Works (9)
Updated: August 25th, 2023 05:00
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.
author keywords: OFSP puree; vitamin A deficiency; gender; willingness to pay; Becker-DeGroot-Marschack auction; consumers; nutrition; urban-poor
TL;DR:
Assessment of men and women consumers—from selected, highly populated low- and middle-income areas of Nairobi County in Kenya—are aware and if they would be willing to pay for orange-fleshed sweet potato puree showed limited awareness of OFSP and OFSP puree products.
(via Semantic Scholar)
www.frontiersin.org (publisher PDF)
Source: Web Of Science
Added: July 3, 2023
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).
author keywords: orange fleshed sweet potato puree; commercialization; tailored business models; business canvas model; food SMEs; nutrient-enriched bakery ingredients
UN Sustainable Development Goal Categories
15. Life on Land
(Web of Science)
Source: Web Of Science
Added: August 21, 2023
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).
author keywords: orange-fleshed sweet potato; puree; composite bread; beta-carotene; vitamin A deficiency; biofortification
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 25, 2022
2022 journal article
Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda
FOOD QUALITY AND PREFERENCE, 101.
author keywords: Descriptive sensory analysis; Sweetpotato lexicon; Sweetpotato breeding; Ipomoea batatas; Penalty analysis; Sweet potato
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 29, 2022
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.
author keywords: Beta-amylase; Nucleotide variation; Sweetpotato; Orange-fleshed; Texture; Optimal cooking time
TL;DR:
Results suggest that genetic variation within the AmyB locus can be utilized to develop markers for firmness inSweetpotato breeding, after the first report of such an allele associated with low enzyme activity.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(Web of Science)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: September 27, 2021
2021 journal article
Consumer Preference Testing of Boiled Sweetpotato Using Crowdsourced Citizen Science in Ghana and Uganda
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, 5.
author keywords: tricot approach; crop evaluation; underutilized crops; Ipomoea batatas; West Africa; East Africa
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: March 22, 2021
2021 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.
author keywords: Training; Food safety; Food handler; Hygiene practices; Contamination; Indicator microorganism
TL;DR:
Food safety training is indicated as an appropriate tool for improving food handler's knowledge and hygiene practices as well as enhancing microbial safety and quality of processed foods in SMEs if necessary food safety support resources are provided.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: December 11, 2020
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.
MeSH headings : Biological Availability; Bread / analysis; Carotenoids; Color; Dietary Supplements; Digestion; Functional Food; Humans; Ipomoea batatas / chemistry; Starch / metabolism; Triticum; Vitamin A; Vitamin A Deficiency / prevention & control; beta Carotene / analysis; beta Carotene / pharmacokinetics
TL;DR:
Overall, OFSP-wheat composite bread holds adequate amount of provitamin A carotenoids and the amount of bioaccessible βC coupled with altered starch digestion of the OFSP wheat breads highlight their usefulness as novel functional foods that could address the VAD as well as glycemic issues toward improving human health.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: March 1, 2021
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.
author keywords: Bioaccessibility; in vitro digestion; oil type; provitamin A; sweetpotato; beta-carotene
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: June 17, 2019
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