Consumer Awareness, Utilization, and Acceptance of Orange-fleshed Sweet Potato (Ipomoea batatas (L.) Lam) Value-added Food Products in Elgeyo Marakwet County, Kenya

Juliana Jepkemoi Cheboi^1*, George Abong², Henry Greathead³, Marshall Keyster⁴ and Thobela Nkukwana⁵

¹Department of Plant Science and Crop Protection, University of Nairobi, Nairobi Kenya.

²Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi Kenya.

³School of Biology, University of Leeds, Leeds LS2 9JT, UK.

⁴Department of Biotechnology, University of the Western Cape, Cape Town, South Africa.

⁵Department of Animal Sciences, University of Pretoria, Pretoria, South Africa.

Corresponding Author E-mail: juliana.cheboi@uonbi.ac.ke

Sweet potatoe is a crucial crop for food security. promoted in Kenya due to its reported health benefits and resilience to drought. The benefits and application of the sweet potato with orange flesh (OFSP) in Elgeyo Marakwet County have, however, not been established. The current research sought to establish knowledge, method of utilization, and acceptability of specialty products made from OFSP. Information on sweet potato knowledge and use was gathered from 201 smallholder farmers in Endo Ward, Elgeyo Marakwet County, using a multi-stage sampling technique. Promotion of recipes of OFSP value-added products was undertaken among 30 selected farmers through practical demonstration and a farmer participation approach. The evaluation was undertaken through semi-structured questionnaires and scoring sheets for the preferred products and reasons to support their preferences. The results indicated that 82.6% of farmers in Elgeyo Marakwet are aware Compared to other crops, sweet potatoes are easier to grow and more suited to difficult climates (80.1 %). They were also aware of the advantages OFSP has for health (61.7%) and as a household food security crop (79.1%). However, 89.1% of the farmers have inadequate knowledge and skills in value addition. The majority of the farmers (70%) boil the sweet potatoes while 30% make snacks out of the OFSP. Consumer knowledge, utilization, and acceptability are influenced by demographic factors such as gender, education levels, size of land, and occupation. Products made with OFSP puree are the most preferred over wheat justifying its uses to produce acceptable and nutritious chapati, mandazi, and yogurt as part of diversification from the current practice of simply eating the boiled roots. These results suggest that increased efforts are required to educate farmers about the nutritional advantages of cultivating and consuming OFSP. to boost agricultural value addition and boost the amount of vitamin A in households’ diet.

Household; OFSP puree; nutrition security; Recipe manuals; Smallholder farmers; Sustainable food

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