Evaluation of Processing Attributes of Potato (Solanumtuberosum L.) Varieties in Eastern Ethiopia

In Ethiopia, a number of improved potato varieties have been released by different research centers; with much emphasis on adaptability, productivity and late blight resistance, while it has been given less or no emphasis to processing attributes. Therefore, field and laboratory experimentwas conducted at Haramaya, Hirna and Arberekete; allin Eastern Ethiopia to evaluate processing quality attributes of 16 released varieties (Moti, Belete, Bubu, Ararsa, Gudenie, Bule, Gabissa, Marachare, Harchassa, Gera, Gorrebella, Guassa, Jalenie, Bedassa, Zemen & Chiro) and two local cultivars (Bette & Jarso). The experiment was laid in a Randomized Complete Block Design with three replications. Chips were prepared by frying tubers with sunflower oil, which was evaluated by the consumer panelists. The results revealed the significant variations in most of the traits. The highest peel content (22.147%) were observed for Bedassavariety and total sugar content (1.058%) was observed for Jarso cultivar, reducing sugar (0.0618%) was recorded for Bette cultivar. The maximum rate for sweetness (2.84), saltiness (2.36), soreness (2.32) and bitterness (2.44) were observed for chips made from potato slices of Bubu, Gorrebella, Gorrebella, Ararsage no types respectively. Jarso, Bedassa, Motiand Jarsoscored the maximum rate for color (3.88.) crispness (3.24) and flavor (4.44), texture (3.24) respectively. Zemen (7.40) very much liked, as judged from over all acceptability. This study result reviled that the genotype and growing environment has a great influence on processing quality of potato tubers. Finally it is suggested that the importance of testing genotypes across location to recommend varieties for specific end uses; potato processer and producer in eastern Ethiopia better to look for Belete, Gorobella and Bubuvarieties; which were found to be superior in processing quality attributes in a decreasing order listed here.