Food Science and Technology Research Papers/Topics

Effects of Aframomum daniolli (powdor and oxtracts) on the nutritional, physico-chemical and sensory properties of wheat flour bread

Abstract The effects of adding different concentrations of Aframomum danielli (powder and ethanoic extracts) on nutritional, physico-chemical and densory properties of wheat flour bread were examined. Using alveograph and consistograph, the physical properties of the dough-water absorption capacity, tenacity, extensibility, strength of flour and peak time were evaluated

Evaluation Of Hygienic Practices And Establishment Of Critical Control Points And Raw Milk Quality In The Smallholder Supply Chain Of Nakuru And Nyandarua County, Kenya

ABSTRACT The milk marketed in Kenya has been reported to be of poor quality and does not meet national and international standards due to high bacterial load, high somatic cell count, adulteration and antibiotic residues. The study investigates the raw milk quality, adherence to hygienic code of practice and identifies the critical control points for improved raw milk quality in the smallholder supply chain. Compliance to hygienic code of practice was assessed using questionnaires. The facto...

Chemical. Microbiological and Sensory Characteristics of Leather Blends Produced from Mango (Mangifera indica 'Ogbomoso') and Carrot (Daucus carota)

Abstract The postharvest losses in fruits and vegetables in developing countries vary between 15-90%. Many organizations are actively promoting the processing of fruits and vegetables to find a solution to the difficulties encountered in storing large quantities of fresh produce without incurring heavy losses. This study evaluated the chemical, microbiological and sensory properties of leather blends produced from 'Ogbomoso' mango and carrot. Purees of mango (Mangifera indica 'Ogbomoso') and...

Physico-Chemical Qualities Of Selected Potato (Solanum Tuberosum L.) Cultivars And Their Suitability For Product Diversification In Rwanda

ABSTRACT Potato (Solanum tuberosum L.) is bulky and perishable with up to 50% of losses in 3-5 months of storage. Losses can be reduced through processing into less bulky and more stable products. The aim of this study was to investigate morphological and biochemical factors which affect potato quality, effect of potato cultivars and fermentation on quality of French fries and crisps as well as starch characteristics. Cultivars used included vartieties like Gikungu, Kigega, Kinigi, Kirundo, ...

Safety And Nutritional Quality Of Pastoral Traditional Fermented Camel Milk (SUUSA)

ABSTRACT Suusa is spontaneously fermented raw camel milk prepared by pastoral women and informally marketed in Kenya. Processors, traders and consumers of suusa rely on organoleptic testing for quality and safety along the suusa value chain. Handling practices in raw milk and suusa products potentially exposes the product to microbial contamination which is associated with reduced shelf life and risk of infections to consumers with milk borne and zoonotic diseases such as brucellosis and tub...

Evaluation Of Extruded Snacks From Blends Of Acha (Digitaria Exilis) And Cowpea ( Vigna Unguiculata) Flours

Abstract The production of acha and cowpea are the complementary food and are produced in large quantities in Nigeria, which are the major sources of protein and carbohydrate respectively. The study was proposed on developed high protein energy complementary foods from the blends of cowpea and acha using extrusion cooking. Cultivars of cowpea (IT90K-277-2) and acha (cream colour) were selected and milled into flours. Using the response surface methodology, the blends of acha and cowpea flours...

Changes In Physicochemical Properties Of Instant Kunun Zaki Flours Produced From Millet (Pennisetum Typhoiduem) And Malts Of Cowpea (Vigna Unguiculata) And Soybean (Glycine Max) During Storag

ABSTRACT In this study, instant kunun zaki powders were produced from millet-cowpea malt and millet- soybean malt. The instant powders were packaged in polypropylene plastics and stored for 3 months. During this period, studies of the changes in physiochemical and functional properties of the packaged flour were carried out every 30 days for 3 months. Production of instant powders was by blending millet with malt of cowpea for millet cowpea malt (MCm) and millet with malt of soybean for mill...

Biochemical And Nutritional Characteristics Of Fresh Camel Meat And Traditional Processed Camel Meat (Nyirinyiri) Along The Meat Value Chain

Traditional processed camel meat (Nyirinyiri) is a ready to eat meat product prepared traditionally from dehydrated camel meat that is deep fried in fat. The processed product is stored in the same fat and consumed little by little as required because of its long shelf life with desirable taste which pastoral households use in their diets, snack or sell for income. This study analyzed the biochemical, chemical and nutritional status of camel Nyirinyiri from production area in Isiolo Coun...

Nutrient Composition, Quality Evaluation And Acceptability Of “Gari” Fortified With Toasted African Yam Bean Seed Flour

ABSTRACT Fresh peeled and grated cassava mash was blended with toasted African yam bean seed flour (TAYBSF) in ratios of 95:5, 90:10, 85:15 and 80:20 w/w cassava : African yam bean seed prior to fermentation (PreGAF samples) and after fermentation (PoGAF samples). Gari without African yam bean seed flour served as the control. Fermentation was done for 2 days after which the samples were dewatered. The dewatered samples were sieved, toasted and evaluated for chemical composition and function...

Cultivation of Candida utilis on Cassava Peel Hydrolysates for Single-cell Protein Production

Abstract The growth of Candida utilis NRRL Y-1084 in acid and enzymatic hydrolysates of cassava peel and on glucose in a mineral salts medium was investigated in aerobic submerged cultivation. Kinetic and stoichiometric parameters for growth were determined. The cardinal temperatures of this yeast strain were 14 °C, 33 °C and 41 °C. C. utilis exhibited no absolute requirement for growth factors, although its maximum specific growth rate (μmax) was higher in the mineral salts medium with y...

Effect Of Variety And Maturity Stage Of Cassava (Manihot Esculenta) On Flour Properties And Sensory Characteristics Of Wheatcassava Composite Bread

ABSTRACT Cassava (Manihot esculenta) grows well in Tropical and Sub-Tropical regions of Sub-Saharan Africa. It is used as a food and raw material for many industrial applications, including food, feed and starch. Cassava has several varieties whose physico-chemical properties and functional properties of flour are hardly known. The aimed at characterizing physico-chemical and functional properties of cassava flour from different varieties harvested at different maturity stages and to determi...

Effects Of Blanching Time-Temperature Combinations And Solardrying On The Nutritional And Microbial Quality Of Indigenous Leafy Vegetables In Kenya

ABSTRACT The abundance of indigenous leafy vegetables (ILVs) during rainy seasons and accompanying poor storage systems leads to high post-harvest losses (PHL). These gluts in the rainy seasons are usually followed by scarcity in the dry seasons. Currently some limited preservation is employed involving boiling of ILVs and open sun drying, a practice that is inappropriate and done under unhygienic conditions. To reduce the huge losses, a cheaper, hygienic and locally adaptable preservation m...

Quality And Safety Of Peanut Butter Processed By Small And Medium Enterprises In Dar Es Salaam Region

ABSTRACT  The aim of this study was to assess the quality and safety of peanut butter processed by Small and Medium Enterprises (SMEs) in Dar es Salaam region. Samples for peanut butter were collected randomly from 33 SMEs selected from the list provided by Small Industries Development Organization (SIDO). Production knowledge and challenges facing these SMEs were assessed using pretested structured questionnaire and checklist. Chemical composition and microbiological qualities were evaluate...

Protein, Anti-Nutrient And Sensory Qualities Of Complementary Food Made From Malted Finger Millet (Eleusine Coracana L.) And Cowpea (Vigna Unguiculata L.) Composite Flour

ABSTRACT Protein-energy malnutrition remains a huge problem for children in sub-Saharan Africa. Kenyan children are no exception. These children rely on cereal porridge such as finger millet (Eleusine coracana) for nutrient supply. Cowpea (Vigna unguiculata), a locally available nutritious legume, could be an excellent complement to lysine-deficient millet diets. Therefore, the present study aimed at innovatively improving the protein quality and sensory properties of the complementary food, ...

Aflatoxin Contamination Of Marketed Spices In Tanzania: A Case Study Of Dar Es Salaam

ABSTRACT Aflatoxin contamination of spices, namely ginger, cinnamon, cardamom and cloves marketed in three districts of Ilala, Temeke and Kinondoni in Dar es Salaam region, Tanzania was investigated in the year 2017/18. Aflatoxin B1, B2, G1 and G2 and total aflatoxins were determined in 120 spice samples using immuno-affinity high performance liquid chromatography and post column derivatization. Fifty eight percent of the spice samples were contaminated and the mean total aflatoxins level in...


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