Browsing by Author "Siyame, Prisca"

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Assessment of Knowledge, Attitudes, and Practices in relation to Mycotoxin Contamination in Tanzania
(East African Journal of Health and Science, 2024-03-16) Nyangi, Chacha; Siyame, Prisca; Hussein, Zaharan
This study assessed the knowledge, attitude, and practices (KAP) of the population in three districts in Tanzania on issues related to mycotoxin contamination and exposure. The study employed a cross-sectional design. Data were collected using a questionnaire survey, which was administered to gather quantitative data in 180 randomly selected households in three districts of Tanzania. In addition, qualitative data were collected using key informant interviews (KIIs) of 12 purposively selected respondents and 6 focus group discussions (FGDs) of six to twelve participants. Quantitative data were analysed in SPSS version 20 for Windows using descriptive statistics and a chi-square test. While the qualitative data were analysed in ATLAS.ti 8 for Windows. A majority of respondents (25.1%) had never heard of mycotoxins, 20.1% were not aware of how mycotoxins are acquired, and none (0%) of the respondents claimed to never become sick after eating moulded/contaminated crops. The majority, 14.5% and 2.8% of the respondents, were not aware of prevention measures for animals and humans from mycotoxins, respectively. Only 8.9% agree that they are at risk of getting mycotoxins, 14% agree that it is safe to eat contaminated food, and 52.5% do not discard the mycotoxins contaminated food. The majority, 81.6%, dry their crops on top of the floor or bare grounds, almost 42.5% do not sort their crops before storage, and 28.5% agree to consume the defective/sorted crops. Therefore, it is recommended that health education interventions to create awareness among the public should be a priority and should be integrated into the existing control strategies.
Effectiveness and Suitability of Oyster Mushroom in Improving the Nutritional Value of Maize Flour Used in Complementary Foods
(Hindawi, 2021-03-16) Siyame, Prisca; Kassim, Neema; Makule, Edna
Complementary foods based on habitual cereals such as maize have been linked with the promotion of undernutrition in young children. Blending the starchy-rich maize with nutritious-rich indigenous food such as oyster mushroom could improve the nutritional composition of complementary foods. This study investigated the effectiveness and suitability of oyster mushrooms in improving the nutritional value of maize flour commonly used as a bulk ingredient in complementary foods. Flour made of well-cleaned and sun-dried oyster mushroom was blended with maize flour at 0% (control), 30%, 40%, and 50%. Proximate composition, mineral density, and sensory evaluation were determined using standard procedures. Significant improvement in the nutritional quality of formulated flour blends with all proportions of mushroom flour was obtained . Blending maize flour with 30%, 40%, or 50% oyster mushroom flour improved the protein content of formulated flour blends from 8.63% to 18.20%, 8.63% to 20.37% and 8.63% to 22.75%, respectively. The increase in ash and fiber content ranged between 82.52% to 84.16% and 50.69% to 58.35%, respectively. Mineral content of formulated flour blends was improved from 62.89% to 64.72% (iron), 7.63% to 22.69% (zinc), 77.48% to 78.02% (calcium), and 67.55% to 67.64% (potassium). Sensory scores of porridges prepared from formulated flour blends showed good acceptance for the colour, flavour, and aroma of the porridges from three formulated flour blends. Overall, this study recommends blending oyster mushroom with maize flour to improve the nutritional content of formulated flour blend for young children who rely on maize porridge as their complementary food.