| dc.description.abstract | Potato milk is a creamy, milk-like beverage made from potatoes, similarly to the almond, oat, soy or coconut milks that have since filled up the dairy aisle. Two potato varieties namely Victoria grown from Kisoro and Wanale grown from Mbale districts were randomly selected for the study. Milk was processed by boiling potatoes and blending them with the reserved water used to boil them in presence of ground nuts and sweetener (cane sugar) until a smooth texture was obtained, sieved, pasteurized followed by cooling and adding vanilla flavor. The moisture content, crude fat and protein, Ash content, carbohydrate, dietary fiber and the sensory acceptability of the products were determined. Results show that milk from Victoria variety had a moisture content of 95.0±1.3, crude fat 2.0±0.03,crude protein 0.08±0.02,dietary fiber 2.7±1.6 ,Ash content of 0.3±0.1, carbohydrate content of 0.104±0.05 and the general acceptability of 7.0 .Milk from Wanale variety had a moisture content of 94.8±0.9, crude fat 2.4±0.7 ,crude protein 0.03±0.06, dietary fiber 1.6±0.5 ,Ash content of 0.4±0.0 ,carbohydrate content of 0.48±0.05 and the general acceptability of 6.6 .Milk from Victoria variety was slightly more liked than that from Wanale variety. From the study, it was observed is a low sugar and fat product, it can also be produced irrespective of the potato variety. | en_US |
