African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 904

Full Length Research Paper

Profiling of processors for baked and fried wheat based products in Nairobi Kenya

George Ooko Abong
  • George Ooko Abong
  • Department of Food Science, Nutrition and Technology, University of Nairobi, P. O. Box 29053-00625, Kangemi, Kenya.
  • Google Scholar
Mukani Moyo
  • Mukani Moyo
  • Food and Nutritional Evaluation Laboratory, International Potato Centre, P. O. Box 25171-00603, Nairobi, Kenya.
  • Google Scholar
Elmah Odhiambo Geoffrey
  • Elmah Odhiambo Geoffrey
  • Department of Food Science, Nutrition and Technology, University of Nairobi, P. O. Box 29053-00625, Kangemi, Kenya.
  • Google Scholar
Tawanda Muzhingi
  • Tawanda Muzhingi
  • Food and Nutritional Evaluation Laboratory, International Potato Centre, P. O. Box 25171-00603, Nairobi, Kenya.
  • Google Scholar
George Ooko Abong
  • George Ooko Abong
  • Department of Food Science, Nutrition and Technology, University of Nairobi, P. O. Box 29053-00625, Kangemi, Kenya.
  • Google Scholar
Mukani Moyo
  • Mukani Moyo
  • Food and Nutritional Evaluation Laboratory, International Potato Centre, P. O. Box 25171-00603, Nairobi, Kenya.
  • Google Scholar
Elmah Odhiambo Geoffrey
  • Elmah Odhiambo Geoffrey
  • Department of Food Science, Nutrition and Technology, University of Nairobi, P. O. Box 29053-00625, Kangemi, Kenya.
  • Google Scholar
Tawanda Muzhingi
  • Tawanda Muzhingi
  • Food and Nutritional Evaluation Laboratory, International Potato Centre, P. O. Box 25171-00603, Nairobi, Kenya.
  • Google Scholar


  •  Received: 23 March 2021
  •  Accepted: 09 June 2021
  •  Published: 31 July 2021

Abstract

This study aimed at profiling bakers and fryers of wheat products in Nairobi to inform decisions leading towards incorporation of Orange Fleshed Sweet Potato (OFSP) puree in these products. An exhaustive sampling was carried out and 748 processors were interviewed in Nairobi County. The results indicate that even though there were more female processors than men, this difference was not significant (p>0.05). Majority of processors and consumers were youths and there was low adoption of OFSP as an ingredient (4%). However, about 78% of the processors were willing to adopt OFSP puree as an ingredient. Moreover, the youths dominated the micro-enterprises presumably because they have a lot of energy as well as huge potential for innovation. Major customers were street passerby as majority operated roadside kiosks or hotels while location had significant (p<0.05) influence on willingness to adopt OFSP, production trends, main customers as well as markets for the products. The survey recommends capacity building among the Micro-Small-Medium-Enterprises (MSMEs) in order to be able to adopt nutritious ingredients such as Orange Fleshed Sweet Potato (OFSP) puree as a way of improving food and nutrition security for the masses that rely on fried and baked products.

 

Key words: Bakers, fryers, orange fleshed sweet potato, micro-small-medium-enterprises, wheat products.