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Now showing items 11-20 of 22
Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
(Elsevier Ltd., 2021-10-01)
Fermentation increases food shelf-life but is characterized by changes that affect product's perception. Watermelon juice was fermented with Lactobacillus plantarum (WJ-LP), L. rhamnosus (WJ-LR), L. casei (WJ-LC), L. brevis ...
Dietary Practices, Nutrient Adequacy, and Nutrition Status among Adolescents in Boarding High Schools in the Kilimanjaro Region, Tanzania.
(Hindawi, 2020-07-01)
A cross-sectional study was conducted to assess dietary practices, nutrient adequacy, and nutrition status among 164 adolescents aged between 16 and 19 years in boarding secondary schools in the Kilimanjaro region. In-depth ...
Potential of probiotics from fermented cereal-based beverages in improving health of poor people in Africa
(Springer Nature Switzerland AG., 2020-04-17)
Milk and milk products; particularly yoghurts have almost exclusively been used as media for probiotic delivery to human being for a very long time. Despite health benefits such products have to humans; that include supply ...
Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices
(MDPI, 2022-01-28)
Fermentation is a sustainable bio-preservation technique that can improve the organoleptic
quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus
plantarum subsp. plantarum ...
Health Benefits of Antioxidative Peptides Derived from Legume Proteins with a High Amino Acid Score
(MDPI, 2021-02-20)
Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources
of protein with a high amino acid score and can provide bioactive peptides. This manuscript presents
a review on legume-derived ...
Smallholder farmer's awareness and determination of aflatoxins in sesame seeds of southern Tanzania
(Journal of Food Safety and Hygiene, 2022)
Consumption of aflatoxins contaminated foods has led to detrimental health effects worldwide, with even more severe cases in African countries including Tanzania. A cross sectional study was conducted to assess awareness ...
Dolichos Lablab-an underutilized crop with future potentials for food and nutrition security: a review.
(Taylor & Francis Online, 2020-06-12)
Achieving the Sustainable Development Goals (SDGs) particularly goal number two in developing countries by 2030 is challenging. The State of Food Security and Nutrition (2019) in the World show prevalence of undernourishment ...
Vigna Legumes: Exploring Some Biochemical Constituents of the Wild Species for Potential Neo-Domestication Candidates
(Research Square, 2022-09-14)
Due to the foresight of food system collapse, the search for alternative food and feed sources for human and animal nutrition becomes a daunting task. In addition, achieving Zero Hunger target by the year 2030 as set by ...
Contribution of the Dolichos Lablab value chain to farmer's household livelihood assets in Tanzania
(Elsevier Inc., 2022-11-17)
Lablab is a legume with multiple uses as food, feed, and organic fertilizer. However, it is underutilized, and its empirical contribution to farmers' livelihoods is limited. This study examined the Lablab value chain (LVC) ...
Trends and constraints in the utilization of African nightshade (Solanum nigrum complex) in Tanzania: A case study of Kilimanjaro and Morogoro regions
(African Journal of Food, Agriculture, Nutrition and Development, 2022-08)
African nightshade (ANS, Solanum nigrum complex) is among the most widely distributed and consumed indigenous vegetables in Tanzania. Several challenges hamper the utilization of ANS. This study sought to assess trends and ...