Sweet Potato

Chemistry, Processing and Nutrition

Taihua Mu, Jaspreet Singh
Elsevier S&T
414 pages
ISBN-13: 978-0128136379
June 2019

Sweet Potato: Chemistry, Processing, and Nutrition presents foundational information, including identification, analysis, and use of chemical components from sweet potato in a variety of food and nonfood uses.

Sweet potatoes can be easily propagated, are rich source of carbohydrates and functional components, and are highly productive, which makes them most suitable for production of staple and functional foods. With the increasing population and the challenges of providing healthy food to the world, there is an increasing consumer demand for new and better sweet potato products, particularly for those in developing countries.