June 2021

Effects of processing on nutrient composition in guava- and jackfruit-based snacks

Guava and jackfruit are popular fruits in East Africa. With consideration of the high post-harvest losses of these two fruits and only seasonal availability, this study aimed to produce nutrient rich fruit-based snacks to decrease this problem and make use of surplus fruits during on-season. Given the nutritional situation in East Africa, these products were also developed to have a high content of desired nutrients....

Author(s): Sirui Xing, Gudrun B. Keding and Elke Pawelzik

June 2021

Phenotypic and genotypic characterization of lactic acid bacteria isolated from spontaneously fermented vegetable amaranth

Lactic acid bacteria (LAB) are Gram-positive, non-spore-forming, catalase-negative cocci or rod-shaped bacteria that produce lactic acid as a major fermentation product. They are also involved in the production of fermented foods. They have applications in industry and human health, such as food preservation and probiotics. The aim of this research was to isolate, characterize, and classify indigenous lactic acid...

Author(s): Ibinabo Tamunodiepriye Iruene, Eliud Nalianya Wafula, Josiah Kuja and Julius Maina Mathara  

June 2021

Improving shelf life of nectarine fruit (Prunus persica) by beeswax coating and cold storage application

This study was carried out to determine the effect of beeswax coating and cold storage condition on the shelf life of nectarine fruit. A total of 240 nectarine fruits were collected and divided into six treatments, each with 40 fruits. The treatments consisted of coated fruits stored at  6°C (T1), coated fruits stored at 1°C (T2), coated fruits stored at ambient temperature (T3), uncoated fruits stored at...

Author(s): Abdi K., Getenesh T., Bilatu A., Firew K. and Habtamu S.

June 2021

Meat quality status and postharvest handling practices along the meat value chain in Kenya

In Kenya, meat value chain (MVC) is an important component of the food supply chain serving as a source of nutrients and income. However, information regarding processing practices, hygiene and equipment use as affecting meat quality still remains unclear despite its relevance for data and for assessment for development of meat quality in the meat trade. Therefore, a cross sectional survey of selected slaughterhouses...

Author(s): Catherine Kunyanga, David Edgar Kimani and Grace Werikhe