Research Papers/Topics in Food Science And Nutrition

Analysis Of Microbial Infections In Camel (Camelus Dromedarius) Milk And Implications In Kenya

ABSTRACTRaw camel milk production and marketing chain in Kenya was investigated for microbialinfections and implications. Milk samples were taken using simple random samplingmethod in a clustered sampling plan. There were three cluster levels, the production,processing and market levels. Analysis of samples in the laboratory for enumeration andcharacterization was by standard methods as described in the methodology. Data analysiswas done by Pearson correlation coefficient and chi-square...

Effects Of Gum Arabic Surface Treatment On Nutritional Quality Of Whole Mango (Mangifera Indica) In Makueni County And Evaluation Of Canned Mango Chunks

ABSTRACTMango production in Kenya has been on the rise. In 2013 about 581,290 MT were produced of which 40% were lost due to lack of proper postharvest management practices. The greatest loss was through pest and microbial spoilage and chemical deterioration of nutrients. The study aimed at developing methods to preserve the nutritional quality and reduce post-harvest losses in the mango value chain. Using a structured questionnaire, randomly administered to 40 mango farmers, post handling pr...

Optimization Of Brewing, Processing Conditions And Their Effects On The Chemical And Sensory Quality Of Purple-leafed Kenyan Tea

The Tea Research Institute (TRI) developed TRFK 306 tea clone which is rich in anthocyanin as a strategy to diversify Kenyan teas. TRFK 6/8 was used as a control in the study being a standard clone used at the TRI. TRFK 306 can be utilized non-processed but there is no well researched, documented data on the best brewing conditions. Consumers add edible acids to its brew to improve the colour and taste but information on the acid effect is scanty. Information on the q...

Chemical And Sensory Quality Evaluation Of Newly Developed Tea Clones In Kenya

A study was conducted on the newly developed purple tea clones in Kenya. Green tea quality analyses on theanine and catechins were done using HPLC, while total polyphenols were done using the Folin- Ciocalteu phenol reagent method. Sensory analysis was also done on green tea samples. Plain black tea quality parameters were determined (total theaflavins and individual theaflavins, brightness and total colour percentages, total thearubigins and fractions and total solub...

Effect Of Hot Water And Calcium Chloride Treatment On The Shelf-Life Of 'Keitt' Mangoes And 'Cavendish' Bananas From Mozambique

vi ABSTRACT Mango (Mangifera indica L.) and Banana (Musa acuminata L.) are important tropical fruits ripen quickly and have a short postharvest life and commercialization window. In Mozambique, about 40 % of these fruits have been lost. In order to recommend small and medium enterprises in post-harvest fruit preservation, there is a need to develop appropriate alternative techniques for the post-harvest handling of fruits. In this work, the extension of the shelf-life of fresh mango an...

Effect Of Maize Storage And Milling Practices On Aflatoxin Levels In Maize Flour

ABSTRACT The presence of aflatoxins in foods and feeds is respectively a health hazard to human and animals. Cereals, especially maize have been reported to be susceptible to aflatoxin contamination. This study was carried out to investigate aflatoxin levels in maize flour as influenced by maize storage and milling practices in Gairo district, Morogoro region. Quantification was preceded by a purposive cross-sectional survey focusing on storage and milling practices. Based on the survey...

Safety And Quality Of Commercial Cereal-Based Complementary Foods Produced And Marketed In Mwanza Region

EXTENDED ABSTRACT Commercial cereal-based complementary foods (CBCF) for infant porridge are increasingly produced and sold in developing countries including Tanzania. A crosssectional study was conducted to determine the safety and quality of commercial cerealbased complementary foods produced and marketed in Mwanza region. Twenty differently formulated cereal-based complementary food products (CBCFs) from 20 processors were purchased from supermarkets and retail shops in Mwanza region. ...

Development Of Extruded Instant Mixed Mushroom Soup

EXTENDED ABSTRACT A study was conducted to develop extruded instant mixed mushroom soup supplemented with banana, soybean and orange fleshed sweet potatoes. The nutritional qualities, physical properties, sensory acceptability and the shelf life of the developed product were evaluated. Proximate compositions were determined to evaluate the potential of the product to supply energy and required nutrients. Moisture, ash, protein, fiber, ether extract, carbohydrate and energy content range...

Evaluation Of The Quality Characteristics Of Wheat - Plantain Composite Flour Bread Containing Gum Arabic From Acacia Senegal Var Kerensis

ABSTRACTThe uses of composite flour in bread making are becoming more important as people become health conscious and accept the role of functional foods globally. The effect of partial replacement of wheat with 10% to 40% plantain flour and the subsequent effect of 1% to 3% gum arabic addition on composite bread quality attributes was investigated. It was hypothesized that wheat- plantain flour physicochemical properties did not differ from the control (100% wheat); and that neither substitu...

The In Vitro Effects Of Lactic Acid Bacteria Screened From Gastrointestinal Tracts Of Lates Niloticus On E. Coli And Salmonella Spp.

ABSTRACTBiopreservation systems in foods are of increasing interest in the food industry. It is the use of naturally occurring microorganisms and/or their inherent antibacterial compounds of defined quality and quantity to extend shelf life and to enhance the safety of foods. Bacteriocinogenic LAB and/or their isolated bacteriocins are considered safe additives, useful to control the frequent development of pathogens and spoilage microorganisms in foods. The spreading of bacterial antibiotic ...

Enriching Of Goat Milk Mozzarella Cheese With Soluble Fiber From Acacia Senegal Var. Kerensis

ABSTRACT Mozzarella cheese is prepared using milk from various herbivores. Mostly, it is prepared using milk from sheep, cow and goat. However, due to consumers‘ demand for healthier foods, cheese processors have been innovatively preparing unique cheeses. Mozzarella cheese is one of the preferred ingredients for use on pizza. Goat milk is a good source of protein and calcium, possessing unique characteristics with a high proportion of small milk fat globules that contain a higher con...

Analysis Of Milk Composition And Acceptability Of Mozzarella Cheese From Kenyan Toggenburg Dairy Goats And Their Crosses With Galla Goats

ABSTRACTIn Kenya, most studies involving exotic dairy goats and their cross breeds with indigenous goats have majorly focused on milk yield, kidding and growth rates with little information on the technological performance of the milk from cross breeds. In this study milk from the Toggenburg and its cross breed with Galla goat was evaluated fortnightly for composition and its capability for mozzarella cheese making over a three months lactation period. Samples of milk were analyzed for compos...

Pesticides Application Practices And Residues In Sprayed Tomatoes And Their Safety To Consumers

ABSTRACT Pesticides have been used intensively in tomato growing activities for pests and fungal control. However, health concerns have been reported as a result of pesticides use. This study was conducted to assess pesticides application practices and residues levels in harvested tomatoes grown in Kilolo District. Seventy-one farmers (about 12%) were interviewed using structured interview schedules and 40 (about 6.8%) tomato samples were taken from 40 farmers for laboratory analysi...

Effect Of Extrusion Processing On The Nutritional Value And Tannin Content Of Sorghum – Soybean Composite Supplementary Product

ABSTRACT The study was designed to formulate sorghum-soybean composite supplementary foods and investigate the effect of extrusion on nutritional value and tannin content. The products were extruded and analysed for nutritional value, tannin content, urease activity, sensory and anti-oxidant activity. Results showed that, the extruded composite products had good nutritional value and conformed to the requirements for supplementary foods for older infants and young children. Nutritional ...

Safety and quality of organically grown cloves (syzigium aromaticum) and black pepper (piper nigrum l.) In tawa ward, Morogoro-Tanzania

ABSTRACT Participatory Action Research approach was used in this study involving organic spice farmers from Tawa Ward within Morogoro region, researchers from Sokoine University of Agriculture and Sustainable Agriculture Tanzania organization. Harvesting and postharvest handling practices by clove and black pepper organic farmers in Tawa Ward were assessed. Five villages were visited, 107 organic farmers were interviewed, 34 among them inspected and provided samples for analysis. Fun...


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