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Supplementary Feeding and Nutritional Status of Pre-school Children 4-5 Years Old from Busia County Kenya
Maina Susan,
Florence Wakhu-Wamunga,
Judith Okoth
Issue:
Volume 10, Issue 3, May 2022
Pages:
53-61
Received:
31 March 2022
Accepted:
28 April 2022
Published:
7 May 2022
Abstract: Poor quality diet is the most immediate factor responsible for malnutrition and ill health among school going children in many developing countries, including Kenya. The aim of the study was to evaluate effect of soybean fortified porridge on nutritional status of pre-school children at Igero Primary School, Busia County. The flour blends developed and used in making supplement porridges were; maize:soybean 70:30, sorghum:soybean 70:30, sorghum: maize:soybean 45:25:30 and 100% maize flour (control). A longitudinal survey and Complete Randomized Design experiment were employed. The 235 childeren enrolled in pre-school at the beginning of the study were randomized into four groups and the four types of porridge randomly allocated to the groups. Pre-school children were fed for a period of six months with approximately 350ml of porridge daily, Monday to Friday while in school. Anthropometric measurements were taken at baseline, every month for 6 months and at 9th month. From the study results, there was significant (p < 0.05) reduction in prevalence of underweight and wasting, from 33.6% to 15.5% and from 28.5% to 10.8% respectively, among children fed on soybean fortified porridges by the end of intervention. However change in underweight and wasting among children fed on unfortified 100% maize flour porridge was not significant (p>0.05). The group fed on maize:soybean, sorghum:soybean and sorghum:maize:soybean blends gained mean weight of 2.83kg, 1.88kg and 2.19kg respectively by the end of study. Results on nutritional status assessment 3 months later when porridge was withdrawn showed that, 31.5% and 28.3% of children became underweight and wasted respectively. In conclusion, soybean fortified porridges improved the nutritional status of children. It is recommended that maize-soybean or sorghum-soybean blends be used in preparing 10 o’clock porridge in schools to enhance nutritional status of pre-school children.
Abstract: Poor quality diet is the most immediate factor responsible for malnutrition and ill health among school going children in many developing countries, including Kenya. The aim of the study was to evaluate effect of soybean fortified porridge on nutritional status of pre-school children at Igero Primary School, Busia County. The flour blends developed...
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Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger
Kayode Joel Taiwo,
Oyetunji Olayiwola Akinola,
Abiodun Aderoju Adeola,
Margaret Meka Mosimabale,
Adenike Oyebola Akinyemi,
Peter Owigbo Opreh,
Deborah Ekpenyobhiele Enwerem
Issue:
Volume 10, Issue 3, May 2022
Pages:
62-69
Received:
13 March 2022
Accepted:
7 April 2022
Published:
12 May 2022
Abstract: Fruits and vegetables are among the most important foods of mankind because of their nutritive and indispensable effect in the management of health. A wide range of drinks can be made using extracted fruit juice or fruit pulp as the base material. This research aimed at determining some quality attributes of pineapple-watermelon-golden melon juice spiced with ginger using optimization technique. Ginger, watermelon, golden melon and pineapple juice was extracted using standard methods. A D-optimal design was used to generate 13 juice blends. Different methods were used to analyse the blends. The blends were analysed for ascorbic acid, pH, total soluble sugar, sugar acid ratio, titratable acidity and sensory properties. The results shown that vitamin C content of the blend increased with increase in inclusion of pineapple The ascorbic acid, pH, total soluble solids, sugar acid ratio and titratable acidity ranged from 12.24-19.72 mg/100, 4.09-4.20, 11-12.00%, 26.04-42.92 and 0.2624-0.4160. The blends were rated between 6 (like slightly) and 7 (like moderately). The inclusion of pineapple created an increase in the ascorbic acid and total solids of the juice blend increased but addition of the watermelon and golden melon fruit decreased the total soluble solids of the fruit juice while the pH properties observed decrease. The inclusion of golden melon also decreases the sugar acid ratio. An optimized sample was obtained from 50% pineapple, 30% watermelon and 20% golden melon with a desirability of 0.70. Total phenolic values observed was 333.68mg GAE/100 ml but the total phenol content of GAE/100ml for golden melon increased to GAE/150ml with the addition of water melon. The sensory analysis of the products review that 100% pineapple juice used in the blend was the most acceptable. Conclusion, blend of different types of fruits contains high content of micronutrients.
Abstract: Fruits and vegetables are among the most important foods of mankind because of their nutritive and indispensable effect in the management of health. A wide range of drinks can be made using extracted fruit juice or fruit pulp as the base material. This research aimed at determining some quality attributes of pineapple-watermelon-golden melon juice ...
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An Overview of Food Preservation Using Conventional and Modern Methods
Rajabhuvaneswari Ariyamuthu,
Valentine Rupa Albert,
Sangeetha Je
Issue:
Volume 10, Issue 3, May 2022
Pages:
70-79
Received:
6 April 2022
Accepted:
27 April 2022
Published:
12 May 2022
Abstract: This article intends to investigate traditional food preservation methods, as well as their methodical thoughtful, and to propose scientific solutions based on the facts gained. Food preservation is an action or method for preserving foods at the chosen quality level. Several innovative conservation methods are being established to meet contemporary needs for cost-effective preservation as well as user fulfillment in terms of wellbeing, nutrition, and sensory perception. Proper preservation is necessary to keep goods from spoiling for long periods. Preservatives, on the other hand, must not be toxic to humans. There are methods for preventing microbial contamination and lipid rancidity. Foods must also be preserved in terms of nutritional content, texture, and flavor. Traditional preservation techniques such as curing, freezing, canning, boiling, pickling, and many others are briefly discussed in this mini-review, as well as modern practices such as pasteurization, freezing, drying, vacuum packing, radiation, biopreservation, hurdle technology, and modified atmosphere. Modern food preservation has benefited greatly from advancements in packing materials.
Abstract: This article intends to investigate traditional food preservation methods, as well as their methodical thoughtful, and to propose scientific solutions based on the facts gained. Food preservation is an action or method for preserving foods at the chosen quality level. Several innovative conservation methods are being established to meet contemporar...
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Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process
Guangxin Xu,
Renqin Yang,
Boxin Yin,
Wei Zhou,
Ruowei Jia
Issue:
Volume 10, Issue 3, May 2022
Pages:
80-85
Received:
5 February 2022
Accepted:
21 February 2022
Published:
20 June 2022
Abstract: Lycium barbarum polysaccharide was considered as a new raw material in the making of functional yogurt. The present study was conducted to study the gel properties of acidity, water holding capacity, viscosity, hardness, consistency, cohesion, viscosity and microbiological characteristics in yoghurt samples produced with different concentrations of lycium barbarum polysaccharide. Based on the sensory score of yogurt, the orthogonal experiment was used to optimize the technology of lycium barbarum polysaccharide yogurt on the basis of single factor experiment. The results showed that lycium barbarum polysaccharide had certain influence on the microbiological characteristics of the finished yogurt. Adding lycium barbarum polysaccharide could improve the acidity, water holding capacity, texture characteristics of the fermented milk. When the amount of lycium barbarum polysaccharide added was 0.8%, the water holding capacity, hardness, consistency, cohesion and viscosity were maximized. The optimum conditions for lycium barbarum polysaccharide yoghurt were fermentation time 7h, fermentation temperature 42°C, strain inoculum 0.1%, lycium barbarum polysaccharide 0.8%, and sensory evaluation under this condition was 97.6 points. Adding lycium barbarum polysaccharide could effectively improve the gel properties and related physical indicators of fermented milk, and improve the quality of fermented milk. The results laid a theoretical foundation for the development of new functional yogurt.
Abstract: Lycium barbarum polysaccharide was considered as a new raw material in the making of functional yogurt. The present study was conducted to study the gel properties of acidity, water holding capacity, viscosity, hardness, consistency, cohesion, viscosity and microbiological characteristics in yoghurt samples produced with different concentrations of...
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Sensory Evaluation of Wheat-Cassava-Bamboo Shoot Composite Bread
Dorsilla Auma Nyamayi,
Joseph Ochieng Anyango,
Mary Omwamba
Issue:
Volume 10, Issue 3, May 2022
Pages:
86-96
Received:
30 May 2022
Accepted:
15 June 2022
Published:
27 June 2022
Abstract: With the numerous studies pertaining to bamboo shoot utilisation, little have been explored on the bread baking industry and general consumption in Kenya. The objective of this study was to conduct descriptive sensory and consumer acceptability analyses on wheat-cassava-bamboo shoot composite bread. Bamboo shoot flour was composited with wheat: cassava (80:20) at different levels of 0% (control), 2.5%, 5%, 7.5%, 10% and used to make composite bread. In descriptive sensory analysis, Principle Component Analysis (PCA) was used to outline systematic variations in bread sensory attributes. The results of PCA showed the existence of 3 principle components that explained a total variation of 78.5%. The PCA of composite bread sensory attributes indicated 9.75% variation based on the presence of bamboo shoots flour while there was 11.3% variation due to bamboo shoot flour absence. The highest variation (57.4%) was due to intensity of bamboo shoot flour in the bread. Consumer acceptability test was conducted using a 5-point hedonic scale and involved 50 semi-trained panellists. The study found out that 2.5% bamboo shoot flour bread had no significant difference (p > 0.05) in terms of taste, aroma, crumb colour, crust colour and overall acceptability compared to control. However, there was gradual decrease in consumer acceptability of all the attributes tested with increase in proportion of bamboo shoot flour. A substitution level of up to 2.5 bamboo shoot flour in composite bread on overall acceptability was indistinguishable to the control bread; hence has significant potential for incorporation in bakery products. The results of this study show that blending bamboo shoots with wheat-cassava flours for bread making is a suitable strategy to increase bamboo shoot utilisation in the baking industry and improve food security.
Abstract: With the numerous studies pertaining to bamboo shoot utilisation, little have been explored on the bread baking industry and general consumption in Kenya. The objective of this study was to conduct descriptive sensory and consumer acceptability analyses on wheat-cassava-bamboo shoot composite bread. Bamboo shoot flour was composited with wheat: cas...
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