Innovation ID | 60 |
Version ID | 13 |
Innovation Title | Orange-fleshed Sweetpotato Purée for Bakery Applications in Kenya |
Innovation description | Techniques for production and storage of fresh sweetpotato puree and/or concentrate for use with limited or no cold chain, including chemical preservatives and vacuum packing. |
Reporting Staff | Frederick Grant (CIP), Tawanda Muzhingi (CIP) |
Year (Reporting) | 2018 |
Reporting status | Approved |
Innovation Type | Production systems and Management practices |
Stage of Innovation | Stage 4: uptake by next user |
Year (Stage) | 2018 |
Stage Description | Research in Rwanda demonstrated that OFSP purée can be an economically viable, vit.A enhancing ingredient in commercial baked products. A study on the level of compliance to good manufacturing practices and food safety standards in Kenya showed that special attention to hygiene, microbial quality, and safety of OFSP purée is needed. |
Has a lead organization | yes |
Lead Organization | International Potato Center |
Top 5 contributors | European Food Ingredients Ltd; Organi Limited |
All partners | European Food Ingredients Ltd-Private Sector; International Potato Center-CGIAR Center/Program (Center); University of Nairobi-Academic Institutions (universities, colleges, etc.) |
Main CRP | CGIAR Research Program on Roots, Tubers and Bananas |
Flagship project | FP4-Nutritious RTB food and added value through postharvest intervention |
Cluster | SW4.4-Nutritious sweetpotato for expanding markets and improving diets |
Other CRPs-Flagships-Clusters |
Geographic scope | Regional |
Regions | Western Africa,Eastern Africa,Middle Africa,Southern Africa |
Countries |
Main Sub-IDO | |
Other Sub-IDO | |
Other Sub-IDO |
Evidences | "Temesgen Fitamo Bocher, Jan Low, Penina Ngusye Muoki, Antonio Magnaghi, Tawanda Muzhingi. (5/4/2017). From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality. Open Agriculture, 2 (1).""Derick Nyabera Malavi, Tawanda Muzhingi, George Ooko Abong. (2/4/2018). Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya. International Journal of Food Science."Muzhingi, T. 2015. The role of the new Food and Nutrition Evaluation Laboratory (FANEL) in developing shelf-storable orange-fleshed sweetpotato purée. Nairobi (Kenya). International Potato Center (CIP). 2p. [http://hdl.handle.net/10568/69167 ] |
Milestones |
Outcome Impact Case |
Policy |