Articles, Conference and Workshop Papers Collection

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Quality evaluation of fresh selected orange fleshed sweet potatoes in lake zone of Tanzania
(Science Publishing Group, 2023) Chuwa,Caresma; Zacharia,Abdulsudi Issa
Vitamin A Deficiency (VAD) is a public health problem in developing countries in children below five years. Orange Fleshed Sweet Potatoes (OFSP) are rich in β-carotene a pre-cassor for vitamin A. Being a cheap and affordable source, can be utilized by incorporating in staple foods to combat VAD in developing countries. OFSP fresh roots (Ejumla, Jewel and Carrot dar) were collected from Ukerewe and Misungwi District, Mwanza region for quality evaluation. The findings of the study indicated that there was considerable variance in the nutrient content across the several types of OFSP that were tested. Among the varieties that were chosen for analysis, it was found that Jewel had the maximum quantity of β-carotene (113,565 ± 1.45 μg/100 g), whilst Carrot dar had the lowest concentration (5,165 ± 3.38 μg/100 g). In addition to β-carotene, the aforementioned varieties of OFSP exhibited a diverse array of nutrients, including protein (3.82% - 8.86%), fat (0.32% - 0.51%), fibre (1.83% - 3.15%), carbohydrate (87.05% - 92.60%), ash (0.86% - 1.09%), ascorbic acid (15.04 mg/100 g - 17.27 mg/100 g), and energy content (385.19 Kcal/100 g - 392.92 Kcal/100 g). Several minerals were discovered in the selected OFSP varieties. Jewel exhibits a high content of essential minerals such as calcium (44.30 mg/100g), iron (1.34 mg/100g), zinc (0.35 mg/100g), and potassium (317.12 mg/100g). Conversely, Ejumla is characterized by its notable sodium (112 mg/100g) and magnesium (2.73 mg/100g) content, making it a valuable source of these minerals. Based on the findings, it can be concluded that OFSP possesses a high concentration of essential nutrients that play a crucial role in addressing both macro and micro-nutrient deficiencies in developing countries. Hence, individuals should integrate Orange Fleshed Sweet Potatoes into their primary food sources as a means of enhancing the overall nutritional value.
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 Mlipano
Micronutrient 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.
Microbiological quality and safety of poultry processed in Africa: a review
(Academic Journals, 2024) Mugabe,Noémia André; Zacharia,Abdulsudi Issa; Kussaga,Jamal
Poultry is the second most consumed meat in the world. In Africa, chicken production and processing are practiced both formally and informally, with smallholders constituting the majority in this sector. Informal practices are vulnerable to the production and processing of chicken, which is easily contaminated by pathogens such as Escherichia coli, Staphylococcus aureus, Salmonella, and Campylobacter. The growth of the poultry industry in Africa, coupled with intensive production, has led to the indiscriminate use of antibiotics and the development of antimicrobial resistance, posing a risk to the health of consumers. However, there are limited studies evaluating the quality and safety of chicken consumed in Africa. Several studies report that chicken is the main vehicle for pathogens related to foodborne diseases, suggesting that foodborne diseases pose a threat to human health. Adequate hygiene and safety practices by producers and processors are suggested as the main intervention. These practices would need to be followed by laboratory analysis and inspection to assess chicken quality and prompt changes in behavior, attitudes, and practices to reduce contamination and promote the rational use of antimicrobials. This review provides an overview of the quality and microbiological safety of processed chicken in Africa. It delves into details about the poultry sector, covering production, slaughter, and processing of chicken. The review highlights the sources and mechanisms of poultry contamination, describes diseases transmitted through the consumption of poultry, presents data on the quality and microbiological safety of chicken, proposes good practices in chicken production and processing, discusses the occurrence of antimicrobial resistance and antibiotic residues, and presents alternatives against contamination and antimicrobial resistance as potential tools for the production of healthy and safe foods.
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 Issa
The 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 malnutrition
Voluntary maize flour fortification in Tanzania: adequacy of small-scale processors' implementation of the quality assurance and quality control programmes
(Science Publishing Group, 2023) Zacharia,Abdulsudi Issa; Mareni,Gudila Boniface
This study systematically evaluated the implementation of fortification practices, including quality assurance and quality control, among small-scale processors to ensure regulatory compliance. A descriptive cross-sectional survey was conducted in Ubungo district (Dar es Salaam) and Morogoro municipality, Tanzania, involving 38 processors. Data collection relied on observational checklists and IBM SPSS ® version 20 for analysis. Descriptive statistics revealed critical insights. Cleanliness and sanitation standards were met in only 36.8% of warehouses and 42.1% of production areas, underscoring hygiene deficiencies. Alarmingly, 26.3% of micronutrient premixes were inappropriately stored near heat-generating milling machines. Written procedures for quality assurance and quality control were virtually absent, with just 2.6% of processors having such documentation. A mere 13.2% of processors conducted quality checks on fortified maize flour to confirm micronutrient presence. This study identified pervasive shortcomings in quality control and assurance practices among small- scale processors. Hindrances included inadequate training in fortification standards, limited processing capacity, and constrained access to quality control facilities. Strengthening these practices is imperative to ensure the consistent delivery of safe, high-quality fortified maize flour, essential for the nutritional well-being of target populations. This action holds significant public health and food safety implications.
Microbiological quality of rabbit fish (signus sutor) and food safety practice of fish handlers from selected landing sites in Zanzibar
(2023) Mohamed,Zeyana Nassor; Zacharia,Abdulsudi Issa; Nyamete,Frida
The study aimed to evaluate the handling practices and microbiological contamination of pathogenic bacteria in Rabbit Fish (Signus Sutor) from Zanzibar, specifically at four landing sites: Malindi, Mazizini, Kizimkazi, and Matemwe. A semi-structured questionnaire and checklist were used to assess hygiene practices by fish handlers, and swabbing method was used to assess cleanliness of the boat and landing floor before fish were collected for consumption. Standard methods for microbial analysis (ISO7218:2007(E)) were used to analyze Total viable counts, S. aureus, E. coli, and Salmonella. The mean total viable (TVC) ranged from 2.82-3.30 log CFU/g across landing sites. S. aureus was the most frequently isolated bacterium, with an isolation rate of 53.33% in Malindi, 60% in both Mazizini and Kizimkazi, and 46.67% in Matemwe. E. coli was present but less frequently, with isolation rates of 6.67% in Malindi, 33.33% in Mazizini and Kizimkazi, and 20% in Matemwe. Salmonella spp was absent in all samples, with a 0% isolation rate across landing sites. There was positive correlation of 0.59 and 0.65 between fish contamination and swab samples from boats and landing floors respectively. Inadequate practices by fish handlers, such as not wearing gloves, neglecting health checks, and insufficient training, were revealed. The facilities used were also poor, with poor sanitation and low-quality raw materials. The findings emphasize the urgent need for intervention measures to enhance fish quality and safety in Zanzibar, including improvements in raw materials, infrastructure, training, and good practices throughout the fish value chain.
Microbial inactivation mechanism and properties of slightly acidic electrolyzed water: a review
(Science Publishing Group, 2023) Zacharia,Abdulsudi Issa
Slightly acidic electrolyzed water (SAEW) obtained by electrolyzing 2-6% dilute hydrochloric acid in a chamber without membrane is novel non-thermal sanitizer widely used in the sterilization of foods such as fruits, vegetables, and meat owing to its effective antibacterial activity and low operating costs. Despite the well-documented and validated antimicrobial and sporicidal properties of SAEW, its precise mode of action against bacteria and bacterial spores remains uncertain and subject to ongoing debate. The primary aim of this review article is to scrutinise the active constituents of SAEW that contribute to its antimicrobial properties. Additionally, the review critically elucidates the mechanisms by which SAEW effectively inactivate vegetative bacteria cells and spores, based on a comprehensive scrutiny of existing literature. It is demonstrated that the application of SAEW can kill vegetative bacterial cells by the disruption of their cellular membrane, disruption of their intracellular reactive oxygen species (ROS) balance, and lowering their ATP levels, deactivation of key enzyme and damaging DNA affecting other bacterial cells vitals. Bacterial spore inactivation by SAEW being achieved through the induction of structural modifications in the spores, including coat damage, mutagenesis, and alterations in the properties of the inner membrane (IM).
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,Frida
The 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 quality
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 Paul
The 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.
Application of slightly acidic electrolyzed water as a potential sanitizer in the food industry
(Hindawi, 2024-02-29) Issa-Zacharia,Abdulsudi
Te 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 industry
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.
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.
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.
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.
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 Abdulsudi
Proteolysis 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.
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.
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.
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 Helena
Introduction: 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.
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.
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 Assim
Fruit 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.

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