Valorization of Sweet Potato Peel Waste: Development of Nutritious Chip Products through Optimized Processing Techniques

Bernard C. Hermosilla

doi:10.55927/jeda.v4i4.466

Authors

Bernard C. Hermosilla Palompon Institute of Technology

DOI:

https://doi.org/10.55927/jeda.v4i4.466

Keywords:

Sweet Potato Peel Waste, Valorization, Circular Economy, Response Surface Methodology, Bioactive Compounds

Abstract

This quantitative study used Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD) to valorize sweet potato peel waste into chips by optimizing processing techniques that address food waste issues while developing products that initiate consumer acceptance within circular economy principles. Result showed that sweet potato peel chips produced had nutritional advantages compared to conventional substrates chips, maintained health-benefiting bioactive compounds, while maintaining favorable sensory taste and texture characteristics. This study provided evidence considerable market opportunity based on consumers’ acceptance, positive benefits for producers in economic returns, as well as substantial environmental benefits in food waste and carbon footprint reduction. The education level and buying intention emerged as positively impacting consumer acceptability whereas, processing parameters significantly affects nutrient retention and food appeal. Recommendations include valorization in food industries, incorporating waste valorization into educational programs, and developing and acting on public policy to support findings and leverage agri-food production system towards a circular economy.

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