International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 3 (2021)

Physicochemical characterisation of some potato varieties grown in the north-west region of Cameroon and sensory properties of potato food products


Njoya Moyouwou Amadou, Semi Aphonsius Yam, Ntam fidelis Toke, Munji Victorine Nsongka, Bame Irene Bongsiysi

The Effect of potato varieties on its physicochemical properties and sensory appraisal of potato food products was conducted in the present study. Seven potato varieties (Banso, Dosa, Jacob 2005, Panamela, Mondial, Belo and Cipira) were collected from farmers of Santa, Mezam Division, North-West Region of Cameroon. They were subjected to physicochemical characterisation including external analyses (length and width, shape, eye-depth and number of eyes) and internal analyses (pH; sugar, dry matter, crude proteins, fat and ash contents; flesh colour and time for enzymatic browning). The sensory attributes of boiled and fried potato evaluated were colour, texture, flavour and overall acceptability. From the results, Banso, Belo and Dosa had deep and the highest number of eyes. Mondial and Jacob 2005 presented the highest length and width, respectively. Banso had the highest (P˂0.05) pH value and Jacob 2005 the highest (P˂0.05) dry matter which was ≤17.9 %. Cipira, Banso and Panamela significantly (P˂0.05) showed high ash, crude proteins and fat contents, respectively. Jacob 2005 was whitish and other varieties creamy. Jacob 2005 and Cipira potato indicated rapid browning. Accordingly, Jacob 2005, Panamela, Mondial, and Cipira are mostly recommended for processing although Cipira, Jacob 2005 and Mondial are appropriate for French fries while Banso, Dosa, Panamela, Belo and Cipira are for crisps. Sensory evaluation scores revealed that Cipira and Dosa were the most preferred boiled and fried, respectively.
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How to cite this article:
Njoya Moyouwou Amadou, Semi Aphonsius Yam, Ntam fidelis Toke, Munji Victorine Nsongka, Bame Irene Bongsiysi. Physicochemical characterisation of some potato varieties grown in the north-west region of Cameroon and sensory properties of potato food products. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 128-133
International Journal of Food Science and Nutrition