Nowadays, sweet potato (Ipomoea batata L.; Lam.) is considered a very interesting nutritive
food because it is rich in complex carbohydrates, but as a tubercle, contains high amounts of …

This review article explores various aspects of sweetpotatoes and their leaves, including
their production, nutritional composition, health benefits, culinary uses, and future potential …

Purple yam (Dioscorea alata) starch holds considerable potential as a functional ingredient
in various industries, particularly food and pharmaceuticals. This study delves into the novel …

The greater yam (Dioscorea alata L.) is the most widely distributed yam species in the world.
In many countries, its cultivation is expanding because of its ease of preparation, taste and …

Mangosteen pericarp (MP), rich in polyphenols and antioxidants, is often discarded as agro-
waste. Its anthocyanins (ACNs), potential natural colourants, are compromised by high …

This study investigated the effect of sorbent material on the viability of dried A. pasteurianus
starter and the use of defined starter culture of fungi Aspergillus spp, yeast S. cerevisiae, and …

This research aimed to evaluate the chemical composition, techno-functional properties, and
antioxidants of the mixtures of blue corn flour (Zea mays L.)(BCF) and purple sweet potato …

Aiming at the problems of perishable lesions during storage and nutrients loss during high
temperature processing of fresh purple yam, this study was to optimize the processing …

The purple sweet potato starch was the only carbohydrate component that was converted to
its monomeric sugar during the conventional saccharification process, while the fiber …

Present study aimed to investigate the effects of three methods, namely, steaming, roasting,
and microwaving, of cooking purple sweet potatoes (Ipomoea batatas L.) on …