Browsing by Author "Kinabo, J. L."

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Evaluation of fatty acid and mineral content of Tanzanian seeds and oils
(ELSEVIER, 2016) Jumbe, T. J.; Li, W.; Kinabo, J. L.; Fenton, J. I.; Adjepong, M.; Pickens, C. A; Valentini, K.
Fatty acids (FA) and micronutrients are required for normal growth and development. Deficiency in FA and micronutrients is prevalent in several African countries. The objective of this study was to determine mineral and FA composition of seeds and oils available to residents of Rudewa-Mbuyuni village in Tanzania. Samples were analyzed for FA and mineral composition by gas chromatography mass spectrometry (GC/MS) and, inductively coupled plasma (ICP) emission spectroscopy, respectively. Linoleic acid (LA) and alpha-linolenic acid (ALA) were higher in sunflower (Helianthus sp) oil, 252 mg/g and 0.58 mg/g, and pumpkin seeds (Cucurbita pepo), 126 mg/g and 0.17 mg/g, respectively. Pumpkin seeds contained 9170 mg/kg of potassium, 115 mg/kg of iron and 62 mg/kg of zinc, which are important cofactors for FA metabolism. Pumpkin seeds and sunflower oil are dietary sources of essential FA (EFA) that could be incorporated into Tanzanian diets, especially where there is a high prevalence of growth stunting, cognitive impairment, and EFA deficiency, such as in Rudewa-Mbuyuni. Since the sunflowers and pumpkin analyzed in this study are widely distributed throughout Africa, these data may be beneficial to various regions where EFA and mineral deficiencies are common.
Nutritional quality and utilization of local and improved cowpea varieties in some Regions in Tanzania
(African Journal of Food Agriculuture Nutrition and Development, 2011-02) Mamiro, P. S.; Mbwaga, A. M.; Mamiro, D. P.; Mwanri, A. W.; Kinabo, J. L.
Cowpeas are grown for their leaves and grains both of which are used as relish or side dishes together with the staple food. Little information is available on the nutritional quality of local and improved cowpea varieties grown in Tanzania as well as the recipes in which they are ingredients. This study was done to investigate cowpea utilization in Iringa and Dodoma regions of Tanzania. A cross-sectional survey was carried out where a total of 517 farmers were interviewed using a pre-tested structured questionnaire. Proximate and mineral composition of different varieties of cowpea grains and leaves were determined using standard AOAC methods. More than half of the households interviewed consumed cowpeas in one or more forms. Most cowpea recipes included them as relish being eaten with rice or stiff porridge (ugali), a mixture of dehulled maize and cowpea grains (kande) and cowpea buns (bagia). Improved cowpea varieties had relatively higher fat content ranging from 8 to 11.2% compared to local varieties (5.4%). Local cowpea grains had higher levels of calcium varying between 958.1 and 992.4 mg/kg than dehulled cowpea (360 to 364 mg/kg) and cowpea flour (303 to 311 mg/kg). Zinc ranged from 32.6 to 31.5 mg/kg, while iron content ranged from 27.6 to 28.9 mg/kg. Fresh cowpea leaves had the highest levels of minerals, with calcium varying between 1800.6 and 1809.6 mg/kg, zinc between 36.1 and 36.0 mg/kg and iron between 497.0 and 499.5 mg/kg. The improved cowpea varieties, IT99K-7212-2-1 (23.8 mg/kg) and IT96D-733 (21.2 mg/kg) had the highest iron content. IT99K-7-21-2-2-1 (32.2 mg/kg) and IT97K499-38 (28.3 mg/kg) had the highest zinc concentration. The bagia (cowpea buns), prepared in Dodoma had higher mineral composition, calcium (893mg/kg), zinc (13.7 mg/kg) and iron (16.3 mg/kg) compared to those prepared in Iringa; calcium (32.6mg/kg), zinc (4.96 mg/kg) and iron (5.2 mg/kg). The cowpea daily per capita consumption for the majority of the households surveyed ranged from 41 to 200 gm. The contribution of micro and macro nutrients is significant for both developed lines and local varieties but with leaves having greater mineral content than the grains; hence, promotion of consumption of the leaves alongside the grains would be of nutritional advantage. Additionally, farmers should be encouraged to plant the higher yielding cowpea varieties and preferred local varieties.
Thermic effect of food in man: effect of meal composition, and energy content
(British Journal of Nutrition, 1990-02) Kinabo, J. L.; Durnin, J. V. G. A
The effect of meal composition and energy content on the thermic effect of food (TEF) was investigated in sixteen adult, non-obese female subjects. Each subject consumed four different test meals, each meal on a different day. Meals were of high-carbohydrate-low-fat (HCLF) with 0.70, 0.19 and 0.11 of the energy content from carbohydrate, fat and protein respectively, and low-carbohydrate-high-fat (LCHF) with 0.24, 0.65 and 0.11 of the energy content from carbohydrate, fat and protein respectively. The energy contents of the test meals for each composition were 2520 k J (600 kcal) and 5040 k J (1200 kcal). The basal metabolic rate (BMR) and the postprandial metabolic rate (PP-MR) were measured by open-circuit indirect calorimetry using the Douglas bag technique while the subjects were in the supine position. The mean BMR value was 3.63 (SE 0.07) kJ/min (087 kcal/min (SE 0.017)). The 5 h-TEF value for the 2520 k J (600 kcal) HCLF meal was 228 (SE 11.8) k J (54 kcal (SE 2%)) and for the LCHF meal was 228 (SE 9.6) k J (54 kcal (SE 2.3)). The corresponding values for the 5040 k J (1200 kcal) meals were 356 (SE 20.4) k J (85 kcal (SE 4.9)) and 340 (SE 15%) k J (81 kcal (SE 3.8)). There was no significant (P = 049) effect of meal composition on TEF, but the energy content of the meals had a significant (P < 0,001) effect on TEF. In all subjects and for all meals, PP-MR had not returned to premeal level 5 h after a meal, indicating that the TEF values measured underestimate total TEF. The present study suggests that TEF is significantly influenced by the energy content of a meal but not by meal composition.