Works (9)
2023 journal article
Consumer willingness to pay a premium for orange-fleshed sweet potato puree products: a gender-responsive evidence from Becker-DeGroot-Marschak experimental auction among low- and middle-income consumers in selected regions of Nairobi, Kenya
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, 7.
2023 journal article
Tailoring business models for small-medium food enterprises in Eastern Africa can drive the commercialization and utilization of vitamin A rich orange-fleshed sweet potato puree
OPEN AGRICULTURE, 8(1).
2022 journal article
Effect of Orange-Fleshed Sweet Potato Puree and Wheat Flour Blends on beta-Carotene, Selected Physicochemical and Microbiological Properties of Bread
FOODS, 11(7).
2022 journal article
Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda
FOOD QUALITY AND PREFERENCE, 101.
2021 journal article
Analysis of beta-amylase gene (Amy beta) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa
JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 4.
2021 journal article
Consumer Preference Testing of Boiled Sweetpotato Using Crowdsourced Citizen Science in Ghana and Uganda
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, 5.
2021 journal article
Starch digestibility and beta-carotene bioaccessibility in the orange- fleshed sweet potato puree-wheat bread
JOURNAL OF FOOD SCIENCE, 86(3), 901–906.
2020 journal article
Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato puree processing in Kenya
FOOD CONTROL, 119.
2019 journal article
Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 54(6), 2055–2063.