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Recent Submissions
Knowledge, Attitude and Practices (KAP) of Farmers on Postharvest Aflatoxin Contamination of Maize in Makueni and Baringo counties, Kenya
(University Of Nairobi, 2021-07) Kamano, Hannah; Okoth M.W; Kogi-Makau, Wambui; Kuloba, Patrick
Abstract
Aflatoxin contaminated home grown maize has been a perennial problem in Kenya especially in the Eastern and North Rift parts of the country. This study focused on investigating the influence of knowledge, attitude and practices of farmers on aflatoxin contamination of maize in Makueni and Baringo counties in Kenya. A convergent mixed method study design combined quantitative and qualitative data collection techniques in maize producing areas of Baringo and Makueni Counties in Kenya. These methods included questionnaire administration, focus group discussions and key informant interviews. Of the 220 farmers who participated in the survey, 67.27% were male and 32.73% female in Baringo County whilst 45.45% male and 54.55% female in Makueni County. Majority of the farmers were in a marital union and were between the ages of 40-54 years. The average KAP score for knowledge was 57.6±11.79 % for both counties. The average knowledge score for Makueni was 37.70±11.36 % and 77.2±12.23 % for Baringo County. The average KAP attitude of the farmers in both counties was 77.1±9.32 %. There was a significant difference in the knowledge of factors contributing to aflatoxin in maize, as to the point where contamination begins, the signs of aflatoxin contamination and the consequences of aflatoxin exposure in both counties (p<0.005) The individual county scores were 76.5±9.24% and 77.7±9.41 % in Makueni and Baringo counties respectively. Socio-economic and demographic factors were linear predictors of knowledge (R2=0.76, p<0.001), whereas they had no effect (R2=0.043, p=0.076) on the attitude of the maize farmers. Farmers from Makueni County (Eastern Region of Kenya) were more likely (OR=1.24) to have higher knowledge scores on aflatoxin contamination than those from Baringo County (Rift Region of Kenya). On the contrary, with increasing age the maize farmers were less likely (OR=0.01) to have higher scores of knowledge. Farmers associated poorly dried maize and poor storage conditions as the maize cause of aflatoxin contamination. The study findings revealed a significant difference in knowledge and attitude between the two counties. This consequently had an effect on the practtices of the farmers. There is need for increased awareness creation on dangers posed by consumption of aflatoxin contaminated maize grain within the communities. Training of farmers on good agricultural and management practices is also of utmost importance. This coupled with regular surveillance and enhancement of laboratory capacities can also significantly reduce the occurrence of aflatoxicosis in Kenya.
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, Nanna
Abstract
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.
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.O
Abstract
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.
Impact of Carrageenan Copolymers from Two Red Seaweed Varieties on Dough and Bread Quality
(JOURNAL OF APPLIED PSYCHOLOGY, 2021) Onyango Calvin; Luvita K.S; Lagat Kibet; Kosambo Linus
Abstract
The impact of cottonii (COT, Kappaphycus alvarezii) and spinosum (SPI, Eucheuma denticulatum) flour (1–10% w/w) on rheological properties of wheat (WHE) and quality of bread was investigated. Wheat-COT and WHE-SPI had higher water absorption capacities, dough development times, dough stabilities and farinograph quality numbers than WHE dough. Extensograms of composite dough were largely similar to those of WHE at the same incubation times. Dough energy decreased whereas elasticity ratio (ratio of maximum resistance to extensibility) increased when incubation time was increased from 45 to 135 min. Wheat-COT and WHE-SPI had lower pasting temperatures but higher peak, final, breakdown and setback viscosities than WHE flour. Specific volume of bread containing COT (5% w/w) or SPI (7.5% w/w) was not different (p > 0.05) from that of WHE bread. Crumb texture properties of these composite breads were also largely similar to those of WHE bread. The physical properties of WHE dough and bread were influenced by gluten, whereas those of WHE-COT and WHE-SPI were influenced by gluten in addition to κ-carrageenan in COT and ι-carrageenan in SPI. Protein, ash and dietary fibre contents increased (p < 0.05) whereas carbohydrate content of bread decreased (p < 0.05) when WHE was replaced with COT or SPI (5% w/w).
Effect of phytase application on micronutrient status of plant-based foods
(ios journals, 2022) Anuro J.B; Ogutu F.O; Okumu T.M
Abstract
Plant-based foods constitute an important source of carbohydrates, protein, dietary fiber and vitamins. They are also associated with anti-nutrients, whose presence result in low bioavailabity of several micronutrients causing metabolic disorders related to the nutritional factors. Of prime concern for human nutrition and health management is phytic acid. In this review the effect of phytase application on micronutrient content and bioavailability of plant-based foods was critically analyzed. PubMed and Google scholar databases were searched for articles using phytase, phytase application in cereals, plant-based foods, micronutrients and deficiency as
keywords. A total of 105 articles were obtained out of which 39 were included in the review. Results indicate that application of exogenous phytase to plant-b
