Acceptability and proximate composition of some sweet potato genotypes: Implication of breeding for food security and industrial quality
R. M. Omodamiro1*, S. O. Afuape1, C. J. Njoku1, I. I. M. Nwankwo1, T. N. C. Echendu1, T. C. Edward2
Research Article | Published December 2013
International Journal of Biotechnology and Food Science, Vol. 1(5), pp. 97-101
1National Root Crops Research Institute, Umudike. P.M.B 7006, Umuahia. Abia State, Nigeria.
2International Centre for Potato, Lima, Peru.
*Corresponding author. E-mail: majekrachel@gmail.com
……...……........………...……………………………....…………………....……………………………………
View Full Text - PDF
Proximate composition of fifteen (15) fresh roots of sweet potato genotypes: NRSP/O5/3D, CIP440293, CIP440163, NRSP/05/022, NRSP/05/10D, CIP199004-2,NRSP/05/3B, Centinnial,199034-1, 87/0087, NRSP/05/5A, Ex-Igbariam, Shaba, NRSP/05/7C and Ex-Oyunga, comprising white, cream-yellow and orange-fleshed sweet potato (OFSP) were evaluated using standard methods of analysis. A 20-member sensory panel were used to evaluate some sensory attributes such as colour, aroma, taste, mouth feel and general acceptability of chips made from these sweet potato using deep frying and boiling processing methods. The dry matter ranged from 28.87%-CIP440293 to 40.90-NRSP/05/3B; flour yield had the range of 21.15 to 33.57% for genotypes CIP440293 and 87/0087 respectively; starch yield was from 13.16 to 22.90% for CIP440293 and NRSP/05/7C while total fat content ranged from 1.02 (Ex-Igbariam) to 1.72 (CIP440293) g/100 g and crude fiber had a range of 0.67 to 2.00g/100g, ash content
ranged from 0.50 to 1.52 g/100 g in genotypes Centinnial and NRSP/05/5A, respectively. Over 70% of the genotypes were high in both flour and starch yield, which is a good indication of Industrial potential use of these sweet potato. They had high to moderate crude protein content, which ranged from 3.94 (NRSP/05/022) to 6.93% (Centinnial). The results of the sensory evaluation show that, the colour of the root matters most (genotypes Ex-Igbariam and CIP440293 in particular) to the sensory panel which was an indication of the consumers’ preference and breeding attribute. On general acceptability, all the genotypes were acceptable in fried form but some were not in boiled form.
Keywords: Sweet potato, sensory evaluation, genotypes, food security and proximate.
………………………………………………..................................................……………………………………
Citation: RM Omodamiro RM, Afuape SO, Njoku CJ, Nwankwo IIM, Echendu TNC, Edward TC (2013). Acceptability and proximate composition of some sweet potato genotypes: Implication of breeding for food security and industrial quality. Int. J. Biotechnol. Food Sci. 1(5): 97-101
……….................………………...............………………............………..................……………………………
