Browsing by Author "Mamiro, P. S."
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Item Effect of cooking on tannin and phytate content in different bean (Phaseolus vulgaris) varieties grown in Tanzania(Academic Journals, 2017) Mamiro, P. S.; Mwanri, A. W.; Mongi, R. J.; Chivaghula, T. J.; Nyagaya, M.; Ntwenya, J.Phytates and tannins are present in varying proportions in legume based foods. Investigation on the effect of cooking on tannins and phytates was carried out on thirty eight raw and cooked bean (Phaseolus vulgaris) varieties. Tannins were assayed by vanillin-hydrochloric acid method, while phytates were determined by a method developed by Haugh and Lantzsch. There was a very high significant difference (P≤0.00001) in the tannin concentrations between the raw and cooked bean samples. The mean tannin content for the raw and cooked samples was 1.168±0.81 and 0.563±0.503%CE, respectively. Reduction of tannins after cooking ranged from 20%CE in M’mafutala to 81%CE in GLP 2 with an average reduction of 56.3%CE. Equally, there was a very high significant difference (P≤0.0001) in the phytate concentrations between the raw and cooked bean samples. The mean phytate content for the raw and cooked samples were 0.0219±002 and 0.0122±003 μg/mL, respectively. Cooking reduced the anti-nutritional factors significantly (p≤0.0001). The extent of antinutritional factors reduction varied between bean varieties. Cooking is therefore important for mineral absorption during digestion process in humans as it makes the minerals less bound and hence physiologically available.Item 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.Item Yield and mushroom size of Pleurotus ostreatus grown on rice straw basal substrate mixed and supplemented with various crop residues(Journal of Animal & Plant Sciences, 2011-03-28) Mamiro, D. P.; Mamiro, P. S.Two crops of Pleurotus ostreatus were grown on rice straw as the basal substrate. In crop I, rice straw was mixed at spawning with 0%, 25%, 50%, 75% and 100% of banana leaves or Leucaena leucocephala or maize bran or maize cobs. In crop II, rice straw was supplemented at spawning with 0%, 1%, 2%, 3%, 4%, and 5% of sunflower or cotton seed cake. Mushroom yield (1,040.0 g) and Biological efficiency (BE) (98.5%) were greater on a 50/50 mixture of rice straw and banana leaves. Rice straw supplemented with 2% sunflower seed hulls (yield 1,087.5 g, BE 103.3%) gave similar yield and BE to rice straw supplemented with 2% cotton seed hulls (yield 1,073.8 g, BE 101.8%), and were significantly greater than (p < 0.001) other supplement ratios. By comparison, mushroom yield on banana leaves were 786.5 g, on rice straw were 582.5 g, on Leucaena leucocephala were 534.5 g, on maize cobs were 468.5 g, on rice bran were 406.0 g and on maize bran were 305.3 g. The largest mushrooms (21.0 g) were obtained from non-supplemented rice straw.