AbstractFlours were made from mature storage roots of 26 varieties of sweet potato. Peeled roots were sliced or shredded and dried by solar heat with or without predrying cooking. Dried samples were milled, properties observed, and composition tested. Samples, when cooked often developed disagreeable color, odor, and taste. Such characteristics could be avoided with antioxidants or by sufficient cooking. During microwave baking a large part of the starch was converted to reducing sugars, resulting in a flour too sweet for domestic purposes.
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