Physicochemical and functional properties of sweetpotato flour

Sweetpotato (Ipomoea batatas Lam.) is a major starchy crop with great agricultural significance in many countries. There is a need to assess more genetic resources for sweetpotato quality improvement. This study aims to analyze physicochemical properties of whole (unpeeled) root flours from seven New Zealand sweetpotato varieties with commercial significance. Using whole unpeeled plants for 'healthy' food formulations becomes more popular due to...