Browsing by Author "Runyogote, Joseph"

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Effect of lactic acid fermentation, boiling and soaking on selected nutrients and health promoting components of mango seed kernels
(International Journal of Biosciences, 2020-12) Runyogote, Joseph; Chacha, Musa; Ndabikunze, Bernadette; Raymond, Jofrey
Mango seed kernels are considered as wastes although they are rich in essential nutrients and bioactive compounds for human health. Lack of commercial application (unlike oil seeds) presence of antinutrients, difficulty in processing and little information on nutritional and functional values contribute significantly to their underutilization. These factors underscore the need for processing these seeds to enhance their utilization as food or functional food. The purpose of this study was to investigate which processing technique was capable of improving selected nutrients and bioactive compounds, and reduction of the antinutritional factors to acceptable levels. Selected vitamins, minerals and antinutrients, antioxidant activity and total phenols were determined using standard methods. All the processing methods at different set conditions significantly (p<0.05) reduced the antinutritional factors of the mango seed kernels to above 38%. The results showed that, lactic acid fermentation had no significant differences in all analyzed minerals while boiling and soaking reduced the contents of the minerals except for potassium and zinc on soaked samples. The maximum percentage increase of total phenolic content, antioxidant activity and ascorbic acid was observed in samples fermented with Lactobacillus plantarum and their values were 25%, 37% and 28% respectively. On contrast, boiled and soaked samples had a significant decrease in ascorbic acid and antioxidant activity and all employed processing techniques showed insignifant variations of α-tocopherol content. The results in this study indicated that lactic acid fermentation reduced the antinutrients to acceptable levels and improved the studied nutritional and bioactive compounds as compared to boiling and soaking methods, thus considered as a technique for processing mango seed kernels for functional foods.
Ethnobiological survey to determine the link between health benefits and qualities of Maasai traditional food system in Monduli, Arusha, Tanzania
(Taylor & Francis, 2023-07) Clement, Richard; Runyogote, Joseph; Raymond, Jofrey; Chacha, Musa
Although Maasai’s traditional food system (TFS) is claimed to keep a low prevalence of metabolic diseases (MD), the link between its qualities and health benefits is not well established. An ethnobotanical survey was conducted to determine the link between health benefits and qualities of the Maasai TFS in Monduli, Arusha, Tanzania. The survey involved 21 Maasai TFS practitioners (MTPs) and revealed that the TFS has varieties of 19 dishes and a diversity of 78 flora species. The diversity of dishes and species had various potential health benefits: nutrition like Fe and vitamin A; therapeutic and protective effects against ailments including MD like gout, pressure, indigestion, and kidney disorders. Some food processing technologies (FPT) like nixtamalization, and meat roasting had potential protective effects against the MD. Cultural preferences and restrictions (CPR) for the food selection insured individual nutritional and health needs are met, and reinforcement of Maasai socio-structure and cohesion. Integrated protection and promotion measures are required to prevent unplanned nutritional transitions away from the TFS. Further research on the nutritional and medicinal roles of some FPT and the frequently used species could facilitate the protection and use of the TFS for the health benefits of especially marginalized people.
Optimized method for processing avocado seeds to improve selected nutrients and functional values
(J-STAGE, 2021-01) Runyogote, Joseph; Chacha, Musa; Ndabikunze, Bernadette; Raymond, Jofrey
The objective of this study was to develop an optimal processing technique capable of reducing antinutrients to acceptable levels, retain nutrients and functional values of avocado seeds for human consumption. Different processing conditions for probiotic fermentation, boiling and soaking techniques were studied to establish optimal processing conditions for the seeds. The antinutrients, antioxidant activity, total phenolics and selected nutrients of avocado seeds were analyzed using analytical standard methods. All processing techniques significantly (p < 0.05) reduced over 50% of antinutrients. The highest total phenolics and antioxidant activity (IC50) were 33.3 mgGAE/g and 0.8 mg/mL respectively which were observed at a fermentation temperature of 37 °C. Soaking and boiling reduced the analyzed minerals to about 30% whereas probiotic fermentation retained 100% of minerals analyzed, ascorbic acid and α-tocopherol. Moreover, probiotic fermentation demonstrated the best results in comparison to boiling and soaking thus, considered as an optimal processing method for improving nutritional and functional values of avocado seeds.
Optimized processing method for producing Avocado and Mango seed-based composite flour for functional Foods
(NM-AIST, 2021-07) Runyogote, Joseph
Avocado and mango seed kernels are considered as wastes although they are rich in essential nutrients and bioactive compounds for human health. Lack of commercial application, presence of anti-nutrients, difficulty in processing and little information on nutritional and functional values contribute significantly to their underutilization. These factors underscore the need for processing these seeds into consumable products to utilize them as functional foods. The aim of this study was to optimize a processing technique capable of reducing antinutrients to acceptable levels (above 50%), retain nutrients and functional values, and improve sensory qualities of avocado and mango seeds-based composite flour for functional foods. Different processing conditions for probiotic fermentation, boiling and soaking techniques were studied to optimize processing conditions for the seeds. The antinutrients, antioxidant activity, total phenolics and selected nutrients of the seeds were analyzed using standard analytical methods. Furthermore, avocado and mango seeds-based composite flour was formulated using Nutrasheets integrated with the USDA National Nutrient Database for Standard Reference. The formulated composite flour was assessed for safety and quality parameters for a period of 84 days under different storage temperatures. The results showed that all processing techniques significantly (p < 0.05) reduced the antinutrients by over 50% for processed avocado and mango seed kernels. The highest total phenolics and antioxidant activity (IC50) for both seeds were observed at a fermentation temperature of 37oC with Lactobacillus plantarum. Soaking and boiling reduced the analyzed minerals in both avocado and mango seed kernel except for potassium and zinc on soaked mango seeds, whereas probiotic fermentation retained 100 % or increased the concentration of the analyzed minerals, ascorbic acid and α-tocopherol. In contrast, boiling and soaking reduced the contents of ascorbic acid and antioxidant activity of the analyzed samples. The Nutrasheets analysis showed that the formulated composite flour can achieve the nutritional and functional values for the functional foods. The shelf life analysis showed that 115 days (4 months) is the maximum shelf life for the flour where all the assessed safety and quality parameters can still be within the maximum recommended tolerable limits for human consumption. Therefore, the results of this study indicate that unlike boiling and soaking methods, the probiotic fermentation is an optimized processing method which can significantly reduce the antinutrients to acceptable levels, retain nutrients and bioactive compounds, and improved sensory attributes of avocado and mango seeds-based composite flour for functional foods.