Sess12 3 abong g. & kabira j.– diversity and characteristics of potato flakes in nairobi and...

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.

3

97

0

20

40

60

80

100

120

Yes No

Perc

ent o

utle

ts

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