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Abong G, Ndanyi V, Kaaya A, Shibairo S, Okoth M, Obimbo P, Odongo N, Wanjekeche E, Mulindwa J, Sopade P. A Review of Production, Post-harvest Handling and Marketing of Sweetpotatoes in Kenya and Uganda. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2016. [DOI: 10.12944/crnfsj.4.3.03] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Sweetpotato (Ipomea batatas) is a versatile crop that serves the roles of food and nutrition security, cash crop in both raw and processed forms. It is a source of livestock feed and has great potential as a raw material for industrial processing. The potential of sweetpotato has been greatly under exploited by the fact that it has been regarded as a poor man’s food and is mainly grown under marginal conditions for subsistence by most producers, who are rural small-scale farmers in developing countries, such as Kenya and Uganda. Losses in the highly perishable root crop and its leaves are exacerbated by lack of appropriate postharvest knowledge, technologies and facilities. Inadequate information on available cultivars also limits the maximum utilization of the crop and leaves. The current review examines production potential, post harvest handling practices, marketing, and physicochemical and nutritional properties of sweet potatoes.
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Affiliation(s)
- George Abong
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya
| | - Victoria Ndanyi
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya
| | - Archileo Kaaya
- Department of Food and Nutrition School of Food Technology, Nutrition and Bio-engineering, Makerere University, P.O. Box 7062, Kampala, Uganda
| | - Solomon Shibairo
- Kibabii University College, P.O. Box 1699, 50200, Bungoma, Kenya
| | - Michael Okoth
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya
| | - Peter Obimbo
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya
| | - Nicanor Odongo
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya
| | | | - Joseph Mulindwa
- Department of Food and Nutrition School of Food Technology, Nutrition and Bio-engineering, Makerere University, P.O. Box 7062, Kampala, Uganda
| | - Peter Sopade
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, St Lucia QLD 4072, Australia
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- P, Pratama F, Wijaya A, Malahayati N. PROFIL PASTING PATI GANYONG TERMODIFIKASI DENGAN HEAT MOISTURE TREATMENT DAN GUM XANTHAN UNTUK PRODUK ROTI. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2016. [DOI: 10.6066/jtip.2016.27.2.185] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Faridah A, Bambang Widjanarko S. PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR). JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2014. [DOI: 10.6066/jtip.2014.25.1.98] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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