Damian Laryea, Martin Amofa, Thomas Tuffour, Emmanuel P. Agyeman and Edward Carey

International Potato Centre, CIP-Ghana, CSIR-CRI, Fumesua, Ghana

Presenting author: Damian Laryea

Position: Sweetpotato Food Scientist

Email: d.laryea@cgiar.org

Phone contact: +233548393368

Sweetpotato utilization is key in adopting the crop. Breeding new varieties without information on its specific uses will render the crop underutilized and the whole breeding process null. In this study, 21 genotypes of sweetpotato including Orange-fleshed sweetpotato (OFSP) varieties were evaluated for poundability and fries. The 21 sweetpotato genotypes were washed, peeled, cut into chunks, boiled and assessed by an 8-member panel for sweetness and mealiness; after which each of the boiled roots were pounded to confirm data obtained from the sensory panel. The pasting properties of the genotypes were also determined. For frying, the storage roots were washed, peeled, cut into sizes (1cm x 6cm) and deep-fried at 180°C for 5min using an electric fryer; with yam as the control. They were then assessed by an 8-member panel for colour, caramel, starch (uncooked roots), sogginess, moistness, crunchiness and hardness. Two (2) out of the 21 genotypes were poundable and mealy while 4 were moderately poundable and fairly mealy. A significant positive correlation (r=0.788) was observed between mealiness and data obtained after pounding; however these correlated weakly with the pasting properties of their starches. From the frying experiment, 3 genotypes (OFSP varieties) browned after frying, but the sensation of caramel was detected in only one. All genotypes were cooked after frying with only slight detection of starch in 3 genotypes. Most of the OFSP varieties were considered moist, oily and soft after frying. Of all genotypes, 6 were considered good for frying while 2 are good for pounding.