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Tag Archives: Food science

SASHA Brief 2015: The role of the new Food and Nutrition Evaluation Laboratory (FANEL) in developing shelf-storable orange-fleshed sweetpotato purée

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 …

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