Sweet potato, a popular winter root vegetable, is prized for its great nutritional value, flavour, and digestibility. Sweet potatoes are extensively consumed in India after being boiled, baked, or fried. Sweet potato flour, on the other hand, is commonly used in biscuits, cakes, and pudding in other nations.
Sweet potatoes have an advantage over other vegetables in that they have a shorter growth period, and inclement weather rarely results in a complete crop loss. Sweet potatoes, also known as “poor people’s food,” face challenges in marketing and processing. Sweet potato tuber processing boosts availability and lowers post-harvest waste. Sweet potato flour, sweet potato granules, and canned sweet potatoes are all processed sweet potato goods.
Sweet potato flour can be used in bread and biscuit making, as well as hot cakes, gruel, noodles, candies, puddings, and other dishes. It can be used to make chapatti and bread when combined with wheat flour. In ice creams, this flour acts as a stabilising agent. Sweet potatoes are a good source of dietary protein, a lot of vitamins (Beta carotene, B complex, and vitamin C), minerals, trace elements, and provide a lot of energy.