Book Description:
Sweet potato (Ipomoea batatas L.), the seventh most important food crop after wheat, rice (paddy), maize, potato, barley and cassava, is a staple food in many developing countries of the tropics and sub-tropics, and also serves as animal feed and raw material for several food- and feed -based industries. This New World crop has high biological efficiency of converting solar energy into edible energy (152MJ/ha/day) in form of tuberous (storage) roots and could be the food for the ever growing human population in future. Asia leads in area (60.75%) and production (86.89%) of sweet potato in the world. Sweet potato was originally a herbaceous perennial but was domesticated as an annual and grows best in moderately warm climate and temperature of 21-26oC. It requires light textured soil with the optimum pH of 5.5 -6.5 for good growth of the crop. Current research has focused on development of high starch, high dry matter and coloured (ß-carotene and anthocyanin-rich) sweet potato varieties for industrial applications in addition to traditional usage as food and animal feed. Sweet potato storage roots are subjected to several forms of post harvest losses during harvest, transportation from farmers’ field to market and in storage. These are due to mechanical injury, weight loss, sprouting, diseases and pests. The subject, post harvest aspects of sweet potato in food, feed and industries, is a topic of current interest.

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Table of Contents:
Preface

1. SWEET POTATO GROWTH, DEVELOPMENT, PRODUCTION AND UTILIZATION: OVERVIEW;pp. 1-26
(Maniyam Nedunchezhiyan and Ramesh C. Ray, Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India)

2. POST HARVEST HANDLING, STORAGE METHODS, PESTS AND DISEASES OF SWEET POTATO;pp. 27-57
(Ramesh C. Ray and K. R, India; V. Ravi, Vinayak Hegde, Central Tuber Crops Research Institute, Thiruvanathapuram, India and Keith I. Tomlins, University of Greenwich, Chatham maritime, Kent, UK)

3. PHYSIOLOGICAL FUNCTIONS AND UTILIZATION OF SWEET POTATO;pp. 59-89
(Makoto Yoshimoto, National Agricultural Research Center for Kyusyu Okinawa Region, Koshi City, Kumamoto, Japan)

4. SWEET POTATO STARCH;pp. 91-116
(S.N. Moorthy and S. Shanavas, Central Tuber Crops Research Institute, Sreekariyam, Thiruvanathapyram-Kerala, India)

5. SWEET POTATO PUREES AND DEHYDRATED POWDERS FOR FUNCTIONAL FOOD INGREDIENTS;pp. 117-161
Van-Den Truong and Ramesh Y. Avula, USDA-ARS Food Science Research Unit, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA)

6. BIO-PROCESSING OF SWEET POTATO INTO FOOD, FEED AND BIO-ETHANOL;pp. 163-191
(Ramesh C. Ray and Samir K. Naska, Central Tuber Crops Research Institute, Bhubaneswar, India; Keith I. Tomlins, University of Greenwich, Central Avenue, Chatham maritime, Kent, UK)

7. SWEET POTATO UTILIZATION IN HUMAN HEALTH,
INDUSTRY AND ANIMAL FEED SYSTEMS;pp. 193-224
(Adelia C. Bovell-Benjamin, Tuskegee University NASA Center for Food and Environmental Systems for Human Exploration of Space (CFESH)
Tuskegee University)

8. SWEET POTATO IN ANIMAL NUTRITION;pp. 225-244
(Ibisime Etela, University of Port Harcourt, Port Harcourt, Nigeria)

9. SWEET POTATO AND PIGS: TRADITIONAL RELATIONSHIPS, CURRENT PRACTICES AND FUTURE PROSPECTS;pp. 245-270
(Dai Peters, IN,USA)

10. SWEET POTATO UTILIZATION, STORAGE, SMALL-SCALE PROCESSING AND MARKETING IN AFRICA;pp. 271-293
(Keith Tomlins, Debbie Rees, Claire Coote, Aurélie Bechoff, Julius Okwadi, Jaquelino Massingue and Andrew Westby, University of Greenwich, Chatham Maritime, Kent, UK; Ramesh Ray, Central Tuber Crops Research Institute, Bhubaneswar, India)

Index