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Item Acceptability of soup powders made from selected traditional leafy vegetables grown in Lindi, Tanzania(2021) Abdallah, A.; Chove, L. M.A study was conducted to assess the acceptability of soup formulated from traditional leafy vegetables (TLVs) grown in Lindi, Tanzania. Three TLVs, Amaranth hybrids known as amaranthus leaves (AML), Manihortesculenta known as cassava leaves (CAL) and Ipomeabatatas known as sweet potatoes leaves (SPL) which had been optimized for Iron content, were used to prepare 4 vegetable soup formulations (F1– 60.0:7.5:22.5); (F2 –70.0:5.0:15.0); (F3 –80.0:2.5:7.5) and (F4 –40.0:10.0:40.0) respectively. Descriptive sensory analysis was performed by10 trained panelists who used 5 descriptors to quantitatively describe the sensory characteristics of four soup formulations. Thirty consumers assessed the degree of liking of products’ sensory attributes using a 7-point hedonic scale. External preference mapping was performed by relating sensory data with hedonic responses. Mean intensity ratings of descriptive attributes of the soup showed that F1, F2 and F3had significantly higher(p<0.05) mean intensity scores in colour, aroma, and mouth feel than F4. The consumer study showed that, with exception of mouth feel, consumers showed significant differences (p<0.05) between samples in colour, aroma, taste and overall acceptability. It was thus concluded thatF1 was the most liked by consumers due to colour, aroma and mouth feel followed by F2 and then F3 and finally F4. Furthermore, the preference mapping results showed that colour, aroma and mouth feel attributes were the main drivers for positive consumer preference for vegetable soup. Thus, selection and processing of vegetables, which retain these attributes, is of greater importance for consumer acceptability and hence increased utilization for consumer’s health and well-being.Item Application of slightly acidic electrolyzed water as a potential sanitizer in the food industry(Hindawi, 2024-02-29) Issa-Zacharia,AbdulsudiTe food industry has extensively explored postharvest microbial control, seeking viable technologies to ensure food safety. Although numerous chlorine-based commercial sanitizers serve this purpose, many are plagued by constraints such as instability and diminished disinfectant efcacy. Tese issues arise from exposure to organic matter in wash water, light, or air. As an innovative and promising alternative, slightly acidic electrolyzed water (SAEW) has emerged, captivating attention for its robust sterilization potential and eco-friendliness in agricultural and food sectors. SAEW generated via electrolysis of a diluted hydrochloric acid (HCl) solution with concentrations ranging from 2 to 6% or aqueous solution of sodium chloride (NaCl) in a nonmembrane electrolytic chamber is reported to possess equivalent antimicrobial properties as strong acidic electrolyzed water (StAEW). In contrast to traditional chlorine sanitizers, SAEW leaves less chlorine residue on sanitized foods such fresh-cut fruit and vegetables, meat, poultry, and aquatic products due to its low available chlorine concentration (ACC). Its near neutral pH of 5 to 6.5 not only renders it environmentally benign but also mitigates the production of chlorine gas, a contrast to low pH conditions seen in StAEW generation. Te bactericidal efect of SAEW against various strains of foodborne pathogens is widely believed and accepted to be due to the combined action of high oxidation-reduction-potential (ORP) reactions and undissociated hypochlorite/ hypochlorous acid (HOCl). Consequently, a burgeoning interest surrounds the potential of SAEW for sanitation in the food industry, ofering an alternative to address shortcomings in sodium hypochlorite solutions and even StAEW. It has been hy- pothesized from a number of studies that SAEW treatment can increase the quality and nutritional value of harvested fruits, which in turn may enhance their ability to be stored. Terefore, SAEW is not only a promising sanitizer in the food industry but also has the potential to be an efcient strategy for encouraging the accumulation of bioactive chemicals in plants, especially if it is used extensively. Tis review encapsulates the latest insights concerning SAEW, encompassing its antimicrobial efectiveness, san- itization mechanism, advantages vis-à-vis other sanitizers, and plausible applications across the food industryItem Assessment of bacterial contamination and associated risk factors in pork slaughtered and marketed in urban Tanzania(Tanzania Journal of Health Research, 2023-10) Nonga Cosmas; Zacharia Issa; Mkupasi Ernatus; Ngowi HelenaIntroduction: In Tanzania, pork consumption is increasing and become popular in urban areas creating a good market for pigs raised in rural areas. However, little is known regarding the microbial safety of the marketed pork in the country. This study assessed the level of bacterial contamination and contributing factors in pork slaughtered and sold in Arusha, Dar es Salaam and Dodoma Tanzania through Total Viable count, Coliform count, Escherichia coli and Staphylococcus aureus count. Methods: A cross-section study was conducted and a total of 90 pork samples were collected from pig slaughter facilities, pork centres and butcheries. Standard methods for microbial analysis in food products (ISO 7218:2007(E)) were used. Results: It was revealed that all (100%) pork samples had bacteria contamination with an overall mean for total viable count of 5.93±1.50 log CFU/g, and coliform forming unit of 4.30±1.14 log CFU/g. Over 92.2% of the pork samples were contaminated by E.coli with a mean count of 3.12±1.33 and S. aureus was isolated in more than 84.4% with a mean count of 2.71±1.34 log CFU/g. The mean values were higher than the limit set by Tanzania Standard (TBS/AFDC 22 (5266) P3). In addition, 79.4% of the pork slaughter facilities and selling points surveyed had poor hygiene and lacked safety and quality control measures. Conclusion: Thus, it may be deduced that the pork carcasses assessed were of poor microbiological quality posing a health risk to pork consumers. To minimize public health risks, food control authorities should ensure effective enforcement of policies and regulations in controlling pig slaughtering and pork marketing in the country. Also, education on hygienic practices for all stakeholders along the pork value chain should be provided.Item Bushmeat consumption in Africa: a microbiological safety challenge?(Asian Food Science Journal, 2023-09-12) Ahouanse Gwladys Gloria Amen; Issa-Zacharia Abdulsudi; Majaliwa NuriaObjective: 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.Item Chemical quality of stream and borehole water used by selected communities in Lushoto district, Tanzania(An International Journal of Basic and Applied Research, 2020) Hadija, A.; Chove, L.The chemical quality of water in two streams and three boreholes from Sunga and Mbaru wards in Lushoto, Tanzania was investigated. Water was collected at three locations along the stream, including forest areas, populated area with agricultural activities and less populated areas with agricultural activities. Borehole’s water was collected from three boreholes found in each ward and analyzed for pH, hardness, BOD, phosphates, nitrates by standard methods. Nested design was applied. Data obtained was analyzed by R-Software for ANOVA. Means were separated by Tukey‘s honest at p<0.05. Significant differences (p<0.05) in all chemical parameters (pH: 6.92- 7.34; Hardness; 23.88+64.43;Nitrite 1.73 -19.80; Phosphate 0.58-3.90; Ammonia 0.02-0.08; Lead -0.001-0.002) were observed in locations within the streams except arsenic. DDT was not detected. With the exception of phosphate in both streams, all water samples tested met TZS (2016) standards and WHO (2011) guidelines. This implies that stream water is considered unsafe for use since it exceeded the maximum phosphate limit by TZS (2016). All parameters tested in borehole water met the requirements for both standards except pH and ammonia which exceeded the WHO water guideline. It is recommended that the communities be educated on the best practices to keep water sources safe.Item Compliance by SMEs to existing Tanzania standards with respect escherichia coli and staphylococcus aureus in cultured milk: a case of Dar es salaam, Tanzania(An International Journal of Basic and Applied Research, 2021) Samwel, J.; Chove, L. M.Small and medium enterprises are important for economic growth not only in Tanzania but all over the world. Most of them are informal, without official registration. However, they provide tremendous contribution to food security, nutrition, income generation and poverty reduction in the country. Therefore, upgrading and modernization of Small and Medium Enterprises (SMEs) to ensure food security, safety and quality of food has becomes one of the priorities of Tanzania development visions of 2025, which is the blueprint of structural economic transformation of the country. To help achieve this, the present study was conducted to assess the safety of cultured milk. A total of 33 cultured milk samples were collected from 11 SMEs which were analyzed in triplicate to make 99. Two microorganisms, Escherichia coli and Staphylococcus aureus were analysed in cultured milk. Results were compared against the existing Tanzania standards. The isolates had an overall mean of 2.02 × 102 ± 1.73 × 102CFU/g, 1.91×102 ± 1.85 ×102CFU/g respectively for E. coli and S. aureusc count. The results obtained were higher than the limits set by the Tanzanian Standard (TZS1625:2013). It may thus be concluded that sampled cultured milk was of poor microbial quality and hence not safe for consumption. Poor hygienic practices during milk handling pose a high risk to cultured milk and render it unsafe for human consumption.Item Detection of proteolysis in high temperatures treated milk by reverse phase high performance liquid chromatography (RP-HPLC)(Academic Journals, 2014-02) Chove Lucy M.; Grandison S. Alistair; Lewis Michael J.; Issa- Zacharia AbdulsudiProteolysis of UHT milk during storage is one of the problems affecting the dairy industry worldwide. Native enzymes have been implicated as being the main cause of spoilage of such milk. In the current study, reverse phase high pressure chromatography (RP-HPLC) method was used to detect proteolysis by native enzymes in high temperature heated milk. The aim of this research was to assess susceptibility of milk to proteolysis by native enzymes, after being subjected to various temperature- time processing conditions. Samples of raw and heated milk were clarified prior to analysis. Clarification was carried out to obtain pH 4.6 and 6% TCA soluble extracts, which were injected into RP- HPLC after filtration. This method confirmed that raw milk and milk processed at 85°C /15 s were the most proteolysed, indicating that the high temperatures employed during this study (110, 120, 130 and 142°C for 2s) inactivated the native enzymes. The RP-HPLC method is a useful method for the detection of proteolysis in milk.Item Detection of proteolysis in milk by pseudomonas fluorescens using urea PAGE method(Macrothink Institute, 2017-12-28) Chove, Lucy Mlipano; Alistair, Grandison; Michael, LewisProteolysis of milk during storage by two strains of Pseudomonas NCIMB 702085 (414) and NCIMB 701274 (416) was investigated using the Urea PAGE method. Pseudomonas fluorescens enzymes were also extracted and purified by dialysis before inoculation into UHT skim milk in an attempt to partially purify the enzyme. Results showed that dialysis removed some peptides and amino acids which would interfere with the assay procedure. The method also confirmed that Pseudomonas fluorescens NCIMB 701274 (416) was more proteolytic than Pseudomonas NCIMB 702085 (414). Thus, Urea PAGE is a useful method for monitoring proteolysis in milk by Pseudomonas fluorescens.Item Development and sensory evaluation of yoghurt flavoured with solar dried fruits(Pearl Research Journals, 2017) Ndabikunze, B. K.; Mumba, F. G.; Ngowi, H.; Chove, L; Mongi, R; Abdulsud, I.A study of developing solar dried fruit (5%) flavoured yoghurts using three types of fruits was conducted to determine acceptability and shelf life of developed products. A total of six samples namely banana, mango, pineapple, banana/mango, banana/pineapple and mango/pineapple were used as flavours in yoghurts. They were added either as fruit pieces or as powders. Shelf life projection study suggested that developed yoghurt products could be stored for up to 21 days at 4 °C without undergoing spoilage. Plain yoghourt (control) was the most liked sample and scored highest mean values for all attributes, which was significantly different from all other samples (p<0.05). Among the fruit flavoured yoghourts, mango was the most preferred sample in terms of flavor, aroma and general acceptability whereas the pineapple was the least acceptable. Although yoghurts flavoured with fruits pieces scored higher mean values in all sensory attributes than yoghurts flavoured with powdered fruits, no significant differences (p>0.05) between the two forms of fruit flavours was found. This needs to be further investigated. Thus, although the control was the most liked sample, solar dried fruit can be successfully used as yoghurt flavour, which may improve the texture and nutritional quality of the formulated yoghurts, making them available throughout the year, hence increasing farmer’s income.Item Diversity Of Underutilised Vegetables In Africa And Their Potential In The Reduction Of Micronutrient Deficiency:A Review(Science publishing Group, 2023) Zacharia,Abdulsudi Issa; Majaliwa,Nuria Kudra; Nyamete,Frida Albinusi; Chove,Lucy MlipanoMicronutrient deficiency affects all groups worldwide and is a major public health issue. It has devastating effects on all ages, especially in sub-Saharan Africa. It causes anemia, night blindness, increased mortality in children and pregnant women, osteoporosis in adults and rickets in children, lower infectious disease resistance, weariness, and cognitive impairment. Recent attention has focused on micronutrient deficits. Fortunately, these micronutrients are abundant in vegetables. Many African vegetables are endemic due to various weather variations. Diverse geographical areas on the continent allow for exotic and indigenous vegetable kinds. In Africa, many African Indigenous Vegetables (AIVs) are grown and eaten. Exotic veggies are popular in cities, but rural Africans still prefer indigenous crops. Despite their availability, most of the indigenous vegetables are underutilised and have not been adequately explored due to the decreased attention to their production, consumption and utilization. Due to their diversity, they have a great potential to contribute to food security by providing nutrient rich healthy diets. They are rich in vitamins and minerals and hence make a potential source of micronutrients that can help reduce the reported deficiencies. This paper provides a literature review on the wide variety of underappreciated vegetables grown in Africa, their health benefits, and their potential to alleviate micronutrient shortages. It also investigates the barriers to increasing consumption and explores some of the strategies that have been employed to address these problems. Due to their significant role in ensuring food and nutrition security, along with their rich nutrient composition, there exists an urgent imperative to enhance public awareness regarding their consumption and the attainment of nutritional security.Item Effect of depth and distance of the borehole from the septic tank on the physico-chemical quality of water(Macrothink Institute, 2017-12-28) Chove, Lucy Mlipano; Mongi, Richard; Chenge, LawrenceA study to examine the effect of depth and distance of the boreholes from the septic tank on physico-chemical parameters of the borehole water consumed in Dar Es Salaam, Tanzania was conducted. Samples were collected from 48 boreholes in Ilala, Kinondoni and Temeke districts and subjected to pH, B.O.D (Biological Oxygen Demand), total hardness, copper and lead analyses in relation to safety and quality levels set by WHO and TBS. Analysis by R-statistics indicated that pH and B.O.D significantly (p<0.05) decreased as the depth of borehole increased, whereas total hardness was significantly (p<0.05) higher in very deep boreholes than the other heights. Total hardness and pH were not significantly (p>0.05) affected by distance between septic tank and borehole and the B.O.D levels were significantly higher in the borehole water situated near the septic tank than those which were far. Based on the physico-chemical characteristics of water, 25% of the samples did not comply with WHO and TBS specification limits while 75% complied, most of which had shallow depths and were situated near the septic tank. It may thus be concluded that both the distance and the depth between septic tank and borehole influenced physico-chemical characteristics of water.Item Effect of solar drying methods on total phenolic contents and antioxidant activity of commonly consumed fruits and vegetable (mango, banana, pineapple and tomato) in Tanzania(Academic Journals, 2015-05) Mongi, Richard J.; Ndabikunze, Bernadette K.; Wicklund, Trude; Chove, Lucy M.; Chove, Bernard E.The effects of solar drying methods [Cabinet direct (CDD), cabinet mixed mode (CMD) and tunnel (TD) drying] on total phenolic content (TPC) and antioxidant capacities of commonly consumed fruits and vegetable in Tanzania were investigated. The TPC and FRAP in mangoes (Mangifera indica cv. Dodo, Viringe and Kent), bananas (Musa acuminata, cv. Kisukari, Kimalindi and Mtwike), pineapples (Ananas comosuss cv Smooth cayenne) and tomatoes (Lycopersicum esculentum cv. Tanya, Cal J and Onyx) were evaluated using Folin-Ciocalteu reagent and ferric reducing antioxidant power (FRAP) methods, respectively. There were significant (p<0.05) variations in TPC (mg GAE/100 g DM) and FRAP (μmol/100 g DM) among the fresh fruit and vegetable samples. The highest TPC was in tomato (476.6±8.6 - 538.9± 1.4) and lowest in banana (139.3±2.3 - 189.2±2.7). Drying methods had significant (p<0.05) effect on TPC and antioxidant values of the samples. All fresh samples had higher TPC levels but declined significantly in dried samples with the exception of tunnel dried tomatoes. Among the dried samples, the tunnel dried samples had less TPC loss (6-16%) than the cabinet dried samples (17-42%). The cabinet direct and mixed mode samples were not statistically different (p>0.05) from each other. However, tunnel dried samples had less FRAP loss (6-13%) which were statistically different (p<0.05) from the cabinet dried samples (14-56%). Percentage TPC and FRAP recoveries (%) differed significantly (P<0.05) between the varieties within the fruits/vegetable for both drying methods. A strong 2 2 correlations between TPC and FRAP in both fresh (R = 0.970) and dried samples (R =0.8636) suggests that solar drying methods have significant effects on total phenolic contents and antioxidant activities of fruits and vegetables with tunnel drying method giving significantly less effects.Item 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 AbdulsudiThis 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.Item Evaluation of bacteriological quality and safety of sugarcane juice locally processed and vended in Dar es salaam city, Tanzania(Tehran University of Medical Sciences, 2023) Issa-Zacharia,Abdusudi; Rwabunywenge,Stephen PaulThe prevalence of foodborne illness linked to the intake of freshly squeezed juices sold by street vendors is on the rise, despite the widespread use of these beverages by millions of people in developing nations. Hence, a study was undertaken to evaluate the microbiological standard and safety of locally processed and street-vended sugarcane juices in Dar es Salaam to ascertain their present condition. A total of 60 samples of sugarcane juice were gathered and examined. Street vendors involved in the sugarcane juice business were interviewed followed by physical-chemical and microbiological laboratory analysis. The pH of unpasteurized sugarcane juice was 4.8 and 4.9 for iced and raw, respectively while the pH for pasteurized and pasteurized juice in which citric acid was added were receptively, 4.3 and 3.1. The average level of titratable acidity was 0.083%. The Soluble solids (°Brix) of unpasteurized raw, iced and pasteurized sugarcane juice ranged from 12.2- 22.1, 2.4-13.8 and 14.1-15.8. The total plate counts (TPC) of unpasteurized sugarcane juice showed a mean of 5.592 and 5.64 log cfu/mL for raw and iced sugarcane juice, respectively. About 90% of samples were above TBS and Codex recommended maximum limits of 3.7 to 4 log cfu/mL or 5×103- 104 cfu/mL. Unpasteurized raw and iced sugarcane juice were contaminated with 1.79 and 2.10 log cfu/mL of E. coli while no typical Salmonella spp. was detected in all 60 samples. The study concluded that the microbiological quality and overall handling practices associated with unpasteurized sugarcane juice sold in Dar es Salaam City were substandard.Item Evaluation of heavy metals contamination in rabbit fish (signus sutor) from selected landing sites in Zanzibar, Tanzania(Journal of Food Safety and Hygiene, 2023) Mohamed,Zeyana Nassor; Zacharia,Abdulsudi Issa; Nyamete,FridaThe increase of heavy metals concentrations in aquatic and terrestrial environments and their toxicity is of global concern. The bioaccumulation of toxic metals in fish poses a serious risk to human health when consumed. This study assessed the quality of Rabbit fish (Signus Sutor) and their associated health risks from four landing sites (namely Malindi, Mazizini, Kizimkazi and Matemwe) in Zanzibar. The concentrations of toxic metals, including Lead (Pb), Cadmium (Cd), Copper (Cu), Chromium (Cr), Nickel (Ni), and Arsenic (As), in the fish muscle were scrutinized using inductively coupled plasma optical emission spectrometry (ICP-OES). The detected mean concentration (mg/kg) of Pb, As, Cr, Cd, Cu, and Ni at Malindi were 0.25±0.14, 2.22±0.44, 0.02±0.02, 0.01±0.00, 0.02±0.02 and 0.00±0.00 respectively; at Kizimkazi were 0.39±0.39, 2.30±0.44, 0.11±0.01, 0.07±0.04, 0.17±0.13 and 0.15±0.04 respectively: at Matemwe were 0.38±0.12, 0.52±0.14, 0.04±0.02, 0.05±0.01, 0.65±0.21 and 0.09±0.03 respectively; and Mazizini were 0.21±0.12, 5.56±1.37, 0.02±0.02, 0.03±0.01, 0.05±0.02 and 0.15±0.05 respectively. The mean concentration levels detected for all the elements in the fish gathered from all four landing sites were below international and local maximum (FAO/WHO) permissible limits for human consumption, except for Arsenic (As) and lead (Pb). The study also investigated the relationship between fish size and metal concentration which shows a positive correlation for Cu and Ni. However, it was negative for the remaining metals, possibly due to ecological and metabolic differences. The study emphasizes the necessity for regular monitoring of the marine environment and enforcement of hygienic regulations, as well as the treatment of land-based pollutants before they are discharged into the marine environment to protect fish qualityItem 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 SaidStreet 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.Item Examination of seasonal variability of indicator polychlorinated biphenyls in nile perch products from lake Victoria, Tanzania(TAJAS, 2021) Wenaty, A; Chove, BIn the current study, Nile perch products were analysed for seasonal variations in the levels of indicator polychlorinated biphenyls (PCBs). Samples of fish products were collected from Lake Victoria during the dry and rainy seasons and extracted using a common method referred to as QuEChERS (quick, easy, cheap, effective, rugged and safe) methodology. The residues of PCBs in fish samples were detected and quantified by using a Gas Chromatography equipped with Electron Capture Detectors and a Gas Chromatography equipped with Mass Spectrometer (GC-ECD/GC- MS). The concentrations of indicator PCBs in fish samples were generally greater during the rainy seasons than the dry seasons suggesting that seasonality has significant impacts on PCBs contamination in fish. However, the total PCBs in fish in the current study for both seasons were lower than the Maximum Recommended Limits of 75μg/kg that is set by the European Commission for fish and other fishery products. This indicates that the Nile perch products from Lake Victoria are safe for human consumption based on the studied toxicantsItem Formulations, standardization and quality evaluation of ready-to-cook pancake (cheela) mix for children(Science Publishing Group, 2023) Chuwa,Caresma; Dhiman,Anju; Saidia,Paul; Zacharia,Abdulsudi IssaThe purpose of this study was to investigate the quality of formulated ready-to-cook pancake (cheela) mix from blends of rice flour supplemented with ripe pumpkin powder with table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant (base recipe), rice flour supplemented with chickpea flour, rice flour supplemented with soybean flour and rice flour supplemented with green gram flour with pumpkin powder, table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant. Refined oil was used for the preparation of pancake (cheela) mix for serving. From each blend, six recipes were formulated, standardized and subjected to consumers for sensory evaluation. The best recipes from each blend based on sensory evaluation were prepared and referred to as R 1 , R 2 , R 3 and R 4 . R 1 (75% rice flour+ 25% pumpkin powder), R 2 (65% rice flour +10% chickpea flour), R 3 (55% rice flour+20% soybean flour) and R 4 (45% rice flour+30% green gram flour) were prepared and kept to the Aluminiun Laminated Pouches (ALP) and glass jars for nutritional characteristics evaluation. Based on sensory evaluation, the ready-to-cook pancake (cheela) mix for serving from the recipe (R 1 ) had the highest overall acceptability score of 8.79 however all recipes had scores above the acceptable limit. The ready-to-cook pancake (cheela) mix supplemented with soybean flour (R 3 ) exhibited the highest nutritional values for crude protein 25.76%, crude fat 8.78 %, crude fibre 7.04 % and total energy 382.46 Kcal/100g. Soybean flour is very nutritious therefore, it should be incorporated into staple foods for children in least-developed countries to alleviate malnutrition, especially Protein Energy Malnutrition (PEM). The recipes of the present study are relevant to the Government, NGOs and other agencies to eradicate malnutritionItem Fruit consumption and storage practices among rural households in Chamwino district, Dodoma, Tanzania(Academicjournals.org/AJFS, 2023-05) Chove, Lucy Mlipano; Mwanri, Akwilina Wendelin; Ngawembela, Mwanaisha AssimFruit consumption is still a challenge in many parts of Africa, and hence micronutrient deficiency continues to be a serious problem in the continent. This study was conducted between December 2017 and May 2018 in Chinoje and Mzula villages in Chamwino district, Dodoma to assess availability of fruit, consumption, storage practices and nutrient content. People responsible for food preparation were interviewed from 345 randomly selected households by using semi-structured and food frequency questionnaires. Multiple logistic regression model was used to determine the relationship between frequency of fruit consumption and household socio-economic features by using SPSS. Laboratory analysis was conducted to determine nutrient content of baobab, which was the most consumed fruit. Analysis of Variance (ANOVA) was used to determine if significant variations existed in the nutritional quality of baobab fruit by using SAS. Only 35% of the households consumed fruit daily, while the majority consumed fruit from one to three days in a week. Monthly income, household size and headship significantly affected fruit consumption at p<0.05. Most of the baobab fruits were stored in polypropylene sacks (77.4%), followed by plastic buckets (3.3%) and others as shelled fruit (18.4%). Significant losses in Vitamin C and total carotenoids were observed in baobab fruits that were stored in sacks. Storage of baobab fruit in plastic bucket is recommended for quality maintenance of nutrients.Item 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 LucyFunctional 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.