Participatory processing diagnosis of fried sweetpotato in Nigeria & Ghana. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3

Ssali Reuben, Carey Ted, Imoro Simon, Low Jan, Dery Eric Kuuna, Boakye Abena, Omodamiro Rachel M., Yusuf Hauwa Ladi, Etwire Eunice, Iyilade Abigail O., Adekambi Souleimane, Ali Abdullahi, Haliru Muhammad, Etwire Prince Maxwell, Tinyiro Samuel Edgar, Bouniol Alexandre. 2022. Participatory processing diagnosis of fried sweetpotato in Nigeria & Ghana. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3. Kampala : RTBfoods Project-CIRAD, 15 p.

https://doi.org/10.18167/agritrop/00617

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Url - jeu de données - Dataverse Cirad : https://doi.org/10.18167/DVN1/S2FA7M / Url - jeu de données - Dataverse Cirad : https://doi.org/10.18167/DVN1/RSZRAN

Résumé : A participatory processing diagnosis on fried sweetpotato was conducted with expert fryers to better understand desirable and non-desirable quality characteristics from their perspective. The study encompassed 20 expert fryers across 8 communities in Nigeria (Kano and Kwara States) and Ghana (Bawku, Upper East Region). In both countries, the desirable characteristics of raw sweetpotato for use in the frying operation included; smooth skin, regular shape, big root size, no holes, no off-odours and firmness. The main unit operations involved in preparation were five namely; peeling, slicing, washing, salting and deep frying. Deep frying was the most important unit operation determining the quality of fried sweetpotato product (involved pre-heating vegetable oil 120-185°C). During processing important attributes included; hard when slicing, non-sticky and non-slippery in the hands, uniform colour of slices, non or slight surface moisture and no off-odours. The fried sweetpotato desirable traits were; colour (uniform light brown or yellow/golden, orange with a brown tint), dry/filling/satisfying, hard/strong -at first bite, crispy, not soggy, not oily, and slight-moderately sugary. Preference of the varieties from most to least preferred by processors in Ghana was; Obare, Purupuru, Kuffour and Amuskwera with weighted scores of 32, 21, 16 and 11 respectively. In Nigeria, processors in Kwara State liked Alausa (32) most followed by Pakurumo (21), Tomude (18), Aragbe (12), Mother's Delight (9) and Elege (6) while for those in Kano state it was; Dan Izala (36), Dan China (24), Dan Bakalori (18), Dan Madagali (14), Dan Barmawa (8), Dan Silver (6) and Mother's Delight (6).

Mots-clés libres : Frying, Sweetpotato, Expert fryers, Participatory, Demonstration, Characteristics

Agences de financement hors UE : Bill and Melinda Gates Foundation, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Centro Internacional de Agricultura Tropical, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, James Hutton Institute

Projets sur financement : (FRA) Breeding RTB Products for End User Preferences

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