December 2019

Effect of coagulants on the physicochemical properties of fresh tofu

Soy flour from soybean was processed to produce fresh tofu using three coagulants namely lime, Epson salt and tamarind. The results obtained showed that the pH of the samples were 7.20 for Epson salt, 5.00 for lime and 5.50 for tamarind. There were significant differences (p< 0.05) in the weight increase of all the samples with Epson salt (46.62 kg) as the highest. Epson salt had the least coagulation time of 6 min....

Author(s): Ezeama, C. F. and Dobson, G. N.

December 2019

Assessments of good hygienic practice in food markets of Maputo, Mozambique and development of Food Safety Index

This study evaluated good hygienic practices (GHP) of food establishments in seven food markets in Maputo, Mozambique. A total of 191 food handlers were selected in this study. Information on   demographic characteristics and hygienic-sanitary conditions were obtained through semi structured interviews. The results revealed that the majority of food vendors in Maputo are females (92.7%) and all the selected...

Author(s): Glória Alberto Manhique, Susana de Oliveira Elias, Claudia Titze Hessel, Stefani Machado Lopes and Eduardo César Tondo