November 2020
Pesticide residues in locally produced grape wine in Tanzania: a case study of Dodoma urban and Bahi districts
The aim of this study was to assess the level of pesticide residues in locally produced grape wine in Tanzania. Fifty samples of grape wine from different locations in Dodoma urban and Bahi district were analyzed to determine the presence of 49 pesticides using the quick, easy, cheap, effective, rugged and safe (QuEChERS) multi-residue extraction, followed by gas chromatography-tandem mass spectrometry (GC-MS/MS)....
November 2020
Biochemical composition of Saba senegalensis fruits from Burkina Faso
The aim of this study was to determine the biochemical characteristics of the fresh pulp and the dried hulls of Saba senegalensis fruits collected in seven localities of Burkina Faso. The biochemical composition of the samples was determined using standards methods. Results showed that the pulp presented mean values of 83.23%, 18.74%, 2.83 and 4.48 for moisture, Brix, pH and titratable acidity, respectively. Based on...
November 2020
Changes in physicochemical properties and bioactive compounds of tomato pulp submitted to different processing techniques
Tomato is a vegetable/fruit highly consumed all other the world. This study was to assess the effect of some postharvest processing such as thermal treatment, microwave, ultrasound and ultrasound combined with heat treatment on some physicochemical characteristics as well as nutrients content of tomato pulp during storage at room temperature. Results showed that the pulp samples submitted to ultrasonic and microwave...
November 2020
Conceptualization and designing of a beef quality determination framework based on beef supply chain in Tanzania
A framework for determining the quality of beef was developed based on the assessment of Beef Supply Chain (BSC) between the slaughter and retail points. In this respect, slaughtering, distribution, retailing and consumer preferences models were developed for assessing the beef processing designed features (BPDFs) across the BSC specifically in Slaughtering Facilities (SFs), Beef Distributing Facilities (BDFs), and Beef...
November 2020
Physical properties of selected groundnut (Arachis hypogea L.) varieties and its implication to mechanical handling and processing
The physical properties of agricultural materials are functional in solving many glitches associated with machine design during handling and mechanical processing. Physical properties of five groundnut varieties (“Obolo”, “Yenyawoso”, “CRI Nkatie”, “Agbeyeyie” and “Pion”) and their relations to the design of food processing equipment were studied. Obolo variety...
November 2020
Microbial analysis and factors associated with contamination of ready-to-eat chili pepper sauce in Buea municipality, Cameroon
Chili peppers sauce is a dietary complement largely consumed in Cameroon. It is consumed in a powder or wet (pepper sauce) form or directly introduced into cooked food. In this study, the microbiological quality of chili pepper sauce used as food complement in the Buea municipality was assessed. The study was an observational and cross-sectional study involving 70 chili pepper sauce samples from food vendors. The...
November 2020
Probiotic potential of lactic acid bacteria isolated from traditionally fermented legume products of Western Kenya
Fermentation as a processing technique has been used for a long time by people of Western Kenya to improve the quality of raw food material. During fermentation, lactic acid bacteria (LAB) synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some ant-nutrients. The medicinal and flavor enhancing properties of fermented foods are due to the...
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