What is the consumers' perception of bakery products made with vitamin A rich sweetpotato and wheat?
Manufacturers who import agricultural commodities like wheat are facing increasing costs due to rising commodity prices. Sweetpotato can replace up to 40% of the wheat in many bakery products. This can lower firm production costs, save a country foreign exchange, and increase rural farmers' incomes....
| Main Authors: | , , , , |
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| Format: | Conference Paper |
| Language: | Inglés |
| Published: |
2012
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| Online Access: | https://hdl.handle.net/10568/66275 |
| _version_ | 1855532950676832256 |
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| author | Sindi, K. Ndirigwe, J. Mukantwali, C. Low, Jan W. Kirimi, L. |
| author_browse | Kirimi, L. Low, Jan W. Mukantwali, C. Ndirigwe, J. Sindi, K. |
| author_facet | Sindi, K. Ndirigwe, J. Mukantwali, C. Low, Jan W. Kirimi, L. |
| author_sort | Sindi, K. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Manufacturers who import agricultural commodities like wheat are facing increasing costs due to rising commodity prices. Sweetpotato can replace up to 40% of the wheat in many bakery products. This can lower firm production costs, save a country foreign exchange, and increase rural farmers' incomes. We produced bread, biscuits, queen cakes and doughnuts in a commercial bakery, using different combinations of ingredients as follows: wheat flour only; a mixture of wheat flour and orange-flesh sweetpotato (OFSP) flour; and, a mixture of wheat flour and OFSP puree. The products were then subjected to sensory testing, using 120 consumer panelists drawn from a rural primary school, an urban girls' secondary school, and a university. Each of the testers was given a sample of each product marked with a circle, diamond, or square. We used means t-tests and ordered-logit to analyze the evaluations. The results showed that bread made out of a mix of 30% OFSP puree and 70% wheat flour was preferred to that made of 100% wheat flour. Consumers showed no preference between doughnuts and queen cakes made from 100% wheat flour and those made from a mix of 60% wheat flour and 40% OFSP puree. Biscuits made of 40% OFSP puree mixed with 60% wheat flour were preferred to those made with 100% wheat flour. Therefore, sweetpotato puree can be a good substitute of some percentage of wheat for the analyzed products, helping to bring down production costs and food prices |
| format | Conference Paper |
| id | CGSpace66275 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2012 |
| publishDateRange | 2012 |
| publishDateSort | 2012 |
| record_format | dspace |
| spelling | CGSpace662752025-11-06T14:03:43Z What is the consumers' perception of bakery products made with vitamin A rich sweetpotato and wheat? Sindi, K. Ndirigwe, J. Mukantwali, C. Low, Jan W. Kirimi, L. sweet potatoes carotenoids vitamins boiling consumer behaviour Manufacturers who import agricultural commodities like wheat are facing increasing costs due to rising commodity prices. Sweetpotato can replace up to 40% of the wheat in many bakery products. This can lower firm production costs, save a country foreign exchange, and increase rural farmers' incomes. We produced bread, biscuits, queen cakes and doughnuts in a commercial bakery, using different combinations of ingredients as follows: wheat flour only; a mixture of wheat flour and orange-flesh sweetpotato (OFSP) flour; and, a mixture of wheat flour and OFSP puree. The products were then subjected to sensory testing, using 120 consumer panelists drawn from a rural primary school, an urban girls' secondary school, and a university. Each of the testers was given a sample of each product marked with a circle, diamond, or square. We used means t-tests and ordered-logit to analyze the evaluations. The results showed that bread made out of a mix of 30% OFSP puree and 70% wheat flour was preferred to that made of 100% wheat flour. Consumers showed no preference between doughnuts and queen cakes made from 100% wheat flour and those made from a mix of 60% wheat flour and 40% OFSP puree. Biscuits made of 40% OFSP puree mixed with 60% wheat flour were preferred to those made with 100% wheat flour. Therefore, sweetpotato puree can be a good substitute of some percentage of wheat for the analyzed products, helping to bring down production costs and food prices 2012 2015-05-19T10:56:19Z 2015-05-19T10:56:19Z Conference Paper https://hdl.handle.net/10568/66275 en Open Access application/pdf Sindi, K.; Ndirigwe, J.; Mukantwali, C.; Low, J.; Kirimi, L. 2012. What is the consumers' perception of bakery products made with vitamin A rich sweetpotato and wheat? In: Okechukwu, R.U. Adebowale, A.A. Bodunde, H. Eruvbetine, D. Idowu, M. Atanda, O. Dipeolu, A. Ayinde, A.I. Obadina, A.O. Sobukola, O.P. Adebayo, K. Sanni, L.O. (eds.). The roots (and tubers) of development and climate change: Book of Abstracts, conference programme. 16. Triennial Symposium of the International Society for Tropical Root Crops (ISTRC). Abeokuta (Nigeria). 23-28 Sep 2012. Abeokuta (Nigeria). p. 156. Abstract |
| spellingShingle | sweet potatoes carotenoids vitamins boiling consumer behaviour Sindi, K. Ndirigwe, J. Mukantwali, C. Low, Jan W. Kirimi, L. What is the consumers' perception of bakery products made with vitamin A rich sweetpotato and wheat? |
| title | What is the consumers' perception of bakery products made with vitamin A rich sweetpotato and wheat? |
| title_full | What is the consumers' perception of bakery products made with vitamin A rich sweetpotato and wheat? |
| title_fullStr | What is the consumers' perception of bakery products made with vitamin A rich sweetpotato and wheat? |
| title_full_unstemmed | What is the consumers' perception of bakery products made with vitamin A rich sweetpotato and wheat? |
| title_short | What is the consumers' perception of bakery products made with vitamin A rich sweetpotato and wheat? |
| title_sort | what is the consumers perception of bakery products made with vitamin a rich sweetpotato and wheat |
| topic | sweet potatoes carotenoids vitamins boiling consumer behaviour |
| url | https://hdl.handle.net/10568/66275 |
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