Sweetpotato Knowledge Portal
Refining food recipes with orange- fleshed sweet potato (OFSP) has the potential to improve dietary intake of vitamin A. The objectives of this study were to utilize OFSP in the development of two composite bread types and to assess their contribution to dietary intake of vitamin A using the dietary …
Read More »Bakers from Naivas Supermarkets trained on how to use orange-fleshed sweetpotato puree in bakery applications
On 29-30 April 2017, 24 bakers from Naivas stores in greater Nairobi were trained on using orange-fleshed sweetpotato (OFSP) puree for bakery applications. The training, held in the Naivas Kitengela branch, was organized by Tawanda Muzhingi, a food scientist at the International Potato Center (CIP), and Antonio Magnaghi a product …
Read More »Presentation 10: Consumer Knowledge and Attitude Towards Orange Flesh Sweet Potato Bread in Kenya
Cecilia Wanjuu 1*, George Abong’ 1, Tawanda Muzhingi 2, Temesgen Bocher2 1Department of Food Science, Nutrition and Technology, University of Nairobi, P.O Box 29053-00625 Kangemi, Kenya 2International Potato Centre (CIP) Sub-Saharan Africa (SSA) Regional Office, Old Naivasha Road, P.O Box 25171-00603, Nairobi, Kenya *Corresponding Author Position: MSc student E-mail: …
Read More »URBAN NUTRITION: BRINGING NUTRITIOUS ORANGE FLESHED SWEETPOTATO INTO THE KITCHENS AND CLASSROOMS OF MAPUTO
Urban nutrition
Read More »Presentation 8: Progress on commercialization of OFSP based products in Malawi
This presentation reports on a project progress initiated to commercialize the orange-fleshed sweetpotato (OFSP) based products in Malawi. The major impacts observed include increased incomes for farmers, formalized OFSP markets establishment, increased accessibility of VitA-rich foods and disease free OFSP vines, and increased yields and better quality roots from improved …
Read More »Presentation 6: Use of orange-fleshed sweet potato to produce commercially viable bakery items
The suitability of incorporating the orange fleshed sweet potato puree to commercially produce Wheat based bakery products was investigated. The project was introduced to Tuskys by International Potato Centre (CIP) to expand the use of orange fleshed sweet potato and to enable consumers benefit from the health aspects and also …
Read More »SPHI Brief 2014: Nutritious Orange-Fleshed Sweetpotato for Niassa, Mozambique
This brief report on the Orange-fleshed sweetpotato (OFSP) project rapid expansion within Niassa one of most remote and sparsely populated areas in Mozambique. As part of the growth research to better understand how to improve young child feeding practices, and initiated market development activities for fresh roots and orange fleshed …
Read More »The potential contribution of bread buns fortified with β-carotene–rich sweet potato in Central Mozambique
Background. Orange-fleshed sweet potato is an efficacious source of vitamin A. Substituting wheat flour with orange-fleshed sweet potato in processed products could reduce foreign exchange outlays, create new markets for producers, and result in increased vitamin A consumption among consumers provided there is adequate retention of β-carotene during processing. Objective. …
Read More »Golden Bread (Pão de Ouro) – Recipe for 44 Small Breads
This is a recipe presentation for the preparation of 44 small golden bread sweetpotato scones. The presentation is geared towards value addition for the sweetpotato. The recipe is not only simple to make but also uses locally available materials. The recipe can be used to make nutritious product while encourage children …
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