Department of Food Science and Nutrition
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Item INFLUENCE OF ENERGY CONSERVATION PRACTICES ON CUSTOMER SATISFACTION IN STAR RATED HOTELS IN MT. KENYA REGION, KENYA(2022-10-10) CHOMBA, Grace Wanjiru; BICHAGE, Gesage; KARIUKI, AnnThis study sought to establish the effect of energy conservation practices on customer satisfaction in star rated hotels in Mt. Kenya Region. The study was anchored on the Theory of Planned Behavior (TPB). Descriptive research design was used. The study targeted all 24 star rated hotels in Nyeri, Laikipia, Embu, Meru and Tharaka Nithi. Yamane formula was used to obtain a sample of 243 respondents. Stratified random sampling was used to select the respondents. Primary data collected using structured questionnaires was used. Data collected was analysed using SPSS version 25. The study found that energy conversation practices had a significant and positive relationship with customer satisfaction in star rated hotels in Mt. Kenya Region. The study recommends the need for hotels to adopt sustainable technologies, include the use of energy efficiency measures/equipment, building design techniques that maximize the available daylightItem In Vitro Bioactivities of Commonly Consumed Cereal, Vegetable, and Legume Seeds as Related to Their Bioactive Components: An Untargeted Metabolomics Approach Using UHPLC–QTOF-MS2.(2023-07) Aloo, Simon Akomo; Ofosu, Fred Kwame; Muchiri, Mary; Vijayalakshmi, Selvakumar: We conducted a comprehensive evaluation of the antioxidant, anti-obesity, anti-diabetic, and anti-glycation activities associated with the consumption of broccoli, red cabbage, alfalfa, and buckwheat seeds. Additionally, we explored the relationship between these biological activities and the profiles of amino acids, polyphenols, and organic acids identified in the seeds. Our findings demonstrated that red cabbage, broccoli, and buckwheat extracts exhibited significantly higher antioxidant potential compared to the alfalfa extract. Moreover, buckwheat displayed the most signif icant capacity for inhibiting alpha-glucosidase. Remarkably, broccoli and red cabbage demonstrated substantial anti-glycation and lipase inhibitory potentials. We identified the presence of amino acids, polyphenols, and organic acids in the extracts through untargeted metabolomics analysis. Correlation analysis revealed that pyroglutamic acid positively correlated with all the investigated functional properties. Most polyphenols made positive contributions to the functional properties, with the exception of ferulic acid, which displayed a negative correlation with all tested biological activities. Furthermore, gluconic acid and arabinonic acid among the organic acids identified displayed a positive correlation with all the functional properties. These results strongly support the anti-diabetic, anti-obesity, and anti-glycation potential of red cabbage, broccoli, and buckwheat seeds.Item Insights on Dietary Polyphenols as Agents against Metabolic Disorders: Obesity as a Target Disease(2023-02-08) Aloo, Simon Akomo; Ofosu, Fred Kwame; Kim, Nam-Hyeon; Kilonzi, Sheila M.; Oh, Deog-Hwan: Obesity is a condition that leads to increased health problems associated with metabolic disorders. Synthetic drugs are available for obesity treatment, but some of these compounds have demonstrated considerable side effects that limit their use. Polyphenols are vital phytonutrients of plant origin that can be incorporated as functional food ingredients. This review presents recent developments in dietary polyphenols as anti-obesity agents. Evidence supporting the potential application of food-derived polyphenols as agents against obesity has been summarized. Literature evidence supports the effectiveness of plant polyphenols against obesity. The anti-obesity mechanisms of polyphenols have been explained by their potential to inhibit obesity-related digestive enzymes, modulate neurohormones/peptides involved in food intake, and their ability to improve the growth of beneficial gut microbes while inhibiting the proliferation of pathogenic ones. Metabolism of polyphenols by gut microbes produces different metabolites with enhanced biological properties. Thus, research demonstrates that dietary polyphenols can offer a novel path to developing functional foods for treating obesity. Upcoming investigations need to explore novel techniques, such as nanocarriers, to improve the content of polyphenols in foods and their delivery and bioavailability at the target sites in the bodyItem 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 Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration(Nutrients, 2021-08) Kilonzi, Sheila M.; Ofosu, Fred Kwame; Aloo, Simon Okomo; Shabbir, Umair; Oh, Deog HwanThe consumption of plant sprouts as part of human day-to-day diets is gradually increasing, and their health benefit is attracting interest across multiple disciplines. The purpose of this review was to (a) critically evaluate the phytochemicals in selected sprouts (alfalfa, buckwheat, broccoli, and red cabbage), (b) describe the health benefits of sprouts, (c) assess the recent advances in sprout production, (d) rigorously evaluate their safety, and (e) suggest directions that merit special consideration for further novel research on sprouts. Young shoots are characterized by high levels of health-benefitting phytochemicals. Their utility as functional ingredients have been extensively described. Tremendous advances in the production and safety of sprouts have been made over the recent past and numerous reports have appeared in mainstream scientific journals describing their nutritional and medicinal properties. However, subjects such as application of sprouted seed flours in processed products, utilizing sprouts as leads in the synthesis of nanoparticles, and assessing the dynamics of a relationship between sprouts and gut health require special attention for future clinical exploration. Sprouting is an effective strategy allowing manipulation of phytochemicals in seeds to improve their health benefits.Item Sensory Profile and Consumer Preference of Novel Probiotic Yoghurt Enriched with Orange Sweet Potato (Ipomoea batatas)(African Journal of Food, Agriculture, Nutrition and Development, 2020-09) MN, Muchiri; AL, McCartney; L, MethvenDue to increased consumer demand for appealing healthy foods, there is a rising global trend of developing nutritious commercial yoghurts with attractive sensory attributes. The success of formulating a food product is dependent not only on improving human health systems but also its palatability. Yoghurts fortified with plant-based foods (fruits and spices) have been acceptable in the market, but there are minimal products with vegetables and root crops such as orange sweet potato. The present study evaluated the sensory profile and consumer preference of novel probiotic yoghurts enriched with provitamin A (beta carotene) rich orange sweet potato (OSP). Milk was fermented using commercial mixed probiotic yoghurt starter cultures [Christian Hansen, Denmark, ABT 12 with Lactobacillus acidophilus (LA-5), Streptococcus thermophilus (TH-4) and Bifidobacterium animalis subsp. lactis (BB12)]. The resulting yoghurts were enriched with purees from two different varieties of OSP tubers (Tainung or SPK 004) at 15 and 25 % (w/v) concentrations. Sensory profiling of the formulated yoghurt was conducted using 9 trained panelists at University of Reading, Sensory Science Center, UK. Consumer acceptability of the formulated yoghurts was assessed by scoring questionnaire with 5 modality attributes using 9-point hedonic scale while intent to purchase by 5-point hedonic scale at Karatina community, Kenya. The panelists reported 26 quantitative descriptive sensory attributes significantly different (p<0.01) between the fortified yoghurts and control yoghurt (no OSP) with Tainung variety scoring highest in specks, orange colour, powdery appearance, mouthfeel, and after taste (starchy and musty). Consumer preferences records from four different demographic cohort groups (n=120) aged 6–65 years and of different socioeconomic status, showed high overall mean liking hedonic scores of 5-8 out of 9.0 for the modalities (appearance, colour, odour, taste and texture) in all the fortified yoghurts, with significant differences (p<0.05) between the two varieties and concentration of the OSP purees, but no difference within the cohorts. The purchase intent score varied significantly (p<0.05) between both yoghurt samples and the study community cohorts, with Op puree enriched sweetened yoghurts recording the highest value. The study demonstrated that probiotic yoghurts enriched with nutritious OSP purees have unique sensory attributes that are acceptable to consumers but preference differed based on variety of OSP and concentration of the fortifying purees.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 Role of Knowledge Management in Achieving Food Security and Nutrition in Garissa County, Kenya(European Journal of Education Studies, 2020) Chepkoskei, Elaine; Nganga, Irura; Abdirahman, FathaFood is a primary need that is basic to all human needs and a fundamental human right (Maxwell, 2001; Ingram, 2011). Improved food security is vital in the alleviation of poverty, promotion of people’s health and labor productivity, contributes to the political stability of a country and ensures sustainable development of citizens (FAO, 2011). Food and nutrition security are achieved when adequate food is available, accessed and satisfactorily utilized by all individuals at all times to live a healthy and happy life. Nutrition security goes beyond food security by considering adequate access to essential nutrients, not just calories. Nutritional security means guaranteed constant adequate dietary intake that helps the body to resist and recover from disease. Food insecurity leads to severe health problems for individuals and to the society including malnutrition, obesity, disease and poverty (Hammond & Dube, 2011). Indigenous knowledge refers to the knowledge and know-how unique to a given society or culture which encompasses “the cultural traditions, values, beliefs and worldviews of local people” (UNESCO, 2016). The fundamental differences between indigenous and scientific knowledge paradigms are characterized by an old African proverb which states "when a knowledgeable old person dies, a whole library disappears" (Naanyu, 2013). The study explored the role of indigenous knowledge in achieving food security and nutrition in Garissa county whose major economic is livestock keeping. The study found out that in the dry season when resources are rare; the pastoralist manage their herd composition in regard to age and sex to preserve herd viability; and splitting up herds during wet and dry season, milk preservation is through gourds cleaning, drying and disinfecting for long-term, milk preservation is via spontaneous fermentation or back slopping and drying remain to be the most use approach for raw cereal grains, supported by the addition of ash, minerals or activated charcoal to absorb moisture and oxygen. The study concludes that despite the rich practices, indigenous knowledge is marginalized in favor of high-tech modern knowledge. The agro-pastoralist have no clearly defined channels through which they can share their lived indigenous knowledge, experiences and practice and it is rational and easy for pastoralist to practice indigenous methods of control of pests and diseases learnt over generations. The study recommends that documentation of indigenous knowledge from aging experts for future references, repackage indigenous knowledge towards food security and sustainable pastoral production in communal ranches.Item Nutrient Content of On-farm Formulated Nile Tilapia (Oreochromis niloticus) Feeds: Implications for the Aquaculture Industry in Kenya(Ajfand, 2020-07) Lokuruka, MNI; Muteti, MK; Yasindi, AWDue to the high costs and the unavailability of good quality fish feeds in Kenya, farmers have opted to use cheaper, locally available on-farm formulated feeds. In spite of this, farmers continue to incur losses probably due to poor nutritive quality of these on-farm feeds. Furthermore, literature on the proximate composition and appropriateness of onfarm formulated feeds for raising farmed fish in Kenya is scanty. Motivated by these reasons, this study sought to investigate the proximate composition of on-farm formulated Nile tilapia feeds and selected commercial fish feeds used in Bomet, Kericho and Nakuru Counties of the Rift Valley Region of Kenya and compared the proximate composition with the official nutrient composition of fish feeds. The method of feed formulation used was also investigated using semi-structured questionnaires. The study also estimated the weight of fish harvested at the end of a production cycle. The results revealed a significant difference between the sampled feeds’ moisture, crude protein and mineral contents and the legislated nutrient levels of the commercial feeds commonly used in the counties. There was also a significant difference between the crude protein content of feeds in the three counties (P < 0.05). More than 50% of respondent farmers in the three counties used Pearson Square Method for fish feed formulation, while the rest used the trial and error method. The mean weight of fish during harvest was 311.5±155.8 g with fish from Kericho County weighing significantly lower than those from Nakuru and Bomet Counties (P < 0.05). Most of the on-farm formulated feeds from the three counties do not meet the recommended nutrient requirements for raising Nile Tilapia. This may be contributing to the observed low weights of the fish harvested, the low fish production and the apparent stagnation of the aquaculture sub-sector in Kenya. The study recommends the formulation of good quality fish feeds through the use of proper methods and appropriate ingredients. This could be achieved through monthly farmers’ trainings on best aquaculture practices.Item Sensory Profile and Consumer Preference of Novel Probiotic Yoghurt Enriched with Orange Sweet Potato(Ipomoea batatas)(African Journal of Food, Agriculture, Nutrition and Development, 2020-09) Njeri, Mary Muchiri; McCartney, AL; Methven, LDue to increased consumer demandforappealing healthyfoods,there is a rising global trend of developing nutritious commercial yoghurts with attractivesensory attributes.The success of formulating a food product is dependent not only on improving human health systems but also its palatability. Yoghurts fortified with plant-based foods(fruits and spices) have been acceptable in the market,but there are minimal products with vegetables and root crops such as orange sweet potato.The present study evaluated thesensory profile andconsumer preferenceof novelprobioticyoghurts enriched withpro-vitamin A(beta carotene) rich orange sweet potato (OSP). Milk was fermented using commercial mixed probiotic yoghurt starter cultures[Christian Hansen, Denmark,ABT 12 with Lactobacillus acidophilus(LA-5), Streptococcus thermophilus(TH-4)and Bifidobacterium animalissubsp. lactis(BB12)].The resulting yoghurtswere enriched withpurees fromtwo different varieties of OSP tubers(Tainung or SPK 004)at 15 and 25 % (w/v) concentrations. Sensory profiling of the formulated yoghurt was conducted using9trained panelists at University of Reading, Sensory Science Center, UK. Consumer acceptabilityof the formulated yoghurts was assessedby scoring questionnaire with 5 modality attributes using 9-point hedonic scalewhile intent to purchase by 5-point hedonic scaleat Karatina community, Kenya.The panelists reported26 quantitative descriptive sensoryattributes significantly different (p<0.01)betweenthe fortifiedyoghurts and controlyoghurt (no OSP) with Tainung variety scoring highestin specks, orange colour, powdery appearance,mouthfeel, andafter taste(starchy and musty). Consumer preferences recordsfromfour different demographic cohort groups (n=120)aged 6–65 years and of different socioeconomic status, showedhighoverall mean likinghedonic scores of 5-8 out of 9.0 for the modalities (appearance, colour, odour, taste andtexture)in all the fortifiedyoghurts, withsignificant differences (p<0.05) between the two varieties and concentration of the OSP purees, butno difference within the cohorts.The purchase intent score varied significantly (p<0.05) between both yoghurt samples and the study community cohorts, with Op puree enriched sweetened yoghurts recordingthe highest value.The study demonstrated that probiotic yoghurts enriched with nutritious OSPpureeshave unique sensory attributes that are acceptable to consumersbut preference differed based on variety of OSPand concentrationof the fortifying purees