To improve the quality and technology of producing affordable dried sweetpotato products at the village level, production of dried sweetpotato was technically evaluated in three villages of Soroti District considering the steps of washing, use of the sweetpotato slicer, adjustment of drying, milling and storage to local conditions, and quality control of the dried product. The product was compared for the nutrient content, microbial quality, and foreign substance contents to that produced using local traditional methods and laboratory controlled methods.
Odora, C.; Kirsch, N.; Hageminana, V. Adequacy of Traditional Methods for Drying Sweet Potato in Uganda. (2000) 10 pp.
Adequacy of Traditional Methods for Drying Sweet Potato in Uganda.