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Biofortification of staple crops to combat micronutrient deficiencies is gaining global recognition. Projects promoting biofortified food crops use intensive agriculture-nutrition education and extension activities to increase adoption of such crops. This study examines the effect of such program...


Okello, J.J.Kwikiriza, N.Muoki, P.Wambaya, J.Heck, S.[Effect of intensive agriculture-nutrition education and extension program adoption and diffusion of biofortified crops.]Effect of intensive agriculture-nutrition education and extension program adoption and diffusion of biofortified crops.
Lagerkvist, C.J.Okello, J.J.Muoki, P.Heck, S.Prain, G.[Nutrition promotion messages: The effect of information on consumer sensory expectations, experiences and emotions of vitamin A-biofortified sweet potato.]Nutrition promotion messages: The effect of information on consumer sensory expectations, experiences and emotions of vitamin A-biofortified sweet potato.

OFSP is being used as an ingredient of baked products and can be a source of pro-vitamin A. Information about OFSP puree bread consumer profile is limited. The current study investigates the consumer socio-demographics, knowledge, practices and attitude towards OFSP puree bread in Kenya. A total ...


Wanjuu, C.Bocher, T.Abong, G.O.Low, J.W.Mbogo, D.Heck, S.Muzhingi, T.[Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya.]Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya.

This study used a field experiment and the means-end chain approach to examine the effect of providing information on the biofortification process on consumers' acceptance of orange-fleshed sweetpotato (OFSP). Negative, positive, and neutral information about the biofortification were verbally pr...


Okello, J.J.Lagerkvist, C.J.Muoki, P.Heck, S.Prain, G.[Does information on food production technology affect consumers' acceptance of biofortified foods? Evidence from a field experiment in Kenya.]Does information on food production technology affect consumers' acceptance of biofortified foods? Evidence from a field experiment in Kenya.

Value addition of orange‐fleshed sweet potato (OFSP) increases diversified utilization of this crop, which is rich in provitamin A carotenoids. OFSP bread, in which 30%–45% of wheat flour is replaced with OFSP puree, has been successfully commercialized in Kenya. However, the effect of this subst...


Wanjuu, C.Abong, G.O.Mbogo, D.Heck, S.Low, J.W.Muzhingi, T.[The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread]The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread

Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical pr...


Musyoka, J.Abong, G.O.Mbogo, D.Fuchs, R.Low, J.W.Heck, S.Muzhingi, T.[Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree]Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree

Despite the efforts to promote good practices in infant and young child feeding (IYCF), the adoption of such practices has been low. Using data from a sample of 665 women, and the theory of planned behavior, we examine the effect of different types of nutrition education and psychosocial factors ...


Mutiso, J.M.Okello, J.J.Lagerkvist, C.J.Muoki, P.Kosura, W.O.Heck, S.[Effect of nutrition education and psychosocial factors on child feeding practices: findings of a field experiment with biofortified foods and different women categories]Effect of nutrition education and psychosocial factors on child feeding practices: findings of a field experiment with biofortified foods and different women categories

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