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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 ...
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 ...
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 ...
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 ...
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 ...
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 ...