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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
Enlace permanente
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 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
Enlace permanente
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

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