Innovation – Open view page

General information

Innovation ID60
Version ID13
Innovation TitleOrange-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 statusApproved
Innovation TypeProduction systems and Management practices

Stage reached

Stage of InnovationStage 4: uptake by next user
Year (Stage)2018
Stage DescriptionResearch 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 organizationyes
Lead OrganizationInternational Potato Center
Top 5 contributorsEuropean Food Ingredients Ltd; Organi Limited

Contributions and mapping

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

Scope

Geographic scopeRegional
RegionsWestern Africa,Eastern Africa,Middle Africa,Southern Africa
Countries

Targeted outcomes

Main Sub-IDO
Other Sub-IDO
Other Sub-IDO

Evidences

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 ]

Linked Elements

Milestones
Outcome Impact Case
Policy