Abstract:

Sweetpotato storage roots are bulky and perishable. The main forms of deterioration have been discussed in Chapter 5. The bulkiness and perishable nature of the roots are major constraints on the marketing and availability of the crop. One way in which these constraints have been addressed is through processing. Processing is defined as the transformation of the raw material (fresh root) into the end product. The end product, which is usually a value-added product, may be more attractive, palatable, nutritious, less bulky and less perishable to permit continuous use. The major part of processed sweetpotato in sub-Saharan Africa is utilized for human consumption and the methods are limited. Two main types of sweetpotato processing, traditional and commercial processing, are discussed in this chapter Traditional processing methods are simple and are practised at household level to produce products for direct use as human food. Boiling or steaming (cooking) roots is the main method used for the preparation (processing) of sweetpotato for home consumption.