Article

Study of three drying methods in production of nutritious flours from the fermentation slurry of orange‐fleshed sweet potato

2020-09-01

Abstract excerpt

When producing ethanol from sweet potatoes, the fermentation generates slurry with nutritional content but underutilized for human consumption. Therefore, the nutritional properties of the flours obtained from the fermentation slurry of orange‐fleshed sweet potato (rich in carotenoids) was investigated. Three drying methods were carried out to produce slurry flours: convective using a hot‐air (60°C), microwave, an...

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Literature Corpus work: ee1f58a5-fc0a-5ab2-98df-c0ca2aead708
DOI: 10.1111/jfpp.14658

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Study of three drying methods in production of nutritious flours from the fermentation slurry of orange‐fleshed sweet potatoDOI 10.1111/jfpp.14658Read

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