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Sweet Potato's Secret: Muffins to Kulfi Delight!
15 May
Summary
- New sweet potato varieties yield delicious muffins, kulfi, and gummies.
- ICAR-CTCRI is partnering with Kudumbashree for product training.
- Bio-fortified varieties offer enhanced Vitamin A and antioxidants.
The ICAR-CTCRI has developed innovative ways to utilize new orange-fleshed (Bhu Sona) and purple-fleshed (Bhu Krishna) sweet potato varieties. These bio-fortified tubers, rich in beta-carotene (Vitamin A) and anthocyanins (antioxidants), are being processed into a variety of appealing food products. Initial offerings include muffins, kulfi, gummies, and cookies, with plans to expand into pasta and ice cream.
The institute plans to train members of Kudumbashree, a women's self-help group in Kerala, in manufacturing these products. This collaboration aims to empower communities and promote the commercialization of these value-added sweet potato items. The Techno Incubation Centre at ICAR-CTCRI will provide the necessary facilities and support for production.
Research continues to explore the full potential of these sweet potato varieties, with ongoing studies at ICAR-CTCRI and its Bhubaneswar center. The institute is also working on patenting technologies for ice cream, rava, and flour derived from these tubers, ensuring the preservation of their natural vibrant colors and nutritional benefits.
