Browsing Faculty of Agriculture & Veterinary Medicine (FAg / FVM) by Author "Kabira, Jackson N."
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Characteristics of the industry, constraints in processing, and marketing of potato crisps in processing, and marketing of potato crisps in Kenya
Abong’, George O.; Okoth, Michael W.; Imungi, Jasper K.; Kabira, Jackson N. (Department of Food Science, Nutrition and Technology, 2010)There has been an increase in the number of potato crisps processors in Kenya in the last few decades. However, the characteristics of these firms are not clearly known. This study was designed to characterize the potato ... -
Consumption patterns, diversity and characteristics
Abong, George O.; Okoth, Michael W.; Imungi, Jasper K.; Kabira, Jackson N. (Department of Food Science, Nutrition and Technology, 2010)Consumption of crisps as snack is on the increase in Kenya and more so in the urban areas.Some potato crisps are imported and others locally produced. It is, however, not known whether local and imported products are ... -
Effect of Packaging and Storage 'I'ernper atu re on the Shelf Life of Crisps frorn four Kenyan Potato Cultivars
Abong', George O.; Okoth, Michael W.; Imungi, Jasper K.; Kabira, Jackson N. (Department of Food Science, Nutrition and Technology, 2011)Potato crisps are known to absorb high amounts of processing oil that may undergo oxidation and hydrolysis during storage, depending on packaging and storage temperature. These changes may, however, have profound effects ... -
Effect of Slice Thickness and Frying Temperature on Color, Texture and Sensory Properties of Crisps rnude frorn Four Kenyan Potato Cultivars
Abong', George O.; Okoth, Michael W.; Imungi, Jasper K.; Kabira, Jackson N. (Department of Food Sciences, Nutrition and Technology, 2011)The objective of this study was to determine the performance of four Kenyan potato cultivars in terms of texture, color and sensory properties when crisps are processed at different slice thickness and frying temperatures. ... -
Evaluation of selected Kenyan potato cultivars for processing into French fries
Abong, George O.; Okoth, Michael W.; Karuri, Edward G.; Kabira, Jackson N.; Mathooko, Francis M. (Department of Food Science, Nutrition and Technology, 2009)The demand for potato varieties (Solanum tuberosum L.) with acceptable yield and processing characteristics is increasing in Kenya. However, most potato varieties and promising clones have not been adequately evaluated. ... -
Levels of reducing sugars in eight Kenyan potato cultivars as influenced by stage of maturity and storage conditions
Abong’, George O.; Okoth, Michael W.; Karuri, Edward G.; Kabira, Jackson N.; Mathooko, Francis M. (Department of Food Science, Nutrition and Technology, 2009)The cultivar, harvest time and storage method affect reducing sugars content of potato, which in turn influences the processing quality of French fries. Eight Kenyan potato cultivars (Tigoni, Desiree, Dutch Robyjn, Kenya ... -
Nutrient contents of raw and processed products from Kenyan potato cultivars
Abong, George O.; Okoth, Michael W.; Karuri, Edward G.; Kabira, Jackson N.; Mathooko, Francis M. (Department of Food Science, Nutrition and Technology, 2009)Objective: To determine the nutrient contents of raw and processed products of Kenyan potato cultivars. Methodology and results: Eight potato cultivars (Tigoni, Desiree, Dutch Robyjn, Kenya Karibu, Kenya Sifa, CIP ...