Sweetpotato peels (SPP) are reported to be rich in phenolic compounds (Zhan, 1997), but are often disposed as waste or used as animal feed after processing. The objective of this study was to screen the phytochemical constituents, determine the antioxidant activity of the peels of 5 sweetpotato varieties and the use of sweetpotato peel extract in controlling rancidity in lard.
Authors: Owusu-Ankomah, Eric Owusu Mensah, Ibok Oduro, Akwettey W., Owusu-Ankomah, Eric Owusu Mensah, Ibok Oduro, Akwettey W.
Publisher: Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology and 2 International Potato Center
Publication Date: 2013