Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya
OFSP is being used as an ingredient of baked products and can be a source of pro-vitamin A. Information about OFSP puree bread consumer profile is limited. The current study investigates the consumer socio-demographics, knowledge, practices and attitude towards OFSP puree bread in Kenya. A total of...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Walter de Gruyter GmbH
2019
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/106085 |
| _version_ | 1855527551075614720 |
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| author | Wanjuu, C. Bocher, T. Abong, G.O. Low, Jan W. Mbogo, D. Heck, S. Muzhingi, T. |
| author_browse | Abong, G.O. Bocher, T. Heck, S. Low, Jan W. Mbogo, D. Muzhingi, T. Wanjuu, C. |
| author_facet | Wanjuu, C. Bocher, T. Abong, G.O. Low, Jan W. Mbogo, D. Heck, S. Muzhingi, T. |
| author_sort | Wanjuu, C. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | OFSP is being used as an ingredient of baked products and can be a source of pro-vitamin A. Information about OFSP puree bread consumer profile is limited. The current study investigates the consumer socio-demographics, knowledge, practices and attitude towards OFSP puree bread in Kenya. A total of 1024 consumers were interviewed from Nairobi, Kiambu, Kajiado, Kisumu and Kakamega counties. The OFSP bread is purchased by 60% female respondents above 30 years old, who have a university education (79%), formally employed (93%), therefore, middle to high-income earners. Before consumption, 42% of the consumers stored their bread in the refrigerator while 38% stored in the open, and 20% in cupboards. Consumers agree that the OFSP bread could be a good source of energy, vitamins, especially Vitamin A (94%). The acceptance ratings of OFSP bread ranged from 7.37 to 7.65 on a 9-score hedonic scale, hence “liked moderately.” There was a significant relationship between socio-demographics, knowledge about the root, the bread and the overall acceptance of the OFSP puree bread. Consumers were willing to pay more for the OFSP bread based on potential nutritional benefits. There was a significant relationship between consumer demographics and willingness to pay for OFSP puree bread. |
| format | Journal Article |
| id | CGSpace106085 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Walter de Gruyter GmbH |
| publisherStr | Walter de Gruyter GmbH |
| record_format | dspace |
| spelling | CGSpace1060852025-11-13T10:38:51Z Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya Wanjuu, C. Bocher, T. Abong, G.O. Low, Jan W. Mbogo, D. Heck, S. Muzhingi, T. sweet potatoes bread consumers baked goods consumer behaviour OFSP is being used as an ingredient of baked products and can be a source of pro-vitamin A. Information about OFSP puree bread consumer profile is limited. The current study investigates the consumer socio-demographics, knowledge, practices and attitude towards OFSP puree bread in Kenya. A total of 1024 consumers were interviewed from Nairobi, Kiambu, Kajiado, Kisumu and Kakamega counties. The OFSP bread is purchased by 60% female respondents above 30 years old, who have a university education (79%), formally employed (93%), therefore, middle to high-income earners. Before consumption, 42% of the consumers stored their bread in the refrigerator while 38% stored in the open, and 20% in cupboards. Consumers agree that the OFSP bread could be a good source of energy, vitamins, especially Vitamin A (94%). The acceptance ratings of OFSP bread ranged from 7.37 to 7.65 on a 9-score hedonic scale, hence “liked moderately.” There was a significant relationship between socio-demographics, knowledge about the root, the bread and the overall acceptance of the OFSP puree bread. Consumers were willing to pay more for the OFSP bread based on potential nutritional benefits. There was a significant relationship between consumer demographics and willingness to pay for OFSP puree bread. 2019-11-18 2019-12-09T22:24:35Z 2019-12-09T22:24:35Z Journal Article https://hdl.handle.net/10568/106085 en Open Access Walter de Gruyter GmbH Wanjuu, C.; Bocher, T.; Abong’, G.; Low, J.; Mbogo, D.; Heck, S.; Muzhingi, T. 2019. Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya. Open Agriculture. ISSN: 2391-9531. 4(1). pp. 616–622. |
| spellingShingle | sweet potatoes bread consumers baked goods consumer behaviour Wanjuu, C. Bocher, T. Abong, G.O. Low, Jan W. Mbogo, D. Heck, S. Muzhingi, T. Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya |
| title | Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya |
| title_full | Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya |
| title_fullStr | Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya |
| title_full_unstemmed | Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya |
| title_short | Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya |
| title_sort | consumer knowledge and attitude towards orange fleshed sweetpotato ofsp puree bread in kenya |
| topic | sweet potatoes bread consumers baked goods consumer behaviour |
| url | https://hdl.handle.net/10568/106085 |
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