ABSTRACT This study determine effectiveness of tomato postharvest processing technologies by boiling and solar drying for small scale processing based on nutritional and sensory quality. Tomato sample varieties Asira, Imara and Reogrande were collected from small scale farmers in Morogoro region for tomato paste and powder development. Nutritional quality was determined based on moisture, lycopene, ß-carotene and ascorbic acid contents, titratable acidity and pH. Sensory properties were dete...
ABSTRACT Minced meat is a nutritionally dense and highly perishable food, therefore there is need for preserving it. Most artificial preservatives currently used to prevent food spoilage have been reported to cause various health problems hence the need to use natural preservatives. Moringa oleifera and Brassica oleracea (broccoli) leaf extracts have proved their potential to be used as natural preservatives. The main objective of this research was to determine the antimicrobial efficacy of M...
ABSTRACT This study assessed changes in chemical components of the sun dried and hot smoked anchovies processed by traditional and improved methods. Except for the protein-bioavailability analysis which took place once during the fourth week, the samples of fish were assessed weekly. Nutrient composition, shelf-life and protein-bioavailability of processed anchovies were assessed using changes in proximate composition and specific minerals, biochemical indices and protein-digestibility, respe...
ABSTRACT Assessment of Uranium levels in selected food groups and products with the associated health effects to the residents of Bahi District was carried out. The objective was to come up with information on whether these food groups contain significant amounts of Uranium and if the community has been affected by uranium related diseases. This was done to bring the awareness to the vulnerable communities and Tanzanian Government in general on the environmental and health hazards posed by th...
ABSTRACT “Mamung’unya” (Benincasa hispida) is a seasonal fruit widely grown in Dodoma region. To distribute its availability throughout the year, there is a need to test different drying methods for preservation. The present study was carried out to assess the effect of drying methods on nutrient content and sensory acceptability of processed products from selected Benincasa hispida varieties available in Dodoma region. A total of 120 farmers were interviewed using a structured question...
ABSTRACT Fruits and vegetable consumption pattern and its factors among adolescents in Gokwe South District were determined. The study drew participants from 2 schools, one from rural settlements and the other from the urban site. A total of 80 participants took part in the stud.40 participants were randomly selected from each participating school. A food frequent questionnaire, a 24 hour recall and KAP questionnaire were used to collect data from the participants. The study indicated a low f...
Table of contents Preface ...................................................................................................................................... ii Executive summary .................................................................................................................. iii Table of contents ....................................................................................................................... iv List of Figures ..........................................
ABSTRACT To increase the brewing yield and efficiency, malts with high extract values, high enzymatic activities, and good modification are essential. To produce malt that meets these requirements, the barley employed must have minimal post-harvest dormancy and be able to germinate rapidly and uniformly. The aims of this study were to compare the changes in seed germination vigour trends and the general storage stability of two Zimbabwean two-row malting barley varieties (Hope and Sierra) as ...
ABSTRACT Quality deterioration of Lake Victoria sardines is one of the most common claims from the final consumers which causes the change of use from human food to animal feed. Evaluation of post-harvest loses of Lake Victoria sardine was done by using three different methods, which are chemical laboratory analysis, microbial analysis and sensory evaluation. In this study it was shown by significant increase in total bacteria count seen from all samples taken along the steps of the value cha...
ABSTRACT Underutilized indigenous vegetables from Morogoro and Kilimanjaro regions were investigated. Out of these, four underutilized vegetables (UVs); Sunga (Launea cornuta), Kikundembala (Vigna vexillata), Mokiki (Momordica foetida) and Inyiri (Basella alba) were identified, collected and studied. The overall objective was to identify and analyze safety and nutritional excellence of the identified UVs used as food and claimed to be remedy to the sick. Primary data was collected using a che...
ABSTRACT The aim of the research was to determine the occurrence of antibiotic residues in milk in Gweru. The population consisted of twenty-eight farmers. Ten farmers were randomly selected from the population. The average volume that the farmers supply to dairy processing companies was twenty thousand liters during the time of sampling. Raw milk was sampled in two hundred and fifty mls sterile sample bottles. The samples were frozen up to the time of analysis. Detection and quantitation of ...
ABSTRACT Tamarindus indica l leaves extract was evaluated against six bacterial strains (2 Gram-positive and 4 Gram-negative) known to cause food spoilage. Functional groups of Tamarindus indica l leaves were evaluated using the Fourier transform infrared (FTIR) spectroscopy. The leaves were extracted by the Soxhlet extraction using aqueous and organic solvents (acetone, ethanol and methanol). Stock solution of the extracts was prepared by dissolving 0.8g of each extract in 2ml dimethyl sul...
Abstract The main purpose of this study was to assess the nutrition knowledge, attitudes and practices within the Mkoba South community and promote nutrition education with the aim of improving nutrition knowledge and food choices, to encourage a better quality of life and improve performance of learners. The research was qualitative in nature and the design used was the participatory action research. Due to the nature of the research design adopted, a purposive sample was drawn from the popu...
ABSTRACT Contamination of luncheon meats by bacteria has resulted in premature product spoilage and food poisoning outbreaks as well as major product recalls. A quantitative microbial assessment of air, surfaces, equipment and personnel hands (swabs), and finished product was conducted on 3 batches during separate visits at various processing stages during production of sliced vacuum packed French polony at a large meat processing plant in Zimbabwe. The aim was to determine the routes of micr...
ABSTRACT This study assessed the impact of Camfed’s bursary scheme in S3 schools focusing on five schools in Mola and Siakobvu clusters of Nyaminyami rural district. The study aimed at identifying outcomes of Camfed’s bursary scheme in S3 schools. A qualitative descriptive survey design was used and data were collected from a wide range of participants namely school heads, teachers, Camfed mentors, parents and learners. Questionnaires, interviews, focus groups and document study were the ...