Preparation and Consumption of Orange-Fleshed Sweet Potatoes in Rural Households in Burundi

Abstract

The aim of this study is to highlight how the orange-fleshed sweet potatoes (OFSP) are prepared and consumed by rural Burundian households. The study was carried out in 4 provinces in low-altitude regions, on the Imbo plain and along the shores of Lake Tanganyika. A sample of 379 households out of a total of 3312 farmers was drawn. The study revealed that the most common methods of preparation were boiling (94.62%) and frying (46.75%). The majority of households surveyed consume the OFSP cooked by boiling water (97.77%), and almost half of the population surveyed (49.54%) consume them in the form of French fries. Many households (97.87%) consume the OFSP after peeling, and 23.40% of the population surveyed do not remove the skin. Most households (76.80%) have never processed orange-fleshed sweet potatoes into flour. 16.20% of households dry sweet potatoes using a solar dryer, and 7.00% of them use natural convection dryers. The way the orange-fleshed sweet potatoes are prepared affects the beta-carotene content, which is high in this food and helps prevent vitamin A deficiency. Future research should quantitatively assess the impact of the way rural households process the OFSP on their β -carotene content.