March 2021
Handling practices and microbiological quality of kayabo - salted sun-dried nileperch Lates niloticus from Lake Victoria, Tanzania
This study assessed handling practices and microbiological contamination of salted sun-dried Nile Perch, Lates niloticus, commonly known as Kayabo in Tanzania. The processors of Kayabo were small-scale processors located at Kanyama and Mwaloni, Mwanza. Mixed methods (observations, face-to-face interviews, and microbiological sampling) were used to assess handling practices of processors and...
March 2021
Quality and sensory properties of instant fried noodles made with soybean and carrot pomace flour
Wheat flour commonly used in making noodles is rich in starch but poor in protein and fiber. Wheat flour substituted with soybean and carrot pomace flours were used to produce instant fried noodles. Soybean is high in protein while carrot pomace is rich in dietary fiber. The aim of this study was to evaluate the effect of substituting wheat flour with soybean and carrot pomace flour on the physicochemical, cooking and...
March 2021
Increasing gallic acid contents in green tea extracts using acid hydrolysis
Gallic acid (GA) is a functional ingredient abundant in Chinese pu-erh tea. The aim of this study was to increase the GA content in green tea extracts using acid hydrolysis. (-)-Epigallocatechin gallate treated with 1 M hydrochloric acid at 110°C for 1 h resulted in a GA yield of 45.6%. However, under these conditions, (-)-epigallocatechin was easily oxidized and rendered undetectable. On applying the same treatment...
March 2021
Assessment of phytochemical and mineral composition of unripe and ripe plantain (Musa paradisiaca) peels
Plantain (Musa paradisiaca) fruit constitutes a staple food widely consumed predominantly in Africa. The peel, a major by-product, of plantain fruit is largely viewed to be of little or no significance and consequently discarded, thereby constituting a threat to the environment. It is on account of the foregoing that this study was designed to investigate the phytochemical and mineral components of both the unripe and...
March 2021
Inactivation of microbes by ozone in the food industry: A review
Ozone is active against a broad spectrum of microorganisms. Ozone treatment can enhance safety and increase shelf life with limited impact on product quality. Ozone is known to be one of the strongest oxidizers that can have applications in foods. In the gaseous state, ozone is denser than air, colorless at lower concentrations and possesses a distinct odor. Ozone can be generated using a few methods, by photochemical...
March 2021
Impact of instant controlled pressure drop (DIC) treatment on the technological quality of gluten-free bread based on rice-field bean formula using design of experiments
This work aimed to investigate the impact of Instant Controlled Pressure Drop (DIC) treatment on the technological quality of Gluten-Free Bread (GFB) based on Rice-Field bean Formula (RFF). Two DIC factors were used as independent parameters of a Design of Experiments (DoE); X1: DIC temperature ranged from 100 to 165°C which was rigorously correlated with the dry saturated steam pressure ranged between 0.1 and 0.7...
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