Browsing Faculty of Agriculture & Veterinary Medicine (FAg / FVM) by Subject "Acceptability"
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The acceptability of camel milk and milk products from north eastern province in some urban areas of Kenya
(Department of Veterinary Pathology, Microbiology & Parasitology Faculty of Veterinary Medicine University of NairobiDepartment of food science nutrition and technology, University of Nairobi, Nairobi, Kenya, 2012-10)A total of 138 households were interviewed on various aspects of camel milk and camel milk products using a single-visit multiple-subject diagnostic survey in Garisa, Wajir and Eastleigh the main urban centres with high ... -
Development, acceptability, and nutritional characteristics of a low-cost, shelf-stable supplementary food product for vulnerable groups in Kenya
(Department of Food Science, Nutrition and Technology, 2012)Background. Food-based approaches have been advocated as the best strategies to curb hunger and malnutrition in developing countries. The use of low-cost, locally available, nutritious foods in the development of supplementary ... -
Sensory Acceptability and Factors Predicting the Consumption of Grain Amaranth in Kenya
(Taylor and Francis, 2011)This study investigated the effect of adding grain amaranth flour on sensory acceptability of maize porridge in Kenya. Factors influencing the intention of mothers to feed their children on grain amaranth were identified. ... -
Some physico-chemical characteristics of four kenyan tropical fruits and acceptability of blends of the beverage nectars
(Department of Food Science, Nutrition and Technology, 1996)Purees were produced by simple manual extraction methods from passion fruit, mangoes and papaya, and juice from pears. These products were analyzed for yield, pH, total titratable acidity, total soluble solids and reduced ... -
Sweet Potato Ketchup: Feasibility, Acceptability, and Production costs in Kenya.
(Department of Food Science, Nutrition and Technology, University of Nairobi, 2000)Ketchup sauce is increasingly a popular condiment used as a flavouring ingredient in fast-food businesses in East African urban areas. It is one of a myriad of products that can be made using sweet potato (Ipomoea batatas) ...