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The 2017 Annual SPHI Meeting Participants List.
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Abstract: Chemical and sensory properties of cookies produced from Orange Fleshed Sweet Potato (OFSP) and sclerotium of edible mushroom
*1,2Kolawole, F. L., B. A. 1Akinwande, B. I. O. 1Adeomowaye 1Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria 2Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria *Corresponding author Email: kolawole.fl@unilorin.edu.ng, flolakolex@yahoo.com Abstract Urbanization and increase in the number of people …
Read More »Monitoring and Evaluation report
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 …
Read More »Field Experiments in Development Economics
There is a long tradition in development economics of collecting original data to test specific hypotheses. Over the last 10 years, this tradition has merged with an expertise in setting up randomized field experiments, resulting in an increasingly large number of studies where an original experiment has been set up …
Read More »A low-cost medium for sweetpotato micropropagation
Tissue culture has not been optimised in sweet potato (Ipomoea batatas (L) Lam) propagation due to high costs. With an aim of producing affordable disease-free seedlings, a low cost medium was developed and used to regenerate two sweet potato varieties (KEMB 36 and Tainung). The conventional sources of MS nutrients were substituted …
Read More »Proceedings of the Ninth Symposium of the International Society for the Tropical Root Crops: Development and transfer of processing technologies for fruity food products from sweet potato
In an attempt to increase the economic value of sweet potato (Ipomoea batatas), the starchy roots have been processed into fruity-food products. The formulated fruity sweet potato products have similar appearances, tastes, and nutrient contents, but had higher vitamin A levels when compared with other processed fruit and vegetable products. …
Read More »Development of sweet potato-soybean blend, an alternative to maize-legume mix as complementary food for infants in Ghana
Background: The composition of the foods given to infants and young children in Ghana significantly contributes to the prevalence of malnutrition. Currently, a better option may be Weanmix (maize-soyabean-groundnut blend) designed to be processed as industrial- or household-level complementary food. Weanmix has adequate protein and energy densities, but is high …
Read More »Abstract: Nurturing a sustainable seed system for sweetpotato in Malawi: A learning process
This abstract was presented at the at 8th APA Conference in December 2010.
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