Browsing by Author "Kenji, Glaston M."

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    Classification of drying methods for macadamia nuts based on the glcm texture parameters
    (JKUAT, 2022-03-14) Njuguna, Simon N.; Ondimu, Stephen; Kenji, Glaston M.
    Texture is an important feature in the definition of the external appearance of a material. In this study, Gray-level cooccurrence matrix (GLCM) was used in the analysis of image texture without the destruction of the two varieties of macadamia nuts , KRG-15 and MRG-20, that are dried using seven different methods. Using the Imagej software, four GLCM features were computed in order to define the effect on drying methods on quality of the two varieties. These GLCM features were contrast, Angular Second Moment (ASM), homogeneity and correlation. The aim ofthis study was to investigate the influence of drying methods on the quality of macadamia nuts for the two varieties: - KRG-15 and MRG-20 with reference to texture quality. The highest classification accuracy of 77% was attained for correctly identifying influence of drying method at direction at angle of 0˚ and displacement, d=1. Solar tent drying method produces superior quality macadamia nuts for both varieties comparable to drying methods; with GLCM feature values (contrast, Homogeneity, Correlation and ASM) of 8,179, 0.048, 0.798 and 0.009 respectively for KRG-15 and 10.238, 0.789, 0.007 and 0.047 respectively for MRG-20. Combination drying of solar tent and Microwave dryingproduce the least quality,
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    Variation of Nutrients and Functional Properties within Young Shoots of a Bamboo Species (Yushania alpina) Growing at Mt. Elgon Region in Western Kenya
    (Science and Education Publishing, 2015) Karanja, Paul N.; Kenji, Glaston M.; Njoroge, Sin M.; Silas, Daniel N.; Onyango, Christine A.; Koaze, Hiroshi; Baba, Naomichi
    Yushania alpina is an indigenous bamboo species growing at Mt. Elgon forest in Western Kenya and its young shoots are consumed by the local people as a vegetable. This study was done to determine some physicochemical properties and their distribution within the shoot. Each shoot was divided into the upper and lower portions which were analyzed separately, and results were expressed in dry weight basis. On proximate composition, there was no significant difference (p<0.05) between the two portions in terms of moisture, protein, ash and fat content, which ranged 92.2-92.4% fresh weight, 33.0-33.4% dry weight basis (dwb), 17.0-17.1% dwb and 2.0% dwb, respectively. Significant difference was found in fiber and carbohydrates, whose content was 23.9 and 23.6% dwb in the upper portion compared to 30.7 and 17.3% dwb in the lower part, respectively. The upper portion contained Ca of 2,670, Mg of 4,300, K of 35,900 and P of 7,630 µg/g dwb, whereas the lower portion had Ca of 1,060, Mg of 1,270, K of 27,600 and P of 4,810 µg/g dwb. The upper portion was found to contain thiamine, riboflavin and vitamin C of 2.2, 8.4 and 78.2 µg/g dwb, respectively, whereas the lower part contained 1.8, 7.3 and 51.2 µg/g dwb, respectively. Fructose was found to differ significantly with the upper portion having 2.19 % against 0.62 % in the lower portion. Total polyphenol and flavonoid content of 27.6 and 24.6 mg/g dwb, respectively, were observed in the upper part compared to 25.9 and 20.1 mg/g dwb, respectively in the lower part. The upper portion was observed to exhibit better antioxidant activity with LC50 of 1 mg/ml compared to 5 mg/ml for the lower part, and higher Hunter’s L* value.