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Journal Article 2019-11-18

Autor: Wanjuu, C. Bocher, T. Abong, G.O. Low, J.W. Mbogo, D. Heck, S. Muzhingi, T.

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 ...

Enlace original: https://cgspace.cgiar.org/handle/10568/106085

Investigación en Agricultura
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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.
Journal Article 2020-01

Autor: Abong, G.O. Muzhingi, T. Okoth, M.W. Ng’ang’a, F. Ochieng’, P.E. Mbogo, D. Malavi, D.N. Akhwale, M. Ghimire, S.

This study reports the inherent phytochemical contents in leaves and roots of nine sweet potato varieties from Kenya. Results indicated that vitamin C content varied significantly () among the sweet potato varieties regardless of the plant part, leaves having significantly () higher levels than i...

Enlace original: https://cgspace.cgiar.org/handle/10568/106883

Investigación en Agricultura
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Abong, G.O. ,  Muzhingi, T. ,  Okoth, M.W. ,  Ng’ang’a, F. ,  Ochieng’, P.E. ,  Mbogo, D. ,  Malavi, D.N. ,  Akhwale, M. ,  Ghimire, S. ,  [Phytochemicals in leaves and roots of selected Kenyan orange fleshed sweet potato (OFSP) varieties.] ,  Phytochemicals in leaves and roots of selected Kenyan orange fleshed sweet potato (OFSP) varieties.
Journal Article 2018-07

Autor: Wanjuu, C. Abong, G.O. Mbogo, D. Heck, S. Low, J.W. Muzhingi, T.

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...

Enlace original: https://cgspace.cgiar.org/handle/10568/100356

Investigación en Agricultura
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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
Journal Article 2018-09

Autor: Atuna, R.A. Aduguba, W.O. Alhassan, A. Abukari, I.A. Muzhingi, T. Amagloh, F.K. Mbogo, D.

Two orange‐fleshed sweet potato cultivars: Apomuden and “Nane” were grown on cow dung‐, chicken manure‐, compost‐amended soils, and untreated soil. Apomuden is a variety, while “Nane” is being evaluated to be released in Ghana. The storage roots (SRs) were harvested at 3 months, cured by heaping ...

Enlace original: https://cgspace.cgiar.org/handle/10568/100354

Investigación en Agricultura
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Atuna, R.A. ,  Aduguba, W.O. ,  Alhassan, A. ,  Abukari, I.A. ,  Muzhingi, T. ,  Amagloh, F.K. ,  Mbogo, D. ,  [Postharvest quality of two orange‐fleshed sweet potato [Ipomoea batatas (L) Lam] cultivars as influenced by organic soil amendment treatments] ,  Postharvest quality of two orange‐fleshed sweet potato [Ipomoea batatas (L) Lam] cultivars as influenced by organic soil amendment treatments
Journal Article 2018

Autor: Musyoka, J. Abong, G.O. Mbogo, D. Fuchs, R. Low, J.W. Heck, S. Muzhingi, T.

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...

Enlace original: https://cgspace.cgiar.org/handle/10568/100353

Investigación en Agricultura
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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

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