Analysis of the Organoleptic Properties of Solanum Tuberosum or Potato, Gahinga and PENAP Varieties Grown in Goma

Abstract

To subscribe to the dynamics of the efforts to fight against malnutrition, to ensure food self-sufficiency, to challenge poverty and to answer the objectives of sustainable development in the world in perpetual mutations, this work centered on the presentation of the organoleptic properties of the varieties Gahinga and PENAP of Solanum tuberosum L. or potato has been initiated. Its content is one of the means that species breeders use to achieve their objective, that of seeking to adapt the actions to new varieties. These varieties are born and reveal a great diversity of properties, shapes, colors, sizes, aromas and constituents or nutritional compounds, of foodstuffs.

This effort started from the question whether the organoleptic properties of two varieties of Solanum tuberosum L., Gahinga and PENAP, can prove the improvement of this commodity in the production system of food crops.

Before the field investigations, it was found that the determination of the organoleptic properties of two varieties of Solanum tuberosum L., Gahinga and PENAP, would be a sufficient and easily applicable means to detect and confirm the improvement of the potato in the food crop production system. This was even confirmed by the results of laboratory analysis.

In obtaining these results, a variety of materials and techniques were used under the experimental method, supported by the laboratory.

By their organoleptic properties it will be noticed, that the variety PENAP is more improved than Gahinga. By its food value or its characteristics relative to the quantity of water, sugars, and mineral salts, PENAP encourages more the consumers. Its frying consumes less oil, so it preserves human health and development.