Danladi Margaret Musa Atsen^1,2*, Brains Ode Okechalu¹, Danahap Luka S¹

¹Department of Plant Science and Biotechnology, University of Jos, Nigeria
²Department of Microbiology, Plateau State University, Bokkos, Nigeria

*Corresponding Author: Danladi Margaret Musa Atsen, Department of Plant Science and Biotechnology, University of Jos, Nigeria.

Received: March 11, 2024; Published: May 21, 2024

Abstract

Potato is prone to deterioration and eaten fresh in most developing countries, therefore the need to process into its less perishable form. This study was aimed at assessing the quality of chips produced from potato. Representative tubers picked from each cultivar were processed into crispy (test) and striped (control) chips. Serial dilution was done and 0.1 ml was inoculated on Nutrient agar MacConkey agar and Potato Dextrose agar, then incubated for 24 to 72 hours, biochemical tests and fungal atlas were used to identify microbes. Proximate composition was determined using Association of Official Analytical Chemist method. Sensory evaluation was determined by nine point (9) hedonic scale. The chips colour were all cream. There was significant difference in the total fungal, bacterial and coliform counts in the chips at 5% of level of probability. The microbes isolated with their respective frequencies of occurrence were Cladosporium cladosporioides (62.5%), Aspergillus niger (75%), Aspergillus ochraceus (50%), Penicillium roquoforti (50%), Fusarium solani (37%), Rhizopus microsporus (50%), Bacillus (62.5%), Citrobacter (37.5%), Proteus (25%), Staphylococcus (37.5%) and Serratia (62.5%). Proximate composition values were significantly different (P ≤ 0.05) with the following ranges for crispy and striped chips: Moisture (4.92 ± 0.03 to 2.45 ± 0.03%) (54.90 ± 0.07a to 53.72 ± 0.04), crude protein (8.28 ± 0.06 to 5.76 ± 0.03%) (2.40 ± 0.01 to 1.33 ± 0.01), crude fibre (11.75 ± 0.03 to 9.57 ± 0.02%) (1.56 ± 0.03 to 1.46 ± 0.03), lipid (26.51 ± 0.02 to 22.3 ± 0.20%) (20.79 ± 0.03 to 18.45 ± 0.03), ash (2.46 ± 0.06 to 1.55 ± 0.05%) (1.72 ± 0.02 to 1.59 ± 0.06) and carbohydrate (55.74 ± 0.02 to 48.28 ± 0.03%) (21.87 ± 0.01 to 19.71 ± 0.05) respectively. Sensory scores indicated Nicola variety being most accepted overall with a score of (8.55 ± 0.69), all the other sensory parameters of the chips fell between like moderately (7.0) and like very much (8.0). The study shows that chips from the commonly grown varieties in Jos are safe, nutritious and organoleptically acceptable.

Keywords: Potato; Microbes; Chips

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Citation

Citation: Danladi Margaret Musa Atsen., et al. “Evaluation of the Microbiological, Sensory and Nutritional Quality of Chips Produced from Four Varieties of Potato (Solanum tuberosum) in Jos, Nigeria".Acta Scientific Microbiology 7.6 (2024): 25-36.

Copyright

Copyright: © 2024 Danladi Margaret Musa Atsen., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.