Orange-Fleshed Sweetpotato Purée for Bakery Application in Kenya

Orange-Fleshed Sweetpotato Puree for Bakery Application in Kenya is a poster presentation done by Temesgen Bocher of Internatioal Potato Center during the Integrated Nutrition Conference held between November 14 and 16, with the focus of responding with the private sector for greater nutrition impact. 


Given the current price of sweetpotato roots, the use of orange-fleshed sweetpotato (OFSP) flour as a substitute for wheat flour is not cost-effective in SSA but in many settings the use of OFSP in purée form (steamed and mashed roots) is economically advantageous. Considerable experience has been gained in Rwanda on the manufacture and marketing of bakery products in which 20-45% of wheat flour in baked products has been replaced by OFSP purée. Baked products (bread, donuts, biscuits) made using OFSP purée are highly acceptable to consumers.

Key Document Information

Authors: Tawanda Muzhingi, Temesgen Fitamo Bocher, PENINA MUOKI, Jan W. Low, Antonio Magnaghi

Subject: Bakery Applications

Publication Date: 2016

Format: pdf

Language: English

Keywords: Bakery Application, Integrated Nutrition Conference, OFSP, puree


Learn Everything You Ever Wanted to Know about Sweetpotato!

13 Trainer of Trainers Modules in 4 Languages



Follow us

About us

This site provides a venue for sweetpotato scientists, practitioners, and farmers to share, discuss, and generate new knowledge. Information is also available for the general public to learn more about sweetpotato. The goal is to build a vibrant community of practice, providing easy access to technical and scientific information concerning sweetpotato. Anyone who registers can contribute to the site. Together we will work to enhance nutrition and food security for millions of people.

Get started

The global meeting place for people interested in all things related to Sweetpotato. Share your research and experience, ask and answer questions, meet