Organoleptic Properties And Proximate Composition Of Some Potato Genotypes

Organoleptic Properties And Proximate Composition Of Some Orange-fleshed Sweet Potato Genotypes

Kelechukwu, E. C.1; Onu, O. O.2 and Ojimelukwe, P. C.3

1 National Root Crops Research Institute, Umudike Nigeria
2 Department of Agricultural and Bioresources Engineering, Michael Okpara University of
Agriculture, Umudike, Nigeria
3 Department of Food Science and Technology, Michael Okpara University of
Agriculture, Umudike, Nigeria

American Journal of Agricultural Research

The outstanding features of Orange-fleshed sweet potatoes (OFSP) are the nutritional and sensory versatility in terms of its micronutrient contents and wide range of colours, taste and mouth feel. This study was carried out to evaluate the organoleptic properties and proximate composition of some Orange-fleshed sweet potato genotypes viz: Umuspo1, Umuspo3 and Ex-Igbariam. Estimation of moisture, ash, crude fibre, fat, protein and energy value was conducted using standard AOAC procedures. Twenty-eight sensory assessors were used to evaluate some sensory (organoleptic) attributes such as colour, aroma, taste, mouth feel and general acceptability of chips and shake made from the OFSP genotypes. Proximate analysis result showed that moisture content varied from 68.137 – 61.235%, 4.23 – 5.54% for protein, 0.542 – 1.265% for fat, 1.22 -2.25% for crude fibre, and 1.189 – 1.677 % for ash. The energy value ranged from 392.906 %- Umuspo1 to 390.74%-Ex-Igbariam. % moisture content and dry matter differed significantly with varieties (P < 0.05). The highest values of vitamin C, B3 and B2 were 24.03 mg/g (Umuspo3), 0.324 mg/g (Umuspo3) and 0.028 mg/g (Ex-Igbariam), respectively. The experimental OFSP genotypes had higher value of calcium than the other mineral content. Chips and shake prepared from the experimental OFSP genotypes were generally accepted for consumption and could serve for use as chips and shake.

Keywords: Orange-fleshed Sweetpotato, Proximate Composition, Energy Value, Organoleptic Properties

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