LHY: Investigation, Writing—original draft. MER: Validation, Methodology. AHAA: Validation, Visualization. NRP: Visualization, Validation, Formal analysis. HM: Conceptualization, Writing—review & editing, Supervision. All authors read and approved the submitted version.
Conflicts of interest
The authors declare that they have no conflicts of interest.
Ethical approval
Not applicable.
Consent to participate
Not applicable.
Consent to publication
Not applicable.
Availability of data and materials
The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
References
Alam MK. A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits.Trends Food Sci Technol. 2021;115:512–29. [DOI]
Sapakhova Z, Raissova N, Daurov D, Zhapar K, Daurova A, Zhigailov A, et al. Sweet Potato as a Key Crop for Food Security under the Conditions of Global Climate Change: A Review.Plants. 2023;12:2516. [DOI] [PubMed] [PMC]
Bach D, Bedin AC, Lacerda LG, Nogueira A, Demiate IM. Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry.Braz Arch Biol Technol. 2021;64:e21200568. [DOI]
Islam S. Sweetpotatoes [Ipomoea batatas (L.) lam]: the super food of the Next Century? An intensive review on their potential as a sustainable and versatile food source for future generations.CyTA - J Food. 2024;22:2397553. [DOI]
Akomolafe SF. Nutritional composition of three varieties of sweet potato (Ipomea batata L.) based diet commonly consumed in Nigeria: a comparative study.Food Chem Adv. 2025;8:101067. [DOI]
Laveriano-Santos EP, López-Yerena A, Jaime-Rodríguez C, González-Coria J, Lamuela-Raventós RM, Vallverdú-Queralt A, et al. Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing.Antioxidants. 2022;11:1648. [DOI] [PubMed] [PMC]
Maqsood S, Basher NS, Arshad MT, Ikram A, Kalman DS, Hossain MS, et al. Anthocyanins From Sweet Potatoes (Ipomoea batatas): Bioavailability, Mechanisms of Action, and Therapeutic Potential in Diabetes and Metabolic Disorders.Food Sci Nutr. 2025;13:e70895. [DOI] [PubMed] [PMC]
Mohamad Yazid NS, Abdullah N, Muhammad N, Peralta HM. Application of Starch and Starch-Based Products in Food Industry.J Sci Technol. 2018;10:e10. [DOI]
Boldrini DE. Starch-based materials for drug delivery in the gastrointestinal tract-A review.Carbohydr Polym. 2023;320:121258. [DOI] [PubMed]
Makroo HA, Manzoor N, Rather JA, Ashraf QS, Gupta AK, Bora J, et al. Morphological, Functional, and Physico‐Chemical Properties of Non‐Conventional Starch Derived from Discarded Immature Apples.Starch - Stärke. 2023;76:2200284. [DOI]
Yang S, Hu W, Qiao S, Song W, Tan W. Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization.Foods. 2025;14:545. [DOI] [PubMed] [PMC]
Li Y, Zhao L, Shi L, Lin L, Cao Q, Wei C. Sizes, Components, Crystalline Structure, and Thermal Properties of Starches from Sweet Potato Varieties Originating from Different Countries.Molecules. 2022;27:1905. [DOI] [PubMed] [PMC]
Lai YC, Wang SY, Gao HY, Nguyen KM, Nguyen CH, Shih MC, et al. Physicochemical properties of starches and expression and activity of starch biosynthesis-related genes in sweet potatoes.Food Chem. 2016;199:556–64. [DOI] [PubMed]
Zhang L, Gao Y, Deng B, Ru W, Tong C, Bao J. Physicochemical, Nutritional, and Antioxidant Properties in Seven Sweet Potato Flours.Front Nutr. 2022;9:923257. [DOI] [PubMed] [PMC]
Moorthy SN, Sajeev MS, Shanavas S. Sweet potato starch: physico-chemical, functional, thermal and rheological characteristics.In: Fruit, Vegetable and Cereal Science and Biotechnology. Global Science Books; 2012.
AOAC. Official Methods of Analysis. Gaithersburg (MD): Association of Official Analytical Chemists; 2000.
Vithu P, Dash SK, Rayaguru K, Panda MK, Nedunchezhiyan M. Optimization of starch isolation process for sweet potato and characterization of the prepared starch.J Food Meas Charact. 2020;14:1520–32. [DOI]
Babu AS, Parimalavalli R, Jagannadham K, Rao JS. Chemical and structural properties of sweet potato starch treated with organic and inorganic acid.J Food Sci Technol. 2014;52:5745–53. [DOI] [PubMed] [PMC]
Isah S, Oshodi AA, Atasie VN. Physicochemical properties of cross linked acha (digitaria exilis) starch with citric acid.Chem Int. 2017;3:150–7.
Zhang L, Zhao L, Bian X, Guo K, Zhou L, Wei C. Characterization and comparative study of starches from seven purple sweet potatoes.Food Hydrocoll. 2018;80:168–76. [DOI]
Wang H, Yang Q, Gao L, Gong X, Qu Y, Feng B. Functional and physicochemical properties of flours and starches from different tuber crops.Int J Biol Macromol. 2020;148:324–32. [DOI] [PubMed]
Iheagwara MC. Isolation, Modification and Characterization of Sweet Potato (Ipomoea batatas L (Lam)) Starch.J Food Process Technol. 2012;4:1–6. [DOI]
Ndovie P, Nkhata SG, Geresomo N, Fungo R, Nyau V, Banda R, et al. Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-sectional study.BMC Nutr. 2025;11:49. [DOI] [PubMed] [PMC]
Stoklosa AM, Lipasek RA, Taylor LS, Mauer LJ. Effects of storage conditions, formulation, and particle size on moisture sorption and flowability of powders: A study of deliquescent ingredient blends.Food Res Int. 2012;49:783–91. [DOI]
Abegunde OK, Mu T, Chen J, Deng F. Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry.Food Hydrocoll. 2013;33:169–77. [DOI]
Liao L, Liu H, Gan Z, Wu W. Structural properties of sweet potato starch and its vermicelli quality as affected by heat-moisture treatment.Int J Food Prop. 2019;22:1122–33. [DOI]
Neeraj, Siddiqui S, Dalal N, Srivastva A, Pathera AK. Physicochemical, morphological, functional, and pasting properties of potato starch as a function of extraction methods.J Food Meas Charact. 2021;15:2805–20. [DOI]
Zhang J, Liu Y, Wang P, Zhao Y, Zhu Y, Xiao X. The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products.Foods. 2025;14:778. [DOI] [PubMed] [PMC]
Xu M, Li J, Yin J, Wu M, Zhou W, Yang X, et al. Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis.Foods. 2024;13:904. [DOI] [PubMed] [PMC]
Kong L, Ahmmed R, Sullivan M, Li S, Marshall-Pelayo S, Tan L. Pea starch complexation with lipids and phenolic compounds for enhanced resistant starch content.Agric Prod Process Storage. 2025;1:15. [DOI]
Saman WR, Yuliasih I. Physicochemical Characteristics and Functional Properties of White Sweet Potato Starch.Int J Eng Manag Res. 2019;9:53–7. [DOI]
Zhu H, Bao Y, Hamadou AH, Zhang W, Li HT. Solubility of cellulose derivatives is a limited indicator of their function on retarding starch digestion.Int J Biol Macromol. 2025;290:138954. [DOI] [PubMed]
Ma M, Wen Y, Zhang C, Xu Z, Li H, Sui Z, et al. Extraction and characterization of starch granule-associated surface and channel lipids from small-granule starches that affect physicochemical properties.Food Hydrocoll. 2022;126:107370. [DOI]
Liu K. Effects of sample size, dry ashing temperature and duration on determination of ash content in algae and other biomass.Algal Res. 2019;40:101486. [DOI]
Kim J, Ren C, Shin M. Physicochemical properties of starch isolated from eight different varieties of Korean sweet potatoes.Starch - Stärke. 2013;65:923–30. [DOI]
Senanayake SA, Ranaweera KK, Gunaratne A, Bamunuarachchi A. Comparative analysis of nutritional quality of five different cultivars of sweet potatoes (Ipomea batatas (L) Lam) in Sri Lanka.Food Sci Nutr. 2013;1:284–91. [DOI] [PubMed] [PMC]
Lee B, Lee Y. Physicochemical and structural properties of different colored sweet potato starches.Starch - Stärke. 2016;69:1600001. [DOI]
Wang H, Yang Q, Ferdinand U, Gong X, Qu Y, Gao W, et al. Isolation and characterization of starch from light yellow, orange, and purple sweet potatoes.Int J Biol Macromol. 2020;160:660–8. [DOI] [PubMed]
Saari H, Rayner M, Wahlgren M. Effects of starch granules differing in size and morphology from different botanical sources and their mixtures on the characteristics of Pickering emulsions.Food Hydrocoll. 2019;89:844–55. [DOI]
Heckl MP, Kratky T, Jekle M, Alpers T, Becker T. Characterization of native starch granules from different botanical sources and the contribution of surface-associated lipids and proteins to the accuracy of 3D food printing.J Food Eng. 2025;390:112408. [DOI]
Rashwan AK, Younis HA, Abdelshafy AM, Osman AI, Eletmany MR, Hafouda MA, et al. Plant starch extraction, modification, and green applications: a review.Environ Chem Lett. 2024;22:2483–530. [DOI]
Liu J, Wang X, Wen F, Zhang S, Shen R, Jiang W, et al. Morphology, structural and physicochemical properties of starch from the root of Cynanchum auriculatum Royle ex Wight.Int J Biol Macromol. 2016;93:107–16. [DOI] [PubMed]
dos Santos TPR, Leonel M, de Oliveira LA, Fernandes AM, Leonel S, da Silva Nunes JG. Seasonal Variations in the Starch Properties of Sweet Potato Cultivars.Horticulturae. 2023;9:303. [DOI]
Finsa MM, Emire SA, Zeleke WA, Bekele DW, Urugo MM. Effect of starch isolation methods and ecotype on powder flowability, pasting, and thermal properties of Ethiopian potato (Plectranthus edulis) starch.LWT. 2025;237:118809. [DOI]
Soison B, Jangchud K, Jangchud A, Harnsilawat T, Piyachomkwan K. Characterization of starch in relation to flesh colors of sweet potato varieties.Int Food Res J. 2015;22:2302–8.
Abd El-Aal M, Abouzeid R, Koo MS, Shayan M, Picha DH, Wu Q. Physicochemical and Structural Properties of Starches from Diverse Sweetpotato Genotypes Grown in Louisiana, United States.ACS Food Sci Technol. 2025;5:3563–76. [DOI]
Keithellakpam LB, Karunakaran C, Singh CB, Jayas DS, Danielski R. A Comprehensive Review on Pre- and Post-Harvest Perspectives of Potato Quality and Non-Destructive Assessment Approaches.Appl Sci. 2025;16:190. [DOI]
Pereira N, Ramos AC, Alves M, Alves VD, Moldão M, Abreu M. Physical and Functional Properties of Sweet Potato Flour: Influence of Variety and Drying Method.Molecules. 2025;30:1846. [DOI] [PubMed] [PMC]
Oswal M. Functional Characteristics of Starches from Indian Sweet Potato Cultivars.Int J Pure Appl Biosci. 2019;7:80–5. [DOI]
Culqui-Arce C, Paucar-Menacho LM, Schmiele M, Vito-Villa J, Camacho-León J, Mori-Mestanza D, et al. Unveiling the potential of starch from tubers and grains as primary source of biopolymers.Discov Food. 2025;5:288. [DOI]
Agnes A, Felix E, Ugochukwu N. Morphology, Rheology and Functional Properties of Starch from Cassava, Sweet Potato and Cocoyam.Asian J Biol. 2017;3:1–13. [DOI]
Zhang J, Tao L, Yang S, Li Y, Wu Q, Song S, et al. Water absorption behavior of starch: A review of its determination methods, influencing factors, directional modification, and food applications.Trends Food Sci Technol. 2024;144:104321. [DOI]
Ezeama CF, Ogunka NP, Ukpabi UJ. Physicochemical and microbial properties of orange-fleshed sweet potato flour produced with sun-drying and sulphiting agent.Food Res (Malaysia). 2021;5:315–20. [DOI]
Chibuzo IM. Physicochemical and retrogradation characteristics of modified sweet potato (Ipomoea batatas L.(Lam)) starch.J Agric Food Technol. 2012;2:49–55.
Yadav Prakruthi L, Krishnan H, Medha T, Kumarakuru K, Kumari PV, Surekha C, et al. Enhancing starch properties through dual modification: Ultrasonication and acetic acid treatment of non-conventional starches.Ultrason Sonochemistry. 2025;115:107301. [DOI] [PubMed] [PMC]
Nabubuya A, Mwakha A, Ainebyona P, Ampe G, Bridget A. Unlocking the nutritional and functional value of flour blends from selected Ugandan underutilized crops.Discov Food. 2025;5:403. [DOI]
Bikila AM, Tola YB, Esho TB, Forsido SF, Mijena DF. Starch composition and functional properties of raw and pretreated anchote (Coccinia abyssinica (Lam.) Cogn.) tuber flours dried at different temperatures.Food Sci Nutr. 2021;10:645–60. [DOI] [PubMed] [PMC]
Bala M, Handa S, D M, Singh RK. Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle size.Heliyon. 2020;6:e05471. [DOI] [PubMed] [PMC]
Lai S, Cui Q, Sun Y, Liu R, Niu Y. Effects of Particle Size Distribution on the Physicochemical, Functional, and Structural Properties of Alfalfa Leaf Powder.Agriculture. 2024;14:634. [DOI]
Jima BR, Abera AA, Kuyu CG. Effect of particle size on compositional, functional, pasting, and rheological properties of teff [Eragrostis teff (zucc.) Trotter] flour.Appl Food Res. 2025;5:100986. [DOI]
Olakanmi SJ, Jayas DS, Paliwal J, Aluko RE. Impact of Particle Size on the Physicochemical, Functional, and In Vitro Digestibility Properties of Fava Bean Flour and Bread.Foods. 2024;13:2862. [DOI] [PubMed] [PMC]
Dziki D, Krajewska A, Findura P. Particle Size as an Indicator of Wheat Flour Quality: A Review.Processes. 2024;12:2480. [DOI]
Cartier A, Woods J, Sismour E, Allen J, Ford E, Githinji L, et al. Physiochemical, nutritional and antioxidant properties of fourteen Virginia-grown sweet potato varieties.J Food Meas Charact. 2017;11:1333–41. [DOI]
Lamberts L, De Bie E, Derycke V, Veraverbeke WS, De Man W, Delcour JA. Effect of Processing Conditions on Color Change of Brown and Milled Parboiled Rice.Cereal Chem. 2006;83:80–5. [DOI]
Zhang M, Golding JB, Pristijono P, Yu Y, Wang P, Chen G, et al. Effects of Huangjing polysaccharides on the properties of sweet potato starch.LWT. 2024;204:116474. [DOI]
Hasmadi M, Noorfarahzilah M, Noraidah H, Zainol MK, Jahurul MHA. Functional properties of composite flour: a review.Food Res. 2020;4:1820–31. [DOI] [PubMed]
Vaitkeviciene R, Bendoraitiene J, Degutyte R, Svazas M, Zadeike D. Optimization of the Sustainable Production of Resistant Starch in Rice Bran and Evaluation of Its Physicochemical and Technological Properties.Polymers. 2022;14:3662. [DOI] [PubMed] [PMC]
Olu-Owolabi BI, Afolabi TA, Adebowale KO. Pasting, Thermal, Hydration, and Functional Properties of Annealed and Heat-Moisture Treated Starch of Sword Bean (Canavalia gladiata).Int J Food Prop. 2011;14:157–74. [DOI]
Oppong D, Panpipat W, Chaijan M. Chemical, physical, and functional properties of Thai indigenous brown rice flours.PLOS ONE. 2021;16:e0255694. [DOI] [PubMed] [PMC]
Hettiarachchi HACO, Gunathilake KDPP. Physicochemical and functional properties of seed flours obtained from germinated and non-germinated Canavalia gladiata and Mucuna pruriens.Heliyon. 2023;9:e19653. [DOI] [PubMed] [PMC]
Osundahunsi OF, Fagbemi TN, Kesselman E, Shimoni E. Comparison of the Physicochemical Properties and Pasting Characteristics of Flour and Starch from Red and White Sweet Potato Cultivars.J Agric Food Chem. 2003;51:2232–6. [DOI] [PubMed]
Eke-Ejiofor J. Functional properties of starches, physico-chemical and rheological properties of glucose syrup made from cassava and different potato varieties.Int J Recent Sci Res. 2015;6:4400–6.
Gumul D, Areczuk A, Berski W, Juszczak L, Khachatryan G. Selected Physicochemical Properties of Starch Isolated from Colored Potatoes (Solanum tuberosum L.) as Compared to Starch from Yellow Flesh Potatoes.Starch - Stärke. 2021;74:2100158. [DOI]
Cai J, Man J, Huang J, Liu Q, Wei W, Wei C. Relationship between structure and functional properties of normal rice starches with different amylose contents.Carbohydr Polym. 2015;125:35–44. [DOI] [PubMed]
Ma C, Zhang Y, Yue R, Zhang W, Sun J, Ma Z, et al. Establishment of a quality evaluation system of sweet potato starch using multivariate statistics.Front Nutr. 2022;9:1025061. [DOI] [PubMed] [PMC]
Jia R, Cui C, Gao L, Qin Y, Ji N, Dai L, et al. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality.Carbohydr Polym. 2023;321:121260. [DOI] [PubMed]
Cornejo-Ramírez YI, Martínez-Cruz O, Del Toro-Sánchez CL, Wong-Corral FJ, Borboa-Flores J, Cinco-Moroyoqui FJ. The structural characteristics of starches and their functional properties.CyTA - J Food. 2018;16:1003–17. [DOI]
Vamadevan V, Bertoft E. Observations on the impact of amylopectin and amylose structure on the swelling of starch granules.Food Hydrocoll. 2020;103:105663. [DOI]
Mauro RR, Vela AJ, Ronda F. Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties.Foods. 2023;12:2281. [DOI] [PubMed] [PMC]
Wang Y, Ou X, Al-Maqtari QA, He HJ, Othman N. Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects.Food Chem: X. 2024;24:101830. [DOI] [PubMed] [PMC]
Mohamed IO. Effects of processing and additives on starch physicochemical and digestibility properties.Carbohydr Polym Technol Appl. 2021;2:100039. [DOI]
Ubaid M, Ahmed M, Sheikh MA, Jan T, Sheikh I, Ahmed N, et al. Potato starch as a next-generation biopolymer: Functionality, modification, sustainability, and industrial perspectives.Food Phys. 2026;3:100082. [DOI]
Boonkor P, Sagis LMC, Lumdubwong N. Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System.Foods. 2022;11:4060. [DOI] [PubMed] [PMC]
Park J, Choi HW, Park JD, Choi HD, Hong JS. Impact of annealing and incorporation of vegetable oils on physicochemical and rheological properties of wheat starch.Int J Biol Macromol. 2024;282:137227. [DOI] [PubMed]
Rohima IE, Djali M, Cahyana Y, Hamdani JS, Lani MN, Triani R. Physicochemical and functional properties of modified potato starch from different altitudes: a study of the medians cultivar.Discov Food. 2025;5:32. [DOI]
Teobaldi AG, Carrillo Parra EJ, Barrera GN, Ribotta PD. Effect of Food Proteins on Wheat Starch Pasting and Thermal Properties.Foods. 2025;14:3865. [DOI] [PubMed] [PMC]
Ribeiro NR, Sousa MBE, Oliveira LA, de Oliveira EJ. Variability of amylose content and its correlation with the paste properties of cassava starch.PLOS ONE. 2024;19:e0309619. [DOI] [PubMed] [PMC]
Guo K, Tian Y, Podzimska-Sroka D, Kirkensgaard JJK, Herburger K, Enemark-Rasmussen K, et al. Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser.Food Chem. 2024;461:140817. [DOI] [PubMed]
Wu Y, Xu H, Lin Q, Wu W, Liu Y. Pasting, Thermal and Rheological Properties of Rice Starch in Aqueous Solutions with Different Catechins.J Food Process Preserv. 2015;39:2074–80. [DOI]
Bhardwaj R, Saini CS. Functional, pasting, rheological, crystalline, and thermal properties of red rice starch from Northern Indian sub-Himalayan belt: A comparative study with basmati rice.Bioact Carbohydr Diet Fibre. 2025;34:100515. [DOI]
Li C. Unraveling the Complexities of Starch Retrogradation: Insights from Kinetics, Molecular Interactions, and Influences of Food Ingredients.Food Rev Int. 2024;40:3159–82. [DOI]
Hebishy E, Buchanan D, Rice J, Oyeyinka SA. Variation in amylose content in three rice variants predominantly influences the properties of sushi rice.J Food Meas Charact. 2024;18:4545–57. [DOI]
