Evaluation of some sweet potato cultivars for sauce processing

A comparative study was done to determine the most suitable combination of two cultivars of sweet potato for sauce preparation incorporated within the ratios T1 = TSP 12-9 (100%), T2 = TSP 12-10 (100%), T3 = TSP 12-9 + TSP 12-10 (50% each), T4 = TSP 12-10 (75%) + TSP 12-9 (25%), T5 = TSP 12-10 (25%) + TSP 12-9 (75%).