The Benefits of Processed Purple Sweet Potato (Ipomoea batatas L. poir) in Increasing Nutritional Intake

• Published in: BIO web of conferences Vol. 96; p. 1020
• Main Authors: Rahmawati, Dina, Bukhari, Agussalim, Usman, Andi Nilawati, Hadju, Veni, Mahmud Hafsa, Amir, Stang
• Format: Journal Article
• Language: English
• Published: EDP Sciences 01.01.2024
• ISSN: 2117-4458; 2117-4458
• DOI: 10.1051/bioconf/20249601020

Purple sweet potato is a vine that grows a lot in Indonesia and is used in various local food preparations because it contains high nutrients. Objective: to review the benefits of various processed foods from purple sweet potatoes in increasing nutritional intake. Method: a literature review of published articles from Science Direct, PubMed, Neliti, and Google Scholar, with 25 shortlisted articles. Purple sweet potatoes contain nutrients that can replenish daily energy sources such as carbohydrates, fats, and proteins. Other ingredients include high anthocyanins, fiber, vitamins A, B12, and C, and minerals; Ca, Fe, Mg, K, and Zn. Purple sweet potatoes are used for traditional and modern food preparations. Some of these processed foods are biscuits, sponges, brownies, snack bars, fit bars, noodles, waffles, flaky cracers, pasta, croquettes, and MP-ASI. Conclusion: the benefits of processed purple sweet potato foods in various forms contribute to adequate nutritional intake, the importance of a good processing process, because the heat process will affect its nutritional content.