41 research outputs found
Caratterizzazione sensoriale e analisi strumentale del profilo aromatico per la valorizzazione di succhi africani di tamarillo
No full textL’obiettivo di questo studio è quello di caratterizzare, mediante analisi sensoriale descrittiva ed indagine strumentale del profilo aromatico, due succhi di tamarillo, formulati senza zuccheri aggiunti, adatti anche per diabetici e prodotti in Kenya, uno dei quali arricchito con un estratto vegetale, due succhi di frutta italiani ed alcune miscele degli uni e degli altri
Sensory profile, visual and aromatic instrumental analysis of African tamarillo (Solanum betaceum L.) fruit drinks
No full textTamarillo (Solanum betaceum L.), also known as “tree tomato”, is a subtropical plant native of the Andean regions, also found in Southern Europe and Africa. These fruits are of great interest in some regions of the world as they can also be processed into juice or wine and contain functional compounds such as phenolic molecules, vitamins, minerals, and carotenoids. The objective of this study was to characterize, through sensory and instrumental analyses, two tamarillo fruit drinks produced in Kenya, named TJ and BTJ (the latter a variant of the first one through enrichment with mulberry leaf extract), formulated without added sugars and two common Italian juices (a red fruit juice and an orange juice), these last used for a comparison. The sensory analysis (Flash Profile) identified 23 distinctive sensory descriptors. TJ was characterized by bitter, herbal, and moldy notes, while BTJ exhibited turbidity, exotic fruit aroma, and balsamic notes. The volatile profile (SPME-GC-MS) revealed the presence of terpenic compounds, namely, limonene, linalool, and terpinen-4-ol. Furthermore, image analysis (IRIS electronic eye) identified the specific red tones of the tamarillo fruit drinks. The combined analysis of sensory and instrumental data (Multiple Factor Analysis) highlighted relationships between specific volatile molecules and olfactory descriptors, as well as registered red tones and visual descriptors. This work provides elements for the characterization of tamarillo fruit drinks, useful for improving their formulation, acceptability and enhancing their commercial potential at a global level, or considering specific needs of sugar reduction and dietary food fortification
Optimization of acid ensilaging method for the extraction of oil from Lake Victoria nile perch’ lates niloticus viscera
No full textA study was carried out to optimize the wet acidic rendering for extracting oil from Nile perch viscera. Oil was extracted at 93oC by varying the acid concentration from 0 – 10% and heating time from 5 – 25 minutes. The oil yield, lipolytic, oxidative and color qualities were determined to compare the effect of acid and time using a factorial completely randomized design. Statistical analysis of data was carried out at p 0.05 using GenStat 13th edition software. There was significant difference in yield, with interaction between acid concentration and heating time, the yield being highest at 15 minutes and declining thereafter with increasing acid concentration. There was significant difference in free fatty acids (%FFA), with interaction between acid concentration and heating time, values increasing with acid concentration and heating time. Heating times of 5 and 15 minutes produced the lowest %FFA at 0% acid concentration, being significantly higher after 15 minutes. All the %FFA values were within permitted limits for crude fish oil, however. There was difference in peroxide value (PV) with interaction between acid concentration and heating time, decreasing with increasing concentrations. Heating for 15 and 25 minutes produced lower PV for 0% acid concentration, with no difference between them. But the PVs were within permitted limits for crude fish oil. There were differences in color intensity, with acid concentrations, heating time not producing a significant difference, and the interaction between acid concentration and heating time not significant. There was significant difference in color intensity between 0% and subsequent acid concentrations, increasing with acid concentration. Heating for 15 minutes without acid is therefore the most suitable combination for mass production of crude oil from Nile perch viscera
Development of nutritious, safe and acceptable cassava-soy bean flakes
No full textCassava (Manihot esculenta) and soybean (Glycine max) utilization is reduced by presence of natural chemical hazards which require processing to lower them to safe levels. In addition, cassava is nutritionally deficient of quality protein and minerals. This study sought to evaluate how formulation of safe Cassava-Soybean flakes could be achieved while striking a balance between maximizing nutrition aspects and sensory aspects. A single Pearson square was employed to give a target of 25% of soybean incorporation that resulted to half of recommended daily intake of protein for age 2-5 yrs. Variation above and below 25% of soybean incorporation level was done to give the following formulations; 0:100, 15:85, 25:75, 35:65 and 50:50 soybean to cassava, respectively. After formulation, the samples were subjected to chemical and descriptive sensory evaluation. Proximate composition of the formulations differed significantly (p<0.05). With focus on protein content, as level of incorporation of soybean increased, protein content of the flakes increased too with the highest level in formulation being 22.12%. Mineral content of flakes had a similar trend with the highest level at 4.04% in formulation. Hydrogen Cyanide (HCN) content for all the samples were within safe range of below 10 mg/kg for the formulated samples and significantly differed at (p<0.05) with the lowest and highest levels being 8.35 mg/kg and 9.72 mg/kg, respectively. Sensory results showed sample with 65% and 35% cassava and soybean had the highest score of 6.4 on a seven-point hedonic scale for overall acceptability and exhibited significant difference from the rest of samples. There was no significant difference (p<0.05) for beany flavor in all the sample formulations an indicator that the objectionable flavor that hamper utilization of soybean and soy related products had been eliminated while processing the soybeans
Formulation, of cassava root - leaf flakes, acceptability evaluation and determination of nutritional value
No full textCassava is an important food crop grown for its roots to supply daily needed calories to households in the cassava growing communities including coastal Kenya. The region contributes up to 30 % of the national cassava production though it remains food insecure with a high prevalence of malnutrition. Cassava roots are deficient in most nutrients except carbohydrates while the leaves are rich in a range of nutrients including protein but are moderately consumed as vegetables. The study sought to establish the most acceptable cassava root-leaf blend/s with improved nutrients’ content. This involved formulation of blends of cassava flakes through mixing roots and leaves in varying levels ranging from 0 % to 50 % that led to 18 different blends, with most accepted being 20%. Fermented and unfermented flakes were developed. A total of 18 formulations were developed before consumer acceptability and nutritional content were determined in the most preferred blends. The results showed cassava root-leaf flakes were best accepted when fermented root material is blended with 20% leaf component. Percent leaf content above 40% was unacceptable as such blends exuded poor smell. A calculation from the nutrients contained in blend 100 5 cassava roots against the blend that contained leaf material showed that the nutritional value showed that cassava root-leaf flakes have vitamins A and C improved by 353% and 53%, minerals- iron and zinc by 5.6% and 85% respectively and protein by 430% when compared with flakes processed from 100% cassava root. It is recommended that more studies be carried out to determine the bioavailability and nutritional effect of consumption of the flakes on children and pregnant women.
Nutrition Status of Children Under-Five Years in Cassava Consuming Communities in Nambale, Busia of Western Kenya
No full textA study was carried out to assess the nutritional status of under-five child population within cassava consuming community in Nambale of western Kenya. A structured questionnaire was used to collect socio -economic data, 24-hour food re-call and anthropometric measurements. Data were analyzed using Statistical Package for Social Sciences. Descriptive statistics were used while Pearson’s Chi Square and correlation coefficient (R) were used to test for statistical associations. A total of 320 households with 232 children participated. The findings showed nutrition status of children to be poor (50% changes in stunting could not be attributed to age of child or education level of the head of household. Farm ownership was a strong positive determinant of nutrition status, Pearson’s R = 0.233. This study has established that cassava cushions hunger and there is need to improve nutrient content
The Effects of high calorie, protein, calcium and iron Dietary intervention on nutritional status and body composition of long distance athletes- Ngong’ training Camp, Kenya
No full textIn recent times a number of athletes have used prohibited substances such as anabolic steroids to enhance their performance and have ended up being suspended from international competitions. This shows a growing need for foods for sports’ enhancement that work and that are affordable. The objective of the study was to develop a food supplement from local foods that was high in energy, protein, calcium and iron and test its’ efficacy in improving nutritional status of the athletes. It was designed to comprise of food supplement development, baseline assessment and dietary intervention with the first two months serving as control where only sports’ nutrition education was offered. Consequently, pre-intervention assessment was conducted on all the study participants. This was followed by a subsequent two months’ supplementation period, after which post-intervention assessment was done to determine efficacy of the product in improving nutritional and body composition status of the athletes. Athletes involved in the study included 13 men and 11 women randomly selected from a population of 36 athletes. Apart from hemoglobin levels, Anthropometric assessments included weight, height and body mass index (BMI) whereas body composition assessment included; fat free mass, percentage body fat, percentage body water and bone mass. In this study, women showed significant improvement in both % body fat and body water, whereas men had significant improvement in mean Body Mass Index and Fat Free Mass. Both men and women groups showed significant improvement in the mean hemoglobin levels at the end of the study. The study concluded that there was a need to ensure adequate nutrition for optimal nutritional status of long-distance athletes
Postharvest Handling Practices and Perception of Potato Safety among Potato Traders in Nairobi, Kenya
No full textPostharvest handling of the potato is an important factor not only in preventing postharvest losses but also in maintaining its safety and nutritional quality. Exposure of the potato to unfavorable conditions such as light, extreme temperatures, and bruising can result in accumulation of glycoalkaloids, which are toxic substances. This study was a cross-sectional survey which aimed to investigate the postharvest handling practices of potatoes and perception of potato safety among open air market traders in Nairobi County, Kenya. Information was collected from 100 potato traders using a semistructured questionnaire that assessed postharvest handling practices such as potato transportation, exposure to sunlight, and storage. Results indicated that most of the potatoes (88%) took one day to be transported to the market, with the storage period at the market ranging from 2 to 3 days for most traders (42%). Forty-seven percent (47%) of the vehicles and hand-pulled carts used to transport potatoes had open backs, while 53% had closed backs. Over half (69%) of the potatoes in the markets were directly exposed to sunlight, with 75% of the traders leaving their potatoes in the open covered with a polythene bag after the day’s activities. Greening, sprouting, or bruised potatoes were mostly sold as seed, sold to restaurants and French fries vendors, or sold to consumers at a lower price. More than half of the traders did not think that consumption of greened potatoes is harmful to health. The results clearly show that there is poor handling of the potatoes by the traders which increases the risk of consumer exposure to glycoalkaloids. There is, therefore, a need to create awareness among traders on appropriate postharvest handling of potatoes to protect consumer health and reduce economic losses as well
