Diffusion-processed sweet potato pulp, a new product with broad appeal

Peeled sweet potato slices of two standard varieties were soaked for 120 min, drained, boiled for 20 min, and mashed. The pulp was prepared in 6 simple dishes and tested organoleptically by a trained taste panel. The pulp was also prepared and evaluated by 30 families. Sugar and protein contents were compared to those of untreated uncooked sweet potato, and untreated cooked sweet potato. Diffusion processing lowers the content of all sugars, but subsequent cooking increases reducing sugar content. Processing also removes water soluble phenolic substances and results in less polyphenolic discoloration before and after cooking. Protein and starch contents are also reduced, the former by diffusion, and the latter by diffusion and by erosion on boiling. Dishes made from the pulp were highly acceptable, more moist in texture, less sweet, and more attractive than dishes from non-processed sweet potatoes. People who do not like to eat sweet potatoes found diffusion processed pulp highly acceptable as a staple food.