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FUNCTIONAL PROPERTIES OF FLOUR FROM SELECTED POTATO (SOLANUM TUBEROSUM L.) CULTIVARS GROWN IN RWANDA


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Authors

  • Vedaste Ndungutse Department of Food Science and Technology, School of Agriculture and Food Sciences, College of Agriculture, Animal Sciences and Veterinary Medicine, the University of Rwanda
  • PENINAH MUTHONI NJIRAINE NGODA Department of Dairy, Food Science and Technology, Faculty of Agriculture, Egerton University, Kenya
  • HILDA VASANTHAKAALAM Department of Food Science and Technology, School of Agriculture and Food Sciences, College of Agriculture, Animal Sciences and Veterinary Medicine, the University of Rwanda
  • EDUARD KOKAN SHAKALA Department of Animal Sciences, Faculty of Agriculture, Egerton University
  • ABDUL KIPRUTO FARAJ Department of Dairy, Food Science and Technology, Faculty of Agriculture, Egerton University

Keywords:

KEYWORDS, cultivars, flour, functional properties, potato, Rwanda

Abstract

ABSTRACT: The aim of this study was to investigate functional properties of potato flour and their potential utilization in food application. Moisture content, pH, bulk density, water absorption capacity, oil absorption capacity, emulsification capacity, emulsification stability, foaming capacity and foaming stability were analyzed. Moisture content ranged from 9.71 for Sangema and CIP393251.64 to 11.26% for Mabondo, pH ranged from 5.15 for Kirundo to 5.65 for CIP393251.64, bulk density ranged from 0.84 for Kirundo to 0.89 g/cm3 for Kinigi, water absorption capacity ranged from 265.39 for Sangema to 303.11% for Kirundo, oil absorption capacity ranged from 99.21 for Kinigi to 123.14% for CIP393251.64, emulsification capacity ranged from 30.00 for Sangema to 44.17% Kirundo, emulsification stability ranged from 28.00 for Sangema to 41.56% for Kirundo, foaming capacity ranged from 6.27 for Kinigi to 18.05% for Sangema and foaming stability ranged from 2.51 for Kinigi to 7.22% for Sangema. Functional properties of potato flour permits potato to be a good ingredient in different food products due to its high water holding capacity and high oil holding capacity. High water holding capacity is important where bulky is needed and oil holding capacity enhances flavour and odour retention.

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Author Biographies

  • Vedaste Ndungutse, Department of Food Science and Technology, School of Agriculture and Food Sciences, College of Agriculture, Animal Sciences and Veterinary Medicine, the University of 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
  • PENINAH MUTHONI NJIRAINE NGODA, Department of Dairy, Food Science and Technology, Faculty of Agriculture, Egerton University, Kenya

    Lecturer,

    Department of Dairy, Food Science and Technology, Faculty of Agriculture, Egerton University, Kenya

  • HILDA VASANTHAKAALAM, Department of Food Science and Technology, School of Agriculture and Food Sciences, College of Agriculture, Animal Sciences and Veterinary Medicine, the University of Rwanda

    Associate Professor,

    Department of Food Science and Technology, School of Agriculture and Food Sciences, College of Agriculture, Animal Sciences and Veterinary Medicine, the University of Rwanda

  • EDUARD KOKAN SHAKALA, Department of Animal Sciences, Faculty of Agriculture, Egerton University

    Laboratory Technologist,

    Department of Animal Sciences, Faculty of Agriculture, Egerton University

  • ABDUL KIPRUTO FARAJ, Department of Dairy, Food Science and Technology, Faculty of Agriculture, Egerton University

    Associate Professor,

    Department of Dairy, Food Science and Technology, Faculty of Agriculture, Egerton University

Submitted

2020-04-08

Published

2021-02-11

Versions

Issue

Vol. 46 No. 2 (2019): Potato Journal

Section

Articles

License

The copyright of the articles published in Potato Journal is vested with the Indian Council of Agricultural Research, which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The Council has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to ICAR.

How to Cite

Ndungutse, V., NGODA, P. M. N., VASANTHAKAALAM, H., SHAKALA, E. K., & FARAJ, A. K. (2021). FUNCTIONAL PROPERTIES OF FLOUR FROM SELECTED POTATO (SOLANUM TUBEROSUM L.) CULTIVARS GROWN IN RWANDA. Potato Journal, 46(2). https://epubs.icar.org.in/index.php/PotatoJ/article/view/99913