4 research outputs found
Assessment of food hygiene knowledge, attitude and practices of night street food vendors in Morogoro, Tanzania
No full textJournal ArticleThe consumption of street food is associated with the provision of unhealthy, unsafe, and
nutritionally unbalanced meals, presenting a public health concern. This study was designed to
assess food safety knowledge, attitude and practices of night street food vendors in Morogoro
Municipality. A cross-sectional study involved 256-night street food vendors was performed, using
a structured questionnaire. The results reported that most of the vendors were females (77%) and
half of the vendors were aged between 20 to 30 years. Majority of vendors ,62.9% had been
vending food for 4-5 years. Generally, the study revealed medium attitudes (95.3%) and moderat
Assessment of food hygiene knowledge, attitude and practices of night street food vendors in Morogoro, Tanzania
No full textJournal ArticleThe consumption of street food is associated with the provision of unhealthy, unsafe, and
nutritionally unbalanced meals, presenting a public health concern. This study was designed to
assess food safety knowledge, attitude and practices of night street food vendors in Morogoro
Municipality. A cross-sectional study involved 256-night street food vendors was performed, using
a structured questionnaire. The results reported that most of the vendors were females (77%) and
half of the vendors were aged between 20 to 30 years. Majority of vendors ,62.9% had been
vending food for 4-5 years. Generally, the study revealed medium attitudes (95.3%) and moderat
Assessment of bacterial contamination of the beef at the Tanzania selected abattoirs
No full textThe bacterial contamination of meat carcasses occurs mainly during processing and manipulation. Due to the abundance of nutrients in meat may encourage the growth of microorganisms and the animal transmission of harmful bacteria, meat is regarded as food with a high risk of contamination. A cross-sectional study was carried out in two Abbatoirs in Tanzania, Morogoro Municipality and NARCO, and bacteriological analysis was performed to determine the level of bacterial contamination in beef (chuck beef, sirloin beef and ground beef). Ninety samples from different beef were collected from three breeds (cows) (Ancole, Boran and Gogo) transferred without undue delay to the Laboratory of Food Science of Sokoine University of Agriculture, and subjected to bacteriological examination. The results specified that mean values of Total Plate Count (TPC), at the chuck beef, sirloin beef and round beef were 6.09 ± 0.20, 5.93 ± 0.18 and 5.87 ± 0.18 log cfu/g respectively. Though mean values of Salmonella Count at the previous regions were 1.30 ± 0.19, 1.35 ± 0.20 and 0.93 ± 0.18 log cfu/g, respectively, while mean values of total E.coli count were 1.07 ± 0.14, 1.10 ± 0.12 and 2.03 ± 0.15 log cfu/g, respectively, mean values of total Staphylococcal count were 4.34 ± 0.15, 3.62 ± 0.2 and 4.80 ± 0.14 log cfu/g, respectively. The breeds were not significantly different to all microbes examined. The samples concealed high counts of microorganisms
Textural, cooking quality and sensory acceptability of noodles incorporated with Moringa Leaf and sardine powders
No full textEuropean Journal of Nutrition & Food Safety Volume 15, Issue 10, Page 1-20,Noodles with varying percentages of wheat flour, moringa leaf and Sardine powders were
developed and tested for texture, cooking quality, and sensory qualities. Various formulations were
used to make the noodle samples. Noodles with moringa leaf powder were developed using in the
following wheat and Moringa proportions in percentage: 99.6:0.4 (WM1), 99.2:0.8 (WM2) and 99:1
(WM3). Noodle samples containing sardine powder were created in the following ratios: 95:5
(WS1), 90:10 (WS2), 85:15 (WS3), and 100:0 wheat flour.
Textural qualities of the noodle samples were measured, including hardness, cohesiveness,
springiness and adhesiveness. The inclusion of moringa leaf powder and sardine powder resulted
in a considerable reduction in hardness and cohesiveness when compared to the wheat control. The noodles became softer and less cohesive as the concentration of moringa leaf powder or
sardine powder increased.
The noodle samples' cooking loss, volume increase and water absorption were also measured.
Higher concentrations of moringa leaf powder or sardine powder resulted in greater cooking loss
as well as lower volume and water absorption. This implies that the inclusion of these powders
altered the texture and water-holding capacity of the noodles.
Additionally, sensory evaluations were performed to determine the acceptability of the developed
noodles in terms of color, aroma, texture, taste and overall acceptability. The results revealed that
when the concentration of moringa leaf powder or sardine powder increased the sensory
properties of the noodles samples were altered. Lower concentrations of these powders were
related with greater acceptance scores in general.
Specific characteristics of the noodles-, such as color, aroma, saltiness and hardness were
evaluated using quantitative descriptive analysis. The results showed that adding moringa leaf
powder and sardine powders altered these properties with larger concentrations causing more
noticeable changes
