Evaluation of some phytochemicals in raw and cooked <i>Ipomea batatas</i> (<i>Lam</i>), (Sweet potato), <i>Solanum tuberosum</i> (Irish potato) and <i>Dioscorea cayenensis</i> (Yellow yam)

Evaluation of some phytochemicals in raw and cooked <i>Ipomea batatas</i> (<i>Lam</i>), (Sweet potato), <i>Solanum tuberosum</i> (Irish potato) and <i>Dioscorea cayenensis</i> (Yellow yam)

Cooking induces numerous phytochemical changes in food. This study is aimed at determining the amount of phytochemicals present in raw and cooked sweet potato, Irish potato and yellow yam. The amount of tannin, alkaloids, saponin, flavonoids and phenol were determined in raw and cooked samples of e...

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Bibliographic Details
Main Authors: M.A. Akpe, P.B. Ashishie, O.A. Akonjor
Format: Article
Language:English
Published: Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP) 2021-12-01
Series:Journal of Applied Sciences and Environmental Management
Subjects:
Evaluation, Phytochemicals, Yellow yam, Potato, Cooked
Online Access:https://www.ajol.info/index.php/jasem/article/view/219347

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