Browsing by Author "Chove, L.M."
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Item Gel electrophoresis and fluorescamine methods for the detection of proteolysis of milk heated at high temperatures(2013) Chove, L.M.; Grandison, A.S.; Lewis, M.J.This study describes the effect of high temperature processing of milk and its susceptibility to proteolysis during storage. Raw milk was subjected to various Temperature-time combinations (110, 120, 130 and 142 ˚C for 2s) to assess its susceptibility to proteolysis by native enzymes during storage at 37 ˚C for 28 days. Raw milk and processed milk at low temperature (85/15 s) were also used as benchmarks for the native state and mild heat treatment. Gel electrophoresis (for qualitative analysis) and fluorescamine (for quantitative analysis) methods were used to detect proteolysis in high temperature heated milk caused by native enzymes. For the fluorescamine method, clarification was achieved by isoelectric precipitation and precipitation with acid to obtain pH 4.6 and 6% TCA soluble extracts respectively. Non-clarified samples were used for gel electrophoresis. Both methods confirmed that raw milk and milk processed at 85/15s were the most proteolysed, indicating that the high temperatures (110, 120, 130 and 142 ˚C for 2s) lowered proteolysis through inactivation of heat resistant native enzymes possibly plasmin and hence decreased milk’s susceptibility to spoilage.Item Trans fatty acids in Tanzania: are consumers and processors aware of the associated health hazards? a case of Morogoro(TAJAS, 2021) Nzunda, G.; Kinabo, J.; Chove, L.M.Several studies have shown an association between Trans Fatty acids (TFAs) consumption and increased risk of cardiovascular diseases (CVD). FAO and WHO recommend that the TFAs in human dietary fat should be reduced to less than 1%. This study was conducted to assess the awareness regarding TFAs among consumers and food/oil processors in Morogoro region, using a cross-sectional study design. Study sample included 340 households, whereby 176 were from Morogoro urban and 164 from Morogoro rural districts, as well as 32 food/oil processors (22 = small scale; 10 = large scale). Structured questionnaires were used to collect data. Descriptive statistics were conducted to determine the awareness on TFAs and the health effects associated with the consumption of foods containing TFAs. About 98% of all consumers had neither knowledge nor awareness about TFAs and associated health effects. Nevertheless, awareness level was observed to improve with residence location and level of education. The level of awareness of TFAs in MjiMkuu ward (urban) was significantly different from Kiroka ward in rural area (OR:=18.111; P= 0.020). No significant differences were observed in the level of awareness between consumers in Kiroka (rural) and in Mazimbu ward (urban) (OR:= 5.397; p=0.126). Large scale food and oil processors were more aware about TFAs than small scale food and oil processors. General awareness on TFAs and the associated adverse health effects among consumers were very low compared to that of processors which were also influenced by residential location and level of education. The current study shows that consumers in the study area were at high risk of exposure to TFAs and developing conditions such as cardiovascular diseases (CVDs) which may result in stroke, leading to significant disability, emotional problems and death in the worst case.