Potential development and utilization of sweet potato flour as a raw material for the food industry

Abstract Sweet potato (Ipomoea batatas) is one type of tuber that has an important role in food diversification programs. Each 100g sweet contains 27.9 g carbohydrates, 7000 SI vitamin A, 30 mg C, mineral Ca and energy value 123 calories. Its carbohydrate content ranges from 64.83 to 66.90% which a potential source meet basic needs other than rice. considered as raw material for the industry, because it good nutritional content, short plant life, high production. B6 folic acid needed optimize brain work, rich fiber complex carbohydrates but low calories very diabetics. However, soft texture potatoes its water make easy damage due mechanical influences. Processing into flour efforts preserve increase their usefulness. Ingredients composition, drying method, use chemicals, steaming process are factors can affect quality, especially color functional characteristics. Drying methods be used spray drying, drum oven dryer. The aim this review explore opportunities (SPF) industrial processed industries Indonesia. method reference collection taken several research results related SPF application products such beverages, fructose syrup, noodles, flakes, cookies, ice cream, yogurt, jams, dyes, others. Through preservation material, hoped diversity foods by Indonesian community.