Browsing Journal Articles by Subject "Quality"
Now showing items 1-6 of 6
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Cassava chips quality as influenced by cultivar, blanching time and slice thickness
(2016)Cassava forms part of diets in Kenya with both the roots and leaves being consumed as food. The short shelf-life of 72 hours and cyanogenic glucosides limit the extent of utilization. Currently, fried cassava chips and ... -
A Comparison of the Nutritional Quality of Kenya's Omena Fishmeal and (Lt) Anchovy Fishmeal Fed to Nile Tilapia (Oreochromis Niloticus Linn)
(2005)A study was done to determine the apparent digestibility and the nutritional and feeding values of Kenya s omena fish meal fed to tilapia Oreochromis niloticus, and to compare them with that of a high quality (LT) anchovy ... -
Factors influencing business internalization in motor vehicle sector:A case study of General Motors East Africa
(School of Business, 2012-11)Internationalization through export is one of the strategic responses to rising domestic competition, saturated market, low capacity utilization and search for growth. Kenya has experienced mixed fortunes in the vehicle ... -
Quality of amoxycillin preparations on the Kenyan market
(2003)Amoxycillin products were evaluated for quality by liquid chromatography at the Drug Analysis and Research Unit (DARU), University of Nairobi. Thirty three of these were capsule formulations and 24 were dry suspensions. ... -
Reliability of Mock Examinations for Prediction of the Kenya Certificate of Secondary Examination (KCSE) Results
(2014)Mock examination as a formative assessments criterion also acts as a fallback in case of a need to predict early university intake, or investigate any suspicions or malpractice in the final examinations. Mock therefore as ... -
Utilization of fresh cassava and sweet potato pulps in baking
(Taylor and Francis, 1995)Cassava and Sweet Potato fresh pulps were characterized for their physico‐chemical properties and were tested in cake making with the addition of little or no wheat flour. The pulps consisted of water (64.3, 69.13), starch ...