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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
Enlace permanente
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 2017-08

Autor: Rakotoarisoa, B.E. Francisco, E.A. Jaisse, M. Naico, A. Makunde, G.S. Andrade, M.I. Muzhingi, T.

The objective of this study is to evaluate the use of lowland areas for vine conservation to improve the availability and access of planting material during the main planting period and subsequently improve access to Orange Fleshed Sweetpotato (OFSP) roots for consumption and income. The study wa...

Enlace original: https://cgspace.cgiar.org/handle/10568/91974

Investigación en Agricultura
Enlace permanente
Rakotoarisoa, B.E. ,  Francisco, E.A. ,  Jaisse, M. ,  Naico, A. ,  Makunde, G.S. ,  Andrade, M.I. ,  Muzhingi, T. ,  [Access to lowland areas for vine conservation: a key determinant of increased utilization of orange-fleshed sweetpotato in Niassa province, Mozambique] ,  Access to lowland areas for vine conservation: a key determinant of increased utilization of orange-fleshed sweetpotato in Niassa province, Mozambique
Journal Article 2017

Autor: Bocher, T. Muoki, P. Magnaghi, A. Muzhingi, T. Low, J.W.

Research in Rwanda demonstrated that orangefleshed sweetpotato (OFSP) purée (steamed, mashed roots) was an economically viable, vitamin A enhancing ingredient in baked products when the purée was produced and used in the same bakery. Having a storable, packaged OFSP purée produced by a firm to su...

Enlace original: https://cgspace.cgiar.org/handle/10568/91985

Investigación en Agricultura
Enlace permanente
Bocher, T. ,  Muoki, P. ,  Magnaghi, A. ,  Muzhingi, T. ,  Low, J.W. ,  [From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality] ,  From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality

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