Evaluation of different sweet potato processed products and their potential effects on food security in Eastern Zimbabwe

2025-11-24T10:55:16+00:00

This study was conducted to addressed the critical issue of low adoption of nutrient-rich sweet potato products in Zimbabwe, particularly when paired with sauce or relish, by evaluating consumer acceptability of various processed forms and assessing their potential contribution to food security. As a result, a 2X 4 factorial sensory trial was conducted where sweet potato products from two varieties were prepared using four different processing methods which were Un peeled and boiled, Boiled and smashed, Chips (fried) and peeled and boiled. The two sweet potato varieties used were: Beauregard (Orange fleshed) and German II (White fleshed). Participants were allowed to taste products from each variety across all the four different processing methods. Sensory evaluations across appearance, sweetness, and texture revealed that sweet potato chips were the most preferred product, consistently scoring 5 on the hedonic scale. However, Chi-square analysis indicated no statistically significant difference (p = 0.05) between chips and other processing methods, namely: unpeeled and boiled, boiled and smashed, and peeled and boiled; each of which also received favorable scores of 4. This suggests that multiple preparation techniques are broadly acceptable to consumers, offering flexibility for dietary integration and value addition. Importantly, the study found a statistically significant difference (p = 0.05) in cultivar preference, with 67.3% of participants favoring products derived from the Beauregard orange-fleshed variety over the German II white-fleshed counterpart (27.3%). Behavioral data further revealed that 54.5% of participants had never previously consumed sweet potatoes with sauce or relish; yet following the tasting experience, 83.3% of these individuals expressed willingness to incorporate sweet potatoes into lunch and dinner meals; a significant shift in traditional consumption patterns (p = 0.05). These findings underscore the potential of processed sweet potato products, particularly those based on the Beauregard variety, to enhance dietary diversity and household nutrition. Their high acceptability and versatility position them as strategic assets in food security interventions, especially in efforts to promote culturally adaptable, nutritionally rich staples within Zimbabwe’s evolving dietary landscape.

International Journal of Phytology Research

Evaluation of different sweet potato processed products and their potential effects on food security in Eastern Zimbabwe