Browsing Faculty of Agriculture & Veterinary Medicine (FAg / FVM) by Author "Kabira, J. N."
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Dietary acrylamide intake by potato crisps consumers A case of Nairobi County
Abong, G. O.; Ogolla, J. A.; Okoth, M. W.; De Meulenaer, B.; Kabira, J. N.; Karanja, P.; Liesbeth, J. (De Gruyter, 2020-12-01)The levels of acrylamide intake because of potato crisps consumption remains unknown in Kenyan context. This study assessed the exposure to acrylamide because of consumption of potato crisps in Nairobi, Kenya. A cross-sectional ... -
Effects of Cultivar, Frying Temperature and Slice Thickness on Oil Uptake and Sensory Quality of Potato Crisps Processed from Four Kenyan Potato Cultivars
Abong, G. O.; Okoth, M. W.; Imungi, J. K.; Kabira, J. N. (Department of Food Science, Nutrition and Technology, 2011)The effects of potato cultivar, frying temperature and slice thickness on oil uptake and sensory quality of potato crisps were investigated in four Kenyan cultivars. Potato tubers were peeled, washed and cut into slices ... -
Influence of potato cultivar and stage of maturity on oil content of french fries (chips) made from eight Kenyan potato cultivars
Abong, G. O.; Okoth MW, M.W.; Karuri, E.G.; Kabira, J. N.; Mathooko, F. M. (Department of Food Science, Nutrition and Technology, 2009)French fries (chips) are increasingly becoming indispensable in menus of many restaurants and hotels in major Kenyan towns due to their relatively lower consumer prices compared to other foods. When foods are deep-oil-fried, ... -
Losses of Ascorbic Acid During Storage of Fresh Tubers, Frying, Packaging and Storage of Potato Crisps from Four Kenyan Potato Cultivars
Okoth, M.W.; Imungi, J.K.; Kabira, J. N. (Department of Food Science, Nutrition and Technology, 2011)The ascorbic acid (AA, vitamin C) levels of tubers was determined in four Kenyan potato cultivars (Dutch Robyjn, Tigoni, 393385.39 and 391691.96) grown under standard cultural conditions and the effect of storage on fresh ... -
Suitability of three newly released Kenyan potato varieties for processing into crisps and french fries
Ooko, G.A.; Kabira, J. N. (Department of Food Science, Nutrition and Technology, 2011)French fries and potato crisps are the most consumed industrially processed potato products in Kenya, especially in the major urban centers. Processors have, however, complained of the inadequate supply and low quality ...