Vol. 6, Issue 2, Part A (2024)

Sweet potato (Ipomoea batatas) is widely recognized for its nutritional benefits, including its high content of vitamins, dietary fiber, and antioxidants. The processing of sweet potato significantly alters its enzymatic activity and antioxidant properties. This study explores the effects of different processing techniques, such as boiling, roasting, and drying, on the enzymatic profiles and antioxidant activity of sweet potato. The results show that the processing methods affect both the enzymatic breakdown of sugars and the antioxidant capacity, with some techniques enhancing and others reducing the bioavailability of antioxidants. Understanding these biochemical changes is essential for optimizing food processing strategies that preserve or enhance the health benefits of sweet potato in its various culinary applications.