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Full Description
This book introduces the potential benefits of sweet potato as a promising food crop for processing into baked foods and snacks, thus reducing production costs and providing economic efficiency for sweet potato producing countries. The development of flour from sweet potato through the application of special technology, particularly bioprocessing (fermentation) and physical treatment, is discussed. The concluding study evaluates the agronomic performance of eight selected sweet potato cultivars obtained from Embrapa Hortaliça's germplasm bank, including Brazlândia Branca, Brazlândia Rosada, Brazlândia Roxa, Beauregard, BRS Amélia, BRS Cuia, BRS Rubissol and Princesa.
Contents
Preface; Sweet Potato: Nutritional Quality and Processing Technology; Bioprocessing and Physical Treatments of Sweet Potato into Flour; Agronomic Performance of Sweet Potato in Northern Brazil; Index.
