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African Journal of Food Science
A 2×2×3 factorial design was used to investigate the effect of two orange-fleshed sweetpotato cultivars, three curing treatments and two homestead storage methods on the general appearance, finger-feel firmness, sweetness and overall acceptability of boiled roots. The cultivars were Apomuden and Nane, and the two homestead storage methods were the sand box and the heap storage. In-ground curing (dehaulming) and field-piled curing, for seven days and then uncured treatment were the curingdoi:10.5897/ajfs2016.1487 fatcat:dhgskdgohbft7jn6c7nink3ape