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Periodical article | Leiden University catalogue | WorldCat |
Title: | Possibility of Incorporating Potato Flour into Three Traditional Kenyan Foods |
Authors: | Kabira, Jackson N. Imungi, Jasper K. |
Year: | 1990 |
Periodical: | African Study Monographs |
Volume: | 12 |
Issue: | 4 |
Pages: | 211-216 |
Language: | English |
Geographic term: | Kenya |
Subjects: | potatoes food Agriculture, Natural Resources and the Environment Law, Human Rights and Violence Peoples of Africa (Ethnic Groups) |
External link: | http://hdl.handle.net/2433/68082 |
Abstract: | This study investigates the possibility of incorporating potato flour into three traditional Kenyan foods. Potato flour was blended with commercial, sifted maize meal at 10, 20, 30 and 40 percent levels of substitution based on flour weight, and used to prepare 'ugali' (stiff porridge) and 'uji' (thin porridge). Also, potato flour equivalent to 30, 40 and 50 percent of fresh potatoes by weight was used in the preparation of 'irio' (a mashed mixture of cooked whole maize grains, beans, potatoes and vegetables). Potato flour could be incorporated to replace up to 40 percent of the maize meal in 'uqali' and 'uji', and up to 50 percent of the fresh potatoes in 'irio', without undesirable alteration in their physicochemical and sensory characteristics. The study showed that potato flour can be incorporated successfully into traditional maize-based African foods in Kenya without sacrificing consumer acceptability. The potato flour could also be used to replace fresh potatoes, an aspect which has special nutritional and food security significance since potato flour is a product with a longer shelf life than fresh potatoes. Bibliogr., sum. |