Food Nutrition
Permanent URI for this collection
Browse
Browsing Food Nutrition by Issue Date
Now showing 1 - 20 of 75
Results Per Page
Sort Options
Publication Effect Of Cellulose-Derivatives and Emulsifiers on Creep-Recovery and Crumb Properties of Gluten-Free Bread Prepared from Sorghum and Gelatinised Cassava Starch(Food Research International, 2009) Onyango Calvin; Ubehend Gunter; Lindhauer G. MeinolfThe effect of cellulose-derivatives and emulsifiers on the creep-recovery behaviour of glutenfree dough prepared from gelatinised cassava starch and sorghum was studied. Cellulose treated doughs, except the treatment with 2.4% w/w fwb CMC, had lower resistances to deformation (range 10–33%) than emulsifier-treated doughs (range 3–13%). The higher elastic recovery of emulsifier-treated doughs corresponded to lower compliances and higher zero shear viscosities than for doughs treated with cellulose-derivatives. Addition of egg white powder (6.7% w/w fwb) eliminated several textural defects associated with gluten-free bread. Cellulose-derivatives did not decrease crumb firmness or staling rate when compared to the control. Though increasing emulsifier concentration (from 0.4% to 2.4% w/w fwb) decreased crumb firmness, crumbs treated with 2.4% w/w fwb emulsifiers, except diacetyl tartaric acid esters of mono- and diglycerides, were weak and difficult to handle after slicing. Nevertheless, all gluten-free breads treated with 2.4% w/w fwb emulsifiers staled at a slower rate than the control.Publication Creep-Recovery Parameters of Gluten-Free Batter and Crumb Properties of Bread Prepared from Pregelatinised Cassava Starch, Sorghum and Selected Proteins(International Journal of Food Science & Technology, 2009) Onyango Calvin; Muttungi Christopher; Unbehend Gunter; Lindhauer G. MeinolfThe effect of egg white, skim milk powder, soy protein isolate and soy protein concentrate on creep-recovery parameters of gluten-free batter made from sorghum and pregelatinised cassava starch was studied. Batter treated with egg white had the highest deformation and compliance parameters and lowest zero shear viscosities and differed significantly (P < 0.05) from the other treatments. However, this batter recovered its elasticity sufficiently and its elastic portion of maximum creep compliance did not differ significantly (P < 0.05) from the other treatments. Unlike the other treatments, egg white did not decrease bread volume and exhibited the lowest crumb firmness and staling rate. Optimisation of the amount of egg white with diacetyl tartaric acid esters of mono and diglycerides (DATEM) showed that creep-recovery parameters and crumb hardness were affected by the linear, quadratic and interaction effects of the input variables. Treatment with 6% and 0.1% w ⁄ w fwb egg white and DATEM, respectively, gave gluten-free batter with the least elastic portion of maximum creep compliance (Je ⁄ Jmax = 11.65%) which corresponded to the lowest crumb firmness (790.8 g).Publication Batter rheology and bread texture of sorghum‐based gluten‐free formulations modified with native or pregelatinised cassava starch and α‐amylase(Institute of food Science technology, 2010-05-26) Onyango Calvin; Mutungi Christopher; Ubehend Gunter; Lindhauer Meinolf G.Summary The influence of a-amylase (0–0.3 U g)1) on the crumb properties of gluten-free sorghum batter and bread, respectively, was investigated. The formulations were modified using native or pregelatinised cassava starch (i.e. batter A – 17% pregelatinised starch, 83% sorghum, 100% water fwb; batter B – 17% native starch, 83% sorghum, 100% water fwb; and batter C – 30% native starch, 70% sorghum, 80% water fwb). The batters had solid viscoelastic character with the storage modulus predominant over the loss modulus. Storage moduli of batter A decreased with increasing angular frequency, whereas the moduli of batters B and C were independent from the angular frequency. Increasing enzyme concentration did not affect the loss factors of the batters. Batters’ resistance to deformation, from highest to lowest, followed the order C > A > B. Increasing enzyme concentration decreased crumb firmness, cohesiveness, springiness, resilience and chewiness but increased adhesiveness. Overall, breads containing native starch had better crumb properties (i.e. springier and less firm, chewy and adhesive) than breads containing pregelatinised starch.Publication Dynamic Moisture Sorption Characteristics of Enzyme-Resistant Recrystallized Cassava Starch(American Chemical Society, 2011-01-24) Christopher Mutungi; Stefan Schuldt; Calvin Onyango; Yvonne Schneider; Doris Jaros; Harald RohmThe interaction of moisture with enzymeresistant recrystallized starch, prepared by heat-moisture treatment of debranched acid-modified or debranched non-acid-modified cassava starch, was investigated in comparison with the native granules. Crystallinities of the powdered products were estimated by X-ray diffraction. Moisture sorption was determined using dynamic vapor sorption analyzer and data fitted to various models. Percent crystallinities of native starch (NS), non-acidmodified recrystallized starch (NAMRS), and acid-modified recrystallized starch (AMRS) were 39.7, 51.9, and 56.1%, respectively. In aw below 0.8, sorption decreased in the order NS > NAMRS > AMRS in line with increasing sample crystallinities but did not follow this crystallinity dependence at higher aw because of condensation and polymer dissolution effects. Adsorbed moisture became internally absorbed in NS but not in NAMRS and AMRS, which might explain the high resistance of the recrystallized starches to digestion because enzyme and starch cannot approach each other over fairly sufficient surface at the molecular level.Publication Long- and Short-Range Structural Changes of Recrystallised Cassava Starch Subjected To In Vitro Digestion(Food Hydrocolloids, 2011-05) C. Mutungi; C. Onyango; T. Doert; S. Paasch; S. Thiele; S. Machill; D. Jaros; H. RohmThe conformational and structural order of resistant starch type III made from cassava starch was studied. The gelatinized starch was debranched using pullulanase and then recrystallised by annealing, temperature-cycling or heat-moisture treatment. Subsequently, the recrystallised products were subjected to in vitro digestion using porcine pancreatic α-amylase and amyloglucosidase. The undigested and digested products were analyzed for polymer chain distribution, crystallinity, molecular order, structural conformations and thermal stability using high performance anion exchange chromatography, wide angle X-ray diffraction, Fourier transform infrared spectroscopy, 13C CP/MAS nuclear magnetic resonance and differential scanning calorimetry, respectively. Average degree of polymerisation increased from 20 to 22 glucose units upon digestion. Both the undigested and digested starches comprised mixtures of A, B and V crystalline types. Percentage of crystallinities by X-ray diffraction were 40.9%, 50.7% and 56.2% in annealed, temperature-cycled and heat-moisture treated starches, respectively. These values increased to 47.9%, 54.4% and 58.2%, respectively, in the digested products. The ordered fractions in the undigested annealed, temperature-cycled and heat-moisture treated starches were 69.3%, 71.4% and 79.2%, respectively, as determined by 13C CP/MAS nuclear magnetic resonance. However, the disordered phase was indistinct in the digested products although the contents of non-crystalline conformations were significantly (p < 0.01) higher. The melting enthalpies of the digested residues increased by factors of 2.50 in annealed, 2.53 in temperature-cycled and 2.06 in heat-moisture treated starches, suggesting molecular rearrangement in a manner related to the enzyme susceptibility of the initial materials.Publication University Outreach Support to Farmer Associations in Western Kenya: The Case of The RUFORUM’s Community Action Research Project (CARP) at Moi University | RUFORUM Institutional Repository(Ruforum, 2012) Okalebo, J.R.; Othieno, C.O.; Ochuodho, J.O.; Kipkoech, A.K.; Otinga, A.N.; Mongare, P.O.; Olal, D.A.; Navalayo, C.; Sunda, W.; Soi, C.C.; Woomer, P.L.Moi University’s School of Agriculture obtained a research grant from the Regional Universities Forum for Capacity Building in Agriculture (RUFORUM) under the Community Action Research Program (CARP) to carry out a research leading to the strengthening of the linkages between the universities and farmer associations. This is part of an endeavor to promote agricultural production in western Kenya. The Project linked with three Farmer Associations (FAs) in western Kenya in developing research programs and for disseminations of research findings. Field demonstrations were setup to refine and adapt new high yielding production technologies. The Project has enabled FAs develop their business plans, initiate contract farming to produce striga tolerant seed maize, increased sorghum production, improved management of FAs and built the capacity of FAs to undertake value addition. Three machines have been purchased for each for the three FAs to undertake value addition leading to marketing of finished pure or fortified soyabean and groundnut products. The project activities has brought FAs to a stage towards self sustainability and income generation.Publication Assessing Nutrient Intake and Nutrient Status of HIV Seropositive Patients Attending Clinic at Chulaimbo Sub-District Hospital, Kenya(wiley publishers, 2012) Onyango, Agatha Christine; Walingo, Mary Khakoni; Mbagaya, Grace; Kakai, RoseBackground. Nutritional status is an important determinant of HIV outcomes. Objective. To assess the nutrient intake and nutrient status of HIV seropositive patients attending an AIDS outpatient clinic, to improve the nutritional management of HIV-infected patients. Design. Prospective cohort study. Setting. Comprehensive care clinic in Chulaimbo Sub-District Hospital, Kenya. Subjects. 497 HIV sero-positive adults attending the clinic. Main Outcome Measures. Evaluation of nutrient intake using 24-hour recall, food frequency checklist, and nutrient status using biochemical assessment indicators (haemoglobin, creatinine, serum glutamate pyruvate (SGPT) and mean corpuscular volume (MCV)). Results. Among the 497 patients recruited (M : F sex ratio: 1.4, mean age: 39 years ± 10.5 y), Generally there was inadequate nutrient intake reported among the HIV patients, except iron (10.49 ± 3.49 mg). All the biochemical assessment indicators were within normal range except for haemoglobin 11.2 g/dL (11.4 ± 2.60 male and 11.2 ± 4.25 female). Conclusions. Given its high frequency, malnutrition should be prevented, detected, monitored, and treated from the early stages of HIV infection among patients attending AIDS clinics in order to improve survival and quality of life.Publication Identification of Traditional Foods with Public Health Potential for Complementary Feeding in Western Kenya(Journal of Food Research, 2012-05-01) Kinyuru, John; Konyole, Silvenus; Kenji, Glaston; Onyango, Christine; Owino, Victor; Owuor, Bethwell; Estambale, Benson; Friis, Henrik; Roos, NannaAbstract The diversity of traditional foods in Kisumu West District of Western Kenya was assessed with an aim toidentify the foods with a potential for complementary feeding. Leaves were the most consumed plant partamongst vegetables, while a few fruits were consumed together with theirseeds. Amaranthus cruentus L. wasfound to be consumed as a leafy vegetable while another variety, Amaranthus hybridus L. was found to beconsumed as a grain. Four species of wingedtermites, a grasshopper, black ant and dagaa fish were alsoidentified. Twelve of the traditional foods were found to be associated with nutritional and health benefits asperceived bythe locals. Traditional food processing methods such as boiling, fermentation and sun dryingwereidentified. Thus exploitation of the species possessing nutrient, health and processing benefits needs to beexplored in complementary feeding.Publication Acceptability of Amaranth Grain-based Nutritious Complementary Foods with Dagaa Fish (Rastrineobola argentea) and Edible Termites (Macrotermes subhylanus) Compared to Corn Soy Blend Plus among Young Children/Mothers Dyads in Western Kenya(Canadian center of science and education, 2012-07) Konyole S. O; Kinyuru J N; Owuor B. O; Kenji G. M; Onyango C. A; Estambale B.B; Henrik Friis; Nanna Roos; Owino V.OAbstract We assessed acceptability of two flours and porridges of complementary foods based on germinated grain amaranth and maize with or without edible termites and dagaa small fish named “Winfood Classic” (WFC) and “Winfood Lite” (WFL), respectively, compared to Corn Soy Blend Plus (CSB+) among mothers and young children. A total of 57 children consumed each of the three foods on separate days with one-day washout between foods. Each food was considered acceptable if the child consumed at least 75% of the serving. Most mothers preferred WFL flour and porridge (63.2% and 70.2%, respectively) compared to WFC (24.4% and 10.5%) and CSB+ (12.3% and 19.3%). Children consuming at least 75% of served porridge were 43%, 19.6% and 21% for WFL, WFC and CSB+, respectively. No adverse effects were observed for all the foods throughout the study period and follow up lasting 4 weeks. All foods were acceptable and can be further developed and be tested for efficacy.Publication DESMODIUM EFFECT ON SOIL FERTILITY, STRIGA CONTROL AND MAIZE PRODUCTION IN BUSIA AND SIAYA COUNTIES, WESTERN KENYA.(University of Eldoret, 2013) Kifuko-Koech, Njeri MaryLow soil fertility, stemborer and Striga weeds limit production of maize in western Kenya. Desmodium in the “Push-Pull” technology has been found to reduce Striga and stemborer but its contribution to soil fertility rehabilitation is not well understood. Field trials were conducted in Busia and Siaya counties, western Kenya, to test the hypotheses that (1) inorganic nitrogen, soil carbon, 13C isotope discrimination ( 13C) and biological nitrogen fixation (BNF) in maize-Desmodium intercropping system are affected by Desmodium species and sampling time and (2) maize yield, the degree of Striga suppression and economic benefits of intercropping maize with Desmodium are affected by different Desmodium species and the cutting regime of the Desmodium. Maize was intercropped with Desmodium uncinatum (Jacq.) DC., cv Silverleaf (D. uncinatum) or Desmodium intortum (Mill.) Urb. cv Greenleaf (D. intortum), and treatments with sole maize with or without urea were included for comparison. The first two Desmodium cutting events were fixed at every start of every season and 4 weeks later while the third cutting was varied and conducted at 9, 12 or 18 weeks after planting maize in each season. Maize biomass, mineral nitrogen, soil carbon, 13C and biological nitrogen fixation parameters were determined over time in both maize-Desmodium intercrop with Desmodium cut at 18WAP and sole maize systems. To study the contribution of Desmodium to soil phosphorus (P) rehabilitation, a greenhouse experiment was conducted in two phases to assess the extent to which Desmodium spp fertilized with Busumbu phosphate rock (BPR) could increase soil available P, P uptake and biomass yield of maize crop planted after Desmodium spp. Treatments included sole maize and two Desmodium spp : (D intortum and D.uncinatum) with or without BPR grown in the first phase of the experiment followed by sole maize with no P application in the second phase of the experiment. Reference treatments with soluble P (KH2PO4) were included. Results showed that D. intortum was superior to D. uncinatum in producing the highest biomass, fixed N, soil carbon, mineral N and N concentration at different sampling times. However, despite these positive attributes, D. intortum resulted in somewhat lower cumulated (over four seasons) maize grain yields. Maize shoots 13C values in Desmodium intercropping and sole maize systems did not differ significantly, an indication of comparable environmental effect on both systems. Varying the time of cutting Desmodium had little effect on maize yield and net benefits. Average net benefits from Desmodium intercropping over the four seasons were increased by 1290 and 918 $ ha-1 relative to the maize monocrop in Busia and Siaya respectively. D. intortum and D. uncinatum equally reduced Striga counts, an indication that the two species may demonstrate comparable phytochemical attributes. Greenhouse results showed that maize dry matter yields, plant P concentration and available P in soils were higher in maize following Desmodium spp compared to maize following maize wheather BPR was applied or not. D. intortum was however a more potent solubilizer of BPR than D. uncinatum. The present study extends the recommendation of the Desmodium-maize intercropping system to farmers who apply P fertilizers and can benefit from increased soil nitrogen, soil carbon and crop yield after the system becomes well established. Nevertheless, a further multi-locational and multi-seasonal evaluation of Desmodium-maize intercropping system would be required to investigate whether the system is also advantageous in terms of yield stability and sustainability, across locations and seasons.Publication Effect Of Heat-Moisture-Treated Cassava Starch and Amaranth Malt on The Quality of Sorghum-Cassava Amaranth Bread(African Journal of Food Science, 2013-05-31) Calvin Onyango; Eunice A. Mewa; Anne W. Mutahi; Michael W. OkothGluten-free batter and bread was prepared from modified cassava starch, sorghum and amaranth flour. Heat-moisture treatment (80°C, 18, 24 or 30% moisture content, and 8, 16 or 24 h incubation) of cassava starch increased its crystallinity, onset pasting temperature and water absorption index; and decreased its swelling power, water solubility index and peak viscosity. Heat-moisture treated cassava starch was made into batter with sorghum and amaranth in the ratio of 50:40:10. The other ingredients, weighed on flour-weight-basis, were water (75%), sugar (6.7%), fat (2%), salt (1.7%), and amaranth malt at 0, 1 or 2.5%. The interaction effect (that is, starch modification x amaranth malt) significantly (P ≤ 0.05) affected batter consistency. Breads made from heat-moisture treated starch were softer than those containing native starch. The interaction effect (that is, starch modification x amaranth malt) was significant (P ≤ 0.05) only for the texture profile analysis property of cohesiveness. Further investigation of the effect of heat-moisture treatment showed that the interaction effect (that is, moisture content x incubation time) significantly (P ≤ 0.05) affected only the Texture Profile Analysis properties of hardness and chewiness.Publication Cost effectiveness of using surgery versus skeletal traction in management of femoral shaft fractures at Thika level 5 hospital, Kenya(PAMJ, 2013-06-06) Opondo, Everisto; Wanzala, Peter; Makokha, AnsellimoBACKGROUND: A prospective quasi experimental study was undertaken at the Thika level 5 hospital. The study aimed to compare the costs of managing femoral shaft fracture by surgery as compared to skeletal traction. METHODS: sixty nine (46.6%) patients were enrolled in group A and managed surgically by intramedullary nailing while 79 (53.4%) patients were enrolled in group B and managed by skeletal traction. Exclusion criteria included patients with pathological fractures and previous femoral fractures. Data was collected by evaluation of patients in patient bills using a standardized questionnaire. The questionnaire included cost of haematological and radiological tests, bed fees, theatre fees and physiotherapy costs. The data was compiled and analyzed using SPSS version 16. Person’s chi square and odds ratios were used to measure associations and risk analysis respectively. RESULTS: A higher proportion of patients (88.4%) in group A were hospitalized for less than one month compared to 20 patients (30.4%) in group B (p, 0.001).Total cost of treatment in group A was significantly lower than in group B. Nineteen (27.9%) patients who underwent surgery paid a total bill of Ksh 5000-7500 compared to 7(10.4%) who were treated by traction. The financial cost benefit of surgery was further complimented by better functional outcomes. CONCLUSION: The data indicates a cost advantage of managing femoral shaft fracture by surgery compared to traction. Furthermore the longer hospital stay in the traction group is associated with more malunion, limb deformity and shortening.Publication Prevalence and determinants of under-and over-nutrition among adult Kenyan women; evidence from the Kenya Demographic and Health survey 2008-09(East African Public Health Association, 2013-12-01) Masibo, Peninah; Buluku, Elizabeth; Menya, Diana; C, MalitObjective: To analyze the prevalence and determinants of over- and under-nutrition among Kenyan adult women with data from the Kenya Demographic and Health Survey (KDHS) (2008-09)Methods: A nationally representative sample of 5,916 women aged 20 to 49 years in 2008-2009 DHS data was analyzed. The dependant variable was women’s nutritional status determined as Body Mass Index (BMI). A BMI <18.5 was considered underweight, above 24.9 was considered overweight and a BMI above 29.9 was considered obese. Results: The mean age was 31.9 ± (8.4 SD) years while the mean BMI was 23.4 ± (4.6 SD) kg/m2. Three quarters of the women lived in rural areas and Rift valley province contributed a majority of the participants (26.9%). More than half of the women (54.7%) had achieved primary level of education, 68.5% were married at the time of the survey while 27% were working in agricultural sector. Thirty percent of Kenyan women had over-nutrition as measured by overweight and obesity while 11% were underweight. Regional differentials existed in the distribution of women’s nutritional status. Those living in Eastern province were 2 times significantly more likely to be undernourished compared to those living in Nairobi (OR: 2.0, CI; 1.0 – 4.2; p=0.045). Women living in households of lower, lowest and middle wealth quintiles were 80%, 70% and 50% respectively less likely to have over-nutrition compared to those from the highest wealth index households (p<0.001). Women who are married were 1.9 times (CI 1.2 to 3.2) more likely to have over-nutrition compared to those who were not married (p=0.007).Conclusion: The burden of over-nutrition was higher than under-nutrition among Kenyan women in the 2008- 09 DHS survey. The key determinants of under-nutrition include; household wealth, province of residence and education achievement. The key determinants of over-nutrition were; women’s age, marital status, smoking status and partner’s educational status.Publication Physical Properties of Dry-Milled Maize Meals and Their Relationship with the Texture of Stiff and Thin Porridge(African Journal of Food Science, 2014) Calvin AnyangoSelected physical properties of white maize meal, obtained by different dry-milling techniques were evaluated and correlated to the texture of stiff and thin porridge. Sifted or par-cooked maize meals had finer particles than hammer-milled maize meals. Hammer-milled maize meals had lower water absorption indices (17-38%) and higher water solubility indices (WSI, 4-5%) than sifted (41-42 and 2-3%, respectively) or par-cooked (114 and 2%, respectively) maize meals. Sifted or par-cooked maize meals had lower breakdown viscosities (0-19 BU) and higher final viscosities (818-1925 BU) than hammer-milled maize meals (89-173 BU and 530-780 BU, respectively). Stiff porridge prepared from par-cooked maize meal (34% w/v), and thin porridge from dehulled and hammer-milled maize meal (10% w/v) had the firmest textures at 80.93 and 1.28 N, respectively. There was a negative correlation (P < 0.05, r = -1.00) between the WSI and total shearing force of stiff porridge prepared from par-cooked maize meal.Publication Access to and Use of Agricultural Information by Small Scale Women Farmers In Support of Efforts to Attain Food Security in Vihiga County, Kenya(Scholarlink research institute journals, 2014) Odini, SerahSmall scale women farmers in Vihiga County are subsistence farmers, who toil to grow maize, beans and traditional vegetables, for their family consumption. But due to the unpredictable weather patterns and inadequate information on modern farming practices, their farming efforts are not assisting towards achieving food security. This study investigated how women farmers in Vihiga County access and use information in their endeavours to attain food security. Specifically, the study sought to establish the farming activities of the small scale women farmers, ascertain their information needs and information seeking habits in enhancing food security, establish information sources, channels, and technologies used by women to access information; identify the challenges women farmers experience while seeking information, and suggest ways for improvement. The study utilized both qualitative and quantitative research approaches where data was collected using semi structured face – to - face interviews supplemented by document analysis. A sample of 150 women of age ranging from 15 - 70 years was interviewed. Data was analyzed qualitatively through descriptions and discussions, and presented through tables. Findings showed that food insecurity is a serious problem among the poor households especially among older women, larger households, members with low education levels, and the unemployed. It was established that women farmers constantly perceived information needs related to their daily activities of farming. The study findings show that these information needs are often not adequately satisfied by the existing information systems and services due to inadequate communication and information infrastructure, low literacy levels, lack of suitable information services, and lack of technical competencies. Based on the findings, the study recommends the improvement of the existing information services, systems, and channels of communication. This initiative is set to empower women farmers in ensuring food security and sustainability while promoting alternative income generating opportunities to make decisions that could have significant impact on poverty alleviationPublication Minjingu phosphate rock applications increase the population of phosphate solubilising microorganisms with a positive impact on crop yields in a Kenyan Ferralsol(Springer Link, 2014-11-30) Ndungu-Magiroi, Keziah Wairimu; Waswa, Boaz; Bationo, Andre; Okalebo, John Robert; Othieno, Caleb; Herrmann, Laetitia; Lesueur, DidierSoil microbes such as plant growth promoting rhizobacteria play significant roles in the solubilisation of inorganic phosphorus (P), mineralization of organic P and in improving plant P uptake. It is known that phosphate solubilising microorganisms (PSM) populations largely vary depending on the ecosystems, the cropping systems or the soil management. The capacity of Minjingu phosphate rock (PR) to enhance the populations of native PSM under three cereal–legume rotation systems was assessed in the third season of rotation. Triple super phosphate (TSP) was used as a positive control. In comparison to the negative control, application of Minjingu PR increased the total fungal diversity and phosphate solubilising bacteria (PSB) population by 67–90 % while high rates of TSP significantly (p < 0.05) reduced bacterial diversity and populations of PSB by 46–69 %. Minjingu PR also resulted in both crop and legume yields increase (41–104 % compared to the control), which were similar to those obtained with TSP application. Cropping systems incorporating sparingly soluble P sources such as Minjingu PR into soils can stimulate the populations of native PSB and agronomic productivity. They may represent a promising way of minimizing the utilization of mineral P fertilizers.Publication Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom(Academic Journals Inc., 2015) Ndung’u Stella W.; Otieno Christina A.; Onyango Calvin; Musieba FredrickThe aim of this study was to evaluate nutritional, physical and sensory qualities of wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed with wheat flour at 0, 5, 10 and 15% to develop bread. Moisture content, crude protein, crude fibre, fat, ash, minerals, amino acids and B-vitamins contents of wheat and wheat-mushroom breads were evaluated. Physical and sensory qualities of wheat and composite breads were also evaluated to determine consumer acceptability. Composite bread with 15% mushroom did not develop as the dough for this ratio did not form a visco-elastic dough. Moisture, total ash and protein contents of the composite breads increased with increasing mushroom content in the bread. Composite bread supplemented with 10% mushroom flour had highest moisture, protein and total ash contents. Carbohydrates content declined while fiber and fat contents did not change. Mineral composition of the composite breads increased with increasing mushroom supplementation except for magnesium, manganese and calcium contents. The contents of all amino acids and B-vitamins analyzed increased with addition of mushroom in bread. Sensory and physical qualities of bread declined with increasing amount of mushroom flour in composite bread. In conclusion, supplementing mushrooms in wheat bread increased protein, minerals, B-vitamins, amino acids contents of wheat-mushroom bread compared to wheat bread. Supplementing wheat flour with up to 10% mushroom flour produced baked products with high nutritional quality for improved health.Publication 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, NaomichiYushania 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.Publication Nutrients, Functional Properties, Storage Stability and Costing of Complementary Foods Enriched with Either Termites and Fish or Commercial Micronutrients(Wageningen Academic Publishers, 2015) Kinyuru J.N.; Konyole S.O.; Omolo S.A. Onyango; Kenji G.M.; Onyango C.A.; Owino V.O.; Owuor B.O.; Estambale B.B.; Roos N.Application of edible insects in complementary food production has not been studied much. This study developed and evaluated complementary foods based on edible termites to combat child malnutrition in Kenya. Two complementary foods, Winfood Classic (W-C; containing termites and dagaa fish) and Winfood Lite (W-L; without termites and dagaa fish) were formulated and processed by extrusion cooking. Their nutrient content, functional properties, storage stability and cost of the foods were evaluated using standard methods. W-C contained significantly higher (P=0.37). The energy contribution from fats (26.1 E%) from W-C was within the recommend levels in complementary foods while energy from proteins (protein E%) was higher from the two foods (18.0 and 14.3 E%, respectively). Bulk density was significantly different (P=0.02) amongst W-C and W-L and within the recommended levels of ≤0.5 g/cm3 in complementary foods. The foods were shelf stable for 6 months of storage with neither pathogenic microorganisms nor aflatoxins reported. Peroxide value was below the limits (≤10 meq/kg) after 6 months of storage. Production cost of the foods was 3.21 and 2.23 US$/kg for W-C and W-L, respectively, with termites contributing 42.3% of the basic cost of production in W-C. The study confirms that termites and dagaa fish can be utilised in processing of affordable and safe complementary foods with adequate nutrient density.Publication Composition of Polyphenols in Wheat Bread Supplemented with Pleurotus ostreatus Mushroom(American Journal of Food Technology, 2015) Ndung'u, Stella W.; Otieno, Christina A.; Onyango, Calvin; Musieba, FredrickPleurotus ostreatus mushrooms were blanched, milled into flour and incorporated into wheat flour at 5, 10 and 15%. These composite flours, together with composite breads developed from these formulations were evaluated for polyphenols, namely flavones and isoflavones. Wheat flour and wheat bread were used as control samples. Extraction of polyphenols was done using ethanol as a solvent and analyzed using gas chromatographmass spectrometry. It was not possible to make bread with 15% mushrooms. Quantities of different flavones and isoflavones evaluated increased significantly (p<0.05) with increasing supplementation of mushroom flour in wheat flour. Composite breads were also observed to have higher contents of flavones and iso flavones as compared to bread prepared from wheat flour only. Composite flour with 15% mushrooms had highest quantities of flavones and isoflavones while composite bread with 10% mushroom flour had significantly higher (p<0.05) levels of these compounds. Caffeic acid was the most abundant amongst all the flavones analyzed in wheat mushroom blends while genistein was the most abundant isoflavone. Flavones and isoflavones in human nutrition protect against oxidative stress and also provide medicinal properties such as antimicrobial, antiviral and anticancer benefits. Pleurotus mushrooms are a good source of these important compounds hence incorporating them in daily diet like bread would ensure constant supplementation for improved health and nutrition.