Processing of flour from sweet potato [study conducted in the Philippines].

Lizada M.L.C.; Guzman M.P.

Processing of flour from sweet potato [study conducted in the Philippines].

1982

Lizada M.L.C. | Guzman M.P.

Two local varieties of sweet potato - the Batanes and BNAS - were compared and the former was found to be more suitable for flour processing. Drying of sweet potato slices in a cabinet drier at a temperature range of 60-70 C was found adequate to yield a flour with moisture content of 6.6%. Experiments on the utilization of sweet potato flour in noodles indicate that a level as high as 20% is still acceptable.

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AGROVOC Keywords

filipinas flours harinas ipomoea batatas philippines procesamiento processing traitement

Bibliographic information

Published in

U.P. Home Economics Journal

Volume 10

Other Subjects

Farine de cereale

Language

English

Note

8 ref. Summary (En).

Type

Journal Article; Journal Part; Summary

Source

U.P.-Home-Economics-Journal (Philippines). (Jun 1982). v. 10(1) p. 62-73. Issued Sep 1982.

Corporate Author

University of the Philippines, Quezon City. Dept. of Food Science and Nutrition

In AGRIS since: 2012-11-15

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Processing of flour from sweet potato [study conducted in the Philippines].

1982

AGROVOC Keywords

Bibliographic information