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

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Title Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya.
 
Creator Wanjuu, C.
Bocher, T.
Abong, G.O.
Low, Jan W.
Mbogo, D.
Heck, S.
Muzhingi, T.
 
Subject sweet potatoes
bread
consumers
baked goods
consumer behaviour
 
Description OFSP 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.
 
Date 2019-01-01
2019-12-09T22:24:35Z
2019-12-09T22:24:35Z
 
Type Journal Article
 
Identifier Wanjuu, 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.
2391-9531
https://hdl.handle.net/10568/106085
https://doi.org/10.1515/opag-2019-0061
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format 616-622
 
Publisher Walter de Gruyter GmbH
 
Source Open Agriculture