Biscuits were produced by compositing sorghum or bread wheat flours with defatted soy flour. Compared to the 100% cereal biscuits, sorghum-soy and wheat-soy 1:1 ratio composite biscuits had at least double protein content lysine increased 500–700%. For in vitro digestibility 170%. Two such of 28 g each could provide 50% recommended daily intake for 3- 10- year-olds. Descriptive sensory evaluation revealed that crispy dry texture characteristics associated biscuits. Sensory school children...

Abstract This study aimed at improving the nutrient composition and protein quality of biscuits made from sorghum wheat through fortification with Longhorn Ruspolia differens powder (RDP) for use as a supplementary food targeting children vulnerable to protein–energy malnutrition (PEM). Ten biscuit formulations were prepared by replacing part sorghum–wheat flours 5, 15, 20, 40% RDP. To establish content biscuits, proximate mineral compositions determined. The amino acid composition, reactive...

Abstract Inadequate catering facilities in Kenyan public universities compel students to handle and prepare their own food, environments not designated for food preparation such as rooms hostels. This study investigated the level of safety sanitation knowledge, attitude, practice, among an effort prevent food‐borne diseases. A cross‐sectional was conducted 535 from two Kenya. Data were obtained through a piloted, structured questionnaire line with Food Agriculture Organization (FAO)...

Adequate nutrition is vital for the optimal growth, development, and general well-being of adolescents. A lack nutritional guidelines school meals poses a major challenge in provision nutritious to students Kenyan boarding high schools. The aim study was investigate nutrient quality portion sizes served adequacy meeting students’ health requirements. cross-sectional carried out among 50 catering or kitchen managers schools Kenya. Data were obtained through researcher-assisted questionnaires....

The ability to combat food-borne illnesses in food facilities and institutional catering units require sufficient knowledge on safety sanitation standards by producers consumers. aim of the study was investigate handlers Kenyan high schools. A cross-sectional carried out among 204 50 Questions about practice toward were asked. Respondents most knowledgeable contamination (93%), while participants least importance protective attire when distributing foods learners (50%). One-way ANOVA...

Compositing complementary flours with legumes of high protein quality such as soy can be effective in abating Protein Energy Malnutrition. Soy-fortified were developed using locally available foods from Western Kenya and used to determine the fortification effect on nutritional quality, growth, rehabilitation. Ten isonitrogenous diets containing 10% one 20% formulated six foods; maize, pearl millet, finger sorghum, cassava, banana at ratios 70:30 flour milk powder control fed weanling male...

Protein energy malnutrition (PEM) is an important health burden in most developing countries mainly sub-Saharan Africa, where it contributes to high rates of child morbidity and mortality. This study evaluated the efficacy compositing with snail meat powder (SMP) on protein nutritional quality sorghum-wheat buns using a rat bioassay. Nine diets -seven isonitrogenous diets, based six variations reference diet made skimmed milk powder, addition basal meant estimate endogenous nitrogen...

Kenya is experiencing a rising burden of non-communicable diseases (NCDs), yet data to inform effective interventions are limited. We investigated the prevalence elevated blood pressure, glucose and their determinants in rapidly urbanizing area Kenya. Data on socio-demographics, dietary behavioural risk factors, anthropometric measurements, glucose, plasma lipids urinary biomarkers were collected from 221 men 372 women (25–64 years). Multivariable logistic regression models assessed...

Protein-energy malnutrition (PEM) remains a major deficiency disease among children in developing countries. The protein nutritional quality of soy-fortified sorghum biscuits was evaluated with respect to their potential as protein-rich supplementary food. Three isonitrogenous diets based on 50:50 ratio decorticated sorghum:defatted soy flour biscuits, 100% casein, and protein-free diet were fed male Sprague Dawley weanling rats.Protein efficiency (PER) for the sorghum-soy biscuit equivalent...

Protein Energy Malnutrition is a public health challenge that negatively affects young children in developing countries. Formulation of foods fortified with edible insects potentially sustainable approach to increase the protein quality diet children. Biscuits are suitable fortification vehicle as they popular among and have an extended shelf life. The aim this study was evaluate effect fortifying wheat wheat-sorghum flours Ruspolia differens powder (RDP) on sensory characteristics...

Abstract This study aimed at improving the quality and nutrient density of a Kenyan fermented maize meal snack ( mkarango ) through soy fortification to alleviate protein‐energy malnutrition (PEM) in children. Nine variations were prepared by replacing 0, 30, 50% with fermenting each for 3, 5 days ambient temperature. To establish physico‐chemical characteristics, proximate composition, bulk density, water, oil absorption capacities titratable acidity determined. Consumer acceptability was...

Abstract Formulation of foods from –low‐lysine cereals fortified with animal protein is a potentially sustainable approach to enhance quality in diet due nutritional compensation while buns are valuable vehicles deliver nutrients human body because their relatively noble eating and extended shelf life. The aim this study was evaluate the sensory attributes consumer acceptability sorghum‐wheat containing snail meat powder (SMP). Buns were prepared by replacing 5, 10, 15, 20, 25% composite...

Protein nutrition is important for human health because its deficiency leads to major public problems such as Energy Malnutrition. Soybean an excellent and cheap source of high quality protein has been introduced into the Western Kenya other developing countries improved food security, but end use qualities may reduce utilization. The main objective this study was evaluate nutritional four soybean varieties grown in Kenya. determined using male weanling albino rats indices net retention,...

Background: Formulation of composite flours from wheat and non-wheat has been proposed as the most desirable way to improve nutritional quality in diets, promote food security lower cost baked products. Objective: This study evaluated effect fortification with snail meat powder on physicochemical properties shelf-life sorghum-wheat buns. Methods: Buns were prepared by replacing a part flour 5, 10, 15, 20, 25% powder. Physical including volume, density, baking loss, yield, weight, hardness...

Dental caries is a major public health problem associated with diet and nutrition affecting 60-90% of children globally the burden in both industrialized less countries undergoing transition. The aim this study was to assess relation between dietary intake nutritional status on dental prevalence 5-year-old school urban rural areas Uasin-Gishu County. In study, 382 five year old their parents/caregivers were sampled from schools County participate study. assessed based criteria proposed by...