Abstract
This study aimed at profiling bakers and fryers of wheat products in Nairobi to inform decisions leading towards incorporation of Orange Fleshed Sweet Potato (OFSP) puree in these products. An exhaustive sampling was carried out and 748 processors were interviewed in Nairobi County. The results indicate that even though there were more female processors than men, this difference was not significant (p>0.05). Majority of processors and consumers were youths and there was low adoption of OFSP as an ingredient (4%). However, about 78% of the processors were willing to adopt OFSP puree as an ingredient. Moreover, the youths dominated the micro-enterprises presumably because they have a lot of energy as well as huge potential for innovation. Major customers were street passerby as majority operated roadside kiosks or hotels while location had significant (p<0.05) influence on willingness to adopt OFSP, production trends, main customers as well as markets for the products. The survey recommends capacity building among the Micro-Small-Medium-Enterprises (MSMEs) in order to be able to adopt nutritious ingredients such as Orange Fleshed Sweet Potato (OFSP) puree as a way of improving food and nutrition security for the masses that rely on fried and baked products. Key words: Bakers, fryers, orange fleshed sweet potato, micro-small-medium-enterprises, wheat products.
Highlights
Fried and baked products play a key role in food and nutrition security of many populations given that a number of people rely on these products in their daily meals beginning from breakfast to lunch and supper (Williams, 2014)
Most of the respondents involved in baking or frying business were of female gender (56%) compared to males (44%); this difference was, insignificant (p>0.005) and the industry could as well be considered as an adventure for both genders
Fifty-four percent of the respondents were the owners of the business while 46% were employees that could mean that a lot of youths either own or employed in this sector given, they were the majority respondents
Summary
Fried and baked products play a key role in food and nutrition security of many populations given that a number of people rely on these products in their daily meals beginning from breakfast to lunch and supper (Williams, 2014). The enticing flavour and convenience make fried and baked products preferred by many consumers and their popularity (Nwosu et al, 2014). Among the most popular baked and fried products include bread, doughnuts (KDF), chapattis, cakes, bans and rolls all of which differ in their frequency and occasions they are required.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
