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Seven potato (Solanum tuberosum L.) varieties: Cipira, Jacob 2005, Mumbi, Banso, Belo, Mondial and Dosa grown in the North West Region of Cameroon and harvested at full maturity in January 2018 were analysed for processing attributes. These attributes were; external parameters (tuber size, shape, eye-depth, number of eyes), internal parameters (Dry matter (total solids), Moisture content, soluble solids, pH, titratable acidity) and Sensory properties (colour, texture, flavour and overall acceptability) of boiled tubers as well as potato fries from these varieties. Apart from Cipira, Jacob 2005 and Mondial with shallow eyes, all the other varieties had deep eyes. Cipira, Mumbi, Banso and Belo varieties registered a high dry matter content (>20 %) with that of Cipira being the highest (26.45%). An appraisal of the technological quality indicated that Cipira, Mumbi, Banso and Belo varieties had best characteristics for frying, mashing and roasting, with Cipira and Mumbi ideal for fries with respect to size and Banso and Belo ideal for crisps. On the other hand, Dosa and Jacob were better suited for mashing and roasting while tubers of Mondial were shown to be suitable for boiling and more appropriate to be consumed in the form of salads. The best overall acceptability of potato fries and boiled potatoes was recorded for products made with Cipira, Banso and Mumbi varieties. Each of these varieties is therefore of importance as its cultivation can target a particular processing technique.

Assessing the processing attributes of some potato (Solanum tuberosum L) varieties grown in the North West Region of Cameroon