November 2022

Fatty acid and amino acid profiling of chia seeds and physicochemical characterisation of chia seeds oil

The study analysed the fatty and amino acid compositions of chia seeds and the physicochemical characterisation of chia seeds oil. The quantification of amino and fatty acids was done using high-performance liquid chromatography (HPLC) and gas chromatography equipped with a flame ionisation detector (GC-FID). The amino acids from chia seeds were leucine, valine, phenylalanine, lysine, isoleucine, threonine, histidine,...

Author(s): Ashura Katunzi-Kilewela, Lilian D. Kaale, Oscar Kibazohi, Roman Mmanda Fortunatus, and Leonard M. P. Rweyemamu

November 2022

Nutrient content of complementary foods for children in Kilimanjaro, Tanzania

Complementary feeding is an effective strategy in reducing the levels of malnutrition among children aged 6-23 months. Little is known about the preparation and nutrient content of locally made complementary foods in Tanzania. This study was carried out with the aim of analysing nutrient content of the frequently used complementary foods for children of age 6 to 23 months. A cross-sectional study was conducted in three...

Author(s): Tesha A. P., Mwanri A. W. and Nyaruhucha C. N.

November 2022

Drying fish (Rastrineobola argentea) on the bank of Lake Victoria in a prototype solar-heated enclosure: Using renewable energy to reduce drying-time and improve product quality and value

Silver cyprinids (Rastrineobola argentea) are small pelagic fish endemic to Lake Victoria. High-quality dried fish are an important protein-rich human food. This study was carried out to determine if it would be practical to use renewable energy to dry silver cyprinid. Drying is presently achieved by laying fish out in the sun on the ground or on racks. In the wet seasons, however, drying is compromised and much of the...

Author(s): Whiston Andrew, Rost Andreas W., Mangeni Richard S., Bruce Cayleigh and Brierley Andrew S.

November 2022

Phytochemical characteristics and consumer acceptability of watermelon (Citrullus lanatus) wine

Wine, a fruit-based fermented and non-distilled product, containing most of the nutrients in the raw fruit. Wine production, particularly grape wine, is one of the oldest technologies in the history of man. Other fruits such as pineapple, have been used for wine production. The research was conducted to determine the phytochemical characteristics and consumer acceptability of watermelon wine produced using four...

Author(s): Dari Linda, Najoin Dominic Niliyuun and Lowor Samuel