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Sweet Potato Chemistry, Processing and Nutrition

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Date

2019

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Charlotte Cockle

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Mu, T.-H., & Singh, J. (2019). Sweet Potato Chemistry, Processing and Nutrition. Charlotte Cockle. https://repository.nrf.go.ke/handle/123456789/1305

Abstract

This chapter provides an overall introduction to the sweet potato. It starts with a general description of the sweet potato. It then summarizes the characteristics of the starch, protein, dietary fiber, pectin, lipids, polyphenols, and carotenoids of the sweet potato. At the end of the chapter, information on sweet potato staple products and snack foods is presented.

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Article

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Sweet Potato, Starch, Protein, Dietary Fiber, Polyphenols, Carotenoids

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https://doi.org/10.1016/B978-0-12-813637-9.00001-6
 https://repository.nrf.go.ke/handle/123456789/1305

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Food Nutrition

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