The Potential of Sweetpotato as a Functional Food in Sub-Saharan Africa and Its Implications for Health: A Review

Abstract

Increasing urbanization in developing countries has resulted in busier lifestyles, accompanied by consumption of fast foods. The consequence is an increased prevalence in noncommunicable diseases (NCDs). Food-based approaches would be cheaper and more sustainable in reducing these NCDs compared to drugs, which may have side effects. Studies have suggested that consuming functional foods could potentially lower NCD risks. Sweetpotato is regarded as a functional food because it contains bioactive compounds. Recently, sweetpotato has gained attention in sub-Saharan Africa (SSA), but research has focused on its use in alleviating micronutrient deficiencies such as vitamin A deficiency, particularly the orange-fleshed variety of sweetpotato. Some studies conducted in other parts of the world have investigated sweetpotato as a functional food. There is a need to characterize the sweetpotato varieties in SSA and determine how processing affects their bioactive components. This review highlights some of the studies conducted in various parts of the world on the functionality of sweetpotato, its bioactive compounds, and how these are influenced by processing. In addition, the potential health benefits imparted by sweetpotato are expounded. The knowledge gaps that remain in these studies are also addressed, focusing on how they can direct sweetpotato research in SSA.

Sweet Potato New Varieties Screening Based on Morphology, Pulp Color, Proximal Composition, and Total Dietary Fiber Content via Factor Analysis and Principal Component Analysis

“…In their review work, Amagloh et al (2021) highlight that the increase in the consumption of foods containing dietary fiber is related to the decrease in the prevalence of chronic non-communicable diseases by stimulating beneficial effects on the consumer’s health. The authors report that sweet potato is a food rich in fiber in which the content of this nutrient can reach 3 g in 100 g of fresh weight.…”

“…Sweet potato is an important food crop for the food security of the inhabitants of tropical and subtropical countries. The consumption of its tuberous roots, as well as the plant leaves, can assist in mitigating negative health impacts caused by the high incidence of malnutrition, particularly among women, pregnant women, and children ( Wadl et al, 2018 ; Amagloh et al, 2021 ; Gasura et al, 2021 ). Various studies report the beneficial effects that sweet potato components can have on human metabolisms, such as anti-inflammatory ( Chen et al, 2019 ), anticancer ( Li et al, 2013 ; Mohanraj and Sivasankar, 2014 ; Sugata et al, 2015 ), antidiabetic ( Dutta, 2015 ; Yuan et al, 2017 ), and anti-obesity ( Ju et al, 2011 ; Kim et al, 2020 ) effects.…”

“…Notably, the consumption of orange-fleshed sweet potatoes is related to the vitamin A increase in the body ( Van Jaarsveld et al, 2005 ; Low et al, 2007 ). So, researchers recommend the daily consumption of sweet potatoes to stimulate beneficial health effects ( Wang et al, 2016 ; Alam, 2021 ; Amagloh et al, 2021 ).…”

Blanching effect on physicochemical and functional properties of flours processed from peeled and unpeeled white‐fleshed sweet potato Algerian cultivar

“…Sweet potato peels possess high levels of phenolics (Anastácio & Carvalho, 2013). The decreased amount of TPC in peeled SP based-flours could be not only due to skin removal but also to the enzymatic reactions that occur during peeling and which explain the various degrees of losses of phenolic compounds (Amagloh et al, 2021). Further the peeling effect, blanching had a significant effect on TPC which decreased about 39% and 30% in unpeeled and peeled blanched SP-based flours, respectively.…”

“…Further the peeling effect, blanching had a significant effect on TPC which decreased about 39% and 30% in unpeeled and peeled blanched SP-based flours, respectively. Leaching can occur during blanching, since the majority of phenolic compounds are water-soluble (Amagloh et al, 2021). Both peeling and blanching affected significantly (p < 0.001) tannin content which varied according to the process methods.…”