Diversity and characteristics of
potato flakes in Nairobi and Nakuru,
Kenya
9th Triennial African Potato Association
Confe...
Authors:
George O. Abong’1 Jackson N. Kabira2
1Department of Food Science, Nutrition and
Technology, University of Nairobi...
Introduction
• Potato in Kenya is a dual-purpose crop: staple
food and cash (Gildemacher et al., 2009)
• Increased utiliza...
French fries
Doughnuts
Potato products
Crisps
French fries Bhagia
Doughnuts
Potato products
Crisps
French fries Bagia
Doughnuts
Chapati
Stew
Potato products
Crisps
French fries, frozen Bhagias
Doughnuts
Chapati
Stew
Many others:
soups, soap,
starch, flakes
etc.
Potato products
Introduction……
• Potato flakes: dehydrated-cooking, mashing and
dehydration.
• Convenient food-reconstituted by adding hot...
Introduction……
• Can store longer-1 year
• Different flavors exist depending on
manufacturer
• Unlike chips and crisps, fl...
Materials and methods
• C-Survey concluded in Feb 2012
• Nairobi and Nakuru purposively selected-
many producers and proce...
3
97
0
20
40
60
80
100
120
Yes No
Percentoutlets
Outlets selling potato flakes
Results and discussion
Results and discussionsResults and discussion
Only 2 brands with low sales: high cost, low awareness,
inadequate supply. P...
Results and discussion
• Flakes consumed by grown ups, Mostly
during end months and holidays
• 70% outlets had challenges-...
Sample Source Oil content (%) NaCl (%) Moisture content (%)
Imported Nakuru 0.13 ± 0.01c 2.11 ± 0.11a 10.51 ± 0.09a
Import...
Results and discussion-characters
Color sig. dif. in L*, a*, no excessive browning=no
acrylamide
Sample Source L* a* b*
Lo...
Conclusion and recommendation
• Only two brands of potato flakes sold in retail outlets
in Nairobi and Nakuru, imported an...
Acknowledgement
• Kenya Agricultural Productivity and
Agribusiness Programme (KAPAP) for
financial support
• National Pota...
Sess12 3 abong g. & kabira j.– diversity and characteristics of potato flakes in nairobi and nakuru, kenya
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Sess12 3 abong g. & kabira j.– diversity and characteristics of potato flakes in nairobi and nakuru, kenya

  1. 1. Diversity and characteristics of potato flakes in Nairobi and Nakuru, Kenya 9th Triennial African Potato Association Conference 30th June-5th July 2013
  2. 2. Authors: George O. Abong’1 Jackson N. Kabira2 1Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya 2Kenya Agricultural Research Institute (NPRC), Tigoni, Kenya
  3. 3. 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:
  4. 4. French fries Doughnuts Potato products
  5. 5. Crisps French fries Bhagia Doughnuts Potato products
  6. 6. Crisps French fries Bagia Doughnuts Chapati Stew Potato products
  7. 7. Crisps French fries, frozen Bhagias Doughnuts Chapati Stew Many others: soups, soap, starch, flakes etc. Potato products
  8. 8. Introduction…… • Potato flakes: dehydrated-cooking, mashing and dehydration. • Convenient food-reconstituted by adding hot water or milk- desirable • Can substitute fresh mashed potatoes
  9. 9. Introduction…… • Can store longer-1 year • Different flavors exist depending on manufacturer • Unlike chips and crisps, flakes not well known and so is the pattern and diversity in Kenya- research gap.
  10. 10. 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.
  11. 11. 3 97 0 20 40 60 80 100 120 Yes No Percentoutlets Outlets selling potato flakes Results and discussion
  12. 12. 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
  13. 13. Results and discussion • Flakes consumed by grown ups, Mostly during end months and holidays • 70% outlets had challenges-scarcity, lack of variety and consumers • Few suppliers mean monopoly-high price setting.
  14. 14. 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%
  15. 15. Results and discussion-characters Color sig. dif. in L*, a*, no excessive browning=no acrylamide 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
  16. 16. 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 differ in oil, color • The sale of potato flakes could be increased if the processors packaged smaller units that are more affordable • Awareness creation to the general public consumer is necessary-existence and use-opportunities
  17. 17. Acknowledgement • Kenya Agricultural Productivity and Agribusiness Programme (KAPAP) for financial support • National Potato Research Centre (KARI)- Tigoni for facilitation and support. • University of Nairobi for analysis

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