Bioscience Methods 2024, Vol.15, No.6, 327-336 http://bioscipublisher.com/index.php/bm 328 access. It further analyzes factors influencing both producers' and consumers' adoption of value-added sweet potato products, aiming to guide research on optimizing post-harvest practices and value addition, ultimately benefiting local economies and the global food system. 2 Economic and Nutritional Value of Sweet Potatoes Sweet potatoes (Ipomoea batatas) are not only a staple food in many regions of the world but also an economically valuable crop due to their adaptability and nutrient-rich composition. Their economic and nutritional importance has gained attention, especially in regions striving to improve food security and income generation through agricultural diversification. Sweet potatoes are a versatile crop, used both as a food product and for industrial applications, with various processing options enhancing their value. 2.1 Nutritional composition of sweet potatoes Sweet potatoes are a nutrient-dense food that provides significant health benefits. They are particularly high in carbohydrates, dietary fiber, and vitamins, notably vitamin A (as beta-carotene), vitamin C, and essential minerals such as potassium, magnesium, and iron. The different flesh colors of sweet potatoes-orange, purple, and white-correlate with varying levels of nutrients. For instance, orange-fleshed sweet potatoes are rich in beta-carotene, while purple varieties have higher levels of anthocyanins, known for their antioxidant properties. Studies have shown that sweet potatoes also provide bioactive compounds that contribute to anti-inflammatory, anti-cancer, and anti-diabetic effects (Alam, 2021). Furthermore, the bioavailability of these nutrients can vary with processing methods such as boiling, roasting, and frying, with roasted sweet potatoes retaining the highest nutritional value in terms of vitamins and phenolic content (Yvonne and Pontsho, 2023). 2.2 Importance of sweet potatoes as a food security crop Sweet potatoes play a critical role in global food security, especially in regions with limited access to other staple crops. Their ability to grow in diverse climatic conditions, including regions with poor soils and minimal inputs, makes them a resilient crop in the fight against hunger. Sweet potatoes, particularly the orange-fleshed varieties, are recognized for their potential to alleviate vitamin A deficiency in developing countries (Sanoussi et al., 2016). Moreover, their short growing season and relatively low labor requirements allow for multiple harvests per year, contributing to continuous food supply and income generation for smallholder farmers (Sugri et al., 2017). Additionally, sweet potatoes can be processed into various value-added products like flour, chips, and purees, which further enhances their economic and nutritional contributions to food security. Motsa et al. (2015) highlights the resilience of sweet potatoes as a drought-tolerant crop and its role in ensuring food security, especially in regions prone to climate change. It underscores how sweet potatoes thrive in poor soils and with minimal inputs, making them a critical crop for food security in developing countries (Motsa et al., 2015). The study investigates how the market behavior of sweet potatoes impacts food security. It discusses the market potential of new varieties with high beta-carotene and anthocyanins, and their significance in addressing nutritional deficiencies while supporting food security, particularly in the context of developing markets (Rozi et al., 2021). 2.3 Consumption patterns of sweet potatoes in different countries The consumption patterns of sweet potatoes vary widely across different regions, reflecting cultural preferences, economic factors, and availability. In sub-Saharan Africa, sweet potatoes are a staple food, consumed in both fresh and processed forms. In contrast, in industrialized nations such as Japan and the United States, sweet potatoes are often consumed as a health food due to their rich nutritional profile and are increasingly used in processed products such as snacks and baked goods (Hou et al., 2019). In countries like Indonesia and China, sweet potatoes are also used in traditional dishes, with a growing interest in their health benefits driving higher consumption (Kurnianingsih et al., 2020). Overall, sweet potatoes are increasingly being recognized not just as a staple food but also as a functional food with significant health benefits. Galvao et al. (2021) highlights the growing demand for sweet potatoes in Europe and provides insights into the nutritional content of different sweet potato accessions, focusing on their potential contribution to improving the
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