A5030308079- Potato Plant Research
- Animal Diversity and Health Studies
- Plant Pathogens and Resistance
- Bee Products Chemical Analysis
- Microencapsulation and Drying Processes
- Rangeland Management and Livestock Ecology
- Agriculture, Water, and Health
University of Nairobi
2020-2023
University of Kassel
2017-2019
Acrylamide is mainly formed in fried and baked carbohydrate rich foodstuffs such as potato chips crisps through maillard reaction at elevated temperatures. This study was designed to determine the levels of acrylamide commercial those sold Nairobi, Kenya. Different brands were purchased from retail outlets while unbranded (street) samples kiosks five districts Nairobi County. The a total 35 branded 15 samples. parameters analyzed moisture, colour content. moisture content ranged 0.39% 7.97%....
The current study sought to establish the physico-chemical changes in popular Kenyan potato varieties, Shangi, Dutch Robijn, Kenya Mpya, Asante and Tigoni, under different storage conditions. Tubers were harvested at maturity stored varied relative humidity (82-92 %) temperature (20-24 oC, 12-14 8-10 oC 4-6 oC).The tubers monitored for reducing sugars content, dry matter ascorbic acid greening, weight loss sprouting. Results indicated that significantly (p<0.05) increased with time increase...
This study determined the seasonal fluctuations in camel milk yield, consumption, spoilage and spillages, explored its forms of consumption acceptability powder Isiolo County, Kenya. In addition, utilization non-marketed milk, preservation technologies, strategies for loss reduction employed along supply chain were examined. Quantitative data was collected from 216 respondents (producers, traders transporters) using a structured questionnaire while qualitative through participant...
Acrylamide, a chemical found in several carbohydrates rich foods processed at high temperatures, has been classified as potential human carcinogen; the need to minimize its presence diet cannot be overemphasized. This study was designed determine how acrylamide formation is influenced by potato varieties, processing temperatures and slice thickness crisp produced from established Kenyan varieties. Four varieties (Kenya Mpya, Sheherekea, Tigoni Dutch Robjin) were purposively selected due...
Abstract The levels of acrylamide intake because potato crisps consumption remains unknown in Kenyan context. This study assessed the exposure to Nairobi, Kenya. A cross-sectional survey was carried out among 315 consumers and patterns were collected using a pre-tested structured 7-day recall questionnaire. total 43 branded 15 unbranded samples purchased triplicates 100 g quantified gas chromatograph with flame ionization detector. Consumption data combined on contents from which dietary...