| dc.description.abstract | French fries and potato crisps are the most consumed industrially processed potato
products in Kenya, especially in the major urban centers. Processors have, however,
complained of the inadequate supply and low quality of potatoes currently available in
the market. This study was instituted to evaluate the suitability of three newly released
Kenyan potato varieties for processing. The three new potato varieties (Purple Gold,
Kenya Mpya and Sherekea) and two established varieties (Tigoni and Dutch Robjin)
used in this study were grown under standard conditions at the National Potato
Research Centre, Kenya. They were harvested at maturity, cured and analyzed for
physico-chemical characteristics and processed into crisps and French fries for
suitability evaluation. All the cultivars had tuber sizes within recommended range for
crisps (40-60 mm) and French fries (≤ 45 mm). Dry matter contents differed
significantly (P ≤ 0.05) among the varieties ranging from 20.81 % in Golden Purple to
25.77 % in Kenya Mpya. Crisps oil content varied significantly (P ≤ 0.05) from 31.28
% in Kenya Mpya to 36.8 % in Golden Purple while it ranged from 7.51 % to 8.81 %
in French fries of the same varieties. Dry matter content was negatively correlated to
oil contents of crisps and French fries. Significant (P ≤ 0.05) varietal differences in
color and textural properties of crisps and French fries were noted. Kenya Mpya,
Tigoni, Sherekea and Golden Purple in that order of preference could be used to
produce crisps that are comparable to Dutch Robjin, an established crisping variety in
the local market. With the exception of Kenya Mpya, varieties Sherekea, Dutch
Robjin and Golden Purple produced good quality French fries comparable to the
established chipping variety, Tigoni. Potatoes from the new varieties are expected to
form an additional pool of raw material for processing in Kenya and should be
promoted alongside the established ones to support the growing industry. | en |
