Sess12 3 abong g. & kabira j.– diversity and characteristics of potato flakes in nairobi and...
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Transcript of Sess12 3 abong g. & kabira j.– diversity and characteristics of potato flakes in nairobi and...
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Diversity and characteristics of potato flakes in Nairobi and Nakuru,
Kenya
9th Triennial African Potato Association Conference
30th June-5th July 2013
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Authors:
George O. Abong’1 Jackson N. Kabira2
1Department of Food Science, Nutrition andTechnology, University of Nairobi, Kenya
2Kenya Agricultural Research Institute (NPRC),Tigoni, Kenya
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Introduction• Potato in Kenya is a dual-purpose crop: staple
food and cash (Gildemacher et al., 2009)
• Increased utilization- major, after maize staple(Nema et al., 2008; MoA, 2009).
• Traded both in fresh and processed forms
• Tubers used differently depending on individuals,culture and economic power:
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French friesDoughnutsPotato products
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Crisps
French fries BhagiaDoughnutsPotato products
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Crisps
French fries BagiaDoughnuts
ChapatiStew
Potato products
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Crisps
French fries, frozen BhagiasDoughnuts
ChapatiStew
Many others: soups, soap, starch, flakes etc.
Potato products
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Introduction……• Potato flakes: dehydrated-cooking, mashing and
dehydration.
• Convenient food-reconstituted by adding hotwater or milk- desirable
• Can substitute fresh mashed potatoes
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Introduction……• Can store longer-1 year
• Different flavors exist depending onmanufacturer
• Unlike chips and crisps, flakes not well knownand so is the pattern and diversity in Kenya-research gap.
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Materials and methods • C-Survey concluded in Feb 2012• Nairobi and Nakuru purposively selected-
many producers and processors• Exhaustive sampling of all
supermarkets/shops-Limited information• 148 outlets surveyed-brands, purchase
frequency, flavor etc• Lab analysis of MC, Oil, salt, color as per
AOAC standard methods.
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3
97
0
20
40
60
80
100
120
Yes No
Perc
ent o
utle
ts
Outlets selling potato flakes
Results and discussion
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Results and discussionsResults and discussion
Only 2 brands with low sales: high cost, low awareness, inadequate supply. Packaged in 201-300g only=USD 2-3
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Results and discussion• Flakes consumed by grown ups, Mostly
during end months and holidays
• 70% outlets had challenges-scarcity, lack ofvariety and consumers
• Few suppliers mean monopoly-high pricesetting.
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Sample Source Oil content (%) NaCl (%) Moisture content (%)
Imported Nakuru 0.13 ± 0.01c 2.11 ± 0.11a 10.51 ± 0.09a
Imported Nairobi 0.24 ± 0.01b 1.26 ± 0.00b 10.49 ± 0.08a
Local brand Nairobi 0.31 ± 0.03a 1.58 ± 0.52ab 8.89 ± 0.02b
Local brand Nairobi 0.32 ± 0.01a 1.72 ± 0.00ab 8.52 ± 0.07c
Results and discussion-characteristics
Oil sig. dif. and not in salt=within Kenyan standard, 2.5%
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Results and discussion-characters
Color sig. dif. in L*, a*, no excessive browning=noacrylamide
Sample Source L* a* b*
Local brand Nairobi 79.43 ± 0.91b -0.71 ± 0.05b 14.11 ± 0.23a
Local brand Nairobi 79.50 ± 0.71b -0.65 ± 0.02b 17.94 ± 3.53a
Imported brand Nairobi 85.40 ± 0.49a 0.89 ± 0.03a 16.55 ± 0.71a
Imported brand Nakuru 86.10 ± 1.28a -0.11 ± 1.07ab 18.76 ± 0.66a
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Conclusion and recommendation• Only two brands of potato flakes sold in retail outlets
in Nairobi and Nakuru, imported and locally packed
• The brands are in short supply.
• Characteristics within acceptable limits though differin oil, color
• The sale of potato flakes could be increased if theprocessors packaged smaller units that are moreaffordable
• Awareness creation to the general public consumer isnecessary-existence and use-opportunities
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Acknowledgement
• Kenya Agricultural Productivity andAgribusiness Programme (KAPAP) forfinancial support
• National Potato Research Centre (KARI)-Tigoni for facilitation and support.
• University of Nairobi for analysis
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