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Now showing items 11-20 of 25
Development of High Protein and Vitamin A Flakes from Sweet Potato Roots and Leaves
(University of Nairobi, 2015)
Sweet potato (
Ipomoea
batatas
) is one of the most important, versatile and unexploited crops in
Kenya. The crop is well adapted to smallholder farming systems, inexpensive to produce, relativ
e-
ly ...
Cyanogenic content, aflatoxin level and quality of dried cassava chips and flour sold in Nairobi and coastal regions of Kenya
(University of Nairobi, 2015)
Cassava is a staple food for approximately 800 million people in the world. However, it poses food safety risks to the consumers due to naturally occurring cyanogenic glucosides. Thirty six samples of cassava products from ...
A Review of Occurrence of Glycoalkaloids in Potato and Potato Products
(University of Nairobi, 2016)
There has been increasing consumption of potato products such as French fries and crisps in most countries as a result of lifestyle change in both developed and developing countries. Due to their generally pleasurable taste ...
Design and performance assessment of a flat-plate solar milk pasteurizer forarid pastoral areas
(2011)
A solar milk pasteurizer consisting of flat-plate water-heating collector and a
1.5-mm thick stainless steel cylindrical milk vat was designed and tested in an arid
pastoral area of northern Kenya.The milk vat had a ...
Modelling of a locally fabricated flat-plate solar milk pasteuriser using artificial neural network
(2013)
The objective of this work was to develop an artificial neural network model to predict milk temperature
of a locally fabricated solar milk pasteuriser, based on measures of error deviation from experimental
data. A ...
Profiling of Microbial Content and Growth in Fermented Maize Based Products From Western Kenya
(University of Nairobi, 2018)
In most parts of Africa, the process of fermentation is not controlled and does not adhere to good manufacturing practices, therefore spoilage and pathogenic microorganisms can alter the quality of the end product and may ...
Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt
(University of Nairobi, 2017)
consumers. It is therefore desirable to increase the content of resistant starch in popular foods such as yoghurt. The current research investigated the effect of cassava resistant starch synthesized by heat-moisture ...
Influence of Crop Age on Nutritional Quality and Hydrogen Cyanide Levels of Roots From Popular Coastal Kenyan Cassava Varieties
(University of Nairobi, 2019)
Cassava is an important crop in coastal Kenya commonly harvested at 12 months after planting but earlier during food shortages. There is limited information that addresses the effect of early harvesting on root quality ...
A Review of Production, Post-harvest Handling and Marketing of Sweetpotatoes in Kenya and Uganda
(University of Nairobi, 2016)
Sweet-potato (Ipomea batatas) is a versatile crop that serves the roles of food and nutrition security, cash crop in both raw and processed forms. It is a source of livestock feed and has great potential as a raw material ...
Drying Modelling, Moisture Diffusivity and Sensory Quality of Thin Layer Dried Beef
(University of Nairobi, 2018)
The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples
(2.5-10 ...