August 2017
Risk of exposures of pesticide residues from tomato in Tanzania
Tomato contributes the highest percent to the fruit and vegetables consumed in Tanzania. Its high consumption is attributed to the presence of bioactive compounds and vitamins known to prevent non-communicable diseases. Pesticides used to control pests and diseases cause direct accumulation of pesticide residues in food. Consumption of pesticide contaminated tomato increases the risk of pesticide exposure. This review...
August 2017
Effect of blending ginger starch (Zingiber officinale) on the dynamic rheological, pasting and textural properties of rice flour
Rice flour (RF) was blended with ginger starch (GS) (Zingiber officinale) at various concentration levels (0, 20, 40, 60, 80 and 100%) and compared with that of cassava starch (CaS). The dynamic rheological, pasting and textural property effects of these starches on RF were studied. CaS and GS and their blends with RF all exhibited a weak gel behavior as shown by their dynamic moduli (G’ and G”) values. The...
August 2017
Effects of blanching time and dehydration condition on moisture and ascorbic acid retention in tender pumpkin (Cucurbita moschata) leaves
A study was conducted to assess retention of moisture and ascorbic acid in tender pumpkin (Cucurbita moschata) leaves subjected to different blanching times and dehydration conditions. Equal portions of the leaves were blanched at 5, 10 and 15 min. A half of each portion was dehydrated under a shade and the other under direct sunlight. All the samples were then analysed for moisture and ascorbic acid contents in...
August 2017
Multi-response optimization of the energy value and rheological parameters in the formulation of a complementary infant-gruel flour
The objective of this study is to present the formulation of complementary infant-gruel flour by applying the multi-response optimization with responses centered on physico-chemical properties, energy value and rheological parameters. A Scheffé simplex network-derived mixture design was adopted to determine the optimal proportions of malted sorghum, malted sesame and dried banana flours, which were the factors...
August 2017
Process improvement for mechanical extraction of low-viscosity clear banana juice
Low-viscosity clear banana juice is traditionally produced using a rudimentary mechanical process of kneading a mixture of ripe high-tannin banana and grass. The aim of this study was to come up with a new efficient and hygienic process that does not require use of grass. According to a new process, peeled ripe high-tannin Pisang Awak banana fingers were mashed in a blender, without addition of grass, until pulp...
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