sess12 3 abong g. & kabira j.– diversity and characteristics of potato flakes in nairobi and...
TRANSCRIPT
Diversity and characteristics of potato flakes in Nairobi and Nakuru,
Kenya
9th Triennial African Potato Association Conference
30th June-5th July 2013
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
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:
French friesDoughnutsPotato products
Crisps
French fries BhagiaDoughnutsPotato products
Crisps
French fries BagiaDoughnuts
ChapatiStew
Potato products
Crisps
French fries, frozen BhagiasDoughnuts
ChapatiStew
Many others: soups, soap, starch, flakes etc.
Potato products
Introduction……• Potato flakes: dehydrated-cooking, mashing and
dehydration.
• Convenient food-reconstituted by adding hotwater or milk- desirable
• Can substitute fresh mashed potatoes
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.
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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97
0
20
40
60
80
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120
Yes No
Perc
ent o
utle
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Outlets selling potato flakes
Results and discussion
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
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.
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%
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
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
Acknowledgement
• Kenya Agricultural Productivity andAgribusiness Programme (KAPAP) forfinancial support
• National Potato Research Centre (KARI)-Tigoni for facilitation and support.
• University of Nairobi for analysis