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Sensory quality of orange-fleshed sweetpotato cultivars as affected by curing and household-level storage methods

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Title Sensory quality of orange-fleshed sweetpotato cultivars as affected by curing and household-level storage methods
 
Creator Atuna, R.A.
Amagloh, F.K.
Carey, E.E.
Low, Jan W.
 
Subject sweet potatoes
curing
 
Description A 2×2×3 factorial design was used to investigate the effect of two orange-fleshed sweetpotato cultivars, three curing treatments and two homestead storage methods on the general appearance, finger-feel firmness, sweetness and overall acceptability of boiled roots. The cultivars were Apomuden and Nane, and the two homestead storage methods were the sand box and the heap storage. In-ground curing (dehaulming) and field-piled curing, for seven days and then uncured treatment were the curing options investigated. A hedonic scale ranging from 1 = extremely dislike to 5 = like extremely was used. For cultivars, the sensory scores ranged from 3.20 to 3.84 (farming season I) and 3.32 to 3.93 (farming season II), indicating good consumer preference. Curing type significantly (p 0.05) in all sensory attributes in both farming seasons except for sweetness and the heap storage had significantly higher (3.84 vs. 3.47, p
 
Date 2017
2018-05-28T19:18:20Z
2018-05-28T19:18:20Z
 
Type Journal Article
 
Identifier Atuna, R.A.; Amagloh, F.K.; Carey, E.E.; Low, J.W. 2017. Sensory quality of orange-fleshed sweetpotato cultivars as affected by curing and household-level storage methods. African Journal of Food Science. ISSN 1996-0794. 11(1):18-23.
1996-0794
https://hdl.handle.net/10568/92936
https://doi.org/10.5897/AJFS2016.1487
 
Language en
 
Rights Open Access
 
Format 18-23
 
Publisher Academic Journals
 
Source African Journal of Food Science