Browsing by Author "Issa-Zacharia Abdulsudi"

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Assessment of food hygiene knowledge, attitude and practices of night street food vendors in Morogoro, Tanzania
(European Journal of Nutrition & Food Safety, 2025-07-03) Issa-Zacharia Abdulsudi; Chaula Davis Naboth; Omari Aziza Nassoro
The consumption of street food is associated with the provision of unhealthy, unsafe, and nutritionally unbalanced meals, presenting a public health concern. This study was designed to assess food safety knowledge, attitude and practices of night street food vendors in Morogoro Municipality. A cross-sectional study involved 256-night street food vendors was performed, using a structured questionnaire. The results reported that most of the vendors were females (77%) and half of the vendors were aged between 20 to 30 years. Majority of vendors ,62.9% had been vending food for 4-5 years. Generally, the study revealed medium attitudes (95.3%) and moderate
Bushmeat consumption in Africa: a microbiological safety challenge?
(Asian Food Science Journal, 2023-09-12) Ahouanse Gwladys Gloria Amen; Issa-Zacharia Abdulsudi; Majaliwa Nuria
Objective: This review analyzed the microbiological safety of bushmeat consumed in Africa over the past decades. Methodology: Previous Studies mainly focused on large animals like antelopes and smaller ones like grasscutter. Most microbes studied were similar to those in domestic animal meat, except for rare pathogens such as Salmonella spp, E.coli. Sampling, experiments, and microbe prevalence varied among studies. Results: All studies confirmed the presence of zoonotic pathogens dangerous to human beings. Therefore, more investigations are needed, especially for the chronic and severe cases of pathogens, since only few studies have addressed the bushmeat's microbiological safety in Africa. Conclusion: Efforts should be made to improve bushmeat safety and public health in Africa. New policies and public regulations must be developed and implemented to ensure hygienic and legal bushmeat production in Africa.
Development of natural liquid and powdered meat tenderizer based on papaya peel, ginger and garlic
(Science Publishing Group, 2024-04-12) Issa-Zacharia Abdulsudi; Muhimbula Happiness Samuel; Bikuba Anastazia Niyonkulu; Mato Joachim Dotto
Recently, the application of exogenous enzymes for meat tenderization has turned the attention of food technologists and meat scientists. This research investigates the synergistic impact of natural tenderizers derived from the combination of papaya peels (P), ginger (G), and garlic (Ga) on the sensory attributes of goat meat such as color, aroma, taste, tenderness and overall acceptability. The tenderizers were formulated in different concentration ratios of 3:2:1 in both liquid and powdered form. The sensory quality parameters for all tenderized goat meat samples under observation including the control, were evaluated by 60 semi-trained panelists using a five-point hedonic scale. The effect of tenderizers was compared to the control which was devoid of tenderizing ingredients. Tenderness was greatly improved (p<0.05) by tenderizer P:G:Ga (3:2:1) in both liquid and powder forms at 45- and 90- minutes of tenderization. Alternatively, liquid and powdered Ga:G:P (3:2:1) were highly significantly rated (p<0.05) in taste compared to all other tenderizer formulations for 45- and 90-minute tenderization. From the samples tested, the control sample in both setups was the least rated in all sensory attributes, except for color in powdered tenderization. Generally, liquid and powdered P:G:Ga (3:2:1) and Ga:P:G (3:2:1) tenderizers received significantly higher (p<0.05) overall acceptability scores than G:G:aP (3:2:1) and the control sample. While liquid tenderizers mostly performed better compared to powdered tenderizers for all sample combinations, there was a significant improvement (p<0.05) in tenderness when both liquid and powdered tenderizers were used for 90 minutes compared to 45-minute marination. This suggests that, the longer the tenderization time, the greater the effect on tenderness. These findings underscore the importance of natural tenderizers in enhancing consumer satisfaction with meat products,
Effect of processing on nutritional and sensory quality of orange-fleshed sweet potato’s porridge and Ugali (stiff-porridge) consumed in the Lake Zone, Tanzania
(Science Publishing Group, 2025-06-03) Issa-Zacharia Abdulsudi; Chuwa Caresma
The orange-fleshed sweet potato (OFSP) is a nutrient-rich crop with high β-carotene content, which helps prevent vitamin A deficiency (VAD). However, its semi-perishability requires proper processing to preserve its nutritional and sensory properties. This study assessed the effects of sun and solar drying on the proximate composition, β-carotene, vitamin C, mineral content, and sensory attributes of OFSP porridge and Ugali (stiff porridge) consumed in the Lake zone of Tanzania. Three variety of OFSP; Ejumla, Jewel, and Carrot Dar, were subjected to solar or sun-drying and subsequently processed into flour. The resulting flours were used to produce porridge and Ugali (stiff porridge). Conventional techniques were employed to evaluate the proximate composition, β-carotene, vitamin C, and micronutrient content of porridge and Ugali (stiff porridge). Additionally, sensory analysis was performed to assess the level of acceptability of the items' sensory qualities. There was a significant difference in moisture content, crude protein, and crude fat between porridge and Ugali (stiff porridge) for all three varieties of OFSP (p<0.05). Moreover, solar-dried products had higher retention of β-carotene (28.79 mg/100 g) and vitamin C (3.29-10.45 mg/100 g). Sun-dried products had lower mineral content than solar-dried products. There was also a significant difference (p<0.05) between solar and sun-dried products in all tested essential minerals. The nutrients analyzed were more concentrated in stiff porridge than in regular porridge, such as calcium (21.65mg/100g), potassium (90.70mg/100g), Sodium (169.98mg/100g), magnesium (13.26mg/100g) and zinc (0.51mg/100g). Solar-dried items had the highest acceptability scores (3.0–3.9) compared to sun-dried products, with Ejumla being the most preferred. The findings depict that solar drying preserves OFSP-based food's nutritional and sensory quality better. Solar-dried OFSP may reduce vitamin A deficiency (VAD) and improve nutritional security in Tanzania.
Effects of dietary supplements of DHA-enriched micro algae diet on physical and technological properties of dairy cow milk fat
(2023-08-25) Issa-Zacharia Abdulsudi
This study examined the effect of dietary supplementation of DHA-enriched micro algae diet on physical and technological properties of dairy milk fat in terms of the dynamic crystallization and melting behaviour. Two dairy cows were subjected to feeding regime of DHA-enriched micro algae diet and control diet. The experiment was carried out during 21-d to determine the normal (control) and DHA-enriched micro algae diet modified milk fat that were taken for further analysis. The melting and crystallization behaviour of the milk fat from the cows fed control and DHA-enriched micro algae diets was studied using differential scanning calorimetry (DSC), Q1000 (TA Instruments, New Castle, DE, United States). DHA-enriched micro algae supplementation strongly affected the melting and crystallization properties of milk fat. Generally, the onset temperature (°C) of milk fat crystallization was significantly lower in DHA-enriched milk fat as compared to the control. The quantity of heat released by fat crystallization expressed as J/g (peak area) was significantly lower in enriched milk fat. DHA-enriched milk fat also had a lower peak maximum temperature as compared to control in all samples investigated. All melting curves displayed two peaks (lower melting and higher melting peaks) and for melting peaks, DHA-enriched milk fat melted at significantly lower temperature as compared to the control indicating an increase in the degree of unsaturation of milk fat. Melting offset temperature was significantly lower for DHA- enriched milk fat as compared to the control. It can be concluded that from the results of this study, micro algae supplementation significantly altered the milk fat composition and positively affected melting and crystallization behaviour of milk fat.
Enhancing the safety of meat products through chemical and microbiological control: a review
(European Journal of Nutrition & Food Safety, 2025-05-06) Issa-Zacharia Abdulsudi; Mkumbukwa Nyomolelo
In today's market, consumers are increasingly demanding meat that is not only safe and of the highest quality but also minimally processed and free from unnecessary additives. To meet these evolving expectations, innovative antimicrobial systems and advanced technologies are being developed, aligning with modern trends and lifestyles. From the moment of slaughter to the point of sale, meat is vulnerable to contamination from various sources, both internal and external. These protective approaches help consumer health by lowering the frequency of foodborne pathogens, which include Salmonella, Listeria monocytogenes, and E. coli, among others, that trigger illness. Implementing rigorous hygienic practices is crucial to minimising microbial risks during processing. Chemical and microbiological control measures, such as the use of organic acids, nitrates, nitrites, bacteriocins, and stringent temperature regulation, are employed to safeguard meat quality. The preservation technology enables microbial deactivation alongside meat quality maintenance and
Evaluation of food safety knowledge among food service workers and microbial contamination of food contact surfaces in University Restaurants in Morogoro Tanzania
(Science Publishing Group, 2025-02-24) Issa-Zacharia Abdulsudi; Lubanji Rahel Yohana; Matondo Joachim Dotto
Foodborne illnesses, a significant global health concern, are primarily attributable to microbial contamination. Inadequate food handling, substandard safety measures, and a lack of awareness exacerbate this issue. This study aimed to evaluate the food safety knowledge of food service workers and the microbial status of food contact surfaces in university restaurants in Morogoro Municipality, Tanzania. A cross-sectional study was conducted, employing a structured questionnaire and observational checklist. A total of 40 food service workers from four University restaurants participated. Standard methodologies for microbial analysis were employed to determine the Total Viable Count and Total Coliform Count, which indicated the degree of microbiological contamination on food-contact surfaces. SPSS version 27 was used to compute the frequency and percentages. Results demonstrate that the majority of respondents exhibited exemplary hygienic practices, with 50% regularly washing hands during meal preparations and 92.5% recognizing the importance of a clean workspace. All participants (100%) utilized protective gloves and were more cognizant of the hazards of handling food without them. In terms of food safety awareness, Mzumbe University led with a mean score of 92.80±7.495, reflecting strong food safety knowledge, while Jordan University had the lowest mean of 68.40±5.15, indicating notable gaps in training and practices. Surprisingly, Mzumbe University restaurants exhibited the highest level of microbiological contamination, with spoons and plates demonstrating Total Viable Count values of 4.75 and 4.61 log10CFU/ml, respectively, despite a superior score in food safety knowledge that was obtained. Total coliform contamination on food surfaces was detected in various campus restaurants, with levels ranging from 2.81 to 3.79 log10CFU/ml, highlighting the necessity for enhanced sanitation measures. To enhance food safety in university restaurants, comprehensive training for food service staff on hygiene and food safety is essential. Implementing routine microbial monitoring, strict cleaning protocols, and regular safety audits can significantly reduce foodborne illness risks and ensure a safe dining environment for patrons.
Evaluation of food safety knowledge, attitude and hygienic practices among food service workers in hotels, restaurants and street food stands in Morogoro, Tanzania
(Tehran University of Medical Sciences., 2024-09-03) Issa-Zacharia Abdulsudi; Soingei Regina Mewasa; Richard Anold
Foodborne infections are a global problem, especially in developing nations. These infections mostly spread in homes, restaurants, and other public places. Thus, promoting food safety knowledge, attitudes, and hygienic behaviors is essential. The aim of this study was to assess the level of food safety knowledge attitude and hygienic practices among food service workers in hotels, restaurants and street food stands. A cross-sectional study carried out during February to May 2024 in Morogoro Municipality examined 75 hotel, restaurant, and street food vendors' food safety knowledge, attitudes, and hygienic practices using structured questionnaires and an observation checklist. Food service workers were tested on pathogens, cleanliness, and handling. Correct answers got points; scores below 50% indicated insufficient knowledge. Food safety attitudes contained 10 questions with 10% points for accurate answers. Food service workers in hotels had significantly (p<0.05) superior food safety knowledge (94.65%), attitude (95.60%), and hygienic practices (98.25%) compared to those in restaurants and street food stands. The food service workers at street food stands had the lowest ratings in terms of their knowledge (50.65%), attitude (40.40%), and hygienic practices (45.75%). Restaurant food service workers scored 66.97%, 69.2% and 83.02% for food safety knowledge, attitude, and hygienic practices, respectively, and these were significantly (p<0.05) higher than those obtained from street food stand and lower than hotel service workers. Hotel staff demonstrated superior food safety knowledge, attitude, and practices compared to street vendors. Food safety in Morogoro Municipality requires intense training, regulatory supervision, local authority cooperation, and continual study and monitoring
Evaluation of hygienic practices and microbiological quality of street vended fruit salads in Morogoro, Tanzania
(European Journal of Nutrition & Food Safety, 2023-09-28) Issa-Zacharia Abdulsudi; Seif Mohamedi Said
Street vended foods have gained popularity due to economic benefits. However, they have been recognized as a potential hazard to public health as a result of poor hygienic practices. The study was conducted to assess the hygienic practices and microbiological quality of street vended fruit salads vended in Morogoro Municipal, Tanzania. A total of 30 respondents were involved in the study to assess of quality of fruit salad vended by town street vendors (TSV), University cafeterias (UCV), and town restaurants vendors (TRV). The findings revealed that most vendors (86.3%) were unaware of food safety, 73.3% were unaware of food safety standards and laws, and every seller evaluated was unaware of food safety initiatives such as Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) and had never implemented any of them. All vendors saw the doctor only when they were ill. Nevertheless, none of vendor had a quality registration certificate or had undergone training in food safety and hygiene. Most of the salad preparation settings (46.7%) did not adhere to the fundamental requirements of a food preparation facility, and the vending facilities were in disrepair. Piles of dirty were observed in the food salad preparation and vending premises and 80% of the vendors used uncovered waste bins that were observed to encourage pests such as flies and cockroaches in the premises. The total aerobic count (TAC) ranged from 3.92±0.31 to 4.29±0.21 log CFU/g. All fruit salad samples were contaminated with coliforms and the level of coliform count exceeded 1.4×10 4 MPN/g in fruit salad samples indicating poor hygiene and fecal contamination. Possible sources of contamination were found to be water quality, cross-contamination, food handling and preparation equipment, and environmental factors such as dust, pests, and air quality. According to the study's findings, the majority of fruit salad sellers in the study area did not adhere to hygienic practices, and the made fruit salads were of poor microbiological quality, putting consumers at risk for food safety.
Food safety knowledge and microbial status of food contact surfaces in Primary Schools in Morogoro Municipal, Tanzania
(Tanzania Journal of Health Research, 2025-07-04) Issa-Zacharia Abdulsudi; Kilawe Witho; Mathew Jackline Foya
Introduction: Several outbreaks of foodborne illnesses to school children have been reported in different countries where food service workers are quested to be responsible due to poor knowledge and practices. The purpose of this study was to evaluate the food safety knowledge among food service workers and microbial status of food contact surfaces in private primary school in Morogoro Municipal, Tanzania. Methods: This study involved 60 food service workers who were purposively selected from 8 private primary schools. A structured questionnaire and checklist were employed to assess their food safety knowledge, and a total of 75 samples from food contact surfaces (cups, spoons, and plates) were collected from school kitchens for microbiological analysis. Results: The study involved 60 food service workers, with the majority being female (73.3%) and married (65%). Education levels ranged from primary to secondary school (41.7%), with the least illiterate (3.3%). The survey demonstrated a significant level of food safety knowledge, with an average score of 81%. The study indicates that food service workers recognize the need for hand hygiene, with 96.6% washing their hands before and after food preparation, and 96.6% asserting that it mitigates the risk of food contamination. The study found moderate contamination levels in cups and plates, with mean total viable count (TVC) values ranging from 2.19 to 2.67 log CFU/ml, and total coliform count (TCC) in various schools (0 to 1.23 log CFU/ml). E. coli contamination in food service indicates gaps in hygienic practices, despite workers' awareness of cleanliness and personal hygiene. E. coli contamination was detected in cups in school A and E, with 20% contamination in cups and 40% contamination in plates, indicating possible faecal contamination. Conclusion: The study found that while school food service personnel have a moderate food safety knowledge, they still struggle with microbial contamination on food contact surfaces. The detection of E. coli on certain surfaces highlights deficiencies in hygiene protocols, possibly due to insufficient training, resources, or incentives.
Functional and sensory quality of complementary food blended with moringa leaf powder
(European Journal of Nutrition & Food Safety, 2023-08-23) Selemani Yustus Salha; Issa-Zacharia Abdulsudi; Chove Mlipano Lucy
Functional and Sensory Quality of Complementary porridge made from Moringa Leaf Powder blended with Pearl millet, Orange-Fleshed Sweet Potato, Dateswas evaluated using standard methods. The Pearl millet grain flour, Moringa leaf powder and dates were blended in ratios of 90:2.5:7.5 [PmMD1], 95:2.5:2.5 [PmMD2], 88:3:9 [PmMD3] respectively. Also, Pearl millet grain flour, Moringa leaf powder and Orange fleshed sweet potato were blended in ratios of 95.5:2:2.5 [PmMP1], 88:2:10 [PmMP2], 95:2.5:2.5 [PmMP3], respectively. The ratios were calculated based on Recommended Daily Allowances (RDA) for children aged 1-2 years. Control sample was blended with Pearl millet, Dates and Orange fleshed sweet potato in a ratio of 50:15:35 [PmDP], respectively. A significant difference (p<0.05) in bulk density and viscosity were observed due to the difference in amounts of Orange fleshed sweet potato and Dates. No significant difference (p>0.05) in water absorption capacity was observed. Sensory evaluation showed significant difference (p<0.05) between all samples and in all sensory parameters namely aroma, taste, color and overall acceptability. The sample PmDP was the most accepted in terms of colorwhereas PmMP2 was the most accepted in terms of aroma, taste and overall acceptability. Quantitative descriptive analysis was conducted to determine the intensity of color, aroma, sweetness, thickness and grittiness among the samples. No significant difference (p>0.05) in the intensity of color, aroma, thickness and grittiness. There was a significant difference in the intensity of sweetness among the samples (p<0.05) and the mean values ranged from 4.2-1.9. The control sample [PmDP] had the highest value in sweetness intensity as it contained Orange fleshed sweet potato and Dates which are both of a sweet nature. A PCA biplot was drawn to indicate the association between the samples and the attributes. All ingredients used in this study had a different contribution in the functional quality of the porridge together with the sensory quality.Orange fleshed sweet potato and Dates generally improved the sensory quality of the porridge samples.
Impact of bushmeat consumption on health risk management in Southern Benin
(2025) Issa-Zacharia Abdulsudi; Ahouanse Gwlaloria Amendys; Majaliwa Nuria
The consumption of bushmeat has been linked to several socioeconomic factors. This study examines bushmeat consumers in southern Benin, including their motivations, health risks, and groups. In the Littoral, Atlantique, and Zou districts, 373 people were surveyed. The data were analyzed with R 4.0.2 and SAS 2013 software, and as a result, 74.3% reported consuming bushmeat. Few hunters and transformers were in Group 1, but many were in Group 2. Group 1 consisted of hunters, processors, and restaurant owners, whereas Group 2 was mostly illiterate. Bushmeat is eaten for its taste, nutritional value, and economic and cultural reasons, with many believing it is healthier than domestic meat. Group 1 and Group 2 consume bushmeat frequently and live in peri-urban and rural locations near woods for easy access to bush animals. Group 3, which eats bushmeat rarely, is less involved in the supply chain of bushmeat. Due to poor transit and processing conditions, bushmeat hunting, processing, and consumption in these places expose people to pathogens and increase the risk of food poisoning and zoonotic diseases. Education of local residents is necessary to improve food safety and reduce health concerns. Diversifying income, promoting safer, more sustainable practices, and encouraging rural youth education require supportive policies. To improve Benin's food security and public health, this study stresses bushmeat consumers' motivations
Influence of familiarity on consumer acceptance of value-added products from Justicia heterocarpa leaves
(Urmia University, 2025-08-15) Issa-Zacharia Abdulsudi; Nyamete Frida Albinus; Swai Zenorina Aloyce
This study investigated the sensory perception and consumer acceptability of value-added products derived from Justicia heterocarpa, an underutilized indigenous leafy vegetable with potential nutritional benefits. A total of 110 participants, comprising 80 semi-trained students unfamiliar with J. heterocarpa and 30 untrained university workers familiar with J. heterocarpa in term of consumption and utilization. Four samples (freshly harvested, blanched dried, unblanched dried, and fermented) were tested for consumer acceptability using a 9-point hedonic scale. The results revealed a significant influence of the panelists on flavor (p < 0.001) and overall acceptability (p = 0.003) among familiar and unfamiliar panelists. Unfamiliar panelists rated the flavor and general acceptability of the fermented vegetables higher. There were significant differences in color (p < 0.0001), flavor (p = 0.0002), and general acceptability (p = 0.0235) between the familiar and unfamiliar groups. Correlation analysis revealed a positive correlation between general acceptability of flavor (r = 0.81) and texture (r = 0.65). Principal component analysis identified flavor and texture as the primary drivers of overall acceptance. These findings offer valuable insights into the development of palatable processed J. heterocarpa. These findings underscore the importance of carefully considering the effects of different processing methods when formulating product development strategies to enhance consumer acceptance.
Nutritional evaluation of a complementary food based on dates, millet, orange-fleshed sweet potato and moringa leaf powder
(Asian Food Science Journal, 2023-10-18) Selemani Salha Yustus; Issa-Zacharia Abdulsudi; Chove Lucy Mlipano
The aim of this study was to formulate highly nutritious infant foods. The nutritional quality of a complementary porridge based on pearl millet, orange-fleshed sweet potato, dates and mixed with Moringa leaf powder was assessed using standard methods. A total of 7 formulations were produced, with compositional proportions calculated on the basis of recommended daily allowances (RDAs) for children aged 1-2 years. The linear regression method was used to combine the samples into different formulations to meet FAO/WHO/UNICEF requirements. The results obtained revealed that the nutritional composition of the flour on a dry weight basis was as follows: crude fiber: 2.6-3.3 g/100g, ash: 1.9-2.13 g/100g, crude fat: 0.66-1.38 g/100g, crude protein: 8.34-11.07 g/100g, carbohydrates: 73-77 g/100g and 346-352 g/100g energy. Iron, zinc and calcium contents were 4.5-6.3, 1.46-1.81, 183-240mg/100g respectively, and vitamin A content was 308-497 μg/110g. The incorporation of Moringa leaf powder improved the nutritional quality of the supplementary feed.
Physico-chemical characteristics and the effects of processing methods on the nutritional and anti-nutritional quality of soybean (Glycine max (L.) Merrill)
(Asian Food Science Journal, 2023-10-09) Chuwa Caresma; Dhiman Anju K; Saidia Paul; Issa-Zacharia Abdulsudi
The present investigation was carried out to determine the physico-chemical characteristics and effects of processing methods on the nutritional and anti-nutritional quality of soybeans. Soybean seeds were analysed using physico-chemical approaches, in order to obtain a detailed profile on these qualities. The effects of processing methods on the nutritional and anti-nutritional quality of soybean had an impact on the nutritional and anti-nutritional values. Soybeans were subjected to different processing methods which were sorted, washed, dried, and milled into flour (Sample A- Control), soaked in water (1:3) for 12h, mechanically dried at 60 ± 2 o C for 10 h and milled into flour (Sample B), soaked in water (1:3) for 12h, sprouted 72 h, mechanically-dried at 60 ± 2 o C for 10 h, roasted for 3 min and milled into flour (Sample C), boiled for 30 min in an open lid, mechanically- dried at 60 ± 2 o C for 10 h, roasted for 3 min and milled into flour (Sample D). The study revealed that raw soybean seeds had 90.43 ±3.93 g seed weight, 6.31 ± 0.41 mm length, 5.50 ± 0.29 mm breadth,4.58 ± 0.35 mm height, 0.88 ± 0.04 mm sphericity, 753.01 ± 6.62 kg/ m 3 bulk density, 1181.03 ± 11.72 kg/ m 3 true density, 36.33 ± 0.79 % porosity, 0.13 ± 0.005 g/seed hydration capacity, 1.25 ± 0.07 hydration index, 0.12 ± 0.01 mL swelling capacity, 1.62 ± 0.05 swelling index. The colour was recorded to be (L* 59.52, a* 8.97, b* 34.01), Chroma (c*) 35.17, and hue angle (h o ) 9.84. After processing, moisture content increased (10.61 - 12.43 %), crude protein (42.97– 47.87 %), crude fibre (9.44 - 11.57 %), ascorbic acid (5.38 - 11.65 mg/ 100 g), and ash content (4.84-5.99 %) while total carbohydrates and total energy decreased significantly (17.70 - 15.92 %) and (439.69 - 397.82 %), respectively. Similarly, the phytic acid content decreased from 8.12 to 5.19 mg/100 g while the tannin decreased from 25.34 to 18.57 % and the protease inhibitor decreased from 7.12 to 5.01 %. The overall results of the current study revealed that the processing methods of soybeans had an impact on the nutritional and anti-nutritional values. Further, the study showed that processing methods can significantly improve the nutritional qualities of soybeans while substantially reducing their anti-nutritional properties, thereby boosting the nutrients' bioavailability.
Production of ginger-flavored bread from wheat-soy composite flour
(Research Gate, 2023-08-23) Issa-Zacharia Abdulsudi; Julian Pruchelia Mbehoma
The present investigation involved the development of ginger-flavored bread utilizing a composite flour consisting of wheat and soy. Different amounts of ginger powder (0%, 3%, 5%, and 7%) were employed in the formulation. The evaluation included the determination of antioxidant activity, proximate composition, and sensory attributes through the use of hedonic testing. The bread with 7% ginger demonstrated the greatest degree of antioxidant activity (24.42±4.03). However, it was observed that the sensory quality of the bread was reduced, particularly when larger doses of ginger were used. The gingerbread containing 3% ginger exhibited notable sensory characteristics and had noteworthy antioxidant properties when compared to the control group. However, it is important to note that these differences were not found to be statistically significant (p>0.05) in the majority of sensory aspects. The gingerbread with a ginger concentration of 3% exhibited a higher protein content as a result of the use of soy flour. However, as the ginger concentration increased, the protein content decreased. Furthermore, the inclusion of ginger concentration resulted in a rise in moisture content, crude fiber, and ash content, with the exception of ash, crude fiber, and moisture content, which exhibited a decrease at the maximum level of ginger utilized.
Revisiting chemical and microbiological quality and safety of fish and fish products
(Science Publishing Group, 2025-09-04) Issa-Zacharia Abdulsudi; Mboya, Goodchance Revingstone; Msangi Riziki Salehe
Fish and fishery products constitute a primary global food source, providing essential protein and nutrients. Ensuring their safety and quality throughout the supply chain is paramount. The safety and quality of fish and fish products are paramount considerations in the global food industry but their quality and safety may be compromised at various stages of transport, handling, and processing. The major contaminants of fish and fish products are chemical and microbiological in nature. Chemical contaminants commonly found in fish, including heavy metals, pesticides, and persistent organic pollutants which pose significant risks to consumers. Microbiological contaminants are both pathogenic and spoilage microorganisms such as Salmonella, Listeria monocytogenes, and Vibrio spp which are often implicated in foodborne illnesses associated with seafood consumption. This review synthesizes current knowledge on the chemical and microbiological contaminants facing the fish industry while advocating for enhanced regulatory frameworks and sustainable practices to ensure consumer safety as well as modern methods for detecting these microorganisms, including molecular techniques like PCR (Polymerase Chain Reaction) and biosensors that enhance detection sensitivity.