Cover -- Title Page -- Copyright Page -- Preface -- Table of Contents -- List of Abbreviations -- 1: Introduction -- 2: Review of Sweet Potato and Its Fermented Products -- 2.1 Root and Tuber Crops in Food Perspective -- 2.1.1 Sweet potato -- 2.1.1.1 Anthocyanin rich sweet potato -- 2.2 Origin and Geographical Distribution of Sweet Potato -- 2.3 Overview of Sweet Potato Global Trade -- 2.4 Fermentation of Sweet Potato -- 2.4.1 Scope of fermentation for sweet potato -- 2.4.2 Bacterial fermentation of sweet potato -- 2.4.2.1 Fermentation of sweet potato by lactic acid bacteria -- 2.4.2.2 Acetic acid fermentation -- 2.4.3 Yeast fermentation-potential to make alcoholic beverages -- 2.4.4 Sweet potato alcoholic beverages -- 2.4.5 Wine -- 2.4.5.1 Innovations in wine making -- 2.4.5.2 Tropical fruit wine -- 2.4.6 Sweet potato as a source for fermentation into wine -- 2.4.6.1 Sweet potato wine -- 2.4.7 Herbal/medicinal wine -- 2.4.8 Beer -- 2.4.9 Innovative beer -- 2.4.10 Hybrid alcoholic drinks -- 2.4.11 Sweet potato beer -- 2.4.12 Fermentation of sweet potato for bio-commodities -- 2.4.12.1 Enzymes production from sweet potato -- 2.4.12.2 Organic acids production from sweet potato -- 2.4.12.3 Biofuel production from sweet potato -- 2.4.12.4 Other important products produced by bioprocessing of sweet potato -- 3: Unfermented Food Products from Sweet Potato -- 3.1 Sweet Potato Flour and Bread -- 3.2 Sweet Potato Bakery Products -- 3.3 Sweet Potato Biscuits -- 3.4 Sweet Potato Starch -- 3.5 Sweet Potato Slices, Chips and French Fries -- 3.6 Noodles and Pasta from Sweet Potato -- 3.7 Sweet Potato Purees -- 3.8 Baby Foods from Sweet Potato -- 3.9 Sweet Potato as Source of Colourants -- 3.10 Sweet Potato Ice Cream -- 4: Review on Analysis of Wine and Beer -- 4.1 Biochemical Studies of Alcoholic Beverages.

4.2 Fourier Transform Infrared Spectroscopy Studies in Alcoholic Beverages -- 4.3 Sensory Evaluation of Alcoholic Beverages -- 4.4 Statistical Analysis of Fermented Food Products -- 4.5 Technoeconomical Feasibility and Cost Economics -- 5: Materials and Methods for the Preparation of Sweet Potato Alcoholic Beverages -- 5.1 Purple Sweet Potato Roots -- 5.2 Barley, Malt and Hop -- 5.3 Yeast -- 5.4 Enzymes for Saccharification -- 5.5 Anthocyanin Rich Purple Sweet Potato Wine (Red Wine) -- 5.5.1 Fermentation process -- 5.5.1.1 Saccharification -- 5.5.1.2 Starter culture -- 5.5.2 Racking and bottling -- 5.5.3 Preparation of samples for FTIR analysis -- 5.5.4 Sensory/organoleptic assay -- 5.5.5 Statistical methods -- 5.6 Herbal/Medicinal Wine from Purple Sweet Potato -- 5.6.1 Medicinal herbs and plant parts -- 5.6.2 Fermentation process -- 5.6.2.1 Saccharification -- 5.6.2.2 Preparation of starter culture -- 5.6.3 Racking and bottling -- 5.6.4 Preparation of samples for FTIR analysis -- 5.6.5 Statistical methods -- 5.7 Anthocyanin Rich Beer from Purple Sweet Potato -- 5.7.1 Purple sweet potato flakes -- 5.7.2 Barley grains and hops -- 5.7.2.1 Malt preparation -- 5.7.3 Fermentation process -- 5.7.3.1 Preparation of wort -- 5.7.3.2 Saccharification -- 5.7.3.3 Boiling -- 5.7.3.4 Preparation of starter culture -- 5.7.4 Finishing and bottling -- 5.7.5 FTIR analysis -- 5.7.6 Sensory evaluation of beer -- 5.7.7 Statistical analysis -- 6: Materials and Methods for Biochemical and Technoeconomical Feasibility (Large Scale) Studies -- 6.1 Biochemical Analysis -- 6.1.1 Biochemical analysis of purple sweet potato roots -- 6.1.1.1 Estimation of moisture -- 6.1.1.2 Estimation of crude protein -- 6.1.1.3 Estimation of total sugar and starch -- 6.1.1.4 Estimation of dietary fibre -- 6.1.1.5 Estimation of ash -- 6.1.1.6 Quantification of elements (minerals).

6.1.1.7 Estimation of anthocyanin -- 6.1.1.8 Estimation of ascorbic acid -- 6.1.1.9 Estimation of phenol -- 6.1.2 Biochemical analysis of barley and malt -- 6.1.2.1 Estimation of saccharose -- 6.1.2.2 Estimation of reducing sugar -- 6.1.2.3 Estimation of cellulose -- 6.1.3 Biochemical analysis of must, wine, wort and beer -- 6.1.3.1 Estimation of total sugar, starch and reducing sugar -- 6.1.3.2 Estimation of total phenols -- 6.1.3.3 Estimation of anthocyanin -- 6.1.3.4 Determination of pH -- 6.1.3.5 Estimation of titratable acidity -- 6.1.3.6 Estimation of lactic acid -- 6.1.3.7 Estimation of total soluble solids (TSS) -- 6.1.3.8 Estimation of tannin -- 6.1.3.9 Estimation of DPPH scavenging activity -- 6.1.3.10 Determination of specific gravity -- 6.1.3.11 Estimation of ethanol content -- 6.2 Technoeconomical Feasibility and Cost Economics Study for Industrial Scale Production -- 7: Results and Discussion: Biochemical, Sensory, Statistical and Infrared Studies -- 7.1 Biochemical Composition of Purple Sweet Potato Roots -- 7.2 Biochemical Composition of Barley and Malt -- 7.3 Anthocyanin Rich Purple Sweet Potato Wine (Red Wine) -- 7.3.1 Saccharification of purple sweet potato roots -- 7.3.1.1 Application of enzymes -- 7.3.2 Stock culture -- 7.3.3 Starter culture -- 7.3.4 Wine making process -- 7.3.5 Biochemical analyses -- 7.3.5.1 Acidity -- 7.3.5.2 Carbohydrates -- 7.3.5.3 Antioxidants -- 7.3.5.4 Alcohol content -- 7.3.6 FTIR analysis -- 7.3.7 Statistical analysis -- 7.3.7.1 Correlation of the analytical and proximate data of purple sweet potato wine -- 7.3.7.2 Principal component analysis (PCA) -- 7.3.8 Sensory evaluation -- 7.4 Herbal/Medicinal Wine from Purple Sweet Potato -- 7.4.1 Saccharification of purple sweet potato roots -- 7.4.2 Stock culture and starter culture -- 7.4.3 Wine making process -- 7.4.4 Biochemical analyses -- 7.4.4.1 Acidity.

7.4.4.2 Carbohydrates -- 7.4.4.3 Antioxidants -- 7.4.4.4 Alcohol content -- 7.4.5 FTIR analysis -- 7.4.6 Medicinal attributes -- 7.4.7 Statistical analysis -- 7.4.7.1 Correlation of the analytical and proximate data of herbal purple sweet potato wine -- 7.4.7.2 Principal component analysis -- 7.5 Anthocyanin Rich Beer from Purple Sweet Potato -- 7.5.1 Saccharification -- 7.5.2 Stock culture and starter culture -- 7.5.3 Beer making process -- 7.5.4 Biochemical analyses -- 7.5.4.1 Acidity -- 7.5.4.2 Carbohydrates -- 7.5.4.3 Antioxidants -- 7.5.4.4 Alcohol content -- 7.5.5 FTIR analysis -- 7.5.6 Statistical analysis -- 7.5.6.1 ANOVA -- 7.5.6.2 Principal component analysis -- 7.5.7 Sensory evaluation of beer -- 8: Results and Discussion: Technoeconomical and Cost Economics Report for Industrial Scale Production -- 8.1 Technical Specifications of the Equipment Required -- 8.2 Quality Control -- 8.3 Economic Aspects -- 8.3.1 Basis of estimation -- 9: Summary and Conclusion -- 10: References -- Index -- Color Plate Section.