Participatory Processing Diagnosis of Fried Sweetpotato in Nigeria & Ghana

Abstract

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).