Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya

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cg.authorship.typesCGIAR single centreen_US
cg.contributor.affiliationInternational Livestock Research Instituteen_US
cg.contributor.affiliationUniversity of Nairobien_US
cg.contributor.affiliationInternational Potato Centeren_US
cg.contributor.crpRoots, Tubers and Bananasen_US
cg.contributor.donorDepartment for International Development, United Kingdomen_US
cg.coverage.countryKenyaen_US
cg.coverage.iso3166-alpha2KEen_US
cg.coverage.regionAfricaen_US
cg.coverage.regionEastern Africaen_US
cg.creator.identifierTemesgen Fitamo Bocher: 0000-0002-5537-4152en_US
cg.creator.identifierJan Low: 0000-0001-8170-6045en_US
cg.creator.identifierTawanda Muzhingi: 0000-0002-2432-2165en_US
cg.creator.identifierSimon Heck: 0000-0001-9276-5227en_US
cg.howPublishedFormally Publisheden_US
cg.identifier.doihttps://doi.org/10.1515/opag-2019-0061en_US
cg.isijournalISI Journalen_US
cg.issn2391-9531en_US
cg.issue1en_US
cg.journalOpen Agricultureen_US
cg.reviewStatusPeer Reviewen_US
cg.subject.cipIMPACT ASSESSMENTen_US
cg.subject.cipNUTRITIONen_US
cg.subject.cipSWEETPOTATOESen_US
cg.subject.cipSWEETPOTATO AGRI-FOOD SYSTEMSen_US
cg.volume4en_US
dc.contributor.authorWanjuu, C.en_US
dc.contributor.authorBocher, T.en_US
dc.contributor.authorAbong, G.O.en_US
dc.contributor.authorLow, Jan W.en_US
dc.contributor.authorMbogo, D.en_US
dc.contributor.authorHeck, S.en_US
dc.contributor.authorMuzhingi, T.en_US
dc.date.accessioned2019-12-09T22:24:35Zen_US
dc.date.available2019-12-09T22:24:35Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/106085en_US
dc.titleConsumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenyaen_US
dcterms.abstractOFSP is being used as an ingredient of baked products and can be a source of pro-vitamin A. Information about OFSP puree bread consumer profile is limited. The current study investigates the consumer socio-demographics, knowledge, practices and attitude towards OFSP puree bread in Kenya. A total of 1024 consumers were interviewed from Nairobi, Kiambu, Kajiado, Kisumu and Kakamega counties. The OFSP bread is purchased by 60% female respondents above 30 years old, who have a university education (79%), formally employed (93%), therefore, middle to high-income earners. Before consumption, 42% of the consumers stored their bread in the refrigerator while 38% stored in the open, and 20% in cupboards. Consumers agree that the OFSP bread could be a good source of energy, vitamins, especially Vitamin A (94%). The acceptance ratings of OFSP bread ranged from 7.37 to 7.65 on a 9-score hedonic scale, hence “liked moderately.” There was a significant relationship between socio-demographics, knowledge about the root, the bread and the overall acceptance of the OFSP puree bread. Consumers were willing to pay more for the OFSP bread based on potential nutritional benefits. There was a significant relationship between consumer demographics and willingness to pay for OFSP puree bread.en_US
dcterms.accessRightsOpen Accessen_US
dcterms.audienceAcademicsen_US
dcterms.audienceCGIARen_US
dcterms.available2019-11-18en_US
dcterms.bibliographicCitationWanjuu, C.; Bocher, T.; Abong’, G.; Low, J.; Mbogo, D.; Heck, S.; Muzhingi, T. 2019. Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya. Open Agriculture. ISSN: 2391-9531. 4(1). pp. 616–622.en_US
dcterms.extent616-622en_US
dcterms.issued2019-11-18en_US
dcterms.languageenen_US
dcterms.licenseCC-BY-4.0en_US
dcterms.publisherWalter de Gruyter GmbHen_US
dcterms.subjectsweet potatoesen_US
dcterms.subjectbreaden_US
dcterms.subjectconsumersen_US
dcterms.subjectbaked goodsen_US
dcterms.subjectconsumer behaviouren_US
dcterms.typeJournal Articleen_US

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