Experience across many sub-Saharan countries shows that using orange-fleshed sweetpotato (OFSP) purée as a substitute for wheat flour is more cost-effective and readily acceptable to consumers than OFSP flour. However, the major bottleneck to expanding the use of OFSP purée has, until now, been the inconvenience related to its preparation and storage. This brief, describes SASHA initiative to increase regional capacity to carry out food science and nutrition analysis. One of the great achievements is provision of technical assistance to establish FANEL as a sustainable regional reference laboratory for assessment of nutritional quality, bio accessibility of β-carotene, and safety of orange-fleshed sweetpotato (OFSP) roots and products. These progress has been made on key target to develop an OFSP purée that can be stored without refrigeration for up to 4-6 months.
Subjects: Nutrition and Use
Publisher: International Potato center
Publication Date: 2015
Rights: Open access
HOW TO CITE
Muzhingi, T. 2015. The role of the new Food and Nutrition Evaluation Laboratory (FANEL) in developing shelf-storable orange-fleshed sweetpotato purée. International Potato Center, Nairobi, Kenya.