Processing potential of three Solanum potato varieties in Kenya

J.N. Kabira, P. Saint-Hilaire, M.J.R. Nout

    Research output: Contribution to journalArticleAcademicpeer-review


    Trials were conducted with Kerr's Pink, Desiree and Kenya Baraka Solanum potato varieties for production of crisps and flakes. Finished crisps were assessed for quality by a trained sensory panel with the aid of a standard colour chart. All three varieties made highly acceptable crisps. Flakes prepared using a single-drum drier were evaluated for quality by trained panels and physico-chemical methods. Flakes from all three varieties had acceptable colour, texture and flavour.
    Original languageEnglish
    Pages (from-to)294-296
    JournalTropical Agriculture
    Issue number4
    Publication statusPublished - 1985


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