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. Rural farmers, specifically women, suffer from combined effects of low incomes and nutritional deficiencies. 

As an excellent source of vitamin A, the orange-fleshed sweet potato (OFSP) has the potential to address vitamin A deficiency. Varieties of OFSP 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 sweet potato leaves as food through modified, culturally acceptable, traditional recipes. Initial results of consumer preference tests in Ghana of incorporating OFSP 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 sweet potato puree for use in traditional bread recipes, flour and chips as nutritional enrichment. The project team aims to increase economic activity for farmers, processors, and bakers and increases the availability and consumption of orange-fleshed sweet potatoes for health.

Project Deliverables

• Project highlight in Horticulture Innovation Lab Newsletter (PDF)
• Development of weaning foods presentation (PDF)
  PowerPoint about the development and quality evaluation of weaning foods based on orange-fleshed sweet potato flour to alleviate infant malnutrition in Ghana
• Benefits of fabricated farm equipment on OFSP production (PDF)
  Farming system using mechanized farm equipment to improve farming efficiency
• Adoption of orange-flesh sweet potatoes by Ghanaian small farmers for nutritional and economic well-being (PDF)
  An analysis of stakeholders for orange-fleshed sweet potato adoptation in Ghana