | 1,107.36 ± 174.75gh | 4.94 ± 0.14e | 0.49 ± 0.15d | |
| Raw | 1,737.20 ± 70.69b | 7.81 ± 0.99b | 1.07 ± 0.18a | |
| Yellowsp | Boiling | 1,341.63 ± 25.22ef | 6.67 ± 0.25c | 0.46 ± 0.24d |
| Dehydration | 1,312.50 ± 283.59fg | 7.32 ± 0.43bc | 0.24 ± 0.20fg | |
| Fermentation & dehydration | 913.96 ± 109.97h | 4.19 ± 0.14f | 0.28 ± 0.07f | |
| Raw | 1,347.66 ± 69.84ef | 11.79 ± 0.57a | 0.55 ± 0.26bc |
Results are means of triplicate samples ± standard deviation; values with similar superscript letters in the same column are not significantly different at p ≤ .05.