Effect of fortifying sorghum and wheat with Longhorn grasshopper (Ruspolia differens) powder on nutritional composition and consumer acceptability of biscuits.

This study aimed at improving the nutrient composition and protein quality of biscuits made from sorghum and 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 a part of wheat and sorghum-wheat flours with 5, 15, 20, and 40% RDP. To establish the nutrient content of biscuits, proximate and mineral compositions were determined. The amino acid composition, reactive lysine and in vitro protein digestibility were determined for protein quality. Compositing wheat or wheat-sorghum biscuits with RDP increased the protein, fat, ash, and crude fiber by percentages as high as 118, 37, 133, and 573%, respectively. Mineral content increased with, iron, zinc, and potassium as high as 161, 219, and 169%, respectively. The lysine, reactive lysine and in vitro protein digestibility of the fortified biscuits increased significantly, relative to the 100% cereal biscuits. Fortification with RDP significantly improved the amino acid content of the biscuits but had a marginal effect on improvement of the lysine score and did not meet the reference pattern for children aged 3-10 years. The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of wheat-sorghum and wheat biscuits improved by 6% to 47% and 2% to 33%, respectively, compared to the control biscuits. The fortified biscuits were liked by the consumers. The RDP-fortified biscuits have the potential to alleviate PME in developing countries.

Effect of incorporation of snail meat powder on sensory attributes and consumer acceptability of sorghum-wheat buns.

Formulation of foods from -low-lysine cereals fortified with animal protein is a potentially sustainable approach to enhance protein quality in diet due to nutritional compensation while buns are valuable vehicles to deliver nutrients to human body because of their relatively noble eating quality and extended shelf life. The aim of this study was to evaluate the sensory attributes and consumer acceptability of sorghum-wheat buns containing snail meat powder (SMP). Buns were prepared by replacing 5, 10, 15, 20, and 25% of sorghum-wheat composite flour with SMP. Principal component analysis (PCA) revealed 99% total variation of 23 attributes for buns scored by a descriptive sensory panel, of which 98% was due to the proportion of SMP that replaced sorghum-wheat composite flour in buns and the remainder 1% was due to the buns' physical appearance. Compositing sorghum-wheat buns with SMP imparted positive consumer attributes of fine crumb, sponginess, and crumby texture. It also resulted in buns with reasonably high sensory acceptability as evaluated by 8- to 9-year-old school children. The buns can serve as supplementary rich sources of protein for alleviating the menace of protein energy malnutrition in sub-Saharan Africa.

Food safety and sanitation challenges of public university students in a developing country.

Inadequate catering facilities in Kenyan public universities compel students to handle and prepare their own food, in environments not designated for food preparation such as rooms in hostels. This study investigated the level of food safety and sanitation knowledge, attitude, and practice, among students in an effort to prevent food-borne diseases. A cross-sectional study was conducted among 535 students from two public universities in Kenya. Data were obtained through a piloted, structured questionnaire in line with Food and Agriculture Organization (FAO) guidelines, administered to students from seven different departments. Eighty percent of the students had adequate levels of food safety and hygiene knowledge, while 70% had a positive attitude toward food safety and sanitation. An average of 74% engaged in inadequate food safety and hygiene practices, with majority citing lack of equipment as a major contributor. ANOVA results revealed significant correlation between the gender and knowledge and practice of food safety and sanitation (F = 30.328, ρ = 0.000) and (F = 18.177,ρ = 0.000), respectively. Binary logistic regression showed that knowledge (ß = 3.677, p < .000) fostered the practice of food safety and sanitation more in comparison with attitude (ß = 2.244, p < .000). Kenyan universities should consider introducing food safety courses that emphasize Food Safety Management System (FSMS) and Hazard Analysis Critical Control Point (HACCP) practices and procedures especially to non-science-based courses, in addition to providing students with proper cooking and food handling facilities.

Food Safety and Sanitation Implementation Impasse on Adolescents in Kenyan High Schools.

The ability to combat food-borne illnesses in food facilities and institutional catering units require sufficient knowledge on food safety and sanitation standards by food producers and consumers. The aim of the study was to investigate the food safety and sanitation knowledge of food handlers in Kenyan high schools. A cross-sectional study was carried out among 204 food handlers in 50 schools. Questions about knowledge and practice toward food safety and sanitation were asked. Respondents were the most knowledgeable on food contamination (93%), while participants were the least knowledgeable on the importance of protective attire when distributing foods to learners (50%). One-way ANOVA revealed a significant difference between gender and food handlers' behavior and practice (F = 19.886, ρ = 0.00 < 0.05) as well as between job tenure and practice of food safety and sanitation (F = 17.874, ρ = 0.00 < 0.05). Multiple regression analysis established that knowledge contributed to 44.1% of the behavior and practice of the food handlers. It is concluded that food handlers have a fair knowledge despite lack of training, motivation, and facilities to maintain quality standards. It is recommended that the Kenyan Government develop and implement guidelines through school feeding policy that would ensure that food safety and sanitation practices are implemented and utilized by Kenyan high schools.

Effect of soy fortification on the quality of Mkarango a traditional Kenyan fermented maize meal snack.

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 of the snack were prepared by replacing 0, 30, and 50% maize with soy and fermenting each for 0, 3, and 5 days at ambient temperature. To establish the physico-chemical characteristics, the proximate composition, bulk density, water, and oil absorption capacities and titratable acidity were determined. Consumer acceptability was evaluated using a panel of 55 individuals. Fortification of maize with 50% soy increased protein, lipid, and ash content by 256, 284, and 78%, respectively, while carbohydrates reduced by 30%. Fermentation increased lipids and slightly reduced carbohydrate content. Energy ranged from 1,600 to 1641 kJ/100 g. Oil absorption capacity and bulk density reduced with fortification and fermentation while water absorption capacity increased. Fermentation reduced pH by 29 and 31% after days 3 and 5, respectively. There was no significant difference at p ≤ .05 between liking of the fortified snacks and the conventional mkarango, but increase in number of fermentation days reduced the overall acceptance. All fortified snack variations meet more than half the Recommended Daily Allowance for children aged 0.5 to 10 years. Fortification and fermentation improve nutrient density of snacks in terms of proteins, lipids, and ash as well as the functional properties. Preference for all fortified snacks was above average. The soy fortified fermented snack has the potential to alleviate protein-energy malnutrition in developing countries.

Prevalence and Risk Factors of Elevated Blood Pressure and Elevated Blood Glucose among Residents of Kajiado County, Kenya: A Population-Based Cross-Sectional Survey.

Kenya is experiencing a rising burden of non-communicable diseases (NCDs), yet data to inform effective interventions are limited. We investigated the prevalence of elevated blood pressure, elevated blood glucose and their determinants in a rapidly urbanizing area in Kenya. Data on socio-demographics, dietary and behavioural risk factors, anthropometric measurements, blood pressure, blood glucose, plasma lipids and urinary biomarkers were collected from 221 men and 372 women (25-64 years). Multivariable logistic regression models assessed correlates of elevated blood pressure (EBP) and elevated blood glucose (EBG). Participants' mean age was 38.0. ± 11.1 years. The prevalence rates of pre-hypertension and hypertension were 49.0% and 31.6% in men and 43.7% and 20.1% in women, respectively, while those of pre-diabetes and diabetes were 8.4% and 8.0% in men and 11.6% and 7.4% in women, respectively. The prevalence of Body Mass Index (BMI) ≥ 25 kg/m2 was higher in women (60.2%) than in men (39.7%). However, both the risk of EBP and EBG were stronger among men than among women. The high prevalence rates of EBP, EBG and overweight/obesity coupled with low physical activity and low fruit and vegetable intake predispose this population to a higher NCD risk. Interventions to mitigate this risk considering the sex differences are urgently required.

Efficacy of compositing with snail meat powder on protein nutritional quality of sorghum-wheat buns using a rat bioassay.

BACKGROUND: Protein energy malnutrition (PEM) is an important health burden in most developing countries mainly in sub-Saharan Africa, where it contributes to high rates of child morbidity and mortality. This study evaluated the efficacy of compositing with snail meat powder (SMP) on protein nutritional quality of sorghum-wheat buns using a rat bioassay. Nine diets -seven isonitrogenous diets, based on six variations of buns and a reference diet made using skimmed milk powder, in addition to the basal diet meant to estimate the endogenous nitrogen excretion and a 16% protein rehabilitation diet - were fed to male weanling albino rats. Protein efficiency ratio (PER), and food efficiency ratio (FER), net protein retention ratio (NPRR), apparent protein digestibility (APD), and true protein digestibility (TPD), protein digestibility corrected amino acid score (PDCAAS), and digestible indispensable amino acid score (DIAAS) indices of protein quality were determined. RESULTS: Fortification with SMP significantly (P < 0.05) enhanced PER from 0.21% to 2.70%, FER from 0.02% to 0.27%, APD from 81.17% to 88.28%, and TPD from 87.48% to 95.38%. PDCAAS and DIAAS increased from 45% to 78% and 44% to 69% respectively in unfortified buns to buns fortified with 25% SMP. CONCLUSION: Complementary diets fortified with SMP promote growth and rehabilitate emaciated rats, whereas unfortified diet did not support weight gain. Thus, supplementation of buns with SMP might enhance a faster recovery in children affected by PEM. © 2020 Society of Chemical Industry.

Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children.

BACKGROUND: 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 a protein-rich supplementary food. Three isonitrogenous diets based on 50:50 ratio decorticated sorghum:defatted soy flour biscuits, 100% sorghum biscuits, casein, and a protein-free diet were fed to male Sprague Dawley weanling rats. RESULTS: Protein efficiency ratio (PER) for the sorghum-soy biscuit diet was equivalent to the reference casein diet, and zero for the 100% sorghum diet. Faecal bulk for 100% sorghum diet was 1.5 times higher than sorghum-soy and casein diets. True protein digestibility of the three diets was high-88-95%-agreeing with previous rat studies with sorghum. Biological value and net protein utilization of the sorghum-soy biscuit diet were similar to the casein diet, but lower than the 100% sorghum biscuit diet CONCLUSION: Notwithstanding limitations of rat bioassay for assessing sorghum food protein quality, the high PER of defatted soy flour-fortified sorghum biscuits (sorghum:soy 50:50 ratio) indicates they have considerable potential as a supplementary food to young children to alleviate PEM.