January 2019

Effect of particle size of selected composite spices on storability of fried meat

Meat is a good source of many nutrients and protein in the human diet. In this study, strips of marinated beef were deep fried in oil, packaged and stored under three storage conditions. The study was carried out to determine the proximate composition, oxidative and microbial stability of meat sample marinated with spices of different particle sizes (250, 300 and 500 μm). The untreated sample was compared with...

Author(s): Musa Omotayo Jimoh, Taiwo Olufemi Olurin and Oluwatosin Omolara Salako  

January 2019

Assessment of exposure to staphylococcal enterotoxins genes by consumption of ready to consume milk products in milk shop outlets in Mbeya, Tanzania

This study assessed the exposure of humans to Staphylococcus species expressing the Enterotoxins genes (SEs) through consumption of boiled-milk-served-hot and fermented milk in Mbeya, Tanzania. A survey involving 120 consumers revealed that 67.5% of the respondents were buying raw milk from milk shops for home consumption. About 76% of respondents boiled milk before consumption, 14.8% ferment the milk after boiling and...

Author(s): Heriel Fanuel Massawe, Sharadhuli Iddi Kimera, Robinson Hammerthon Mdegela and Lusato Revocatus Kurwijila  

January 2019

Effect of drying on the nutrient and anti- nutrient composition of Bombax buonopozense sepals

Bombax buonopozense is one of the underutilized plants in West African. Most of the parts of this plant are used by some populace in West Africa for medicinal and nutritional purposes while the sepals mostly go waste. The objective of this study is to evaluate the effect of different drying methods on some nutritional and anti- nutritional composition of fresh and dried sepals of B. buonopozense. The sepals were oven,...

Author(s): Josephine Danso, Francis Alemawor, Reindorf Boateng, John Barimah, and David Ben Kumah  

January 2019

Evaluation of nutritional composition, bioactive compounds and antimicrobial activity of Elaeocarpus serratus fruit extract

The species Elaeocarpus serratus is widely used as an ornamental tree and their fruits are still little explored as food. Thus, the objectives of this research were to determine the physical, chemical and antimicrobial properties of E. serratus fruit in order to evaluate its food potential. Therefore, this study evaluated the physical and chemical composition and the antimicrobial activity of E. serratus fruit. The...

Author(s): Fernando Freitas de Lima, Caroline Alves Breda, Claudia Andrea Lima Cardoso, Marta Cristina Teixeira Duarte and Eliana Janet Sanjinez-Argandoña