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Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation |
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| Authors: | Reuben Ssali Edward Carey Simon Imoro Jan W Low Eric Kuuna Dery Abena Boakye Ibok Oduro Rachel M Omodamiro Hauwa Ladi Yusuf Eunice Etwire Abigail O Iyilade Souleimane Adekambi Abdullahi Ali Muhammad Haliru Prince Maxwell Etwire |
| Affiliation: | 1. International Potato Center (CIP), c/o CSIR-CRI, P.O. Box 38785, Fumesua, Kumasi, Ghana;2. International Potato Center (CIP), c/o CSIR-CRI, P.O. Box 38785, Fumesua, Kumasi, Ghana
Contribution: Data curation (lead), ?Investigation (supporting), Software (supporting);3. International Potato Center (CIP), P.O. Box 25171, Nairobi, 00603 Kenya;4. International Potato Center (CIP), c/o CSIR-CRI, P.O. Box 38785, Fumesua, Kumasi, Ghana Kwame Nkrumah University of Science and Technology, UPO PMB, Kumasi, Ghana Contribution: ?Investigation (equal), Validation (supporting), Writing - original draft (supporting);5. Kwame Nkrumah University of Science and Technology, UPO PMB, Kumasi, Ghana Contribution: ?Investigation (equal), Supervision (supporting), Validation (supporting), Writing - original draft (supporting);6. Kwame Nkrumah University of Science and Technology, UPO PMB, Kumasi, Ghana Contribution: Supervision (supporting), Writing - review & editing (supporting);7. National Root Crops Research Institute, P.M.B 7006 Umuahia, Umudike, Abia State, 440001 Nigeria Contribution: ?Investigation (equal), Supervision (equal), Writing - original draft (supporting);8. Bayero University, P.M.B 3011, Kano, Nigeria Contribution: ?Investigation (equal), Writing - original draft (supporting);9. Independent consultant, c/o CSIR-Savanna Agricutural Institute, P.O. Box TL 52, Tamale, Ghana Contribution: ?Investigation (equal), Writing - original draft (supporting);10. Agricultural and Rural Management Training Institute, P. O. Box 4503, Ilorin, Kwara State, Nigeria Contribution: ?Investigation (equal), Writing - original draft (supporting);11. University of Parakou, 01 BP 123, Parakou, Benin Contribution: ?Investigation (equal), Writing - original draft (supporting);12. CSIR-Savanna Agricultural Research Institute, P.O. Box TL 52, Nyankpala, Ghana Contribution: ?Investigation (equal), Writing - original draft (supporting) |
| Abstract: | Fried sweetpotato quality is important for variety adoption in West Africa. To inform breeding efforts, the study developed a product profile for sweetpotato chunk fries using mixed qualitative and quantitative methods. Root characteristics, processing attributes, in-mouth attributes and appearance of fried product were critical to final product quality. Raw roots should be hard, have smooth skin and no off-odours. Peeled roots should be hard to slice and not sticky. Stickiness and moist surface indicate high moisture content, associated with excessive oil absorption during frying. Hard to slice roots connote high dry matter. Fried product should be crisp, slightly sugary and mealy, have a uniform colour with brown tint and not be soggy. Crispness, mealiness and short frying time with limited oil absorption may be functions of starch. Understanding starch characteristics and other attributes that contribute to quality fried sweetpotato is critical for breeding sweetpotato genotypes with superior quality for frying. |
| Keywords: | Fried sweetpotato breeding profile characteristics chunk fries West Africa |