Concentrated Nutritional and Economic Enhancement of Ghanaian Traditional Diets, Using Orange-Fleshed Sweetpotato Products

CRSP:   |  Region:   |  Topic:   |  Database:

Project Code:
Not Available

Start Date:

End Date:

CRSP Phase:
Phase 1




Lead University:

Other Partners:
Auburn University (US); University of Ghana; University of Cape Coast, Ghana; Food Research Institute, Ghana; CSIR-Ghana; Selasie Farms and Groceries, Ghana; Farmer Leader, Ghana (Ghana)

Principal Investigator(s):
Eunice Bonsi

Co-Principal Investigator(s):
Conrad Bonsi; Robert Zabawa; Prosper Doamekpor; Ellene Kebede; Curtis M. Jolly; Kwame Offei; Felix K. Forfoe; Wisdom A. Plahar; Marian Dorcas Quain; Fafali Azaglo; Joseph Apedo


Leading forms of malnutrition in developing countries are iron deficiency anemia and vitamin A deficiency, linked to lack of consumption of dark green leafy and orange vegetables. Additionally, rural farmers, specifically women, suffer from combined effects of low incomes and nutritional deficiencies. Combating vitamin A deficiency in developing countries, especially in children, is the World Food Summit’s goal to reduce the world’s under-nourished population by one-half by 2015. As an excellent source of vitamin A, the orange flesh sweetpotato (OFS) has the potential to address vitamin A deficiency. Varieties of OFS released in Ghana in 2005 have increased levels of beta-carotene and range from yellow- to orange-flesh color. In previous studies in Ghana, consumers successfully accepted and utilized sweetpotato leaves as food through modified and culturally-acceptable traditional recipes. Initial results of consumer preference tests in Ghana of incorporating OFS as an ingredient in local breads showed significant positive response and willingness to pay extra if available. This project builds on this study by producing sweetpotato puree to be incorporated into traditional bread recipes, flour and chips as nutritional enrichment. The project increases economic activity for farmers, processors, and bakers and increases the availability and consumption of OFS for health


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