Browsing by Author "Chove, B."
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Item Enhancing child nutrition and livelihoods of rural households in Malawi and Tanzania through postharvest value-chain technology improvements in groundnuts(2013-09-30) Spieldoch, A.; Cardwell, A.; Fleckenstein, M.; Clarke, S.; Schafer, B.; Siambi, M.; Gondwe, L.; Madzonga, O.; Msere, H.; Muzanila, Y.; Chove, B.; Lyimo, M.; Remmy, E.Historically, investments in improved groundnut production through agricultural research and development efforts have been devoted to increased productivity and production in the field (i.e. preharvest) whereas much less attention has been paid to postharvest crop processing and value addition. Researchers and development professionals are now realizing that yields cannot simply be measured at harvest time but more importantly must be measured at time of ultimate use. The numerous postharvest processing steps for these crops cumulatively lead to significant food wastage and loss as well as requiring substantial, tedious family labor on a nearly continuous, daily basis. On the food quality and safety side, aflatoxin remains a persistent problem in groundnuts produced in Africa, not only for families consuming groundnuts but also for export. In fact, the EU effectively banned the import of groundnuts from Malawi in the 1990s because of unacceptable aflatoxin levels. If the best-quality groundnuts are exported, either regionally or internationally, and the poorer quality lots are kept for local consumption, then the health impacts of aflatoxin may be worse than many might think. CTI and its partners therefore considered this as a major issue and gave it high priority in evaluating harvest and postharvest technologies and the foods developed for children in the child nutrition studies by SUA. The project was aimed at identifying major challenges faced during the harvesting and postharvest processes in order to make recommendations on technologies that will address yield losses in terms of both quality and quantity but also reducing labor. This is ultimately expected to improve income generated through sale of high quality processed or raw groundnuts, but more importantly to improve health and well-being of smallholder families in Malawi and Tanzania. Despite the region’s high potential for groundnut production, malnutrition is common among the rural people. It is widespread in Tanzania and Malawi, and is particularly acute among children under five who are weaned onto the staple maize-based diet that is deficient in protein, oils and micro-nutrients. Therefore, there was an urgent need to develop improved nutritious weaning foods using locally-available groundnuts and other crops, and to reduce drudgery associated with food preparation, which is borne mostly by women and children.Item Physical and chemical characteristics of off vine ripened mango (Mangifera indica L.) fruit (Dodo)(Afr. J. Biotechno, 2007) Mamiro, P.; Fweja, L.; Chove, B.; Kinabo, J.; George, V.; Mtebe, K.The need to develop the best off vine mango ripening technique for both consumption and processing was investigated. Some physical and chemical measurements were performed on mature Green Dodo mangoes before and during a 3-day and 6-day ripening period by smoked pit ripening (SPR), ethylene (fruit generated) pit ripening (EPR), untreated pit ripening (UPR) and room temperature ripening (RTR) as a control method. The post harvest ripening changes in the quality characteristic of ripe mangoes were correlated among treatments and compared with similar changes in other mango varieties. Changes such as formation of sugars, decreased acidity, and increased carotene reflected the most significant chemical changes in ripeness stage.Item A short note on processing of bamboo juice(Tanzania journal of agricultural sciences, 2006; 7(2): 133 -136, 2008) Bangu, N.; Chove, B.; Sawala, G.; Mgombela, J.; Waduma, J.Eight to twelve hour old bamboo juice (locally known as 'Ulanzi') was filtered, pasteurized and canned. Samples were sent to Tanzania Bureau of Standards for analysis. Nine chemical parameters were analyzed, including alcoholic content, which was found to be 4.9% vlv. Also analyzed were four microbiological parameters. A taste panel was held and the product was found acceptable although not as good as the unprocessed product. On storage, there was no significant change in taste and lor flavour but signs of corrosion of the containers were evident after one year. Alternatively, the bamboo juice was placed in amber coloured bottles, sealed and pasteurized. The product was found to be comparable to unprocessed Ulanzi. Using the first procedure, TFPV produced 200 crates each containing 24 cans and sent to a farmers' show in Mbeya where the entire consignment was sold out. In subsequent years, TFPV produced bottled bamboo juice using the second procedure and successfully marketed the product in Iringa, Mbeya and Dar es Salaam. Processing of bamboo juice ensures a hygienic product, its availability throughout the year and maintenance of constant prices during all seasons.Item A Technical Note: A Short Note on Processing of Bamboo Juice(2006) Bangu, N.; Chove, B.; Sawala, G.; Mgombela, J.; Waduma, J.Eight to twelve hour old bamboo juice (locally known as 'Ulanzi') was filtered, pasteurized and canned. Samples were sent to Tanzania Bureau of Standards for analysis. Nine chemical parameters were analyzed, including alcoholic content, which was found to be 4.9% vlv. Also analyzed were four microbiological parameters. A taste panel was held and the product was found acceptable although not as good as the unprocessed product. On storage, there was no significant change in taste and lor flavour but signs of corrosion of the containers were evident after one year. Alternatively, the bamboo juice was placed in amber coloured bottles, sealed and pasteurized. The product was found to be comparable to unprocessed Ulanzi. Using the first procedure, TFPV produced 200 crates each containing 24 cans and sent to a farmers' show in Mbeya where the entire consignment was sold out. In subsequent years, TFPV produced bottled bamboo juice using the second procedure and successfully marketed the product in Iringa, Mbeya and Dar es Salaam. Processing of bamboo juice . ensures a hygienic product, its availability throughout the year and maintenance of constant prices during all seasons.