Department of Food Science and Nutrition
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Item Coping strategies to food insecurity employed by students of karatina university, kenya(2022-05-20) Sewe, Daniel, S.; Lokuruka, Michael N.I.It has been reported that 1 in 3 Kenyans suffers from severe food insecurity and poor nutrition. This study aimed to establish the level of food insecurity among Karatina University students and coping strategies employed. A nutrition survey research design and random sampling was done with a sample size of 94 undergraduate students, who resided within the university. The students filled questionnaires for the details required. The proximate composition of frequently consumed foods was estimated by AOAC methods. Dietary and non-dietary coping strategies to food insecurity and diets consumed by students were established. The percentage of students who were food insecure was 27.85% as evidenced by skipping a meal due to lack of money variously for 1-3 days in a month. Also, 22.3% borrowed foods from friends and neighbors, 48.9% stuck to simple and affordable meals, which were either, rice+beans/green grams or ugali+cabbage/ leafy green vegetables) or ugali+beans/green grams. The non-dietary strategy showed 18.1% students reducing expenditure on airtime, while 2.1% sold assets-mobile phones and laptops. The most commonly consumed meals by both genders were chapatti + beans/green grams at 24.5% or rice + beans/ green grams or cabbage/kales/spinach either at 12.8%. The dimension of food security that was not met by students was food affordability.Item Sensory Acceptability of Cookies Fortified with Tilapia Fish Bone Powder(Kenya Institute of Food Science and Technology, 2020-09) Njoroge, Joseph G.; Lokuruka, Michael N.I.A large percentage of fresh tilapia fish, including bone, is inedible and largely considered as waste. In order to find some use for waste fish bone, this study was conceived and conducted. Its aim was to determine the sensory acceptability of cookies to which tilapia fish bone powder has been added, and the potential for cookies to deliver calcium to consumers. It also aimed at analyzing the calcium content of control and experimental samples of cookies. Wheat grains were cleaned, dried and milled. The tilapia fish was boiled and the flesh removed by hand and the bones rinsed with tap water. The fish frame was boiled with 2% NaOH solution in the ratio 1:5 (fish frame to NaOH) at 80-90ºC for 30 min at an adjusted pH of 6.2. Further processing with 0.1% citric acid removed the fishy aroma, while 5% hydrogen peroxide solution was used as disinfectant. The bones were dried in an oven at 100 ºC for 3 hours and ground. The fortification of 0.5 kg of wheat flour was done with 1g, 5g and 10g of fish bone powder. The control sample did not contain fish bone powder. The samples were baked and the cookies used for the organoleptic tests. Calcium content in the cookies was determined using an Atomic Absorption Spectrophotometer at a wavelength of 422.67 nm. A nine-point hedonic scale was used for the sensory evaluation of the taste, colour and mouthfeel of the cookies. The results showed that the Calcium content of the cookies increased with addition of fish bone powder. The dried fish bone powder contained approximately 100 mg of calcium/1000 mg of fish bone powder. The most liked cookie (average weight of 20 grammes) had a calcium content of 40 mg and therefore twenty-five of them would be required to supply the 1000 mg RDA of an adult person. The sample fortified with 2% fish bone powder was rated the best by the panelists overall for the three sensory attributes assessed. Therefore, fish bone fortified cookies are sensorially acceptable at 2% fortification level and can be consumed as a supplementary food for dietary calcium delivery.Item Conjugated Linoleic Acid and Cancer in Humans-Is there a Role or not? A Review of the Scientific Evidence(Journal of Food and Nutritional Sciences Research, 2019) Lokuruka, Michael N.I.Conjugated linoleic acids are naturally occurring fatty acids that are found predominantly in ruminant meat, milk and dairy products. They are composed mainly of two isomers: cis-9, trans-11 and trans-10, cis-12 fatty acid. Their synthesis occurs mainly by the action of ruminal bacteria, Butyrivibrio Fibrisolvens, and a host of lactic acid bacteria, which isomerize linoleic acid to CLA or by synthesis via α9-desaturase of 11-trans octadecanoic acid, and, through desaturation of free linoleic acid or other unsaturated fatty acids. Although cis-9, trans-11 and trans-9, trans-11 CLA isomers have consistently shown anti-carcinogenicity on animal models and on cancerous human cells, results from clinical trials are inconclusive and conflicting. Despite most of the data on humans being mainly from epidemiological studies, a few clinical studies with breast and colorectal cancer sufferers have shown some promise. Controlled, long-term, racial and gender diverse, geographically spread clinical studies are required to understand the link between CLA intake and incidence of human cancers.