PROCESSING QUALITY OF SELECTED POTATO (SOLANUM TUBEROSUM L.) ULTIVARS GROWN IN RWANDA

Authors

  • VEDASTE NDUNGUTSE Department of Food Science and Technology, Faculty of Agriculture and Food Sciences, College of Agriculture, Animal Sciences and Veterinary Medicine, the University of Rwanda P.O.Box 210, Musanze, Rwanda
  • PENINAH MUTHONI NJIRAINE NGODA Department of Dairy, Food Science and Technology, Faculty of Agriculture, Egerton University, P.O.Box 536 - 20115, Njoro, Kenya
  • HILDA VASANTHAKAALAM Department of Food Science and Technology, Faculty of Agriculture and Food Sciences, College of Agriculture, Animal Sciences and Veterinary Medicine, the University of Rwanda P.O.Box 210, Musanze, Rwanda
  • EDUARD KOKAN SHAKALA Department of Animal Sciences, Faculty of Agriculture, Egerton University P.O.Box 536 - 20115, Njoro, Kenya
  • ABDUL KIPRUTO FARAJ Department of Dairy, Food Science and Technology, Faculty of Agriculture, Egerton University P.O.Box 536 - 20115, Njoro, Kenya

Keywords:

Dry matter, potato cultivars, specific gravity, sugars, starch

Abstract

The aim of this study was to investigate processing quality of ten potato cultivars grown in Rwanda and their potential utilization in food products. Potatoes were grown in Busogo farm in 2016/17. Specific gravity (SG), dry matter (DM), starch and sugars were analyzed. There was a significant difference in all studied parameters at (P < 0.05). Specific
gravity ranged from 1.075 for Kigega to 1.099 for Kinigi. Dry matter ranged from 20.45% for CIP392617.54 to 25.93% for Kirundo. Starch content was 14.33% for CIP392617.54 to 19.28% for Kirundo on Fresh Weight Basis (FWB). There was a significant positive correlation among SG, DM and starch. Reducing sugars were 0.10% for Kirundo and Sangema to 0.20%
for Mabondo, non-reducing sugars ranged from 0.16% for Kirundo to 0.35% for Mabondo and total sugars from 0.26% for Kirundo to 0.55% for Mabondo on FWB. Most of tested varieties/clones have high DM and low reducing sugars and are suitable for processing into fried and dehydrated products. Kigega and CIP392617.54 are more suitable for boiling.

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Author Biographies

VEDASTE NDUNGUTSE, Department of Food Science and Technology, Faculty of Agriculture and Food Sciences, College of Agriculture, Animal Sciences and Veterinary Medicine, the University of Rwanda P.O.Box 210, Musanze, Rwanda

Lecturer, University of Rwanda, College of Agriculture, Animal Sciences and Veterinary Medicine, School of Agriculture and Food Sciences, Department of Food Sciece and Technology.

 

PhD student,

Department of Dairy, Food Science and Technology, Faculty of Agriculture, Egerton University,
P.O.Box 536 - 20115, Njoro, Kenya

PENINAH MUTHONI NJIRAINE NGODA, Department of Dairy, Food Science and Technology, Faculty of Agriculture, Egerton University, P.O.Box 536 - 20115, Njoro, Kenya

Lecturer,

Department of Dairy, Food Science and Technology, Faculty of Agriculture, Egerton University,
P.O.Box 536 - 20115, Njoro, Kenya

HILDA VASANTHAKAALAM, Department of Food Science and Technology, Faculty of Agriculture and Food Sciences, College of Agriculture, Animal Sciences and Veterinary Medicine, the University of Rwanda P.O.Box 210, Musanze, Rwanda

Senior Lecturer,

Department of Food Science and Technology, Faculty of Agriculture and Food Sciences, College of Agriculture, Animal Sciences and Veterinary Medicine, the University of Rwanda
 P.O.Box 210, Musanze, Rwanda

EDUARD KOKAN SHAKALA, Department of Animal Sciences, Faculty of Agriculture, Egerton University P.O.Box 536 - 20115, Njoro, Kenya

Senior laboratory technologist,

Department of Animal Sciences,
Faculty of Agriculture, Egerton University
 P.O.Box 536 - 20115, Njoro, Kenya

ABDUL KIPRUTO FARAJ, Department of Dairy, Food Science and Technology, Faculty of Agriculture, Egerton University P.O.Box 536 - 20115, Njoro, Kenya

Associate Professor,

Department of Dairy, Food Science and Technology, Faculty of Agriculture, Egerton University
P.O.Box 536 - 20115, Njoro, Kenya

Published

2019-08-16

How to Cite

NDUNGUTSE, V., NGODA, P. M. . N., VASANTHAKAALAM, H., SHAKALA, E. K., & FARAJ, A. K. (2019). PROCESSING QUALITY OF SELECTED POTATO (SOLANUM TUBEROSUM L.) ULTIVARS GROWN IN RWANDA. Potato Journal, 46(1). Retrieved from https://epubs.icar.org.in/index.php/PotatoJ/article/view/88187