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

Free Full-text PDF

How to cite this article:
Kelechukwu, E. C., Onu, O. O. and Ojimelukwe, P. C.3. ORGANOLEPTIC PROPERTIES AND PROXIMATE COMPOSITION OF SOME ORANGE-FLESHED SWEET POTATO GENOTYPES. American Journal of Agricultural Research, 2016,1:9. DOI: 10.28933/kelechukwu-ajar-10-2016


1. AOAC (2010).Official Method of Analysis 15th ed., of the Association of Analytical Chemists, Washington DC, USA.
2. Anderson, P., Kapinnga,R., Zhang, D., and Herman, M. (2003). Vitamin A for Africa (VITAT): An Entry point for promoting orange-fleshed sweetpotato to Combat vitamin A-deficiency in Sub-Saharan Africa. Proc. 13th International Society for Tropical Roots Crops, (ISTRC) Symposium, Arusha, Tanzania 10-14 November, Pp. 711- 720. tanzania_03/abstracts/anderson abs. symposium/tanzania andersonabs.pdf
3. Castenmiller, J. J. M. and West, C. E. (1998).Bio-availability and bioconversion of carotenoids. Annual Rev. Nutr. 1998; 19 – 38 (Medline).
4. De pee, S. and West, C.C. (1996). Dietary carotenoide and their role in combating vitamin A deficiency; a review of the literature.Eur J ClinNutr 1996; 50:538 – 53, (Medline).
5. Degras, L. (2003). Sweet potato.Ist English Edn.Macmillian Education, Oxford, Pp. 1 – 124. ISBN: 033379150 9.
6. Horton, D. (1998). Underground Crops.Long-term trends in production of roots and tubers.IstEdn. Windrock International. Morrilton, AR, Pp: 1 – 22. Tables 1 – 31. ISBN: 0-933595 – 19 – 0.
7. Nandutu, A. M. (2004). Biochemical, Physico-chemical and Nutritional properties of sweetpotato (Ipomeabatatas) and its processing into an infant weaning food.Ph. D thesis, University of Survey, UK.
8. Omodamiro, R. M., S. O. Afuape, C. J. Njoku, I. I. M. Nwankwo, T. N. C. Echendu and T. C. Edward (2013). Acceptability and proximate composition of some sweet potato genotypes: Implication of breeding for food security and industrial quality. International Journal of Biotechnology and Food Science,Vol. 1(5), pp. 97-101, December 2013 ISSN: 2384-7344
9. Padmaja, G. (2009). Uses and Nutritional Data of SweetpotatoIn: The Sweetpotato. DoI 10.1007/978-1-4020.9475-0-11, (c) Springer Science + Business media B.V. Pp 183, 233.
10. Ravindran, V., Ravindran, G., Sivakanesan, R. and Rajagieru, S. B. (1998). Biochemical and nutritional assessment of tubers from 16 Cultivars of Sweetpotato (Ipomeabatatas L), J. Agric. Food Chem. 43:2646-26
11. Roots (2003). Newsletter of the Southern Africa Root Crops Research Network (SARRNET) and the East Africa Root Crops Research Network (EARRNET). Volume 8, number 2, August 2003.
12. Tsou, S. C. S. and Kan, K. K. (1985).Availability of pro-vitamin A in sweetpotato.Progress report.Pp. 305 – 306, 1985. Asian Vegetable Research and Development Centre (AVRDC), Shanhua, Tainan 74199, Taiwan.
13. Woolfe, J. A. (1992). Sweet potato.An Untapped Food Resource.IstEdn. Cambridge University Press, Cambridge press, Cambridge, UK, Pp: 1 – 643. ISBN: 0521402956.
14. Yeoh, H.H., Tojama, J., Kobayashi, M., Yoshimoto, M. and. Yamakawa, O. (2000).Trypsin inhibitor activities in sweet potato varieties, in; Proceedings of the 12th ISTRC symposium, Pp. 228 – 230.

Terms of Use/Privacy Policy/ Disclaimer/ Other Policies:
You agree that by using our site, you have read, understood, and agreed to be bound by all of our terms of use/privacy policy/ disclaimer/ other policies (click here for details). This site cannot and does not contain professional advice. The information on this site is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of professional advice. The use or reliance of any information contained on this site or our mobile application is solely at your own risk. Under no circumstance shall we have any liability to you for any loss or damage of any kind incurred as a result of the use of the site or our mobile application or reliance on any information provided on the site and our mobile application. We may publish articles without peer-review. Published articles of authors are open access. Authors hold the copyright and retain publishing rights without restrictions. Authors are solely responsible for their articles published in our journals. Publication of any information in authors’ articles does not constitute an endorsement by us. We make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability or completeness of any information that authors provided. more..

CC BY 4.0
This work and its PDF file(s) are licensed under a Creative Commons Attribution 4.0 International License.