What is it about?
Sweetpotato roots are mainly composed of carbohydrates especially starch and simpler sugars. This work showed that subjecting sweetpotato roots to different postharvest handling processes and storing them under different conditions leads to differences in the different carbohydrate contents which can lead to usuage of the resultant sweet potato flours differently in the food industry.
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Why is it important?
Our findings show that the amylase enzyme in the sweet potato roots can be manipulated using different postharvest handling and storage conditions to yeild sweet potato flours with varying characteristics for the various uses in the food industry
Perspectives
I hope that this article can help people especially from African to change their minds about the usability of sweetpotato roots especially afterthe results revealed the changes in the roots under different storage conditions. The sweetpotato can now be eleveted from a food that can only be steam and dried to a raw material in various indusrial products.
Agnes Nabubuya
Makerere University
Read the Original
This page is a summary of: Influence of development, postharvest handling, and storage conditions on the carbohydrate components of sweetpotato (Ipomea batatas Lam
.) roots, Food Science & Nutrition, August 2017, Wiley,
DOI: 10.1002/fsn3.496.
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