ArticleInternational journal of food science & technology2021
Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation.
Article in International journal of food science & technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Interactive Effects of Temperature and Grain Moisture Content on Quality Deterioration and Volatile Flavour Evolution in Foxtail Millet During Storage.Foods (Basel, Switzerland) · 2026Article
- Comprehensive review of sweetpotato flavor compounds: Opportunities for developing consumer-preferred varieties.Comprehensive reviews in food science and food safety · 2025Review
- NIR sensors combined with chemometric algorithms in intelligent quality evaluation of sweetpotato roots from 'Farm' to 'Table': Progresses, challenges, trends, and prospects.Food chemistry: X · 2024Review
- Gender mainstreaming in sweetpotato breeding and dissemination in Ghana and Malawi.Frontiers in sociology · 2024Article
- Review of knowledge to guide product development and breeding for sweetpotato frying quality in West Africa.International journal of food science & technology · 2021Review
- Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa.International journal of food science & technology · 2021Article
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Authors and funding
15 authors.
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Abstract
Fried sweetpotato quality is important for variety adoption in West Africa. To inform breeding efforts, the study developed a product profile for sweetpotato chunk fries using mixed qualitative and quantitative methods. Root characteristics, processing attributes, in-mouth attributes and appearance of fried product were critical to final product quality. Raw roots should be hard, have smooth skin and no off-odours. Peeled roots should be hard to slice and not sticky. Stickiness and moist surface indicate high moisture content, associated with excessive oil absorption during frying. Hard to slice roots connote high dry matter. Fried product should be crisp, slightly sugary and mealy, have a uniform colour with brown tint and not be soggy. Crispness, mealiness and short frying time with limited oil absorption may be functions of starch. Understanding starch characteristics and other attributes that contribute to quality fried sweetpotato is critical for breeding sweetpotato genotypes with superior quality for frying.
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