Journal Articleshttp://41.89.164.27:8080/xmlui/handle/123456789/3052024-03-29T07:23:09Z2024-03-29T07:23:09ZPhysical Activity levels associated with Overweight and Obesity amongst female traders in Municipal Markets in Eldoret, Kenya.Mugotitsa, LynnahKhamasi, Jennifer WanjikuWamunga, Florence Wakhuhttp://41.89.164.27:8080/xmlui/handle/123456789/19502023-09-18T12:17:49Z2022-10-01T00:00:00ZPhysical Activity levels associated with Overweight and Obesity amongst female traders in Municipal Markets in Eldoret, Kenya.
Mugotitsa, Lynnah; Khamasi, Jennifer Wanjiku; Wamunga, Florence Wakhu
Background: Overweight (BMI 25-29) and obesity (BMI ≥30) is currently a global epidemic. Increase in non- communicable diseases is a major cause of death globally that is linked to nutritional imbalances like overweight and obesity. This study was to determine the prevalence of overweight and obesity among women traders aged 20-50 years at Eldoret municipal markets, Kenya and identify the levels of physical activity amongst these women.
Methods: This study was a cross sectional descriptive survey. Data was collected using researcher administered questionnaires for demographic information, their physical activity patterns and anthropometric measurements (height, weight, and waist and hip circumference) for Body mass index calculations was collected from 238 registered female traders aged 20-50 years from the Eldoret Municipal markets. Proportionate sampling was used to identify the number of subjects per market because all the four markets differ in population. Body Mass Index (BMI) was used to determine the prevalence of overweight and obesity. Data was analyzed using the Statistical Package for Social Sciences (SPSS) software (Version 26). Descriptive and inferential statistics was used to describe the data. Chi-square tests was performed at 0.05 level of significance to establish the association between physical activity and nutritional status.
Results: The prevalence of overweight 24 % and obesity 37% among the women traders was 61% with a statistically significant (p< 0.05) relationship between overweight and obesity and
Conclusion: This study concludes that the prevalence of obesity and overweight among women traders is a cause to worry being it is a predisposing factor to non-communicable diseases, which is currently a major cause of deaths.
Recommendation: The ministry of health in collaboration with the trade department and related policy makers should introduce obesity and overweight and the risks that come with it through sensitization programs for the market women and outreach programs and implement essential strategies that can play an important role in the sensitization of anti-obesity habits and practices.
2022-10-01T00:00:00ZEntrepreneur-led food fortification: A complementary approach for nutritious diets in developing countriesMugalavai, Violet K.et alhttp://41.89.164.27:8080/xmlui/handle/123456789/18262023-06-13T08:35:38Z2023-03-01T00:00:00ZEntrepreneur-led food fortification: A complementary approach for nutritious diets in developing countries
Mugalavai, Violet K.; et al
Small and micro food enterprises are critical implementation partners for fortification strategies that address the widespread micronutrient deficiencies in low-income countries. This paper describes the concept and practice of Entrepreneur-led Food Fortification (ElFF). It draws on the experience of a consortium of US and African food and nutrition R&D organizations, partnering with African small-scale food processors. ElFF can address major challenges faced by such enterprises by providing convincing value propositions, product distribution and marketing, and achieving business scale and nutritional impact. Through the example of entrepreneur-led production of food-to-food fortified grain-based instant porridge flour, we illustrate a framework for successful implementation of ElFF both in local markets and potential links to government nutrition strategies to address micronutrient deficiencies.
2023-03-01T00:00:00ZSubstituting Natural Honey for Cane Sugar (Sucrose) Retards Microbial Growth Independent of Water Activity During Storage of Tomato JamAyua, Emmanuel O.et al.http://41.89.164.27:8080/xmlui/handle/123456789/18252023-06-13T07:27:10Z2022-11-01T00:00:00ZSubstituting Natural Honey for Cane Sugar (Sucrose) Retards Microbial Growth Independent of Water Activity During Storage of Tomato Jam
Ayua, Emmanuel O.; et al.
Today, there are several attempts to make nutritious food products low in glycemic carbohydrates as this can partly help in solving the ever-growing numbers of type 2 diabetes and obesity. We thus made two types of jam, one using conventional sucrose with a high glycemic index and the other using honey which is regarded as a low glycemic index carbohydrate. Honey jam had comparable physical properties with sucrose jam. The total soluble solid (Brix) was significantly lower in honey jam than in sucrose jam (p=0.04) indicating less sugar in honey jam. Both jams had comparatively higher percent moisture content than other jams reported in literature potentially suggesting reduced storage stability. Despite having higher water activity, honey jam had progressive decrease in microbial colony counts suggesting honey was inhibitory to growth of microorganism compared to sucrose jam. This effect was independent of water activity as sucrose jam which had lower water activity promoted growth of microorganism during storage. Therefore, substituting natural honey for sucrose during formulation of tomato jam retards microbial growth thereby prolonging shelf life.
2022-11-01T00:00:00ZNutritional Characteristics of Rice (Oryza sativa L.) Composite Flours Obtained by Food FortificationMugalavai, Violet K.Aduol, Kevin O.Onkware, Augustino O.http://41.89.164.27:8080/xmlui/handle/123456789/16292022-06-20T06:45:39Z2021-01-01T00:00:00ZNutritional Characteristics of Rice (Oryza sativa L.) Composite Flours Obtained by Food Fortification
Mugalavai, Violet K.; Aduol, Kevin O.; Onkware, Augustino O.
High prevalence of protein-energy malnutrition among the vulnerable
population, especially children has prompted research on
fortification of common staple cereal foods such as rice.
However, rice has inferior nutritional value compared to
other popular cereals, such as maize, therefore limiting
its full utilization. Its storage protein, glutelins, is not
easily digested by monogastric animals; therefore, food to
food fortification of rice flours provides protein
nutritional compensation as well as improvement of
other nutrients. This study was carried out to determine
the proximate and mineral (Fe, Zn, Mg, Ca, P)
composition of rice composite flours. Methodology: The
blending ratios (rice: maize: sorghum: pumpkin:
carrots: baobab: amaranth) used in the study were
70:0:0:7.5:7.5:5:10 (AT1), 45.5:24.5:0:7.5:7.5:5:10 (AT2),
35:35:0:7.5:7.5:5:10 (AT3), 23.3:23.3:23.3:7.5:7.5:5:10
(AT4) and 100% rice flour (AT5). Proximate analyses
were performed according to Association of Official
Analytical Chemist (AOAC) methods. Atomic absorption
spectroscopy was used to determine the minerals. Data
analysis was done using Analysis of Variance (ANOVA).
Mean comparisons for treatments were done using
Bonferroni tests and significance level was set at P≤0.05.
Findings: Moisture content of the composite flours
ranged from 10.87 to12.55% and was significantly
different (p<0.05). Ash content was not significantly
different (p<0.05) and ranged between 1.08 and 1.85%.
The fat content ranged between 5.38 and 10.67%; with
AT4 having the highest and AT5 having the least fat
content. The carbohydrate content was significantly
(p<0.05) different among the flour; ranging between
66.65 and 73.51%. Crude fibre ranged between 1.42 and
-2.20%, whereas the protein content ranged from 6.88 to
7.73%. Iron content ranged between 0.06 and 0.08
mg/100g zinc ranged from 0.19 to 0.56 mg/100g. The
phosphorus content ranged from 0.07 to 0.18 mg/100g
with no significant (p<0.05) difference. The calcium
content was significantly (p<0.05) different among the
flours and ranged from 1.41 to 1.91 mg/100g.
Conclusion: The results show that the flour composites
have the potential to improve nutritional status of
consumers. Thus, consumption of AT1, AT4 and AT5
composite flours with a protein content of 7.3%, 7.7%
and 7.4% maybe recommended for children aged 6 - 59
months in order to prevent protein-energy malnutrition.
2021-01-01T00:00:00ZFood Security Status During The Covid-19 Pandemic Among Vulnerable Groups In Keiyo South, Elgeyo Marakwet County, KenyaOuma, Peter Oet. al...http://41.89.164.27:8080/xmlui/handle/123456789/16282022-06-20T06:32:24Z2021-01-01T00:00:00ZFood Security Status During The Covid-19 Pandemic Among Vulnerable Groups In Keiyo South, Elgeyo Marakwet County, Kenya
Ouma, Peter O; et. al...
Health guidelines to manage the COVID-19 pandemic
could have led to unintended changes in states and processes that
affect food systems, food security, and nutrition. The study
conducted in Elgeyo Marakwet County, Kenya focused on the
impacts of the pandemic on food security and post-harvest losses.
A cross-sectional survey was used to gather information on food
security concerns from household heads in Keiyo South.
Questionnaires were administered to 400 household heads
derived from 99,861 households. Analysis of variance results
indicated significant (p<0.01) differences among the vulnerable
groups such as infants of less than six months (F= 4.665)
pregnant women (F= 6.474) and people living with chronic
diseases (F=4.838). According to World Bank report of 2020, the
pandemic has resulted in an economic recession with significant
loss of livelihoods and income and the consequent decline in
purchasing power. Household income during the pandemic was
correlated to diet change especially among vulnerable groups.
There was a significant correlation (p<0.01) between household
income during the COVID-19 pandemic and diet change for
infants (r= 0.457), breastfeeding mothers (r= 0.609), pregnant
women (r= 0.695) and those with chronic disease (r= 0.577). A
relationship between household income and diet change for
children between the age of six (6) months and five (5) years p
(χ2= 27.657, df 8) =0.001 at α 0.05. Because of the disruption of
household income occasioned by the pandemic, external
interventions should target increasing income for households with
the most vulnerable persons for improved food and nutrition
security
2021-01-01T00:00:00ZNutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato PowderSanya, Emmaculateet. al.http://41.89.164.27:8080/xmlui/handle/123456789/16222022-06-17T06:57:23Z2020-01-01T00:00:00ZNutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder
Sanya, Emmaculate; et. al.
A majority of households in Sub-Saharan Africa utilize cereal-based flours in the preparation of most of their
staples. However, the micronutrient contents of these cereal-based flours are low with higher levels of
anti-nutrients. Food to food fortification is being used as an alternative to improve the micronutrient content of
the cereal-based flours. This study sought to develop an extruded composite flour using sorghum and maize as
the cereal base and baobab, grain amaranth and orange-fleshed sweet potatoes as the fortificants. A completely
randomized design in factorial arrangement with ingredient ratio and extrusion as factors and seven levels was
used to develop different formulations of the composites. Fortification of sorghum-maize cereal flour blends
with amaranth, baobab and orange-fleshed sweet potato powder resulted in a significant (p<0.05) increase in the
protein, beta-carotene, iron and zinc contents, on average, 8.99 ±1.03 g/100g, 895.90 ±346.85 mg/100g, 11.81 ±
9.73 mg/100g and 1.74 ± 0.18 mg/100g dry weight basis respectively. High grain amaranth levels in the
formulations significantly (p<0.05) increased the phytate content whereas tannin content was significantly lower
in low sorghum formulations. Conversely, extrusion of the composite flours significantly (p<0.05) reduced
protein and beta-carotene contents by 4.7% and 40.9% respectively. Extrusion and its interaction with ingredient
ratio significantly (p<0.05) affected the proximate, mineral and anti-nutrient composition of the composite flours.
Both the fortificants and extrusion play a role in the reduction of anti-nutrients and therefore future studies
should focus on other treatments that can be used together with extrusion to reduce anti-nutrients
2020-01-01T00:00:00ZEffect of soy fortification on the quality of Mkarango a traditional Kenyan fermented maize meal snackRapando , Prisca LindaSerrem, Charlotte AtsangoSerem, Dorcas Jepkorirhttp://41.89.164.27:8080/xmlui/handle/123456789/14362021-11-03T08:27:16Z2020-01-01T00:00:00ZEffect of soy fortification on the quality of Mkarango a traditional Kenyan fermented maize meal snack
Rapando , Prisca Linda; Serrem, Charlotte Atsango; Serem, Dorcas Jepkorir
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 replac ing 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 com position, 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 in creased 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 differ ence 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 prop erties. Preference for all fortified snacks was above average. The soy fortified fer mented snack has the potential to alleviate protein-energy malnutrition in developing
countries.
2020-01-01T00:00:00ZCharacterization of The Nutritional Properties of Sorghum Composite Flours Using Different Food to Food Fortification ApproachesMugalavai, Violet K.Oyalo, Josiah O.Onkware, Augustino O.http://41.89.164.27:8080/xmlui/handle/123456789/13712021-10-27T08:20:33Z2020-11-01T00:00:00ZCharacterization of The Nutritional Properties of Sorghum Composite Flours Using Different Food to Food Fortification Approaches
Mugalavai, Violet K.; Oyalo, Josiah O.; Onkware, Augustino O.
Intervention using blended composite flours can
reduce malnutrition in sub Saharan Africa. Prevalence of
protein-energy malnutrition among the vulnerable children has
necessitated research on cost effective food product
development like food to food fortification of common staples
like sorghum. An investigation was carried out on the
nutritional properties of selected sorghum composite flours for
the production of porridge for both home and industrial
applications. In this study, composite flours V1 to V4 were made
from sorghum, maize, grain amaranth, baobab and butternut at
different rations; V1-(42.5:22.5:5:15:15),V2-(22.5:42.5:5:15:15),
V3-(32.5:32.5:5:15:15) and V4-(65:0:5:15:15) were compared
against composite flours AV1 to AV4 made from sorghum,
cassava, chickpea, orange fleshed sweet potatoes (OFSP) and
baobab; AV1-(42.5:22.5:5:15:15) AV2-(22.5:42.5:5:15:15),
AV3-(32.5:32.5:5:15:15) and AV4-(65:0:5:15:15). Standard
methods were used in determining the chemical characteristics
of the composite flours. Composite flour formulations were
based on Concept4 creative software. Results on proximate
composition indicated a significant (p < 0.05) difference in
moisture content of the control composite (V5) and the other
composite flours with the moisture content ranging from 9.1%
to 12.1% in V5 and V3 respectively. Carbohydrates were the
most abundant nutrient in the composite flours 66.0 to 72.7% in
V1 and V5 respectively, followed by fat 5.5% (AV3) to 9.2%
(AV1), protein 5.1 (AV2) to 8.6% (AV4), crude fibre 1.5 (V2) to
4.3% (V5), and ash 1.4 (AV1) to 2.8% (AV4). The total energy
ranged between 359.25 kcal (V4) to 379.94 kcal (V1) however,
these values were not significantly different (p > 0.05). Zinc,
calcium and magnesium concentration were significantly
different (p <0.05) between the sorghum-maize-grain amaranthbaobab-
butternut, on one hand and sorghum-cassava-chickpea-
OFSP-baobab composite flours on the other. The concentrations
of phosphorus and Iron were not significantly different (p >
0.05). Correlation analysis revealed significant negative
correlation between crude protein and fibre (-0.512, p ≤ 0.001)
and crude protein and iron (-0.386, p ≤ 0.047), whereas crude
protein and magnesium had a significant positive correlation
(0.455, p ≤ 0.017). The results indicate that both categories of
flour composites have the potential to improve nutritional status
of consumers. Thus, consumption of V1 and V4 composite flours
with a protein content of 8.1% and 8.6% maybe encouraged for
children aged 6 - 59 months who need products with good
nutritional composition for proper growth and development.
2020-11-01T00:00:00ZEffect of availability, access and utilization of agricultural extension technologies on the food security situation of smallholder farmers in Uasin Gishu County, KenyaToroitich, CarolineMugalavai, Violet,Ochuodho, Juliushttp://41.89.164.27:8080/xmlui/handle/123456789/13702021-10-27T07:32:45Z2020-05-01T00:00:00ZEffect of availability, access and utilization of agricultural extension technologies on the food security situation of smallholder farmers in Uasin Gishu County, Kenya
Toroitich, Caroline; Mugalavai, Violet,; Ochuodho, Julius
Despite the importance of the agriculture sector to the economy, limited access to agricultural extension information has resulted in poor decisions on agricultural production and related activities thus, affecting achievement of food security. This study through a survey of 397 households sought to examine how availability, access and utilization of agricultural extension services affect smallholder farming household’s food security in Uasin Gishu County, Kenya. Data was collected using questionnaires and interview schedules and analysed using descriptive and inferential statistics. Pearson Correlation was used to measure the strength of association while Ordinal regression was used to predict the behaviour of variables and the parameters of the regression model. The results revealed a significant positive relationship between the availability and access to extension services and food security (rho=0.200, 0.108 and 0.623 respectively, p-value>0.05. The ordinal analysis reveals an insignificant (0.812 and 0.369, p-values>0.05) and positive relationships between respondent households’ access and utilization of agricultural extension services and food insecurity respectively. The study recommends more outreach to small-holder farmers by extension services through creation of community-based extension services. For greater buy-in of the extension packages, smallholder farmers should be involved in the identification and delivery of the extension packages.
2020-05-01T00:00:00ZConsumers’ acceptability of extruded maize-sorghum composite flours fortified with grain amaranth, baobab and orange fleshed sweet potatoesSanya, Emmaculateet al.http://41.89.164.27:8080/xmlui/handle/123456789/13692021-10-25T10:12:18Z2020-10-01T00:00:00ZConsumers’ acceptability of extruded maize-sorghum composite flours fortified with grain amaranth, baobab and orange fleshed sweet potatoes
Sanya, Emmaculate; et al.
Porridge is a popular cereal flour-based food product for children in Sub-Saharan Africa. Compositing of cereal flours to improve their nutritional composition is done. However, the enrichment of such flours with naturally nutrient-rich plant products is poorly developed. A study was conducted to evaluate the acceptability and sensory attributes of newly formulated extruded composite flours containing maize, sorghum, grain amaranth, baobab and orange-fleshed sweet potatoes. Seven extruded formulations optimized for nutritional composition were developed. Twelve trained panellists evaluated the sensory attributes and overall acceptability of the composite flours determined on a 9-point hedonic scale. Formulation of the composite flours significantly (p<0.05) affected scores of colour, flavour and overall acceptability with the mean score ranging between 5.7 and 7.4. There was no significant difference (p>0.05) on overall acceptability between extruded and non-extruded composite flours but extruded flours had significantly higher scores on texture (p<0.05). The comparison of the newly formulated composite flours with the conventional flours showed no significant difference (p>0.05) in the overall acceptability; therefore, they can be potentially adopted. All the sensory attributes contributed to the overall acceptability of the formulations, with mouthfeel and flavour having higher relationship with overall acceptability. It is concluded that these attributes are desirable characteristics of any new naturally fortified cereal formulation.
2020-10-01T00:00:00Z