Food Science and Technology Research Papers/Topics

Quantification Of Milk Losses Due To Spoilage Microorganisms And Antibiotic Residues In Rural And Peri-Urban Dairy Sub-Value Chains In Nakuru, Kenya

ABSTRACT Dairy losses due to spoilage microorganisms have remained high from previous studies in Kenya. Poor hygiene has been reported to be the main cause of milk contamination with these microorganisms. Antibiotic residues are also continually reported in Kenyan milk due to misuse of veterinary drugs in treating animals by unskilled personnel or farmers themselves. The aim of this study was to quantify milk losses due spoilage microorganisms and determine levels of antibiotic residues in ru...

Production And Evaluation Of Breakfast Cereals From Blends Of African Yam Bean (Sphenostylis Stenocarpa), Maize (Zea Mays) And Defatted Coconut (Cocos Nucifera).

ABSTRACT Six samples were generated by mixing the flours (AYB+ maize composite) with graded levels of defatted coconut flour (100:0, 90:10, 80:20, 70:30, 60:40, 50:50), sugar, salt, sorghum malt extract and water. Breakfast cereals were produced by roasting (280°C) -a dry heat treatment process to gelatinize and semi-dextrinize the starch in order to generate dry ready to eat products from blends of African yam bean (Sphenostylis stenocarpa), maize (Zea mays) and defatted coconut (Cocos nuc...

Effect Of Supplementation Of Plantain Flour With Okara And Detarium Microcarpum Flours As Dietary Fiber Sources On Blood Glucose And Serum Cholesterol

ABSTRACT Flours were produced from unripe plantain fruit, okara, and Detarium microcarpum and analysed for selected properties. Plantain flours were supplemented with 5% levels of Detarium microcarpum and okara flours as dietary fiber sources and the effect on blood glucose and serum cholesterol levels of albino rats evaluated using bioassay. Plantain flour showed the highest (p

Effect Of Thermization And Storage On The Nutritionalproperties And Shelf-Stability Of Yoghurt From Blends Of Cow Milk And Coconut Milk

ABSTRACT Yoghurts were produced by blending reconstituted powdered cow milk (100 g of powdered cow milk (CM) : 0.5 litres of water) with 25 % and 50 % coconut milk (CCM) and a control (100 % cow milk) before fermentation. After fermentation for 16 h at room temperature, the yoghurts were subjected to two heat treatments (thermization) namely, 75 0C thermization and 80 0C thermization and a control (unthermized). The proximate, physicochemical, vitamin and microbiological quality of yoghurt s...

Effects Of Different Processing Technologies On Quality Characteristics Of Kenya Coffee

ABSTRACT This research project was done to investigate the influence of different methods of coffee processing on quality of the final product. The processing methods studied were wet pulping, hand pulping and eco-pulping. These processing methods vary on their modes of pulping and mucilage removal. The work was carried out using two cultivars of Kenya arabica coffee (Coffea arabica) grown in Nyeri County near Mt. Kenya. The quality parameters determined in the study included; physic-chemica...

Evaluation Of Kenya Alpine Dairy Goat (Capra Aegagrus Hircus) Milk Yield, And Its Nutritional And Chemical Composition For Product Development, In Nyeri County

ABSTRACT In Kenya use of exotic dairy goats in breeding programmes for smallholder production systems has become popular, but information on the milk production and nutritional quality is scarce. This research project was done to investigate the milk yield and its nutritional composition of Kenya Alpine dairy goat, Capra aegagrus hircus, for value addition. The initial work constituted assessing the dairy goat feeding practices in the study areas of Mukurweini, Kieni East and Kieni West, whe...

Impact of Cooking and Additives on the Chemical and Microbiological Characteristics of Indomie Noodles

The main goal of this study was to determine the effect of cooking and added materials (spices and monosodium glutamate) on the chemical and microbial characteristics of two types of indomie noodles )chicken and vegetable flavoured( . The samples were the products of Sawabash factory (Soba industrial area). The samples were analyzed before and after the cooking at 100o C for 20 minutes. The obtained results of the chemical analysis of vegetable flavoured and chicken flavoured indomie ...

Evaluation Of Gasoline Generator Modified For Biogas Utilization

ABSTRACT This study addresses the design and modification of a gasoline generator to use biogas as an alternative fuel. The biogas was produced from fresh cow dung using a 10m3 fixed dome biodigester and the produced biogas scrubbed to improve its energy content per unit volume. A 1.0 kW Tigmax air-cooled gasoline generator was used for the investigation. The modification involved the fabrication and mounting of a simple external mixing chamber on the air-duct of the carburetor. A comparativ...

Contributions Of Packaging To The Extension Of Shelf Life Of Processed Grasscutter Meat (Thyronomys Swinderianus).

ABSTRACT This research was carried out to assess the physico-chemical properties, storage stability and acceptability of cured grasscutter meat (Thyronomys swinderianus) products which were smoked and packaged with different plastic films (High Density Polyethylene and Polypropylene). Live grasscutter was slaughtered, dressed, cut-up and divided into three portions. One portion was treated with a solution of 5% salt; second portion was cured with a solution containing sodium nitrite, potassi...

Adsorption Isotherms And Heat Of Sorption Of Fresh And Pre-Osmosed Oven-Dried Bananas

ABSTRACT Three banana varieties (Omini Red, Cavendish and Cooking banana) were transversely cut into 10 mm slices, pretreated in sucrose solution of 52, 60 and 68°B and maintained at 25°C for 12 hours. Both fresh and pre-osmosed banana slices were subsequently oven-dried at 60°C for 72 hours. Adsorption isotherms of fresh and preosmosed oven-dried banana slices were determined at 20 and 40°C using gravimetric–static method. Suitability of eight sorption models in describing the adsorpt...

Development And Assessment Of Nutritional Composition, Sensory Profile And Consumer Acceptability Of Jackfruit Seed Flour Buns From Locally Grown Jackfruit

ABSTRACT The purpose of this study was to develop buns (Mandazi) based on wheat and jackfruit seeds flour and assess their chemical composition, sensory profile and consumer acceptability. Samples of jackfruit seeds were obtained from Tanga, Morogoro, Coast region and Zanzibar. Seeds were sorted, washed, pre-dried, seed coat peeled, sliced, dried and milled to flour. The developed jackfruit seed j flour from each location was blended with wheat flour at different levels of substitution (10%, ...

Analysis Of Processing, Marketing And Demand For Processed Fruits And Vegetables In Tanzania

ABSRTACT This study was carried out to analyze processing, marketing and demand for processed fruits and vegetables in Tanzania. Data for the study were collected from a sample of 320 households, 77 traders and 59 processors using structured questionnaire. Both qualitative and quantitative methods were used to analyze the data. The results of the study show that fruit and vegetable processing firms were not able to utilize their capacities almost throughout the year with very low capacit...

Nutritional Quality And Physico-chemical Properties Of The Seed And Oil Of Chinese Fan Palm

ABSTRACT  The oil of the raw seeds of Livistona chinensis (Chinese fan palm) was extracted and its physico-chemical properties evaluated. The proximate composition and the anti-nutrients present in the pulp, raw seed, blanched (4, 6, and 8 minutes), cooked (20, 40 and 60 minutes) and the roasted (1100C for 5, 10 and 15 minutes) seeds were determined. An acute toxicity study was also carried out on the seed during which albino rats were differently fed the raw and also the cooked and roasted ...

Parents’ Practices And Barriers In Reducing Aflatoxins Contamination In Complementary Foods For Children In Central Regions Of Tanzania

Abstract Contamination of complementary foods by aflatoxin is a serious public health threat that requires attention to ensure that proper actions are taken to limit its health effects. A cross-sectional study was conducted to assess parents’ practices and barriers associated with reducing aflatoxins contamination in complementary foods among parents with children aged 6-23 months in central regions of Tanzania. Semi-structured questionnaire (364) respondents and focus group discussion (FG...

Investigation Of The Pathogenicity Of Vibrio Alginolyticus Strains Isolated From Processed Hake And Seawater In Namibia And Validation Of Hydrogen Peroxide (H2o2) For The Disinfection Of Seaw

Abstract  In Namibia seawater is employed by marine fish factories during processing. Previous  studies indicated that chlorine and Ultra Violet (UV) light are ineffective in keeping  seawater free from bacteria throughout the distribution system. However, laboratory  studies showed that hydrogen peroxide eliminates both sessile and attached bacteria  from seawater. Secondly it is not known whether Vibrio alginolyticus bacteria isolated  from the Namibian marine waters and from hake fis...


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