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Physicochemical Quality of Street Vended Roasted Cashew nuts in Tanzania

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dc.contributor.author Ramadhani, Hamisi Abdallah
dc.contributor.author Kassim, Neema
dc.contributor.author Lyimo, Beatrice
dc.contributor.author Matemu, Athanasia
dc.date.accessioned 2020-07-21T09:41:11Z
dc.date.available 2020-07-21T09:41:11Z
dc.date.issued 2014-09
dc.identifier.uri https://dspace.nm-aist.ac.tz/handle/123456789/852
dc.description This research article published by the American Journal of Research Communication, 2014 en_US
dc.description.abstract Moisture content and pH values are very important factors for fungal growth of roasted cashew nuts. A survey to investigate storage practices of roasted cashew nuts was conducted along the Coastal regions. Physicochemical properties (moisture content and pH values) of roasted cashew nuts from processors and vendors were also evaluated. From the survey, it was found that, immediately after roasting, cashew nuts were stored in plastic buckets (87.5%) and other materials such as paper boxes (12.5%). For retailing purposes, plastic films (polyethylene bags) were the main packaging materials used (97.5%) and paper wrappings (2.5%) respectively. The moisture content were in a range of 3.72 ± 0.31 to 4.36 ± 0. 15 and 3.80 ± 0.19 to 4.59 ± 1.85% for roasted cashew nuts from processors and vendors respectively. The pH values of roasted cashew nuts from processors and vendors were 6.21 ± 0.10 to 6.52 ± 0.21 and 6.37 ± 0.15 to 6.58 ± 0.07 respectively. The pH values observed were in a range which is conducive for fungal growth and toxin production. Therefore, a need to ascertain physicochemical quality as predetermined factors for fungal growth in roasted cashew nuts is relevant to ensure quality and public health safety. en_US
dc.publisher American Journal of Research Communication en_US
dc.subject Roasted cashew nuts en_US
dc.subject Moisture and storage practices en_US
dc.title Physicochemical Quality of Street Vended Roasted Cashew nuts in Tanzania en_US
dc.type Article en_US


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