January 2021

Degradation of phytate in composite wheat/cassava/sorghum bread by activation of intrinsic cereal phytase

The objective of this study was to degrade the phytic acid content in composite wheat/cassava/ sorghum bread by activating intrinsic cereal phytases during the baking process. The aim was to reach a phytate:iron molar ratio <1 in order to achieve an enhanced iron absorption in humans. Means to activate the phytase included dough preparation at different pH values and temperature as well as pre-soaking of the sorghum...

Author(s): Serafina Lídia Vilanculos, and Ulf Svanberg

January 2021

Physico-chemical properties of selected Irish potato varieties grown in Kenya

Potatoes have attracted great interest as a feasible solution to food insecurity and climate change in Kenya. Many varieties have been developed but their nutritional value and suitability for domestic and industrial use are not sufficiently studied. A comparative study of physical attributes (tuber weight, size, shape, eye depth and number, specific gravity, colour) and nutrient composition (proximate, minerals,...

Author(s): Evelyne N. Gikundi, Daniel N. Sila, Irene N. Orina and Ariel K. Buzera,

January 2021

Alcohol yield from various combinations of cassava and sweet potato flours

The use of cassava and sweet potato separately as raw materials for ethanol production in the recent past has been demonstrated. The search for the optimum processing conditions to hydrolyse and ferment sugars from the starches in cassava and sweet potato is well studied. The effects of substrate, temperature, enzyme types and concentrations, the reaction times of saccharification and fermentation were investigated for...

Author(s): Komlaga G. A., Oduro I., Ellis W. O., Dziedzoave N. T. and Djameh C.

January 2021

Comparison of chemical composition of fruit pulp of Parkia biglobosa (Jacq.) Benth from differents ecoregions

Parkia biglobosa (Jacq.) Benth commonly called néré in French-speaking Africa is a semi-domesticated indigenous tree with a multi-purpose and highly appreciated use. Its pod-shaped fruits contain a yellowish floury pulp, eaten raw or used to make drinks, couscous and for raw or cooked dough. The objective of this study was to determine the profiles of minerals (Fe, K, Mg, Zn, Ca), beta-carotene, protein,...

Author(s): Dao Aboubacar Sidiki, Parkouda Charles, Traoré MA Esther, Aimée WDB Guissou, Barbara Vinceti, Céline Termote, Mattia Manica and Bassolé Imael Henri Nestor