Sweet Potato: Its Nutritional Factor and Health Benefits
Sonia Bhuyan*
Regional Centre, ICAR-Central Tuber Crops Research Institute, Bhubaneswar, Odisha (751 019), India
Siddhanta Mishra
Regional Centre, ICAR-Central Tuber Crops Research Institute, Bhubaneswar, Odisha (751 019), India
Samarendra Narayan Mallick
Regional Centre, ICAR-Central Tuber Crops Research Institute, Bhubaneswar, Odisha (751 019), India
Sarita Biswal
Regional Centre, ICAR-Central Tuber Crops Research Institute, Bhubaneswar, Odisha (751 019), India
Vijay Bahadur Singh Chauhan
Regional Centre, ICAR-Central Tuber Crops Research Institute, Bhubaneswar, Odisha (751 019), India
DOI: NIL
Keywords: Health benefits, Ipomea batatas, Nutritional factor, Sweet Potato
Abstract
Ipomea batatas (L.) commonly known as Sweet potatoes are considered as the second most staple food crop in many developed and underdeveloped countries due to its immense role in human diet. The different coloured flesh of sweet potatoes found naturally as white, yellow, purple, and orange are rich of nutrition. The orange-fleshed sweet potato has been set as a centre of attraction among many food technologists and nutritionists due to its high content of carotenoids and pleasant sensory characteristics with color while the purple fleshed sweet potato is full of anthocyanin content. Due to various health benefits reported in orange sweet potato, most of the countries like Uganda, Mozambique, Kenya, and Nigeria use orange-fleshed sweet potato used as their staple food. Sweet potato is the most amply grown tuber crops in Africa. Sweet potato is considered to be the principal source of natural products and development of medicines against variable diseases including production of industrial products.
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Reference
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