Improving sweetpotato flour quality and small-scale process efficiency through participatory action research with household enterprises in East Java, Indonesia

Previous studies have determined the potential location for sweetpotato flour processing and also examined the processing procedure necessary to produce marketable and profitably flour. This paper reports the second technical trial in which conversion rate and flour quality (i.e., whiteness and coarseness) were further investigated by selecting for sweetpotato roots with high dry matter content and modifying processing procedure (i.e., use a press, one-day drying, and repeated washing). Conversion rates improved substantially with selected varieties and even whiteness was unexpectedly improved among the selected varieties. Food safety was also analyzed and found that TPC is within safety limit and, even though fungus and E. coli were off the limit, can easily be brought within the limits. Flour products, such as noodles, cakes, and cookies were also experimented with the trial flour and showed promise. Further technical trials were identified and will be conducted on-station prior to the next season of on-farm trial in which feasibility will be determined, along with a market study.