Food Processing

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Effect of Drying Lactic Acid Bacteria Fermented Uji on Its Pasting Properties and Content of Carboxylic Acids
(University of Nairobi Department of Food and Nutrition Technology, 1999-01-01) Onyango, Calvin; Okoth, Michael; Mbugua, Samuel
The effect of fermentation and drying on the pasting properties and carboxylic acids of pure flours of maize, finger millet and cassava and of composite flours of maize-finger millet and cassava-finger millet were studied. The pasting properties were measured between 30°C and 96°C in a Brabender Amylograph while carboxylic acids from the uji slurries were determined on thin layer chromatography plates coated with 0.25 mm silica gel. Irrespective of the treatment given, the cereal flours of maize, finger millet and the composite of maize-finger millet consistently had higher onset and peak gelatinization temperatures than pure cassava or the composite of cassava-finger millet. Also the latter two flours developed higher peak viscosities and disintegrated more rapidly after attaining the peak than either pure maize, finger millet or the composite of maize-finger millet. The higher viscosities of the root flours was also reflected in the higher swelling powers and solubility values at 85°C. Fermentation increased the viscosity of the slurries. The greatest increases were recorded by maize (500BU) and the composite of maizefinger millet (780 BU). Fermentation did not affect gelatinization temperatures except for the maize-finger millet composite whose gelatinization temperature decreased by 10°C. Fermentation and drying resulted in increased viscosity when compared to the non-fermented flours, except for the drum dried cassava-finger millet composite. For all the drum dried flours there was a spontaneous increase in viscosity at 30°C when the Brabender Amylograph was switched on. The drum dried flours absorbed about four times their own weight of water; and since the starch granules were pregelatinized, reconstitution in cold water was difficult, as the flour particles tended to lump together, getting wetted on the surface and inhibiting the penetration of water into the interior. In contrast, sun and cabinet dried flours absorbed about 1.9 times their own weight of water and formed smooth slurries in cold water. Fermentation increased total titratable acidity and fixed acidity of the slurries to about 3.9% and 3.6% respectively, while the pH declined from 5.5 to 3.9. On drying there were no significant changes in (p0.05) from the uji prepared from fermented and nondehydrated slurries.
Synthesis and In Vitro Digestion of Resistant Starch Type III from Enzymatically Hydrolysed Cassava Starch
(International Journal of Food Science & Technology, 2008) Onyango Calvin; Mutungi Christopher
Resistant starch type III (RS III) was synthesised from cassava starch by autoclaving followed by debranching with pullulanase, at varied concentrations (0.4–12 U g)1) and times (2–8 h), and recrystallisation ()18 to 90 C for 1–16 h). The highest RS III yield (22 g ⁄ 100 g) was obtained at an enzyme concentration of 4 U g)1 after 8 h incubation, followed by recrystallisation at 25 C for 16 h. Varying the recrystallisation conditions indicated that higher RS III yields (30–35 g ⁄ 100 g) could be obtained at 90 C within 2 h. Thinning cassava starch using a-amylase prior to debranching using pullulanase did not further increase the RS III content. In vitro digestion data showed that whereas 44% RS III was digested after 6 h, the corresponding value for cassava starch was 89%.
Crystallinity, Thermal and Morphological Characteristics of Resistant Starch Type III Produced by Hydrothermal Treatment of Debranched Cassava Starch
(Wiley Online Library, 2009-11-25) Mutundi C.; Rost F.; Onyango C.; Henle D.; Rohm H.
Cassava starch was debranched using pullulanase and the linear glucans recrystallized by incubation at 60°C or by temperature cycling at 120/60°C, and further subjected to heat-moisture treatment (HMT). Resistant starch (RS III) contents increased from 21.4 g/100 g in the debranched starch (DS) to 67.3 g/100 g in the debranched starch incubated at 60°C (DRS) and 47.8 g/100 g in the debranched starch subjected to temperature cycling (DCS), and further to 84.8 g/100 g and 88.4% g/100 g in HMT-DRS and HMT-DCS, respectively. Total crystallinity varied between 31.4-59.8% and the crystalline type was C in DS and DRS and A in DCS, HMTDRS and HMT-DCS. The melting properties were characterized by broad endotherms, but the exact melting region and enthalpy were dependent on recrystallization method. The main endothermic peaks of DS and DRS occurred at 103.9 and 109.8°C, respectively, whereas DCS exhibited split endotherms at 113.6 and 138.1°C. Heat-moisture treatment broadened the endotherms and increased their enthalpies. Scanning electron micrographs revealed surface topography differences related to size and aggregation of individual crystalline bodies.
Modification Of Gluten-Free Sorghum Batter and Bread Using Maize, Potato, Cassava or Rice Starch
(LWT - Food Science and Technology, 2011-04) Calvin Onyango; Christopher Mutungi; Günter Unbehend; Meinolf G. Lindhauer
Gluten-free sorghum bread was made from cassava, maize, potato or rice starch and sorghum in the ratios 10:90, 20:80, 30:70, 40:60 and 50:50. The other baking ingredients, on flour-weight-basis, were water (100%), sugar (6.7%), egg white powder (6%), fat (2%), salt (1.7%) and yeast (1.5%). Increasing starch content changed the batters’ consistencies from soft doughs to thin pourable batters. Increasing starch content decreased crumb firmness and chewiness, and increased cohesiveness, springiness and resilience of all breads. Cassava-sorghum and rice-sorghum breads had better crumb properties than maize-sorghum or potato-sorghum breads. Although the crumb properties of all breads declined (i.e. firmness and chewiness increased; cohesiveness, resilience and springiness decreased) on storage, the formulation containing 50% cassava starch retained the best overall texture.
Characteristic effects of drying processes on bioactive compounds in african eggplant
(JKUAT, 2012) Mbondo, Naomi Nammaiyan; Prof. Willis O. Owino, PhD; Prof. Daniel N. Sila, PhD; Dr. Jane Ambuko, PhD
African eggplant (Solanum aethiopicum L.) is a rich source of bioactive compounds and functional constituents that are beneficial to human health. However, the short (3-5 days) shelf life can be a major cause of postharvest losses especially during peak harvesting season. Drying technology is a convenient way of producing shelf stable food products, but can lead to thermal degradation of available nutrients and bioactive compounds depending on the drying method and temperature conditions. Monitoring the changes in bioactive compounds is important for optimizing and choosing drying methods and conditions.The objective of this study was to investigate the effect of harvesting maturity on the drying characteristics; to determine the effect of four drying methods (solar, hot air oven, vacuum oven and freeze) on the retention of total phenolics, beta carotene, antioxidant capacity, vitamin C and lycopene; to determine the degradation kinetics of total phenolics, beta carotene and antioxidant activity during hot air oven and vacuum oven drying; and to establish consumer acceptability of the dried and reconstituted products through sensory evaluation. Five African eggplant (Solanum aethiopicum) accessions (sangawili, manyire green, S00047A, AB2 and aubergine blanche) were used in the study. Harvesting was carried out at two maturity stages defined by the peel shininess, colour and number of days between planting and harvest. Stage 1 maturity had a shiny peel while stage 2 maturity had a non-shiny peel. Samples were dried up to ~10% moisture content in a single layer. Random sampling was done at regular intervals as the drying process progressed. Subsequently, fresh and dried samples were analyzed for moisture content, total phenolics, beta carotene content, vitamin C, lycopene content and antioxidant capacity. Affective testing using 7 point hedonic scale was used for sensory evaluation through a consumer panel to establish the likability scores for the dried and reconstituted samples. The results showed that harvesting maturity significantly (p<0.05) effected the moisture content and the drying rate of the five accessions. Moisture content decreased from stage 1 maturity to stage 2 by up to 2.01% with the exception of AB2. The drying rates were higher for stage 1 maturity in comparison to stage 2. The drying time for stage 1 and stage 2 maturities was 360-840 and 360-960 minutes, respectively. In the fresh state, beta carotene, total phenolics and antioxidant activity ranged between 14.75-29.50 mg/100g db, 751.21-1363.95mg/100g gallic acid equivalent (GAE) db and 99.58-325.61mg/ml db percentage inhibition at 50% (IC50) value, respectively. The results showed a significant (p=0.001) positive correlation (r=0.822) between the total phenolics and the antioxidant equivalent ascorbic acid capacity. However, drying processes significantly (p<0.05) reduced the total phenolics, beta carotene and antioxidant capacity with freeze drying presenting the highest retention rate. Overall, 36.26 – 95.05% (total phenolics) and 31.44 – 99.27% (beta carotene) was retained during freeze drying. Lycopene was only detected in the dried samples of the accession manyire green. Also, vitamin C was undetected in both fresh and dried samples. The kinetics of degradation of total phenolics, beta carotene content and antioxidant activity followed a first-order reaction for both hot air oven and vacuum oven drying. The range of reaction rate constant was 0.018-0.067, 0.016-0.226, xx and 0.0237-0.453 h-1 for total phenolics, beta carotene and antioxidant activity, respectively. Activation energy range was 8.246-23.548, 15.994-60.845, 11.111-25.764 kJ/mol for total phenolics, beta carotene and antioxidant activity, respectively. Regarding the sensorial evaluation, it was not possible to clearly distinguish the sensory profiles of the five accessions statistically. The drying characteristics and degradation kinetics information from this study may be applied by farmers and industrialists in the development of optimum drying controls plan.
Debranched Cassava Starch Crystallinity Determination by Raman Spectroscopy: Correlation of Features in Raman Spectra with X-Ray Diffraction And 13C CP/MAS NMR Spectroscopy
(Carbohydrate Polymers, 2012-01-04) Christopher Mutungi; Lars Passauer; Calvin Onyango; Doris Jaros; Harald Rohm
Because starch crystallinity influences the physical, mechanical, and technological aspects of numerous starch-based products during production and storage, rapid techniques for its assessment are vital. Samples of different levels of crystallinity were obtained by debranching gelatinized cassava starch, followed by subjection to various hydrothermal treatments. The recrystallized products were further subjected to partial hydrolysis with a mixture of α-amylase and glucoamylase prior to freeze–drying. Crystallinities were determined using X-ray diffraction (XRD) and 13C CP/MAS NMR spectroscopy, and correlated with FT-Raman spectra features. XRD crystallinities ranged between 0 and 58%, and agreed with crystalline-phase fractions (R2 = 0.99) derived from the respective 13C CP/MAS NMR spectra. A strong linear correlation was found between crystallinities and integrated areas of the skeletal mode Raman band at 480 cm−1 (R2 = 0.99). With appropriate calibration, FT-Raman spectroscopy is a promising tool for rapid determination of starch crystallinity.
Effects of social network factors on information acquisition and adoption of improved groundnut varieties: the case of Uganda and Kenya
(Springer Science and Business, 2014) Thuo, Mary; Bell, Alexandra A.; Bravo-Ureta, Boris E.; Lachaud, Miche´e A.; Okello, David K.; Okoko, Evelyn Nasambu; Kidula, Nelson L.; Deom, Carl M.; Puppala, Naveen
Social networks play a significant role in learning and thus in farmers’ adoption of new agricultural technologies. This study examined the effects of social network factors on information acquisition and adoption of new seed varieties among groundnut farmers in Uganda and Kenya. The data were generated through face-to-face interviews from a random sample of 461 farmers, 232 in Uganda and 229 in Kenya. To assess these effects two alternative econometric models were used: a seemingly unrelated bivariate probit (SUBP) model and a recursive bivariate probit (RBP) model. The statistical evaluation of the SUBP shows that information acquisition and adoption decisions are interrelated while tests for the RBP do not support this latter model. Therefore, the analysis is based on the results obtained from the SUBP. These results reveal that social network factors, particularly weak ties with external support (e.g., researchers, extension agents, etc.), partially influence information acquisition, but do not influence adoption. In Uganda, external support, gender, farm size, and geographic location have an impact on information acquisition. In Kenya, external support and geographic location also have an impact on information acquisition. With regard to adoption, gender, household size, and geographic location play the most important roles for Ugandan farmers, while in Kenya information from external sources, education, and farm size affect adoption choice. The study provides insight on the importance of external weak ties in groundnut farming, and a need to understand regional differences along gender lines while developing agricultural strategies. This study further illustrates the importance of farmer participation in applied technology research and the impact of social interactions among farmers and external agents.
Household food insecurity access: a predictor of overweight and underweight among Kenyan women
(BioMed Central (BMC), 2014-01-28) Keino, Susan; Plasqui, Guy; van den Borne, Bart
There has been a rise in the number of overweight women across the globe and sub-Saharan Africa has not been spared. Our objective was to describe the performance of household food security as a factor in determining overweight and underweight among Kenyan women of child-bearing age.A cross sectional survey using a structured questionnaire was carried out among 656 households with women of child-bearing age from both rural and urban settings in the Rift Valley, Kenya.Of all households involved, 70.1% were categorized as severely food insecure, 21.9% were moderately food insecure, and 3.7% were mildly food insecure, whereas 4.3% were food secure. Urban women had higher mean BMI (M = 24.53, SD = 4.36), compared to rural women (M = 22.52, SD = 3.71; P <0.000). Households with more children had decreased dietary diversity (r = -0.154; P <0.01). Logistical regression indicated that more food-secure households (OR = 0.97; 95% CI 9.4, 1.0), urban residence (OR = 1.82; 95% CI 1.1, 3.0), older age (OR = 1.10; 95% CI 1.1, 1.5), and high standard of living (OR = 1.79; 95% CI 1.2, 1.5) were strong predictors of overweight while being underweight was predicted by younger age (OR = 0.91; 95% CI, 0.83, 1.0).
Physical Properties of Dry-Milled Maize Meals and Their Relationship with the Texture of Stiff and Thin Porridge
(African Journal of Food Science, 2014-08-31) Onyango, Calvin
Selected 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.
Composition of Polyphenols in Wheat Bread Supplemented with Pleurotus ostreatus Mushroom
(2015) Stella W. Ndung’u; Christina A. Otieno,; Calvin Onyango; Fredrick Musieba
Pleurotus 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.
Sugarcane in vitro culture technology: Opportunities for Kenya’s sugar industry
(springer, 2015) Wekesa, Richard; Onguso, Justus M.; Nyende, Bernard A.; Wamocho, Leonard S.
Sugarcane (Saccharum officinarum L.) is one of the most important crops in Kenya and has wide range of economic importance. The sugar industry contributes up to 15% to the country’s agricultural gross domestic product and an estimated 25% of the population depends on the industry for their livelihood. However, the industry has been facing several challenges including declining yields due to use of poor quality planting materials. There is an increasing pressure to enhance the productivity of sugarcane in order to sustain profitable sugar industries in Kenya, while there are several diseases attacking sugarcane and reducing its quality. Seed multiplication of newly released varieties of sugarcane is one of the major constraints in Kenya as it takes 6-7 years to produce sufficient quantity of improved seed material. In vitro culture offers a practical and fast method for mass propagation of disease-free clonal materials. Successful protocols for shoot tip culture, callus culture, embryo culture, virus free plant production and somatic embryogenesis have already been established. Thus, in vitro technology can be used to enhance productivity of sugarcane in Kenya. Despite several advantages of applying micro-propagation technique in sugarcane such as quick multiplication of newly released varieties, rejuvenation of old deteriorated varieties; production of disease free seed; easy transportation of seed material; elimination of viruses; high cane productivity and sugar yield etc., this technique is not gaining popularity up to the desired extent. There are several constraints like the high cost of production and appearance of some variants in micropropagated population among others. The present article describes the status, challenges and opportunities of in vitro technology for the sugar industry in Kenya. Though, some problems have now been resolved to considerable extents which have been described in this review however, some constraints still require intensive research work to be resolved so that a safe and efficient exploitation of this technique can be ensured in sugarcane seed production programmes for enhanced yields and quality.Keywords: Sugarcane, somaclonal variation, in vitro culture, meristems, micro-propagation, callus
Rheological Properties of Wheat-Maize Dough and Their Relationship with the Quality of Bread Treated with Ascorbic Acid and Malzperle Classic® Bread Improver
(African Journal of Food Science, 2015-02-28) Onyang, Calvin; Unbehend, Ljiljana; Unbehend, Guenter; Lindhauer, Meinolf G.
The aim of this work was to investigate the effect of ascorbic acid and a commercial bread improver on the physical quality of wheat-maize bread, and establish correlations between the physical properties of the bread and rheological properties of the dough. Wheat flour was substituted with 10, 20 or 30% maize flour and the farinograph and extensograph properties of the dough were evaluated. Farinograph water absorption, dough development time, dough stability and farinograph quality number decreased whereas the degree of softening increased with increasing substitution of wheat flour with maize flour. Extensograph dough energy, resistance to extension, extensibility and maximum resistance decreased with increasing substitution of wheat flour with maize flour. Ascorbic acid and commercial bread improver improved bread specific volume and form ratio; decreased crumb firmness, resilience and chewiness; and increased crumb springiness and cohesiveness. Farinograph water absorption and degree of softening; and extensograph energy, extensibility, maximum resistance and ratio number showed the highest number of significant correlations (P ≤ 0.01 or P ≤ 0.05) with the physical properties of wheat-maize bread.
Starch and Modified Starch in Bread Making: A Review
(African Journal of Food Science, 2016-09-27) Calvin Onyango
Starch is an important source of energy in human nutrition. It is also widely used as a processing aid in several food and non-food industries. Starch in wheat flour contributes to the development of optimal bread crumb and crust texture. It is also responsible for physical deterioration of bread quality through staling. Starch is mainly extracted from starch-rich plants such as cereals, root and tuber crops and legume seeds. It can be modified using chemical, physical or enzymatic techniques to obtain modified starch. Traditional plant breeding or genetic modification can also be used to produce starches with modified functionalities. Modified starches are essential food processing aids because of their enhanced functional properties. The aim of this paper is to review the role of starch in bread making and subsequently elucidate the influence of modified starch on the quality of wheat bread.
Starch and Modified Starch in Bread Making: A Review
(African Journal of Food Science, 2016-12-31) Onyango, Calvin
Starch is an important source of energy in human nutrition. It is also widely used as a processing aid in several food and non-food industries. Starch in wheat flour contributes to the development of optimal bread crumb and crust texture. It is also responsible for physical deterioration of bread quality through staling. Starch is mainly extracted from starch-rich plants such as cereals, root and tuber crops and legume seeds. It can be modified using chemical, physical or enzymatic techniques to obtain modified starch. Traditional plant breeding or genetic modification can also be used to produce starches with modified functionalities. Modified starches are essential food processing aids because of their enhanced functional properties. The aim of this paper is to review the role of starch in bread making and subsequently elucidate the influence of modified starch on the quality of wheat bread.
Indigenous Technical Knowledge and Formulations of Thick (Ugali) and Thin (Uji) Porridges Consumed in Kenya
(African Journal of Food Science, 2016-12-31) Wanjala, W. G.; Onyango, A.; Makayoto, M.; Onyango, C
Thick (ugali) and thin (uji) porridges are important sources of nutrients for millions of Kenyans. They are made from unblended or composite flours of cassava and whole milled maize, finger millet or sorghum. Ugali is eaten as a main meal at lunch or dinner whereas uji is taken as a refreshing drink any time of the day. Uji is also an important complementary food for children. In addition, some formulations of ugali and uji are used to manage non-communicable diseases such as cardiovascular diseases and type II diabetes. The aim of this study was to document indigenous technical knowledge on ugali and uji in Kenya. Primary information was collected through Focus Group Interviews in ten counties in western Kenya and corroborated with secondary literature. Unblended whole milled white maize and finger millet are the preferred flours for making ugali and uji, respectively. Whole milled maize, finger millet and sorghum are recommended for preparing ugali and uji for people suffering from non-communicable diseases. Uji prepared as a complementary food for child-feeding is usually supplemented with plant or animal proteins in order to improve its nutritional quality. The indigenous technical knowledge provided by the interviewees show that several opportunities exist for product innovations and quality and safety improvements.
Immunological Responses to Pneumococcal Conjugate Vaccine and Intestinal Nematodes Infestation in Children
(Allan et al., 2017) Allan, Lynda A.; Yole, Dorcas S.; Mbai, Fiona N.
Pneumonia is among the leading killer diseases of children under five years in Kenya. The most common bacteriological cause of severe and fatal pneumonia is Streptococcus pneumonia (S. pneumonia). S. pneumoniae is usually carried in the nasopharynx of healthy people, but occasionally leads to invasive pneumococcal diseases (IPDs), such as meningitis, pneumonia, otitis, sinusitis and bacteremia. Annually, World Health Organization (WHO) estimates the occurrence of one and a half million of deaths in children under five years, mainly in poor countries.In Kenya, A 10-valent Pneumococcal Conjugate Vaccine (PCV10) introduction into routine immunization schedule has resulted in reduction of the incidence of Invasive Pneumococcal diseases (IPD). However, there is a need to systematically evaluate the confounding factors that limit vaccine efficacy. A common although often overlooked confounding factor in the PCV10 vaccination efficacy is the presence of gastrointestinal nematode parasites in humans, particularly in children living in slums. Here the intestinal nematodes are prevalent and their effects result in an immuno-compromised state. We review the possibility of concurrent intestinal nematode infestation altering PCV10-induced responses in children and the need to devise efficacious treatment strategies
Probiotic Viability and Storage Stability of Yoghurt Enriched with Baobab Pulp (Adansonia digitata)
(JKUAT, 2017) Aluko, Angela
Baobab fruit is important as non-timber forest product having a good source of Vitamin C, fiber and minerals although it is underutilized. Incorporation of its pulp to the probiotic yoghurt have significance to the health of human being. Therefore current study was conducted to analyze the physicochemical, microbiological and sensory properties of baobab blended yoghurt and able to cover the objectives which were i) To analyse the nutritional and functional properties of baobab pulp from Makuyuni, Tanzania ii) To determine the optimum levels and viability of baobab enriched probiotic yoghurt formulated from different combinations of starter and probiotic during fermentation and storage. iii) To monitor shelf life and acceptability of the baobab enriched probiotic yoghurt. Parameters analyzed included proximate analysis, vitamin C, minerals (calcium, magnesium, Zinc), beta carotene, fatty acid, sugars and functional properties (foaming, emulsification and gelling capacities) of baobab fruit pulp which was obtained from Tanzania. Yoghurts were prepared by using fresh milk inoculated with starter cultures containing Streptococcus salivarius subsp. Thermophillus and probiotics Bifidobacterium spp and Lactobacillus acidophilus. These were then blended with pasteurized baobab pulp at 0%, 10%, 20%, 30% and 40% to obtain baobab blended yoghurts, and analyzed for physicochemical (pH, viscosity, titratable acidity, total solids) and microbial for 1,7,14 ,21 and 28 days of storage. In addition proximate, minerals (calcium, magnesium, zinc) and vitamin C were analyzed for the prepared yoghurts. Results showed significant difference (p≤ 0.05) between locations was on fat, crude fiber, carbohydrates and fructose. Vitamin C, beta-carotene, protein, ash, moisture, sucrose, glucose, calcium, magnesium and zinc showed no significant difference (p≤ 0.05) among locations which are Kwa Muhindi, Oldonyo Orng’ina and Naitolia camp, Makuyuni area in Tanzania. Emulsification, foaming and gelling properties ranged between 37.9-45.15%, 1.85-6.57% and 11-12% respectively and were significantly different (p≤ 0.05) among locations. Yoghurt showed significant difference (p≤ 0.05) for moisture, crude fiber, carbohydrate, Vitamin C and magnesium while crude ash, fat, protein, calcium and zinc were not significantly different (p≤ 0.05).After 28 days of storage, all yoghurt samples revealed a significant difference (p˂0. 05), decrease in pH value and an increase in titratable acidity, viscosity and total soluble solids. Microbiologically, yoghurts were stable and with satisfactory sanitary conditions for consumption .Survival rate of probiotic on simulated gastrointestinal tract was 22%-52%. Based on sensory evaluation result, the yoghurts enriched with 10% baobab pulp was the most preferred. Results from this study revealed that the composition and nutritional potential of the baobab pulp may be of high interest to health of consumers hence promoting the greater use of wild fruits.
Evaluation of the Knowledge and Activities of a Local Community in Mwea Endemic with Schistosomiasis
(IISTE, 2017) Edward, Okonjo; Dorcas, Yole; Dorington, Ogoyi
Evaluation of the Knowledge and Activities of a Local Community in Mwea Endemic with Schistosomiasis
Development of market opportunities through post-harvest processing of the African indigenous vegetables in Tanzania
(African Journal of Business Management, 2017-09-14) Musebe, Richard; Karanja, Daniel; Rajendran, Srinivasulu; Kessy, Radegunda; Kansiime, Monica; Marandu, Damas; Samali, Silivesta; Nicodemus, Jacqueline; Nenguwo, Ngoni; Chiwanga, Ruth; Makuya, Peter
African indigenous vegetables (AIVs) have gained prominence in the recent past due to nutritional and health benefits. The low requirement for high value inputs has enabled low resource farmers to practice AIVs production. There have been improvements in the production of high quality AIVs seeds as well as more production of the AIVs leaf and fruits. As a consequence, there are occasional gluts of the AIVs leaf and fruit especially during the main production season. This study examined the challenges associated with production of processed AIVs and possible market opportunities using data from 10 AIVs processing groups and 21 key informants that were purposively selected. Data were analysed using descriptive statistics and thematic analysis. It was established that processors did not have the necessary skills, knowledge and training required for processing of AIVs in more economically attractive ways. There was no diversity in the processing methods and processed products. Types and sources of packaging materials were restricted in various respects. Processors did not have special storage facilities for the AIVs. The share of processed AIVs in the total consumption of the vegetables was 25%. Sixty percent of those interviewed stated that the demand for all types of processed AIVs was increasing. Many institutions were supporting processing of AIVs. Quality of processed AIVs was perceived to be same as that of the fresh AIVs. Consumers were willing to pay more money for better quality processed AIVs. In order to increase sales of processed AIVs there should be informal agreements, partnerships or contracts depending on the degree of relationship between processors and consumers to guarantee target markets. Tanzania Bureau of Standard (TBS) and Tanzania Food and Drugs Authority (TFDA) need to create awareness regarding the specific quality requirements for processed AIVs. Training should be provided on different processing methods and the range of products that could be produced for different consumers. There should be financial support and/or linking of processors with the different credit institutions. It is necessary to provide processing infrastructure and training on marketing of the processed products. Specific requirements for the premises, processing rooms and standards should be explained to the processors to assure the requisite quality. Product branding has to be undertaken especially at two levels, which are indicating the key attributes of AIVs on the packages and certification by TBS and TFDA as well as having their labels on the containers of the packed products. Key words: Vegetables, processors, quality, storage, demand, target markets.
Pushed Or Pulled? Factors That Influence Students’ Choice to Study Food and Beverage Management Program
(International Journal of Education and Research, 2017-11) Kinyua, Christine; Burugu, Rose W.
An individual’s career path depends on the choice of the program one chooses to study in college. The choice is influenced by many factors which may push or pull the student to settling for a particular program. Some students may choose a study program as a result of personal benefits it brings while others may settle for it because circumstances have forced them to do so. This paper examined factors that influence students’ choice to study food and beverage management program which leads to a career in the hospitality industry. The target population for the study was students studying FBM program. Questionnaires were administered to a purposely chosen sample of 120 students from four selected colleges in Eldoret Town. The results showed that although students were to some extent pressured to pursue the FBM program, the ultimate reason behind their choice was the attraction they felt for the industry.

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