Aspects of sweetpotato processing in Sichuan province, People's Republic of China
1992
Timmins, W.H. | Marter, A.D. | Westby, A. | Rickard, J.E.
In rural sector of Sichuan Province sweetpotato processing is principally directed toward the extraction of starch, and the subsequent manufacture of transparent noodles for human consumption. This paper describes the basic process employed and, in particular, gives an account of an unsual traditional process known locally as the sour-liquid method. Preliminary work carried out by the Natural Resources Institute (NRI) on the characteristics of the starch and microbiology of the fermentation operation used to prepare the sour liquid are reported. The paper concludes with general observations on future research needs for sweetpotato processing in China. A brief appendix describes the sour-liquid method.
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