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Preamble
Sweetpotato serves as a functional ingredient in formulated foods and nutraceuticals and is becoming increasingly popular as an alternative raw material. OFSP is a highly nutritious crop with a higher concentration of beta-carotene than many vegetables, and it is also a source of potassium, fiber, and vitamins A and C among others. In sub-Saharan Africa (SSA), the increasing demand for healthy and convenient food products provides an opportunity to further develop sweetpotato technologies for processed products, especially for bakeries. OFSP roots can be processed into purees and subsequently incorporated in various products such as baby food, casseroles, puddings, bread, restructured fries, and beverages.
Technology
The technology involves thermal processing of OFSP puree using hot fill without preservatives. This technique has potential to increase shelf-life of the puree at ambient conditions to 6-12 months. The puree will be used by fried and bakery industries in both institutional and informal settings in Kenya, Ethiopia (including injera bread making), Rwanda and Uganda.
Local and Regional Benefits
Sweetpotato provides more edible energy per hectare per day than wheat, rice or cassava. Therefore, investments in using OFSP puree will not only create new market opportunities for eastern Africa smallholder farmers but also address all four aspects of food insecurity namely: availability, affordability, access and utilization.
Project Partners
- Euro Ingredients Limited (EIL), Kenya
- The Women’s Bakery, Rwanda
- International Potato Center (CIP)
- Hawassa University (HU), Ethiopia
- Makerere University Kampala (MUK), Uganda
Project leader
Antonio Magnaghi – Euro Ingredients Limited (EIL), Kenya
