Preliminary Evaluation of Slaughter Value and Carcass Composition of Indigenous Sheep and Goats from Traditional Production System in Tanzania

The aim of the pilot study was to evaluate slaughter characteristics and carcass composition of indigenous long fat tailed sheep and Small East African goats purchased from the auction markets slaughtered at 1.5 to 2 yrs of age and 20 kg to 25 kg live weight. The animals were slaughtered according to halal standard procedures. The left half carcasses were jointed into eight wholesale joints, and dissected into muscles, fat and bone, which were weighed separately. Sheep had greater (p<0.05) slaughter BW (22.29 kg vs 20.50 kg) and empty BW (20.17 kg vs 18.67 kg) than goats (p<0.05). Dressing percentages were lower (p<0.001) in sheep than goats when carcass weight was expressed as percentage of slaughter BW (42.31% and 47.15%) and empty BW (46.75% and 51.79%). Sheep carcasses had lower (p<0.001) proportion (66.18% vs 71.64%) of muscles and higher (p<0.001) proportion of fat (7.41% vs 3.44%) than goat carcasses. Sheep had proportionally lighter (p<0.001) shoulder (18.89% vs 22.68%) and heavier (p<0.05) proportion of chump (7.916% vs 6.76%) and main rib (8.12% vs 7.07%). Sheep had more (p<0.001) muscles in the leg (28.83% vs 27.08%) and main rib (7.62% vs 6.36%) than goats. Sheep had less (p<0.001) muscles (20.28% vs 23.56%) in shoulder joints when expressed as percentage of total muscle of carcasses. It is concluded that there are differences in sheep and goat both in terms of carcass and joint yields and composition. The present study also implies that there is need to consider setting different meat cuts and prices for these cuts when one takes into account the differences in muscle distribution within joints in sheep and goats

Microbial and heavy metal contamination of pineapple products processed by small and medium scale processing enterprises in Rwanda

Fruit products are increasingly consumed but highly prone to microbial deterioration if not adequately processed and stored. The present study was conducted to evaluate the microbial and heavy metal concentrations of packed pineapple nectars, syrups and jams processed by 10 Small and Medium scale pineapple processing Enterprises (SMEs) over a storage duration of 12 months. Collected samples were analysed to determine whether the levels of microbial and heavy metal concentrations were in line with maximum permissible limits set by Codex Alimentarius Commission (CAC), East African Standards (EAS) and Rwanda Bureau of Standards (RBS). The samples were tested for yeasts and moulds, total plate counts, Faecal coliforms, total coliforms, Escherichia coli, Salmonella, Shigella and Staphylococcus aureus using tested International Organization for Standardization (ISO) microbial determination methods. Quantitative determination of heavy metals: zinc, iron, lead, copper, cadmium and aluminium was carried out by Atomic Absorption Spectrophotometer (AAS). Pineapple products were free from most of the microorganisms but only nectars from 30% of SMEs were highly contaminated above the permissible Codex and RBS limits with total plate counts &gt;300 CFU/ml  and yeasts and mould counts &gt;300 CFU/ml. The mean levels of zinc, iron, copper and aluminium were within the acceptable recommended Codex and RBS standard values but the levels of lead and cadmium were above those permissible standard values. These results indicated that some fruit processors in Rwanda may not be observing good manufacturing and hygienic practices, leading to a need for improved post-harvest and processing guidelines, better monitoring and enforcement, and additional research into heavy-metal ingress in the manufacturing process.Keywords: Pineapple,  juices,  jams, microbial contamination,  heavy metal, Rwanda.African Journal of Biotechnology, Vol 13(39) 3977-398

Suitability of cassava starch in making baked and fried composite flour products

Tanzania Journal of Agricultural Sciences (2017) Vol. 16 No. 1, pg 9-16Except for carbohydrate, cassava is a poor source of protein, fats, minerals, and vitamins, but when blended with other foods it makes products of high nutritional quality. The suitability of cassava starch in making baked and fried products was investigated in this study. Materials used were cassava starch and soy flour obtained from former main Morogoro Market. Cassava starch-soy flour formulations (100:0, 80:20, 60:40, 40:60, 20:80, 0:100) were carried out based on percentage by weight. There was an increase in nutrient content of the composite flour as percentage of soy flour increased. Cassava starch (100%) was unsuitable for bread, pan cakes and buns as it gelatinized to form products of rubbery texture. Cassava starch: soy flour (80:20) produced highly acceptable breads. Incorporating 20-60% soy flour in cassava starch was observed to be suitable in making pan cakes. Addition of 20-40% soy flour to cassava starch produced fried buns of good sensory characteristics. Sensory evaluation of breads, buns and pan cakes was carried out to determine acceptance of the products. Products made from a composition with more than 60% soy flour were not accepted because of strong grassy-beany flavour and bitter taste of soybean. It was concluded that, cassava starch 100% and 100% soy flour were unsuitable in baking and frying of products. However, at certain ratios (60:40 and 80:20) when cassava starch was mixed with soy flour, it became suitable for baking and frying. It was recommended that cassava starch can be exploited in making baked and fried food products

The Under-Exploited Indigenous Alcoholic Beverages of Tanzania: Production,Consumption and Quality of the Undocumented "Denge

In Africa, there are numerous traditional alcoholic beverages. Unavailability of literature on these beverages, particularly regarding their production, consumption and quality is a major constraint against industrial production. The rising prices of conventional alcoholic beverages call for more studies on these beverages. "Denge", one such beverage, was studied and analyzed in terms of total soluble solids, specific gravity, pH and titratable acidity changes during fermentation. Results showed that Kigelia africana and Aloe pluridens were used to prepare fermenting agents for subsequent production of "denge", acting primarily as a reservoir of micro-organisms for this fermentation. Slime formation in the raw cane juice was a common problem. Optimum time for heat sterilisation of the juice, a possible method to be used by ordinary households need to be established. Types and numbers of microorganisms in the fermentation need identification. Types and levels of residual toxicants from K. africana and A. pluridens in the wine need to be documented. The specific gravity, total soluble solids, pH and tritratable acidity studies have displayed the perishability of "denge" during storage. More shelflife studies are recommended

Suitability of cassava starch in making baked and fried composite flour products

Tanzania Journal of Agricultural Sciences (2017) Vol. 16 No. 1, pg 9-16Except for carbohydrate, cassava is a poor source of protein, fats, minerals, and vitamins, but when blended with other foods it makes products of high nutritional quality. The suitability of cassava starch in making baked and fried products was investigated in this study. Materials used were cassava starch and soy flour obtained from former main Morogoro Market. Cassava starch-soy flour formulations (100:0, 80:20, 60:40, 40:60, 20:80, 0:100) were carried out based on percentage by weight. There was an increase in nutrient content of the composite flour as percentage of soy flour increased. Cassava starch (100%) was unsuitable for bread, pan cakes and buns as it gelatinized to form products of rubbery texture. Cassava starch: soy flour (80:20) produced highly acceptable breads. Incorporating 20-60% soy flour in cassava starch was observed to be suitable in making pan cakes. Addition of 20-40% soy flour to cassava starch produced fried buns of good sensory characteristics. Sensory evaluation of breads, buns and pan cakes was carried out to determine acceptance of the products. Products made from a composition with more than 60% soy flour were not accepted because of strong grassy-beany flavour and bitter taste of soybean. It was concluded that, cassava starch 100% and 100% soy flour were unsuitable in baking and frying of products. However, at certain ratios (60:40 and 80:20) when cassava starch was mixed with soy flour, it became suitable for baking and frying. It was recommended that cassava starch can be exploited in making baked and fried food products

Rapid appraisal of dairy value chains in Morogoro and Tanga regions in Tanzania

The livestock production sub-sector is the second employer next to agriculture in Tanzania. Of 4.9 million agricultural households, about 36% keep livestock (35% are engaged in both crop and livestock production; only 1% are purely livestock keepers). The livestock sector contributed 5.9% to total GDP in 2006, of which dairy production contributed about 30%, after beef production (40%). Other stock provided 30%. Livestock not only contributes to the national GDP but also provides food (meat, milk and eggs) to communities. The sector therefore acts as a living bank as it acts as a source of income for the livestock keepers. Furthermore, the sector contributes manure and draft power (Njombe and Msanga, 2009)

Development and evaluation of organoleptic quality and acceptability of cassava-based composite crackers for supplementing primary school children

Tanzania Journal of Agricultural Sciences 2013, Vol. 10(1): 8-21The study involved formulating cassava-based fortified composite novel products for boosting nutrient uptake of primary school children. Thirteen cassava-based crackers were prepared from blends of extruded cassava, bean, wheat and soybean flours on a replacement basis. Proximate, amino acids and mineral compositions were determined to evaluate the potential of the crackers to supply energy and nutrients required for optimal growth and cognitive function. Results showed that, protein content in the composite crackers ranged from 3.35 g/100g in plain cassava crackers (CC) to 31.54-g/100 g in cassava-soybean cracker (CSC1), while energy density ranged from 416 kcal in cassava-bean-soybean-wheat cracker (CBSWC) to 461 kcal in CSC1. Amino acid scores ranged from 32 to 66% with Lysine, Leucine and Threonine as the most limiting amino acids. The concentrations of Fe, Mg, Cu, Zn and Ca were within the recommended intake levels for primary school children. Organoleptically, the cassava-soybean-wheat cracker (CSWC) was ranked highest in colour, smell and texture while the cassava-soybean cracker (CSC4) was superior in terms of taste and appearance. Overall, all the cassava-based composite crackers were accepted by the panellists. The fortified cassavabean- soybean composite crackers therefore have a potential for use as supplementary foods to increase protein, energy and mineral intake of primary school children in Tanzania

Influence of vitamin A status on the anthropometric attributes of children aged 6-36 months in Tanzania

Tanzania Journal of Agricultural Sciences (2017) Vol. 16 No. 1, 25-35Vitamin A deficiency remains one of the health challenge causing morbidity and mortality among under-five children in Tanzania. This study was conducted to determine the influence of vitamin A status on the anthropometric attributes of the children aged 6 - 36 months living in Manyara and Shinyanga regions, Tanzania. Purposive and random sampling techniques were used to obtain a sample of 462 children aged 6 - 36 months. Data were analyzed using SPSS program version 20 and ENA for SMART. Results showed that, the average prevalence of vitamin A deficiency among 6-36 months old children was 69.5% (n=321). Prevalence of vitamin A deficiency among children aged 6 - 36 months by regions was 69.3% (n=303) in Manyara and 69.8% (n=159) in Shinyanga. Prevalence of VAD among non-breastfed children was 75% (n=117) while among breastfed children was 66.0% (n=203). VAD was therefore significantly higher (p<0.05) among the non- breastfed children than their breastfed peers. Prevalence of wasting (weight-for-height z-score) among the children aged 6 - 36 months was 6.9% (n = 32), stunting (height-for-age z-score) was 51% (n=236) and underweight (weight for age z-score) was 25.5% (n=118). Vitamin A status has influence on the anthropometric attributes; however statistical significance (p<0.05) was observed only on age and stunting. It is concluded from this study that, prevalence of vitamin A deficiency among 6 - 36 months old children was higher than the national average. It was significantly higher in the non-breastfed children than their breastfed peers. Also, children with VAD suffered from one or more forms of under-nutrition (wasting, stunting and underweight). Stunting and age of the children were the strong predictors of vitamin A status. These findings call for coordinated and sustainable intervention programs to reduce vitamin A deficiency and under-nutrition to optimize growth among children aged 6 – 36 months

Development and evaluation of organoleptic quality and acceptability of cassava-based composite crackers for supplementing primary school children

Tanzania Journal of Agricultural Sciences 2013, Vol. 10(1): 8-21The study involved formulating cassava-based fortified composite novel products for boosting nutrient uptake of primary school children. Thirteen cassava-based crackers were prepared from blends of extruded cassava, bean, wheat and soybean flours on a replacement basis. Proximate, amino acids and mineral compositions were determined to evaluate the potential of the crackers to supply energy and nutrients required for optimal growth and cognitive function. Results showed that, protein content in the composite crackers ranged from 3.35 g/100g in plain cassava crackers (CC) to 31.54-g/100 g in cassava-soybean cracker (CSC1), while energy density ranged from 416 kcal in cassava-bean-soybean-wheat cracker (CBSWC) to 461 kcal in CSC1. Amino acid scores ranged from 32 to 66% with Lysine, Leucine and Threonine as the most limiting amino acids. The concentrations of Fe, Mg, Cu, Zn and Ca were within the recommended intake levels for primary school children. Organoleptically, the cassava-soybean-wheat cracker (CSWC) was ranked highest in colour, smell and texture while the cassava-soybean cracker (CSC4) was superior in terms of taste and appearance. Overall, all the cassava-based composite crackers were accepted by the panellists. The fortified cassavabean- soybean composite crackers therefore have a potential for use as supplementary foods to increase protein, energy and mineral intake of primary school children in Tanzania