January 2015

The design and testing of an indirect cabinet solar dryer, for thin layer drying of Rastrineobola argentea fish, under the climatic conditions of Maseno, Kenya

In spite of the high global demand for fish which is a major source of animal protein, nearly 10% (13 million tons) of the world’s total fish production is lost through spoilage due to inadequate cold storage and poor marketing/distribution channels. Fish is a highly perishable product that is processed by freezing, canning, salting and drying. About 40% of fish landings in developing countries are preserved...

Author(s): Onyinge G. O., Oduor A. O. and Othieno H. E.

January 2015

Quality characteristics of African locust bean fruit pulp cakes

Quality attributes such as proximate, functional and sensory qualities of wheat/African Locust bean fruit pulp cakes were investigated. Cakes were produced from ratios of 100:0, 75:25, 25:75 and 0:100 for African locust bean fruit pulp and wheat flour, respectively, with cake from 100% wheat flour used as a control. Samples were analyzed for proximate composition and sensory properties within 24 h of sample production....

Author(s): Zakari, U. M., Hassan, A. and Ndife, J.

January 2015

Nutritional evaluation of cashew (Anacardium occidentale, l.) nut protein concentrate and isolate

This study evaluated the nutritional qualities of a protein concentrate and an isolate produced from cashew nut. The nutritional qualities were evaluated by determining amino-acid composition, in vitro digestibility and anti-nutritional factors (tannins, trypsin inhibitor activity-TIA and phytic acid content) in the protein concentrate and isolate using standard analytical methods. The amino-acid with the highest...

Author(s): Ogunwolu, S. O., Henshaw, F. O., Oguntona, B. E. and  Afolabi, O. O.

January 2015

Hygiene practices and food contamination in managed food service facilities in Uganda

A longitudinal study was conducted to examine individual worker and institutional hygiene practices and bacterial contamination in food service facilities at Makerere University. Questionnaires regarding food service knowledge, attitudes, and practices were administered to 94 individual and institutional respondents from 16 facilities through in-person interviews. A total of 48 samples (3 per facility) were analyzed for...

Author(s): Sylvia Angubua BALUKA, RoseAnn MILLER and John Baligwamunsi KANEENE