Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation

Quality and psychosocial factors influencing the purchase of orangefleshed sweetpotato bread, process for determining drivers for orange‐fleshed sweetpotato bread. Summary Fried sweetpotato quality is important for variety adoption in West Africa. To inform breeding efforts, the study developed a pr...

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Bibliographic Details
Published in:International journal of food science & technology 2021-03, Vol.56 (3), p.1399-1409
Main Authors: Ssali, Reuben, Carey, Edward, Imoro, Simon, Low, Jan W., Dery, Eric Kuuna, Boakye, Abena, Oduro, Ibok, Omodamiro, Rachel M., Yusuf, Hauwa Ladi, Etwire, Eunice, Iyilade, Abigail O., Adekambi, Souleimane, Ali, Abdullahi, Haliru, Muhammad, Etwire, Prince Maxwell
Format: Article
Language:English
Subjects:
Absorption
Breeding
characteristics
chunk fries
Dry matter
Drying oils
Fried sweetpotato
Frying
Genotypes
Moisture content
Odors
Original
profile
Roots
Starch
Sweetpotato
Water content
West Africa
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Summary:Quality and psychosocial factors influencing the purchase of orangefleshed sweetpotato bread, process for determining drivers for orange‐fleshed sweetpotato bread. Summary 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.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14764