Biography of Dr. George Ooko Abong'

Dr. George Ooko Abong’ is a lecturer in the Department of Food Science, Nutrition and Technology, Faculty of Agriculture of the University of Nairobi (UoN). Born in the 1980 in Homa-Bay County, Dr. Abong’ completed his KCPE (1995) and KCSE (1999) in Kanga Primary and St. Mary’s School, Yala, respectively. He first joined the University of Nairobi in 2001 to pursue a Bachelor of Science Degree in Food Science and Technology and graduated with a First Class Honors in 2005 before joining a Master of Science (MSc) class and graduated in 2008.

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M, W, MW O, GO A', J M, JN K.  2014.  Effect of Soil Characteristics on Potato Tuber Minerals Composition of Selected Kenyan Varieties. Journal of Agricultural Science. 6(12):163-171.soil_and_tuber__mineral.pdf
J, M, JN K, D K, GO A', J N.  2014.  Yield performance of potato seed tubers after long storage in diffused light store. Journal of Agricultural Science. 6 (1):21-28.yield_and_dls_storage.pdf
J, M, JN K, D K, GO A', J N.  2014.  Feasibility of Low-Cost Seed Potato Storage in Kenya: The Case of Diffused Light Storage in Nyandarua County. Journal of Agricultural Science. 6(1):59-65.


Abong', GO, Kabira JN, Okoth MW.  2013.  Enhancing b-carotene, ascorbic acid and sensory properties of potato crisps using carrot powder as a flavoring agent . Trends and opportunities in the production, processing and consumption of staple foods crops in Kenya. , Dresden: TUD Press
Abong', GO, Kabira JN.  2013.  The current status of the potato value chain in Kenya. Trends and opportunities in the production, processing and consumption of staple foods crops in Kenya. , Dresden: TUD Press
Abong’, GO, Kabira JN.  2013.  The current status of potato value chain in Kenya, 25-26 May. Trends and opportunities in the production, processing and consumption of staple food crops in Kenya-Conference. :56-59., Hotel intercontinental, Nairobi: TUD presspotato_value_chain_abstract_for_staple_food_conf_april_2013.docx
Abong’, GO, Kabira JN, Okoth MW.  2013.  Enhancing β-carotene, ascorbic acid and sensory properties of potato crisps using carrot powder as a flavoring agent, 25-26 May. Trends and opportunities in the production, processing and consumption of staple food crops in Kenya-Conference. , Hotel intercontinental, Nairobiflavored_crisps_for_staple_foods_conference_abstract.doc


Kipkoech, D. N.,;, Ng’anga NW;, Kabira JN;, Abong GO;, Nderitu JH.  2012.  On‐farm seed potato storage practices in Kenya: A case study of Nyandarua.
Abong’, GO, Kabira JN.  2012.  Diversity and Characteristics of Potato Flakes in Nairobi and Nakuru, Kenya.. Global Journal of Science Frontier Research (D). 12(10):35-39.potato_flakes_survey_kenya.pdf
J.O, O, S.W.K N, J.A L, G.O A', E.O S, J.N K.  2012.  Release of three improved varieties for the expanded potato market in Kenya. Agric. Biol. J. N. Am.. 3(5):192-197.released_potato_varieties_abstract_pdf.pdf



Losses of potatoes are incurred during seasons of glut and farmers are forced to sell their produce to middlemen at low prices due to short storage life of the raw tubers. Processing potatoes after harvesting into dehydrated products such as potato flakes is one of the ways to overcome the problem of inadequate and inappropriate bulk storage of raw potatoes. Potato flakes are known to be shelf stable and hence assure users of the availability of the produce all year round. This study was instituted to establish the potential of processing potato flakes from selected popular Kenyan potato varieties. Five potato varieties (Tigoni, Dutch Robjin, Desiree, Kenya Mpya, and Sherekea) which are popular commercially were used in this study. The varieties were harvested after maturity and processed into potato flakes before evaluation of retained vitamin C, color, oil and moisture content, and sensory attributes. The varieties used in this study had dry matter contents ranging from 18.2% to 23.7%. Oil content of the flakes was significantly (P≤0.05) lower in Dutch Robjin (0.23%) compared to Desiree (0.76%). Oil content of flakes significantly (p=0.011) but negatively correlated (r=-0.956) with dry matter content of the raw potatoes. Reduced ascorbic acid (vitamin C) in raw tubers differed significantly (P≤0.05) 2 among the varieties ranging from 90.37 mg/100g in Kenya Mpya to 127.56 mg/100g in Sherekea. The vitamin decreased in flakes, the reduction being higher in Kenya Mpya (60.34%) and Sherekea (71.71%) compared to Tigoni (18.15%) and Desiree (23.26%). Overall, Dutch Robjin was the best variety for flakes followed by Desiree and Tigoni with regard to overall acceptability. Sherekea was unacceptable while Kenya Mpya was barely acceptable. Promotion of these varieties for flakes processing will not only diversify the range of potato products, but also add value to local potatoes. .

Abong', GO, M.W O, Imungi JK, Kabira JN.  2011.  Effects of Cultivar, Frying Temperature and Slice Thickness on Oil Uptake and Sensory Quality of Potato Crisps Processed from Four Kenyan Potato Cultivars. Journal of Agricultural Science and Technology A1. 2011(1):156-163.oil_in_crisps_abstract.pdf
Abong’, GO, Okoth MW, J.K I, Kabira JN.  2011.  Effect of packaging and storage temperature on the shelf life of crisps from four Kenyan potato cultivars. Am. J. Food Technol. . 6(10):870-881.crisps_storage_paper_abstract.pdf


Abong', GO, Okoth MW, Imungi JK, Kabira JN.  2010.  Consumption pattern and characteristics of potato crisps in Nairobi city, Kenya. Journal of Applied Biosciences. 32:1942-1955.abstract_for_survey_1_pdf.pdf
Abong', GO, Okoth MW, Kabira JN.  2010.  Characteristics of fresh (ware) potato traders in Nairobi and Nakuru towns, Kenya. Contribution of agriculture to achieving MDGs. , Nairobi: IeCAB2010-eBookfresh_potato_traders_characteristics.pdf
Abong', GO, Okoth MW, J.K I, J.N K.  2010.  Evaluation of selected Kenyan potato cultivars for processing into potato crisps. Agriculture and Biology Journal of North America, 1(5): 886-893. 1(5):886-893.: 2. Abongpotato_for_crisps_abstract_pdf.pdfWebsite
ABONG', MRGEORGEOOKO.  2010.  Characteristics of the industry, constraints in processing, and marketing of potato crisps in Kenya. Journal of Animal and Plant Sciences. 8(1):936-943.: 4. Abong AbstractWebsite

There has been an increase in the number of potato crisps processors in Kenya in the last few decades. However, the characteristics of these firms are not clearly known. This study was designed to characterize the potato crisps processing industry in Kenya in terms of varieties used, pre-processing handling practices and constraints encountered. The potato crisps industry was surveyed between December 2009 and February 2010 using a structured questionnaire. Using labels of a total of 24 brands of potato crisps found selling in 80 supermarkets and kiosks in Nairobi, the processors were identified, contacted, visited and interviewed. Together 23 processors were identified and these had processing plants in Nairobi and Nakuru. The information collected included size of firm, range of products, constraints in processing crisps, marketing of the product and the variety of potatoes processed. The number of employees in the processing industries ranged from 2 to 250; 61 % of the processing firms had 5 or less employees, 22 % had 6-10 employees and only 4 % had 100 or more employees. In addition to potato crisps, 60 % of the firms also processed peanuts, 30 % processed chevda and potato sticks, 26 % processed pop-corns, 13 % processed banana crisps, 9 % processed cassava crisps and 4 % also processed arrow root crisps, spices, peas and herbs. About 4 % identified the main constraints as lack of proper equipment and market, 64 % complained of lack of potatoes and their poor quality while 43 % indicated lack of finances to increase volume of production. As pertains to produce sales, 83 % of the processors sell their products directly to supermarkets, 4 % through wholesalers and 13 % directly to individuals and shops. Dutch Robyjn was the potato cultivar of choice for many processors and other cultivars were used in processing during periods of scarcity of   cv. Dutch Robyjn. A large number of processors (70 %) stored their raw potatoes for relatively short periods of time ranging from 2 days to 3 weeks. A few (30 %) processing firms, stored potatoes for a month or longer. The potato crisps processing industry in Kenya is largely dominated by small scale processors who process crisps only as one of a diversity of other products. The industry is faced with several constraints including raw potato price fluctuations, scarcity and poor quality of potatoes, lack of facilities, skills and information on raw potato storage. The industry relies heavily on one variety that is not always available for all the processors. This information is important for potato breeders and postharvest technologists to avail sufficient suitable potato cultivars for crisping


Abong, GO.  2009.  Improving the potato value chain.
Abong, GO;, Okoth MW.  2009.  Edward G. Karuri1, Jackson N. Kabira2 and Francis M. Mathooko3. Abstract

Potato is an important crop in Kenya, with a major role in food and income security, being second only to maize in terms of utilization.• Production occurs mainly in the highlands (1500-3000 m above sea level).• Many potato varieties including Roslin Eburu, Roslin ...

Aong', GO, Okoth MW, Imungi JK, J.N K.  2009.  Nutrient contents of raw and processed products from Kenyan potato cultivars . Journal of Applied Biosciences. 16:877-886.potato_nutrients.pdf
ABONG', MRGEORGEOOKO.  2009.  Influence of potato cultivar and stage of maturity on oil content of French fries made from eight Kenyan potato cultivars. African Journal of Food, Agriculture, Nutrition and Development,Vol. 9 (8): 16667-1682. : AJFAND
ABONG', MRGEORGEOOKO.  2009.  Evaluation of selected Kenyan potato cultivars for processing into French fries. Journal of Animal and Plant Sciences, Vol. 2 (3): 141 . : Biosciences
ABONG', MRGEORGEOOKO.  2009.  Levels of reducing sugars in eight Kenyan potato cultivars as influenced by stage of maturity and storage conditions. Journal of Animal and Plant Sciences, Vol. 2 (2): 76 . : 1. George O. Abong



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