TY - JOUR AU - Martin, Franklin W. PY - 1984/10/01 Y2 - 2024/03/28 TI - Techniques and Problems in Small Scale Production of Flour from Sweet Potato JF - The Journal of Agriculture of the University of Puerto Rico JA - JAUPR VL - 68 IS - 4 SE - Articles DO - 10.46429/jaupr.v68i4.7312 UR - https://revistas.upr.edu/index.php/jaupr/article/view/7312 SP - 423-432 AB - Flours 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. ER -