Browsing by Author "Runyogote, Joseph"

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Effect of lactic acid fermentation, boiling and soaking on selected nutrients and health promoting components of mango seed kernels
    (INNSPUB, 2020-12-12) Runyogote, Joseph; Chacha, Musa; Ndabikunze, Bernadette; Raymond, Jofrey
    Mango seed kernels are considered as wastes although they are rich in essential nutrients and bioactive compounds for human health. Lack of commercial application (unlike oil seeds) presence of antinutrients, difficulty in processing and little information on nutritional and functional values contribute significantly to their underutilization. These factors underscore the need for processing these seeds to enhance their utilization as food or functional food. The purpose of this study was to investigate which processing technique was capable of improving selected nutrients and bioactive compounds, and reduction of the antinutritional factors to acceptable levels. Selected vitamins, minerals and antinutrients, antioxidant activity and total phenols were determined using standard methods. All the processing methods at different set conditions significantly (p<0.05) reduced the antinutritional factors of the mango seed kernels to above 38%. The results showed that, lactic acid fermentation had no significant differences in all analyzed minerals while boiling and soaking reduced the contents of the minerals except for potassium and zinc on soaked samples. The maximum percentage increase of total phenolic content, antioxidant activity and ascorbic acid was observed in samples fermented with Lactobacillus plantarum and their values were 25%, 37% and 28% respectively. On contrast, boiled and soaked samples had a significant decrease in ascorbic acid and antioxidant activity and all employed processing techniques showed insignifant variations of α-tocopherol content. The results in this study indicated that lactic acid fermentation reduced the antinutrients to acceptable levels and improved the studied nutritional and bioactive compounds as compared to boiling and soaking methods, thus considered as a technique for processing mango seed kernels for functional foods
  • No Thumbnail Available
    Item
    Quantitative Risk Assessment for Aflatoxin and Fumonisin from Maize Consumption in Northern Tanzania
    (Internation Journal of Innovative Research & Development, 2018-09-13) Nyangi, Chacha Joseph; Sasamalo, Mahamudu Mohamed; Runyogote, Joseph
    The study was on Quantitative risk assessment for population exposure to aflatoxin and fumonisin consuming maize in Northern Tanzania. This kind of assessment allow modelling maize consumption data (kg/kg body weight (bw)/day) using an estimated average weight of an adult of 60 Kg with previously collected data for total Aflatoxin (AF) and Fumonisin (FUM) contamination (µg/kg) maize samples from harvested, sorted, unsorted and maize flour from 2013/14 survey. Consumption was estimated by using national daily maize intake of 365 g/Kg BW/day and the exposure assessment was performed with the @RISK analysis software. Results from this assessment showed aflatoxin exposure was increasing from a mean value of 8.64, 8.96, 10.28 and 8.06 ng/kg BW/day for harvested, sorted, unsorted and maize flour respectively at the lower bound (LB). Maize flour had low exposure followed by sorted maize compared to unsorted and harvested maize. Fumonisin exposure was found to decrease from harvested, sorted, unsorted and maize flour with a mean value of 13.51, 6.87, 3.31 and 1.77 ng/kg BW/day respectively. Margin of Exposure (MoE) from this study were all below 10,000 for all scenarios for both AF and FUM and this is of public health concern. Even though all samples had aflatoxin and fumonisin contamination below maximum tolerable limit (MTL) of 10 µg/kg and 2 mg/kg respectively for East Africa standards, there is still a serious long-term health implication due to high levels of maize consumption in the study region. Meeting MTL will not by itself guarantee food safety, but using the data collected and available on various health effects from AF, FUM and other mycotoxins, it is important to incorporate them into a risk assessment and show how excessive consumption of foods meeting MTLs can still carry significant health risks.