Catherine N. Kunyanga

Antioxidant and Type 2 Diabetes Related Functional Properties of Phytic Acid Extract from Kenyan Local Food Ingredients: Effects of Traditional Processing Methods

Emerging scientific evidences reveal that phytic acid has several positive effects on human health. The antioxidant and type 2 diabetes related enzyme inhibition properties of phytic acid extract prepared from raw and traditionally processed local grains and vegetables collected from Kenya were evaluated. Phytic acid content of raw grains and vegetables ranged between 2.81–3.01 and 0.29–3.23 g/100 g DM, respectively. The phytic acid extract from raw samples revealed 59%–89% of DPPH radical scavenging capacity, 27–3,526 mmol Fe(II)/g extract of reducing power, 20%–72% of α-amylase inhibition activity and 8%–91% of α-glucosidase inhibition activity. Cooking and roasting improved the antioxidant and health relevant functionality of phytic acid extracts obtained from Kenyan local vegetables and grains, respectively.

Current status on production and utilization of spider plant (Cleome gynandra L.) an underutilized leafy vegetable in Kenya

Spider plant exists as semi-cultivated indigenous leafy vegetable with ecological, social and cultural values in most home gardens in Kenya. It plays a significant role in the food and nutrition security of local communities. The tender leaves are usually consumed as a cooked vegetable while the roots, stem and whole leaves are used for medicinal purposes. The importance of spider plant has been discussed in the context of biodiversity conservation and food security because the vegetable is rich in micronutrients and phytochemicals associated with antioxidant, anti-malaria, and anti-microbial properties.

Flavonoid content in ethanolic extracts of selected raw and traditionally processed indigenous foods consumed by vulnerable groups of Kenya: antioxidant and type II diabetes-related functional properties

The present study evaluated the flavonoid content, antioxidant as well as type II diabetes-related enzyme inhibition activities of ethanolic extract of certain raw and traditionally processed indigenous food ingredients including cereals, legumes, oil seeds, tubers, vegetables and leafy vegetables, which are commonly consumed by vulnerable groups in Kenya. The vegetables exhibited higher flavonoid content (50–703 mg/100 g) when compared with the grains (47–343 mg/100 g). The ethanolic extract of presently studied food ingredients revealed 33–93% DPPH radical scavenging capacity, 486–6,389 mmol Fe(II)/g reducing power, 19–43% α-amylase inhibition activity and 14–68% α-glucosidase inhibition activity. Among the different food-stuffs, the drumstick and amaranth leaves exhibited significantly higher flavonoid content with excellent functional properties. Roasting of grains and cooking of vegetables were found to be suitable processing methods in preserving the functional properties. Hence, such viable processing techniques for respective food samples will be considered in the formulation of functional supplementary foods for vulnerable groups in Kenya.

Development, Acceptability, and Nutritional Characteristics of a Low-Cost, Shelf-Stable Supplementary Food Product for Vulnerable Groups in Kenya

Background Food-based approaches have been advocated as the best strategies to curb hunger and malnutrition in developing countries. The use of low-cost, locally available, nutritious foods in the development of supplementary foods has been recommended. Objective To develop low-cost food supplements using different traditionally processed local foods, consisting of cereals, legumes, nuts, fish, and vegetables, to meet the nutrient requirements for vulnerable groups in Kenya. Methods Four food supplements were developed and evaluated by taste panel procedures. The product containing amaranth grain, pigeon pea, sweet potato, groundnuts, and brown sugar was found to be the most acceptable supplement. Evaluation of nutritional composition, shelf-life, and cost analysis of the acceptable supplement was carried out to assess if it could satisfactorily provide more than 50% of the Recommended Dietary Allowances (RDAs) of the basic nutrients for vulnerable groups. Results The acceptable supplement contained 453.2 kcal energy, 12.7 g crude protein, 54.3 g soluble carbohydrates, 20.8 g crude fat, and 10.1 g crude fiber per 110 g. The micronutrient contents were 93.0 mg calcium, 172.4 mg magnesium, 2.7 mg zinc, 5.7 mg iron, 0.8 mg vitamin B1, 0.2 mg vitamin B2, 7.9 mg niacin, 100 μg folic acid, and 140 μg retinol equivalent per 110 g. The supplement also contained 21% total essential amino acid in addition to appreciable levels of palmitic, stearic, oleic, linoleic, and α-linolenic fatty acids. The shelf-life study showed that it could be stored in different packaging materials (polythene bags, gunny bags, and kraft paper) at 26°C without deleterious effects on its chemical composition for up to 4 months. Cost analysis of the supplement indicated that the product could be competitively sold at US

Microbiological quality and contamination level of water sources in Isiolo county in Kenya

0.812/kg (KES 65.50/kg). Conclusions Locally available indigenous foods can be used in the formulation of acceptable, low-cost, shelf-stable, nutritious supplementary foods for vulnerable groups.

Standardization of cut size and pre-drying time of beef to mainstream pastoral processing in Kenya’s meat industry

Water security and safety is of vital concern in arid and semiarid regions of Kenya. Potable water accessibility and supply is limited due to fluctuating climatic conditions and environmental pollution that lower the wholesomeness of most water sources. The aim of this study was to establish the suitability of these water sources for drinking and use in industrial food processing by the small and medium enterprises (SMEs). The aim of this study was to establish suitability of these water sources for drinking and use in industrial food processing by the small and medium enterprises (SMEs). A total of 60 surface and ground water sources samples were purposively collected aseptically from the four administrative units (Ngare Mara, LMD, Leparua, and Wabera) of Isiolo County. ISO 16649-3, 688-2, 7937, 9308-1, and 18744 were used for enumeration of E.coli, Staphylococcus aureus, Clostridium pafringens, Coliforms, and cysts. Highest mean Clostridium pafringens counts in ground and surface water were 1452 Cfu/ml and 3421 Cfu/ml, respectively. Mean Staphylococcus aureus counts were 740 Cfu/ml and 1333 Cfu/ml in surface water and ground water, respectively. Escherichia coli and Coliforms contamination accounted for 29.88 % and 88.2 %, respectively. Microbial counts in the water sources differed significantly (p≤0.05). Total coliforms had a significant negative relationship (r = -0.76) with residual chlorine. Ground and surface water sources were highly contaminated with microorganism to levels regarded as unsafe by the Kenyan and WHO standards for potable water. Point-of-use water disinfection is thus necessary.

Isolation And Characterization Of Lactic Acid Bacteria In Kirario, An Indigenous Kenyan Fermented Porridge Based On Green Maize And Millet

Deep-fried and sun-dried meat products represent a large part of the traditional meat products from pastoral regions of sub-Saharan Africa. However, unlike the sun-dried products, deep-fried products are not properly mainstreamed into the meat industry due to lack of product standardization, especially in terms of the size of cut and product quality. This study was designed to standardize the cut and pre-drying time with a view to improving the product quality at processing. Three sets of beef chunks from the silverside portion of a mature Borana bull was cut into sizes 10, 15 and 20 mm. Each set was then pre-dried in a thermostatically controlled air oven at 40 °C each for 0, 60 and 120 min then deep-fried in palm oil at 170 °C for 10 min. The products were subjected to chemical analysis based on AOAC methods and sensory analysis based on a seven-point hedonic rating scale. Results show that the products had moisture contents between 14.1% and 19.4%, protein between 52.1% and 66.5%, lipids between 10.8% and 15.4% and energy between 329.7 and 404.2 kcal/100 g. Peroxide values were within acceptable limits and ranged between 0.5 and 3.7 mEq/kg. Sensory evaluation showed that the 20-mm cuts without pre-drying had significantly the highest scores of colour, appearance, oiliness and size acceptability (P ≤ 0.05). On the other hand, the 15-mm cuts pre-dried for 120 min had significantly the highest protein and energy contents and significantly the lowest moisture, fat and peroxide values. The study concludes that in terms of nutritional quality, the 15-mm cut, pre-dried for 120 min, would be most suited for commercialization while, if the decision was to be based on sensory attributes, the 20-mm chunks that have not been pre-dried would be the best.

Total phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients

The lactic acid bacteria (LAB) are the most diverse groups of bacteria known, and have been used by many communities in the World in spontaneous fermentation to produce fermented porridges with unique technological characteristics. Kirario is a traditional fermented porridge based on green maize, millet and/or sorghum produced by spontaneous fermentation for 24 to 48 hours at ambient temperature. Kirario contained mean total viable counts, LAB, lactococcus, and yeast and moulds counts of 9.30, 9.63, 8.62 and 4.83log10cfu/ml respectively. The coliform numbers encountered were Lactobacillus (60%), Leuconostoc (27%) and Lactococcus (13%) which were identified as Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus collinoides, Lactobacillus coprophilus, Leuconostoc mesenteroides ssp. mesenteroides/detranicum , Leuconostoc citreum, Lactococcus lactis ssp. Lactis and Lactococcus raffinolactis . Lactobacillus plantarum was the most predominant and comprised of 47% of the total LAB isolates, followed by Leuconostoc mesenteroides ssp. mesenteroides/detranicum at 16%. Keywords: Kirario; Fermentation; Characterization; Lactic Acid Bacteria;