Possibility of Incorporating Potato Flour into Three Traditional Kenyan Foods

Abstract

Potato flour was blended with commercial, sifted maize meal at 10, 20, 30 and 40% 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% 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% of the maize meal in ugali and uji, and up to 50% of fresh potatoes in irio, without undesirable alteration in their physico-chemical and sensory characteristics.