1. Diversity and characteristics of
potato flakes in Nairobi and Nakuru,
Kenya
9th Triennial African Potato Association
Conference
30th June-5th July 2013

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. 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. French fries
Doughnuts
Potato products

5. Crisps
French fries Bhagia
Doughnuts
Potato products

6. Crisps
French fries Bagia
Doughnuts
Chapati
Stew
Potato products

7. Crisps
French fries, frozen Bhagias
Doughnuts
Chapati
Stew
Many others:
soups, soap,
starch, flakes
etc.
Potato products

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. 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. 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. 3
97
0
20
40
60
80
100
120
Yes No
Percentoutlets
Outlets selling potato flakes
Results and discussion

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. 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. 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. 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. 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. 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