. 2020 Dec 25;9(2):1070–1078. doi: 10.1002/fsn3.2081

TABLE 6.

Antinutritional factors (dry weight basis) in roots 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	164.48 ± 6.49^cd	0.15 ± 0.00^f	0.61 ± 0.22^cb
	Raw roots	217.35 ± 7.60^b	0.24 ± 0.02^b	0.85 ± 0.39^ab
	Bread making	66.61 ± 1.13^j	0.12 ± 0.01^g	0.24 ± 0.02^ef
	Chips making	124.88 ± 6.60^f	0.18 ± 0.01d^e	0.80 ± 0.31^b
	Crisps making	186.71 ± 23.01^c	0.23 ± 0.04^c	0.23 ± 0.09^ef
SPK	Boiling	129.83 ± 6.56^f	0.20 ± 0.02^d	0.68 ± 0.34^cb
	Raw roots	181.36 ± 4.94^c	0.28 ± 0.06^a	0.95 ± 0.37^a
	Bread making	83.18 ± 3.99^h	0.19 ± 0.02^d	0.30 ± 0.11^e
	Chips making	96.72 ± 3.17^g	0.24 ± 0.01^b	0.85 ± 0.29^ab
	Crisps making	127.33 ± 10.76^f	0.25 ± 0.02^ab	0.38 ± 0.32^ed
Yellow	Boiling	184.27 ± 17.39^c	0.12 ± 0.04^g	0.25 ± 0.27^ef
	Raw roots	223.97 ± 18.39^a	0.32 ± 0.15^a	0.56 ± 0.30^cd
	Bread making	77.13 ± 2.61ⁱ	0.12 ± 0.01^g	0.23 ± 0.02^ef
	Chips making	139.80 ± 3.81^e	0.19 ± 0.01^d	0.40 ± 0.25^cd
	Crisps making	134.32 ± 6.28^ef	0.23 ± 0.03^c	0.11 ± 0.04^g

Results are means of triplicate samples ± standard deviation; values with similar superscript letters in the same column are not significantly different at p ≤ .05.