Browsing by Author "Runyogote, Joseph"

Now showing 1 - 4 of 4
  • 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
  • Thumbnail Image
    Item
    Ethnobotanical Survey of Plants Used in ihe Maasai Food System and Traditional Medicine Against Gout and Associated Conditions in Monduli-Tanzania
    (Taylor & Francis, 2024) Clement, Richard P.; Runyogote, Joseph; Raymond, Jofrey; Chacha, Musa N.
    An ethnobotanical survey was conducted to determine the plant species used against gout and gout-associated con- ditions (GACs) in Monduli, Arusha, Tanzania. The survey that involved 21 Maasai traditional food system (TFS) and traditional medicine (TM) practitioners revealed that the study area had 101 plant species distributed in 84 genera and 42 families. About 79% of the species were used as medicine; some were used as food or for processing. The medicinal plants (MPs) managed 69 health conditions including gout, “Olgila” and GACs. The MPs had potential nutritional and antioxidant agents against diseases includ- ing metabolic diseases (MDs), like gout. The root parts of the plants (54% species) were exploited the most; most plants (94%) were sourced from the wild. Integrated con- servation and promotion measures are needed to prevent loss of TFS and TM knowledge.
  • Thumbnail Image
    Item
    Optimized Method for Processing Avocado Seeds to Improve Selected Nutrients and Functional Values.
    (Food Science and Technology Research, 2020-08-25) Runyogote, Joseph; Chacha, Musa; Ndabikunze, Bernadette; Raymond, Jofrey
    Probiotic Fermentation, Boiling, Soaking, Anti-Nutrients, Vitamins, Antioxidant Activity, Total Phenols The objective of this study was to develop an optimal processing technique capable of reducing antinutrients to acceptable levels, retain nutrients and functional values of avocado seeds for human consumption. Different processing conditions for probiotic fermentation, boiling and soaking techniques were studied to establish optimal processing conditions for the seeds. The antinutrients, antioxidant activity, total phenolics and selected nutrients of avocado seeds were analyzed using analytical standard methods.All processing techniques significantly (p < 0.05) reduced over 50 % of antinutrients. The highest total phenolics and antioxidant activity (IC50) were 33.3 mgGAE/g and 0.8 mg/mL respectively which were observed at a fermentation temperature of 37 oC. Soaking and boiling reduced the analyzed minerals to about 30 % whereas probiotic fermentation retained 100 % of minerals analyzed, ascorbic acid and α-tocopherol. Moreover, probiotic fermentation demonstrated the best results in comparison to boiling and soaking thus, considered as an optimal processing method for improving nutritional and functional values of avocado seeds
  • 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.