Detailed Project Report on sweet potato flour and its series products

SWEET POTATO FLOUR AND ITS SERIES PRODUCTS

[CODE NO.3838]  

Sweet potato cultivation is characterized by low-input, high-yield, drought tolerance, and resistance to infertility, and sweet potato is an important food crop after rice, wheat, corn, and potato. The production of sweet potatoes is highest in Asia, followed by Africa, then the Americas and Oceania. 

Sweet potato roots and leaves are rich in a variety of nutrients required by the human body, such as starch, protein, dietary fiber, lipids, polyphenols, carotenoids, vitamins, and mineral elements such as potassium and calcium, de- pending on different varieties. Based on its excellent nutritional value, research on the extraction and structural, physicochemical, and functional properties of functional components in sweet potato and its by-products from industrial processing have gained widespread attention. Sweet potato has also been processed into flour, flakes, granules, paste, purees, chips, canned products, beverages, and various snack foods. In addition, sweet potato is used as an important supplement for different staple products in the food industry, such as sweet potato steamed breads, baked breads, noodles, and pancakes, etc. 

To improve human dietary nutrition, it is important to support research, development, and application of the nutritional and functional components extracted from sweet potato and its by-products, as well as the existing and new snack and staple foods. This will be of great significance in increasing the consumption proportion of sweet potato in people’s daily diet. It is also an inevitable trend for the sustainable development of agricultural production and the improvement of human dietary habits.

Sweet potato (Ipomoea batatas Lam) is an annual herb of the family Convolvulaceae. According to the FAO statistics, as of 2010, there were more than 100 countries planting sweet potato worldwide. The production in Asia is the greatest, accounting for 91.4%; Africa is second, accounting for 5.1%, followed by Latin America, and then Europe. In Asia, the countries with large growing areas are China, Japan, South Korea, Vietnam, and Indonesia. 

Since the 16th century (Ming Dynasty), sweet potato has become an important crop in China, with a large planting area that runs from the southern part of Hainan Prov- ince to the northern part of Heilongjiang Province. 

Presently, China’s annual sweet potato production is 70.96 million tonnes, accounting for about 68% of the world’s sweet potato production and genetic resources. Starch is the main component of sweet potato, accounting for about 50% to 80% of its dry weight.

Therefore, sweet potato is an ideal starch resource and energy crop. Sweet potato starch plays an important role in the food, chemical, and pharma- cortical industries. Raw materials can produce natural starch and modified starch by primary processing. After the deep processing of natural starch and modified starch, varied starch products can be produced, such as glucose, melogenic amy- lase, sugar substitutes, citric acid, sorbitol, vitamin C, and so on. 

In the food industry, sweet potato starch cannot only be used as a processing material, in addition to being used in the manufacturing of vermicelli, jelly, and other consumable products, but also as a food additive, which can be used in food as a thickener, stabilizer, or tissue reinforcing agent to improve foods to retain water, control water flow, and maintain food storage quality The structure, composition, and characteristics of starch are important indices that determine its application.

Sweet Potato: Origin and Production

Botanical characteristics of sweet potatoes The sweet potato (Ipomoea batatas [L.] Lam) is a dicotyledonous plant that belongs to the family Convolvulaceae. It is an herbaceous perennial vine that has white and purple sympetalous flowers, large nutritious storage roots, and alternate heart-shaped or palmate lobed leaves. The large, starchy, sweet-tasting tuberous roots are by far the most important part of the plant. It is a storage root, not a tuber or thickened stem like the potato (Solanum tuberosum). It is also different from yams. They are not related to each other despite a physical and compositional similarity. 

The roots of sweet potatoes are long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. Its flesh ranges from beige to white, red, pink, violet, yellow, orange, and purple. The storage root contains a large amount of starch that can be turned into energy in the human body so the root can be consumed as a staple food instead of other staple food crops such as rice, wheat, and corn. The roots, leaves, and stems of sweet potatoes are all edible and nutritious, and thus the cultivation of the sweet potato can play a vital role in ensuring the food security of many developing countries. 

Meanwhile the nutritional needs of the people in these countries can also be met by proper consumption of the whole plant. Each 100 g of the fresh root provides an energetic value of 85 kcal, which is greater than that for potatoes but less than for cereals. The root also provides a small amount of protein and relatively higher amounts of vitamins and minerals than cereals. Some varieties of sweet potatoes contain a very high amount of β-carotene that can be converted into vitamin A in the human body, thus the cultivation and consumption of these varieties have been recommended as an applicable approach to prevent the epidemic of vitamin A deficiency that is widespread in many developing countries. The young leaves, shoots, and vine of the plant are a good source of dietary fiber, as well as of many vitamins, minerals, and antioxidant molecules, which makes the sweet potato an excellent vegetable. Nowadays, to fully utilize the value of the plant, the young leaves have been made into teas and powder drinks for human consumption.

Production 

Sweet potatoes are now widely cultivated all over the world wherever the plant can survive and the sweet potato has become one of the most important food crops in terms of human consumption. As a high-yield tuberous crop, the plant can be cultivated in poor soil and water conditions, such as in sub-Saharan Africa, parts of Asia, and the Pacific Islands. With the advancement of agronomic technology, more and more varieties of sweet potatoes have been bred to meet the needs of either the consumer or the food processing industry. 

Worldwide production 

According to the statistics from the Food and Agriculture Organization of the United Nations (FAO), the world’s total production of sweet potatoes in 2016 was 105 million tons. In comparison to other crops that can be consumed as a staple food, sweet potatoes are the sixth largest crop, ranking just behind corn (1060 million tons), wheat (749 million tons), rice (741 million tons), potato (376 million tons), and cassava (277 million tons). Although the cultivation of sweet potatoes is wide- spread around the world, production is not evenly distributed around the world. 

China is the biggest producer of sweet potatoes in the world. In 2016 China alone produced 71 million tons of sweet potatoes, accounting for 68% of the world’s total production. Meanwhile a large number of the varieties of the plant have been cultivated in China. 

Main cultivation regions and countries 

Nowadays, more than 100 million tons of sweet potatoes are produced globally each year, approximately 95% of which are grown in developing countries. Asia is today the largest sweet potato-producing region in the world. More than 78 million tons were produced in Asia in 2016. Africa is the second largest producer, producing 21 million tons in 2016. The Americas, the original home of sweet potatoes, grows less than 5% of the world’s supply. Europe has only a very small sweet potato production, mainly in Portugal. 

To date the ranking of the regions and continents in terms of their production of sweet potatoes is very stable. Asia is far ahead of other continents, followed by Africa and South America. As shown in Table 2.1 the world’s total production of sweet potatoes was 105.19, 103.88, and 104.57 million tons in the years 2014–16, respectively. Asia accounts for 74.72% of global production in 2016, followed by Africa (20.27%), South America and the Caribbean (2.67%), and North and Central America (1.43%). Europe and Oceania have only a very small sweet potato production, contributing only 0.86% and 0.05% of the world’s total in 2016, respectively. 

Thus it is obvious that the cultivation of sweet potatoes is not widespread in developed countries in spite of the fact that they have far more advanced agricultural technologies than most of the countries in Asia and Africa.

COST ESTIMATION

Plant Capacity                           4 MT/Day  

Land & Building (600 sq.mt.)  Rs. 40 Lac    

Plant & Machinery                        Rs. 24 Lac 

Working Capital for 1 Month    Rs. 81 Lac 

Total Capital Investment             Rs. 1.67 Cr 

Rate of Return                               81%

Break Even Point                          35%

• INTRODUCTION
  
• SWEET POTATO: ORIGIN AND PRODUCTION
• PRODUCTION
• WORLDWIDE PRODUCTION
• MAIN CULTIVATION REGIONS AND COUNTRIES
• TABLE:-
• CHARACTERISTICS OF FRESH SWEET POTATO ROOTS
• NUTRITIONAL QULAITY AND HEALTH BENEFITS OF SWEET POTATOES
• NUTRITIONAL QUALITY OF SWEET POTATO
• NUTRITION STATS
• BENEFITS
• MAJOR COMPONENTS OF SWEET POTATO
• CARBOHYDRATE
• FIBRE CONTENT
• PROTEINS
• STARCH
• THE STRUCTURE AND MORPHOLOGY OF SWEET POTATO STARCH
• AMYLOSE AND AMYLOPECTIN
• THE STRUCTURE OF AMYLOSE
• THE STRUCTURE OF AMYLOPECTIN
• FIGURE: - STRUCTURAL SCHEMATIC DIAGRAM OF SWEET 
•    POTATO AMYLOPECTIN
• X-RAY DIFFRACTION TYPE
• MORPHOLOGY AND SIZE OF SWEET POTATO STARCH
• STRUCTURAL AND PHYSICOCHEMICAL CHARACTERISTICS OF STARCH
• COLOR AND GRANULE SIZES OF STARCH
• PROXIMATE COMPOSITION OF STARCH
• CHEMICAL COMPOSITION OF SWEET POTATO STARCH
• AMYLOSE CONTENT
• CHEMICAL COMPOSITION OF SWEET POTATO STARCH
• LIPID CONTENT
• PHOSPHORUS CONTENT
• MOISTURE CONTENT
• CHARACTERISTICS OF SWEET POTATO STARCH
• GELATINIZATION TEMPERATURE
• PASTE PARAMETERS OF SWEET POTATO STARCHES
• GELATINIZATION ENTHALPY
• VISCOSITY
• EFFECTS OF ACTIVITY OF SWEET POTATO
• AMYLASE ON BREAD MAKING
• MANUFACTURING TECHNOLOGY OF SWEET POTATO FLOUR
• FIG:- FLOW CHART OF THE FACTORY BASED PRODUCTION 
•    OF SWEET POTATO STARCH USING SOUR LIQUID
• THE TECHNICAL PROCESSING OF POTATO STARCH PROCESSING
• THE DESCRIPTION OF SWEET POTATO STARCH PRODUCTION LINE
• STEP 1. SCREW CONVEYOR FOR CLEANING PROCESS
• STEP 2. CAGE WASHER FOR WASHING PROCESS
• STEP 3. RASPER FOR GRINDING PROCESS
• STEP 4. CENTRIFUGE SIEVE FOR SEPARATION PROCESS
• STEP 5. FINE FIBER SIEVE FOR SWEET POTATO STARCH PRODUCTION LINE
• STEP 6. DESANDER FOR DESANDING PROCESS
• STEP 7. HYDRO CYCLONE STATION FOR CONCENTRATION 
•    AND REFINING PROCESS
• STEP 8. VACUUM FILTER FOR DEWATERING PROCESS
• STEP 9. FLASH DRYER FOR DRYING PROCESS
• PROCESS FLOW DIAGRAM
• STARCH MODIFICATION
• DIFFERENT MODIFICATION METHODS OF STARCHES
• CHEMICAL MODIFICATION OF STARCHES
• PHYSICAL MODIFICATION OF STARCHES
• ENZYMATIC MODIFICATION OF STARCHES
• VALUE ADDITION OF STARCHES BY MODIFICATION
• THE SWEET POTATO RESISTANT STARCH PRODUCTION PROCESS
• SWEET POTATO ESTERIFIED STARCH
• SWEET POTATO ACETYLATED STARCH
• SWEET POTATO MICROPOROUS STARCH
• APPLICATIONS OF SWEET POTATO STARCH
• APPLICATIONS OF SWEET POTATO RESISTANT STARCH
• APPLICATION OF SWEET POTATO ACETYLATED STARCH
• APPLICATION OF SWEET POTATO STARCH-BASED SUPERABSORBENT RESIN
• MARKET POSITION
• SWEET POTATOES: INDIA NEEDS AN ORGANISED MARKETING SYSTEM
• GLOBAL SWEET POTATOES MARKET OUTLOOK
• SWEET POTATOES MARKET TRENDS
• THE INCREASING HEALTH AWARENESS BOLSTERING THE 
•    SWEET POTATO MARKET
• SWEET POTATO MARKET: A REGIONAL MARKET ANALYSIS
• KEY PLAYERS IN THE SWEET POTATO MARKET
• MARKET DYNAMICS OF SWEET POTATO MARKET:
• MARKET SEGMENTATION OF SWEET POTATO MARKET:
• REGIONAL OUTLOOK OF SWEET POTATOES MARKET:
• KEY MARKET PLAYERS IN SWEET POTATOES MARKET:
• TREND IN WORLDWIDE PRODUCTION OF SWEET POTATOES
• RAW MATERIAL SUPPLIERS
• MACHINERY SUPPLIERS
• MACHINERY PHOTOGRAPHS
• FINE FIBER SIEVE FOR SWEET POTATO STARCH PRODUCTION LINE
• SWEET POTATO STARCH REFINING MACHINE
• RAW MATERIAL PHOTOGRAPHS
• PRODUCT PHOTOGRAPHS
• PLANT LAYOUT

APPENDIX – A:

01. PLANT ECONOMICS

02. LAND & BUILDING

03. PLANT AND MACHINERY

04. OTHER FIXED ASSESTS

05. FIXED CAPITAL

06. RAW MATERIAL

07. SALARY AND WAGES

08. UTILITIES AND OVERHEADS

09. TOTAL WORKING CAPITAL

10. TOTAL CAPITAL INVESTMENT

11. COST OF PRODUCTION

12. TURN OVER/ANNUM

13. BREAK EVEN POINT

14. RESOURCES FOR FINANCE

15. INSTALMENT PAYABLE IN 5 YEARS

16. DEPRECIATION CHART FOR 5 YEARS

17. PROFIT ANALYSIS FOR 5 YEARS

18. PROJECTED BALANCE SHEET FOR (5 YEARS)