OIL CONTENT IN FRIED PROCESSED SWEET-POTATO PRODUCTS

Ninety-four different sweetpotato cultivars with various dry matter co ntents were used to process crisps and the end product was analyzed to determine the oil content. A linear relationship between dry matter c ontent in raw sweetpotato storage roots and the level of oil uptake in crisps was determined. Sweetpotato storage roots with 23-25% (fwb) dr y matter content gave crisps containing between 21 % and 32 % of oil, while the fat contents of crisps from potatoes having a similar dry ma tter content were 36% and more. Consequently, storage roots from Kemb 10 sweetpotato cultivar having a high dry matter content of 32.9% (fwb ), either in boiled and mashed, raw and grated, or flour form, were us ed to partially substitute wheat flour in processing fried products. I t has been found that boiled and mashed sweetpotato lessens oil uptake in mixtures off-led products such as ''mandazis'' (doughnuts).