Browsing by Author "Aluko, Angela"

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Challenges and Opportunities Toward Sustainable Consumption and Value Addition of Cashew Apples in Tanzania
(SAGE, 2020) Dimoso, Noel; Aluko, Angela; Makule, Edna; Kassim, Neema
Cashew apple is an important healthy fruit due to its high nutrient contents, particularly vitamin C. However, its full potential is yet to be realized in low technological countries. This paper explores farmers’ consumption habits, processing methods, and utilization constraints faced. Also, osmotic-solar dried product was developed. In an exploratory survey, 600 farmers across the surveyed districts were interviewed. The study revealed that the majority of farmers consume raw cashew apples, with 61.9% consuming more than five fruits a day and about 56.0% consuming almost every day during the season. About 43.7% of farmers traditionally process cashew apple porridge and alcohol. Lack of knowledge on post harvest handling (86.2%), and processing technologies (82.7%) were mostly claimed to hamper the utilization. The developed dried products retained 59.4% of total acidity, 37.4% of total ascorbic acid, and 68.5% tannins. In addition, the product received better sensory scores and overall acceptability. Though solar drying relies heavily on weather condi tions, where possible it could be a better alternative to traditional methods. The combination of blanching, osmotic dehydration and solar drying could provide economically feasible value added products to both urban and rural settings and ultimately reduce the post-harvest losses and unleash their economic potential
Nourishing the peripheries: examining weekly food markets and access to nutritious foods in rapidly growing urban settings – insights from Dar es Salaam, Tanzania.
(Elsevier, 2025) Kissoly, Luitfred; Ngassa,Claudio; Normana, Fatma; Rutatora, Sabrina; Aluko, Angela
Rapid urbanization and population growth in Sub-Saharan African cities exacerbate challenges in the availability and accessibility of nutritious foods for urban households, particularly in the underserved peripheries of fast-expanding urban areas. Although alternative food retail solutions, such as weekly food markets (WFMs), have emerged to address these issues, their contribution to urban food systems and to food access in rapidly expanding peripheries remains insufficiently examined. This paper examines the role of WFMs in providing nutritious foods, using the case of peripheral wards in Dar es Salaam, Tanzania. Data from 506 buyers and 381 vendors across 31 WFMs in five municipalities are analyzed through spatial, statistical, and qualitative methods. Results reveal adequate food diversity in WFMs in peripheral wards of Dar es Salaam. These markets comprise of a diverse vendor base and operate during convenient hours. Despite constraints in sanitation, waste management, and formal infrastructure, WFMs remain accessible due to their locations along major roads, facilitating access from residential and workplace areas. They also serve as key sources of nutritious foods at prices perceived as affordable, with informal pricing practices supporting low-income households. These findings demonstrate that WFMs function as primary food access points in underserved urban peripheries, while their temporary and informally governed status limits infrastructure investment and integration into formal planning frameworks. Policy efforts should prioritize integrating WFMs into urban planning and strengthening basic market infrastructure.
Sensory Evaluation of Butter and Milk Derived from Oyster Nut
(MUST Journal of Research and Development (MJRD), 2025-03-31) Shayo, Philipina F.; Emmanuel, John; Oscar, Allen; Balole, Paul; Mlowe, Diana; Sangiwa, Veronica; Runyoro, Joan; Aluko, Angela
This study explores the sensory evaluation of butter and milk made from oyster nuts (Telfairia pedata), a lesser-known but nutritionally rich seed. The evaluation involved a panel of trained assessors who assessed the products on the basis of key sensory attributes, such as appearance, texture, flavour, aroma, and overall acceptability. The oyster nut milk added with strawberry and oyster nut butter with cocoa, sugar, pumpkin seeds and chocolate had higher scores of 7.57 and 6.52, respectively, on overall acceptability. However, as a dairy-free product alternative, oyster nut milk and butter scored highly on sensory evaluations, suggesting a significant market potential and positive benefits for cardiovascular health. The two products exhibit potential, though further refinement in processing could enhance its acceptability. These findings suggest that oyster nut-derived products could serve as viable alternatives in the growing market for plant-based dairy substitutes, especially for consumers seeking unique and allergen-free options.