Characterisation of potato varieties commonly grown in Uganda for food processing suitability

Abstract

Potato (Solanum tuberosum L.) is an important crop for food and income generation in Uganda. However, lack of data on the physico-chemical characteristics of the major potato varieties to support industrial-level processing is one of the major limitations. To bridge the existing information gap, nine major potato varieties grown in Uganda; namely: Cruza, Kachpot1, Kimuli, Kinigi, Mbumbamagara, Rutuku, Rwashaki, Rwangume and Victoria were characterised to generate information on physical, chemical and processing traits. The results indicated that Kinigi had the highest dry matter (27.2%); whereas Rutuku had the lowest (19.28 %). Most varieties had tubers of medium size (50-60 mm), round in shape with medium eye depth. Kimuli recorded the highest (0.55 g 100 g-1 FW) levels of reducing sugars; whereas Kinigi had the lowest (0.02 g 100 g-1 FW). Cluster analysis separated the varieties into three groups; group 1 included varieties Cruza, Kimuli and Rwangume, which were found unsuitable for processing French fries and crisps due to high levels of reducing sugars; but are excellent candidates for preparation of mashed potato and salads. The second group included Kachpot1, Kinigi and Rwashaki and was found suitable for processing French fries, crisps and starch due to high dry matter and low reducing sugars. Group 3 included Mbumbamagara, Rutuku and Victoria and was found only suitable for production of potato flour, mashed potato and salads due to low dry matter content and small tubers.The information generated by the study is important in guiding interventions aimed at improving the potato value chain in Uganda and its contribution to socio-economic development.