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Orange-fleshed sweetpotato puree for baked and fried products in Kenya, Malawi and Uganda. Project profile.

Orange-fleshed sweetpotato (OFSP) puree can be used as a substitute for 30-60% of the flour in a range of baked or fried products, reducing production costs and increasing their nutritional content. International Potato Center (CIP) scientists developed a vacuum-packed storage technology that allows...

Full description

Main Author: International Potato Center
Format: Brochure
Language:Inglés
Published: International Potato Center 2019
Subjects:
sweet potatoes
baked goods
storage
project profiles
Online Access:https://hdl.handle.net/10568/106051
Summary:Orange-fleshed sweetpotato (OFSP) puree can be used as a substitute for 30-60% of the flour in a range of baked or fried products, reducing production costs and increasing their nutritional content. International Potato Center (CIP) scientists developed a vacuum-packed storage technology that allows OFSP puree to be stored without refrigeration for months, creating the potential for widespread use by bakeries and food vendors. This project aims to take the OFSP puree for bakery application to scale in Kenya, Malawi and Uganda.

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