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Inadequate management of complementary foods contributes to the risk of aflatoxin exposure and low nutrition status among children
(World Mycotoxin Journal, 2018-11-22)
Early exposure to aflatoxins through complementary food is linked to impaired growth in childhood. The current study assessed the household’s practices on management of complementary foods in relation to the risk of aflatoxin ...
Screening local cereal-based beverages in Tanzania for yeast contaminants
(International Journal of Biosciences, 2021-02-26)
During spontaneous fermentation of cereals; yeasts ferment carbohydrates to produce alcohol and they also
provide vitamins, amino acids, peptides, and nucleotides needed by lactic acid bacteria as well as produce flavour ...
Assessment of Water Absorption Capacity and Cooking Time of Wild Under-Exploited Vigna Species towards their Domestication
(MDPI, 2019-09-04)
Some phenotypic traits from wild legumes are relatively less examined and exploited
towards their domestication and improvement. Cooking time for instance, is one of the most central
factors that direct a consumer’s ...
Effect of lactic acid fermentation on the nutritional quality and consumer acceptability of African nightshade
(Wiley Online Library, 2022-04-26)
African nightshade (ANS) is among many underexploited and neglected indigenous vegetables. This study assessed the effect of lactic acid fermentation (LAF) on nutritional and sensory quality in Solanum villosum (Sv) and ...
Evaluation of functional attributes and storage stability of novel juice blends from baobab, pineapple, and black-plum fruits
(Heliyon, 2022-04-27)
Several under-utilized tropical fruits have exceptional micronutrients and phytochemical composition with the
potential to contribute to the nutrition of people and also enhance food security. This study was carried out ...
Chapter 8 - Current trends and opportunities of plant-based non-alcoholic probiotic beverages: A European and African perspective
(Elsevier, 2021-05)
Although dairy-based foods have been the main probiotic food sources, a range of plant-based products are currently being developed to meet the needs of vegetarians, lactose intolerant persons, individuals on low cholesterol ...
Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges
(MDPI, 2022-07-15)
Mango by-products are disregarded as waste contributing to greenhouse gas emissions.
This study used mango seed and kernel to enhance the nutritional content of maize complementary
porridges. Composite maize-based porridges ...
Antibacterial and antifungal activities of selected wild mushrooms from Southern Highlands of Tanzania
(American Journal of Research Communication, 2014)
The antibacterial and antifungal activities of crude extracts of Lactarius sp, Russula kivuensis, Amanita muscaria, Amanita phalloides, Lactarius gymnocarpoides and Lactarius densifolius (wild mushrooms) were evaluated ...
Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage
(John Wiley & Sons, Inc., 2022-05-29)
This study evaluated the composition of watermelon and mango juices fermented by Levilactobacillus (L.) brevis, Lacticaseibacillus (La.) casei and Pediococcus (P.) pentosaceus and subsequently simulated in vitro digestion ...
Does Pesticide exposure contribute to the growing burden of non - communicable diseases in Tanzania
(Elsevier B.V., 2022-09)
Pesticide exposure is becoming a public health concern in Tanzania. This review highlights
the existing information on pesticide exposure, health effects, knowledge, and awareness
on pesticide handling and management and ...