Jams and marmalades are some of the most popular fruit products because of their low cost, all year long availability and appealing sensory properties. These products are described as gels with pectin as the gelling agent used in its formulation. Gels are a form of matter intermediate between a solid and liquid consisting of polymeric molecules cross-linked to form tangles. Under mechanical stress, pectin gels may be damaged leading to the release of colloidal water termed as syneresis. This ...
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 manufa...
ABSTRACT Soybean, a high protein/oil legume is known to contain high levels of polyunsaturated fatty acids, which are susceptible to lipid oxidation and hydrolysis. However, suitable processing methods and storage conditions can enhance the stability of lipids in soy flour. The objective of the project was to investigate the effects of some processing methods and storage conditions on the stability of lipids in soy flour and to define the parameters for the prediction of the shelf life of soy...
Abstract: Fresh fruits are essential components of the human diet and there is considerable evidence of the health and nutritional benefits associated with the consumption of fresh fruits. However, during processing contamination from raw materials, equipment or food handlers could be easily transferred to the final product of fruit juices resulting food-borne illnesses. Therefore, the aim of this research was to evaluate the microbiological safety of avocado, mango and papaya fruit juices a...
Abstract: Apples are the natural source of dietary mineral salts, vitamins, antioxidants, fiber, organic acids and sugars. Reduction of post-harvest losses and quality deterioration are essential in increasing food availability from the existing production. Minimizing this loss has a great significance for food security, economic growth and welfare of the society. This study was planned to investigate the role of asprin (acetylsalicylic acid) treatment in improving post harvest quality, shel...
Abstract: Aloe vera gel has been proven to be one of the best edible and biologically safe preservative coatings for different types of foods because of its film-forming properties, antimicrobial actions, biodegradability and biochemical properties. This study was planned to investigate the role of aloe gel coating in improving post harvest quality, shelf life, sugar and antioxidant (carotenoid) content of avocado fruit. The experiment was laid in completely randomized design (CRD) in two re...
Abstract: Banana peel is a good source of natural antioxidants and functional foods against cancer and heart diseases. The banana peel is nutritional and rich in phytochemical compounds than its pulp. Characterization of the physicochemical; antioxidant and antimicrobial activities of oil extracted from unripe green and yellow ripen banana fruit peels and pulps and appraisal of its viability is the main purpose of this study. In this work, In this work,In this work,In this work, In this work...
Abstract: Carica papaya (L.) is a monoecious, dioecious or hermaphrodite tree; it belongs to the family Caricaceae. It is widely cultivated throughout the world and is used as food and traditional medicine, particularly as an antiseptic and contraceptive. Papaya contains many biologically active compounds. Fruits, leaves, latex and stems are used to treat indigestion, diarrhoea, stoppage of urination, blindness and alopecia. The aim of this work was to assess the physicochemical properties, ...
Abstract: Mango (Mangifera indica L.) fruit is processed into various products, viz. juice, nectar, jam, sauce, chutney, syrup and canned or sliced mango. During the processing of mango for pulp, the peel and stone (contributing 15-20 % of total fruit weight) are generated as by-product. The seed consists of a tenacious coat enclosing the kernel. It is present about 18% of the total fruit. The kernel content of the seed ranges from 45.7% to 72.8%. Therefore, the present study was aimed at st...
Abstract: The issue of ensuring food and nutrition security has become a global agenda, particularly for low-income countries with high population growth rate. In Ethiopia, food insecurity and undernutrition are worsening despite numerous policies and programmes geared towards improving household calorie intake and access to nutritious foods. As a tool, understanding the major causes of food and nutrition insecurity is important for interventions. Therefore, this study was initiated to estim...
Abstract: Food insecurity is widespread in Menz Gera District. The study was intended to assess the household food insecurity situation in Menz Gera District using 150 randomly selected sample households. The Household Calorie Acquisition (HCA) was used to measure the diet quantity aspect of food insecurity, and 2200Kcal/day/AE was used as a food security line. Based on this measure the incidence, gap and severity of food insecurity were computed using the FGT poverty index and results 84.7,...
ABSTRACT Four varieties of cassava, namely: 91/02324, 97/4779, 98/2101 and NR87184 were processed into chips (30 x 2.0 x3.0 mm), ‘abacha shreds (0.80, 1.0, 1.6 mm thick) ‘abacha’ slices (0.5 mm x 60 mm) and gari. Part of the chips was processed into ‘abacha’ slices and gari to compare the products with those made from fresh roots. The mechanical properties of the products, the hydration kinetics of the chips and the ‘abacha’ shreds as well as the chemical, functional, rheologica...
ABSTRACT The work was carried out to determine the effectiveness of smoking and oven drying on the shelf stability and sensory characteristics of Atlantic mackerel fish fillets during storage. In the study, mackerel fish was eviscerated and cut into fillets, weighed and measured, cleaned and dipped in 75% saturated brine for 1 minute. It was smoked at a temperature of 60-70oC for 4hours. Products were then divided into four (4) batches after smoking and cooling. One batch was kept at room tem...
ABSTRACT Extracts and powders produced from the leaves of two indigenous vegetables – ‘atama’ (Heinsia crinata) and ‘uchakoro’ (Vitex doniana) were evaluated. Four groups of processes were applied on the vegetables to obtain the samples: blanching, oven drying and milling; oven drying and milling; steam blanching, wet-milling, filtration, and fermentation; fermentation, wet-milling and filtration. After, a preliminary study to evaluate the antinutritional factors at different interv...
Abstract Melon snack was produced by the conventional method in which melon and ground yeast was used as the main ingredients, in addition to other ingredients. The proportion of melon and ground yeast were varied while the other ingredients were kept constant so as to determine the best combination that would give a good quality snack. The combination of 70% melon, 8.81% ground yeast and 21.19% other ingredients was used as the control sample, since this combination formed the best dough nee...