Effect of Drying Methods and Storage Conditions on Quality of Purple Sweet Potato Leaves

Purple sweet potato has been gradually increasing in terms of planting and consumption but, after harvesting, the leaves of the sweet potato are often discarded as waste or used for animal feed. The aim of this study was to determine the effect of drying methods on the quality of sweet potato leaf p...

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Bibliographic Details
Published inBiology and life sciences forum Vol. 26; no. 1; p. 44
Main Authors Ngo Van Tai, Vo Thi Ngoc Tran, Le Thi Kim Loan
Format Journal Article
LanguageEnglish
Published MDPI AG 01.10.2023
Subjects
antioxidants
drying method
nutritional value
storage
sweet potato
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Summary:Purple sweet potato has been gradually increasing in terms of planting and consumption but, after harvesting, the leaves of the sweet potato are often discarded as waste or used for animal feed. The aim of this study was to determine the effect of drying methods on the quality of sweet potato leaf powder and its storage capacity. The nutritional and antioxidant properties of powder were analyzed. The results showed that hot air-drying could preserve the antioxidant properties more than the sun-drying method. Both methods could produce a product with high nutritional value, especially a high amount of protein and fiber. This could be considered as a supplementation ingredient for the food industry. Moreover, after storage at room temperature for 12 weeks, a slight increase in moisture content and decrease in antioxidant properties were found. Further, the application of this ingredient should be further investigated in food application to improve the income for local farmers as well as reduce the environmentally harmful waste.
ISSN:2673-9976
DOI:10.3390/Foods2023-15093