A recent study conducted by the project revealed that up to 40% of orange-fleshed sweetpotato (OFSP) puree can be used in the production of mandazi with even better sensory attributes than mandazi made from 100% wheat flour. The study also demonstrated that incorporating OFSP in production of mandazi is profitable. It also found that the OFSP mandazi enjoy massive preference in the market mainly because they are dense and also have a better appearance which attracts more customers.