| dc.description.abstract | Potato crisps are increasingly becoming important as a snack food in Kenya. However
the processing industry is faced with several constraints, the main one of which is lack of
adequate quality raw potatoes. The objective of this study was to evaluate the performance of locally produced potato cultivars for processing into crisps, a major snack food in Kenya. A survey was conducted in the year 2009-2010 to obtain baseline information on the status of processing industry, consumption patterns, diversity and characteristics of potato crisps. Available potato varieties and cultivars undergoing National Performance Trials were evaluated for processing into crisps and the best performing tubers were selected for further assessment. Losses of reduced ascorbic acid (RAA) during frying, packaging and storage of potato crisps from the selected cultivars were determined. The performance of the selected potato cultivars in terms of oil uptake, color, texture and organoleptic properties of crisps was evaluated, at varying slice thickness and frying temperature. The effect of packaging and storage temperature on the shelf life of crisps made from the selected potato cultivars was also
determined. The results of the survey indicated that a total of 24 brands of crisps were available in the market. All the outlets surveyed stocked local, while 15% of the outlets also stocked imported brands of crisps in addition. The frequency of crisps purchased was influenced by factors such as festive occasions, seasons and purchasing power. Characteristics of the brands evaluated which included color, s ize, thickness, moisture, salt and oil content varied significantly (P≤0.05) among the brands. About 90% of crisps processors were small and medium enterprises. About 4% of the processing firms identified the main constraints as lack of proper equipment and market, 43% indicated lack of finances to increase volume of production, while 64% as lack of suitable potatoes and due to poor quality. Dutch Robjin was the potato variety used by most processors (76%) | en |
