The effects of peeling, drying temperature (55–65° C) and pretreatment on the
physicochemical properties and nutritional quality of sweet potato flour were investigated …

Sweet potato (Ipomoea batatas Lam) is a nutritious crop abundant in calories and bioactive
compounds such as beta‐carotene, ascorbic acid, polyphenols, and dietary fibre. This study …

Cassava tuber is an essential staple crop in tropical regions with versatile applications in the
food, feed, and industrial sectors. However, its high moisture content and perishable nature …

Besides dietary sources of energy, roots and tuber crops can also serve as functional foods
and nutraceutical ingredients to be explored in disease risk reduction and wellness …

The influence of pre-treatments and different dehydrating temperatures on the drying
dynamics, energy consumption, and quality attribute of yam chips was studied. Dehydration …

Effect of pretreatments with 1 w/v% sodium hydrogen sulphite (NaHSO3) and 1 w/v%
calcium chloride (CaCl2) and drying temperatures (55, 60 and 65° C) on sweet potato flour …

Perishable commodities like cassava necessitate effective postharvest preservation for
various industrial applications. Hence, optimizing pretreatment processes and modeling …

Roots and tubers are important crops, mainly used as sources of carbohydrates for humans
or to obtain industrial ingredients. The most important roots and tubers are potatoes, sweet …

Orange flashed sweet potatoes are rich and inexpensive source of diet and antioxidants.
The purpose of this study was to evaluate the effects of CA pretreatments and convective hot …

This study reconnoitered the effects of preservative treatments (0.3% Sodium Metabisulphite
solution (SMS); and 0.3% Citric Acid solution (CAS)) and drying methods (flash-and cabinet …