February 2017
Process development, sensory and nutritional evaluation of honey spread enriched with edible insects flour
The study was aimed at improving existing methods of processing of, commonly consumed insects in Lango sub region of Northern Uganda to enhance consumption and improve the nutrition of the people. Insects (crickets, soldier and winged termites) flour processed by either pan frying or boiling followed by sun drying was substituted into honey. The resulting spreads were evaluated by fifty panelists to screen for...
February 2017
Oxytetracycline residue levels in beef in Dodoma region, Tanzania
Antibiotic residues in food of animal origin pose a threat to both human and animal’s health due to an increasing level of resistant strains of pathogenic bacteria to a wide range of antibiotic drugs. A cross-sectional study was conducted to assess the levels of oxytetracycline (OTC) residues in raw beef in Dodoma region, Tanzania. The OTC levels were determined by using liquid chromatography-mass spectrometry...
February 2017
Nutritional, functional and sensory attributes of jam from velvet tamarind pulp
Velvet tamarind pulp of Dialium guineense have been used as medicinal remedies, as source of vitamin C and as flavour in snacks and non-alcoholic beverages. The nutritional, functional and sensory attributes of velvet tamarind pulp jam was assessed. Proximate, mineral profiles, beta-carotene, riboflavin, niacin, thiamin, ascorbic acid and phytochemical profiles in jam samples were determined. Sensory evaluation of the...
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