ABSTRACT Pectin is defined as complex mixtures of polysaccharides that make up approximately one third of the cell-wall dry substance of most types plants. This study was carried out to extract pectin from fully ripen pumpkin (Cucurbita spp.) using two different methods; soxhlet acid extraction method and acid extraction method. And to study the influence of using different acids on the yield of pectin; nitric and citric acids were used. Moreover, to examine the effect of time in pectin ...
ABSTRACT This study was conducted to evaluate the effect of black cumin (Nigella sativa L.) seeds oil (BCSO) on crude and refined peanut oil stability during frying periods. Crude and refined peanut oil was blended with 5%, 10% and 15% BCSO and commercial antioxidant (CA). The blends were used to fry potato chips for up to 60 min. Black cumin seeds collected from the local market, were analyzed for protein, moisture, fats, fibers and carbohydrates contents then physical properties (colour, r...
The main goal of this study is to extract natural flavour from mint and orange peels by distillation production in sudan and its utilization in improving the biscuit product flavour. The flavours were extracted by steam and water distillation. It was conducted to determine the physico chemical propereties of flavour and it’ s effect on different added levels (1,2,and 3 ml) on the sensory evaluation of the final product. The proximate analysis for both flavoured biscuits ,with orange ...
ABSTRACT Fish farming in Kenya is faced with the challenge of high cost of feeds because of the high cost of fish meal, an important protein ingredient incorporated into feeds. Thus, there is the urgent need for cheaper alternative protein sources that have similar or higher protein quality to partially or completely substitute fish meal in feeds. The effects of substituting fresh water shrimps meal (FWSM) with black soldier fly larvae meal (Hermetia illucens – BSFM) or adult cricket meal ...
ABSTRACT Raw camel milk production and marketing chain in Kenya was investigated for microbial infections and implications. Milk samples were taken using simple random sampling method in a clustered sampling plan. There were three cluster levels, the production, processing and market levels. Analysis of samples in the laboratory for enumeration and characterization was by standard methods as described in the methodology. Data analysis was done by Pearson correlation coefficient and chi-squar...
ABSTRACT Mango production in Kenya has been on the rise. In 2013 about 581,290 MT were produced of which 40% were lost due to lack of proper postharvest management practices. The greatest loss was through pest and microbial spoilage and chemical deterioration of nutrients. The study aimed at developing methods to preserve the nutritional quality and reduce post-harvest losses in the mango value chain. Using a structured questionnaire, randomly administered to 40 mango farmers, post handling p...
The Tea Research Institute (TRI) developed TRFK 306 tea clone which is rich in anthocyanin as a strategy to diversify Kenyan teas. TRFK 6/8 was used as a control in the study being a standard clone used at the TRI. TRFK 306 can be utilized non-processed but there is no well researched, documented data on the best brewing conditions. Consumers add edible acids to its brew to improve the colour and taste but information on the acid effect is scanty. Information on the quality of products m...
A study was conducted on the newly developed purple tea clones in Kenya. Green tea quality analyses on theanine and catechins were done using HPLC, while total polyphenols were done using the Folin- Ciocalteu phenol reagent method. Sensory analysis was also done on green tea samples. Plain black tea quality parameters were determined (total theaflavins and individual theaflavins, brightness and total colour percentages, total thearubigins and fractions and total soluble solids) for all t...
vi ABSTRACT Mango (Mangifera indica L.) and Banana (Musa acuminata L.) are important tropical fruits ripen quickly and have a short postharvest life and commercialization window. In Mozambique, about 40 % of these fruits have been lost. In order to recommend small and medium enterprises in post-harvest fruit preservation, there is a need to develop appropriate alternative techniques for the post-harvest handling of fruits. In this work, the extension of the shelf-life of fresh mango and bana...
ABSTRACT The presence of aflatoxins in foods and feeds is respectively a health hazard to human and animals. Cereals, especially maize have been reported to be susceptible to aflatoxin contamination. This study was carried out to investigate aflatoxin levels in maize flour as influenced by maize storage and milling practices in Gairo district, Morogoro region. Quantification was preceded by a purposive cross-sectional survey focusing on storage and milling practices. Based on the survey, the...
EXTENDED ABSTRACT Commercial cereal-based complementary foods (CBCF) for infant porridge are increasingly produced and sold in developing countries including Tanzania. A crosssectional study was conducted to determine the safety and quality of commercial cerealbased complementary foods produced and marketed in Mwanza region. Twenty differently formulated cereal-based complementary food products (CBCFs) from 20 processors were purchased from supermarkets and retail shops in Mwanza region. Pro...
EXTENDED ABSTRACT A study was conducted to develop extruded instant mixed mushroom soup supplemented with banana, soybean and orange fleshed sweet potatoes. The nutritional qualities, physical properties, sensory acceptability and the shelf life of the developed product were evaluated. Proximate compositions were determined to evaluate the potential of the product to supply energy and required nutrients. Moisture, ash, protein, fiber, ether extract, carbohydrate and energy content ranged fro...
ABSTRACT The uses of composite flour in bread making are becoming more important as people become health conscious and accept the role of functional foods globally. The effect of partial replacement of wheat with 10% to 40% plantain flour and the subsequent effect of 1% to 3% gum arabic addition on composite bread quality attributes was investigated. It was hypothesized that wheat- plantain flour physicochemical properties did not differ from the control (100% wheat); and that neither substit...
ABSTRACT Biopreservation systems in foods are of increasing interest in the food industry. It is the use of naturally occurring microorganisms and/or their inherent antibacterial compounds of defined quality and quantity to extend shelf life and to enhance the safety of foods. Bacteriocinogenic LAB and/or their isolated bacteriocins are considered safe additives, useful to control the frequent development of pathogens and spoilage microorganisms in foods. The spreading of bacterial antibiotic...
ABSTRACT Mozzarella cheese is prepared using milk from various herbivores. Mostly, it is prepared using milk from sheep, cow and goat. However, due to consumers‘ demand for healthier foods, cheese processors have been innovatively preparing unique cheeses. Mozzarella cheese is one of the preferred ingredients for use on pizza. Goat milk is a good source of protein and calcium, possessing unique characteristics with a high proportion of small milk fat globules that contain a higher concentr...