May 2018

Quality attributes of homemade tomato sauce stored at different temperatures

Tomato (Lycopersicon esculentum) is processed into different products including tomato sauce. The aim of this study was to determine the quality attributes of homemade tomato sauce during storage at 6 and 30°C for 8 weeks. At 4 weeks, there were no significant changes in sensory attributes during storage at both 6 and 30°C. There were significant differences (PË‚0.05) of sensory attributes after 6 weeks. Sauce...

Author(s): Smith Gilliard Nkhata and Emmanuel Owino Ayua

May 2018

Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge

Thin porridge is a popular nourishment drink for adults and complementary food for children in sub-Saharan Africa. It is made from straight (unblended) or composite flours of maize, sorghum, finger millet and cassava in neutral or chemically-acidified media, or after spontaneous fermentation of the flours. The objective of this study was to determine the impact of type of composite flour and pH on the sensory quality of...

Author(s): Calvin Onyango and George W. Wanjala

May 2018

Two withanolides from Withania somnifera (solanaceae) and activity of methanolic extracts against fungal and bacterial pathogens that affects food crops

Methanolic extract obtained from the dried leaves of Withania Somnifera was subjected to column chromatography leading to the isolation of two withanolides. Their structures were elucidated using 1D and 2D NMR spectroscopy. The isolated withanolides were determined to be 5α, 17β-dihydroxy-6α, 7β-epoxy-1-oxo-witha-2, 24-dienolide (1) and 4, 5, 6, 15-tetrahydroxy-1-oxo-witha-7-enolide (2). The...

Author(s): Regina Chepkorir, Josphat Clement Matasyoh and Isabel N. Wagara