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Home / Tag Archives: β-Carotene

Tag Archives: β-Carotene

Food and Nutritional Evaluation Laboratory bakers’ training

Puree

By Martin Monari and Lilies Gachanja  In 2014, International Potato Center (CIP) established the The Food and Nutritional Evaluation Laboratory (FANEL) to develop shelf-storable orange-fleshed sweetpotato purée. The laboratory was set up to increase regional capacity to carry out food science and nutrition analysis. To increase regional capacity to carry out …

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Presentation 12: Stability of β-Carotene in vacuum packed Orange-flesh sweetpotato puree treated with preservatives

Back ground Processing orange fresh sweet potato (OFSP) into puree that can be subsequently incorporated in various food products such as bakery, baby foods offers convenience and add value to the crop. To expand use of OFSP puree in sub-Saharan Africa, a non-expensive storage method that preserve β-Carotene and offer …
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SWEETPOTATO SCREENING FOR DROUGHT TOLERANCE AND HIGH BETA-CAROTENE CONTENT IN MOZAMBIQUE

  Small scale SP farming in Mozambique is rain dependent. These farmers rely on SP for carbohydrates and income generation. However, their yields are low subject to drought stress, pest and disease, poor soils and varieties.  Though SP are more drought tolerant compared to other crops, extended dry seasons adversely …
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  • Pages: 24

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