Assessment of Micronutrient Deficiency through Dietary Intake, Food Consumption Practices and Nutritional Status Amongst Women of Reproductive Age in Kongowea, Mombasa County

Micronutrient deficiencies are a public health concern among women of reproductive age (WRA) and children aged below five years in low and middle-income countries. Random sampling in a cross-sectional study was used to assess the nutritional status and dietary diversity of 184 women of reproductive age (15-49 years), estimated by data obtained on food frequency, 24-hour recall and dietary diversity using a structured, validated questionnaire. The data was analyzed using Nutri-survey software and transferred to SPSS version 20 and was analysed using descriptive statistics. The BMI status indicated that 47.6% were normal, 42.9% were overweight and 9.5% were obese. The mean energy intake was 2132.6±626.7, protein 49.6±10.2, iron 12.5±2.02 and zinc 9.13±2.14. The results indicate that the respondents in this study were below optimum in the intake of some vitamins and minerals. The vitamins consumed below the RDA included vitamin A (15.8%), vitamin B2 (49.4% and 31.4%), vitamin C (13.3% and 27.7%) and vitamin D (87.0% and 77.8%). The minerals consumed below the RDA in both age categories were sodium (55.1% and 42.4%), potassium (36.5% and 38.8%), calcium (68.8% and 67.8%) and iron (16.7% and 3.9%). The most consumed foods were starch cereals and the least consumed were meat and fish. There is need for nutrition education aimed at improving proper nutrition and increased micronutrient intake among women of reproductive age

Isolation and identification of the genera Acetobacter and Gluconobacter in coconut toddy (mnazi)

This study investigated the occurrence and identified the dominant spoilage genera of acetic acid bacteria in coconut wine (mnazi), by plating the dilution series previously pre-enriched in a basalmedium onto GYP agar, followed by physiological and biochemical tests. Both Acetobacter and Gluconobacter strains were Gram variable, oxidase negative and catalase positive. All Acetobacterstrains over-oxidized ethanol to acetic acid and finally to CO2 and H2O, while Gluconobacter were unable to oxidize acetic acid to CO2 and H2O. Acetobacter and Gluconobacter alike showed positivegrowth at 25, 30 and 40°C and also at pH 7.0 and 4.5, while there was no growth at 45°C, pH 2.5 and 8.5. Acetobacter strains oxidized both lactate and acetate while Gluconobacter oxidized lactate only. Bothgenera were unable to liquefy gelatin. Acetobacter showed negative growth at 15°C and also in peptone medium, while Gluconobacter showed positive growth both in peptone medium and at 15°C. Bothgenera were able to ferment arabinose, xylose, ribose, glucose, galactose, mannose and melibiose and unable to ferment amylagdine, cellibiose, esculine, lactose, maltose, mannitol, melezitose, Nagluconate, raffinose, rhamnose and salicine. The Acetobacter and Gluconobacter strains isolated in this study were found to be responsible for the spoilage of mnazi

M�Thodes Traditionnelles De Mise En Valeur Et De Distillation Du Vin De Noix De Coco (Mnazi) Telles Que Pratiqu�Es Dans La R�Gion Coti�Re Du Kenya .

The coconut palm ( cocos nucifera ) which is currently grown in nearly 90 countries that spread along the tropical belt is a versatile plant. In Kenya the most important palm tree is the coconut palm. Other palms found in Kenya include the borassus palm ( Borassus aethiopum ), the doum palm ( Hyphae coriacea ) and the wild date palm ( phoenix reclinata ). Tapping of coconut sap and utilization of this sap in various ways are a widespread practice in the Coastal region of Kenya. The study aimed at availing information on coconut wine tapping and distillation in Kenya. The findings could be used for further research, technological improvement and creation of awareness to those not acquainted with the technology despite having interest. The survey was conducted in Kilifi, Malindi and Kwale districts. Information was obtained on identification of the right spathe, tapping procees, sap collection, wine storage and distillation. Ripe spathe was identified as that which was sword like in shape, swollen at the base but not at the tip. The tapping procees involved: tying of the ripe spathe; cutting and removal of the spathe tip; sheath peeling-at a position 4 to 6 cm from the cut end; tying of the exposed spikelets with leaflets followed by trimming 2 to 3 mm of the leaflets tied section from the cut end to allow continuous oozing of the sap. The oozing sap was collected in containers made of plastic or gourd materials. Trimming was done two to three times a day, while wine collection was done twice a day. The first sap to ooze out was discarded daily for a period of three to six days. Wine meant for distillation was matured for one to seven days. The distillation equipment comprised of an assembly of pots with different sizes with a metallic container serving as a condenser. The number of times the cooling water was replaced depended on the capacity of the distillation equipment. This study is part of the project on study, improvement and industrial application of coconut alcoholic beverage (mnazi).Le cocotier ( cocos nucifera ) est une plante à usages multiples ; il pousse actuellement dans près de 90 pays qui s'étendent le long de la ceinture tropicale. Au Kenya, le palmier le plus important est le cocotier. D'autres palmiers trouvés au Kenya sont notamment le palmier borassus ( Borassus aethiopum ) , le palmier doum ( Hyphae coriacea ) et le dattier sauvage ( phoenix reclinata ). La mise en valeur de la sève de la noix de coco et l'utilisation de cette sève de plusieurs manières sont des pratiques bien connues dans la région côtière du Kenya. La présente étude avait pour but de publier des informations sur l'extraction et la distillation du vin de coco au Kenya. Les résultats pourraient être utilisés dans des recherches plus approfondies, pour améliorer la technologie et faire prendre conscience aux personnes qui ne connaissent pas encore bien cette technologie alors qu'elles s'y intéressent. Cette étude s'est déroulée dans les districts de Kilifi, Malindi et Kwale. Les informations ont été collectées sur base de l'identification de la bonne spathe, du processus de mise en valeur, de la collecte de la sève, de la conservation et de la distillation du vin. La spathe mûre a été identifiée comme étant celle qui était comme une épée de par la forme, gonflée à la base mais pas à l'extrémité. Le processus de mise en valeur impliquait qu'il fallait nouer la spathe mûre; couper et enlever le bout de la spathe; éplucher la gaine -à une position de 4 à 6 cm du bout coupé; attacher les épillets exposés avec des folioles. Il fallait ensuite émonder légèrement 2 à 3 mm de la section ligotée avec des folioles à partir du bout coupé afin de permettre un écoulement continu de la sève. La sève en écoulement a été collectée dans des récipients faits de matière plastique ou de calebasse. L'émondage se faisait deux ou trois fois par jour, tandis que la collecte de vin se faisait deux fois par jour. La première sève recueillie était jetée chaque jour pendant une période de trois à six jours. Le vin destiné à la distillation était gardé pendant un à sept jours pour qu'il arrive à maturité. L'équipement de distillation était composé d'un assemblage de pots de différentes dimensions avec un récipient métallique qui servait de condenseur. Le nombre de fois que l'eau de refroidissement était remplacée dépendait de la capacité de l'équipement de distillation. Cette étude s'inscrit dans le cadre du projet portant sur l'étude, l'amélioration et l'application industrielle de la boisson alcoolisée fabriquée à partir de la noix de coco (mnazi)

Alcohol Fermentation and Biomass formation from xylose, glucose and hydrolysate by selected yeast species

Fermentation of worts from wood material and other sources of carbon was conducted at 26, 32 and 34°C using 16 strains of Candida, Kluyveromyces, Pachysolen, Saccharomyces and Pichia. Higher yields of ethanol and biomass were recorded from Candida tropicalis (strains C1 and C3) and Candida shehatae (strain C2). Alcohol yields using xylose as the only source of carbon fermented at 26°C by C2, C1 and C3 were determined as 6.4, 5.2, and 4.7 g/l respectively, while the biomass yields were 4.6, 3.9 and 2.4 g/l respectively for the same strains at the same temperature. Organisms that recorded higher values of biomass from xylose included: Kluyveromyces marxianus (K3) (8.0 g/l), Pichia stipitis (A1) (7.9 g/l), Saccharomyces cerevisiae (LB-7) (6.8 g/l) and Kluyveromyces marxianus (K7) (5.4 g/l). Another strain that registered higher concentrations of ethanol included Pachysolen tannophilus (5.5 g/l). Fermentation conducted at 34°C recorded higher alcohol values as compared to that which was conducted at 32°C. At 34°C, higher values of alcohol concentrations were recorded from hydrolysate followed by a mixture of glucose and xylose. Highest alcoholic yield of 18 g/l was recorded using industrial hydrolysate fermented at 34°C. K. marxianus (K3) and K. marxianus (K7) showed low rate of growth and utilization of glucose into biomass (economic conversion coefficient of 0.09 and 0.08 respectively), while the fastest rate of growth and utilization of glucose into biomass was recorded by Pa. tannophilus (P1) (coefficient 0.65). Sacch. Cerevisiae (LB-7) was the slowest in growth and utilization of xylose into biomass (economic conversion coefficient of 0.03), while K3 showed fastest utilization of xylose (coefficient 0.76). For the production of ethanol, the fastest growth and assimilation of glucose was recorded by Pa. tannophilus (P1) (coefficient 0.56) followed by C. shehatae (coefficient 0.43), while P. stipitis (A1) recorded the slowest rate with a coefficient of 0.05. This paper addresses the potential for utilizing xylose fermenting yeasts in fermenting pentoses from lignocellulosic materials obtained from saw dust and agricultural based products such as post harvest straws from maize, rice, sorghum, millet and bagasse from the sugar industries. Key words: wort, hydrolyzate, glucose, xylose, biomass, ethanol, Candida, Pichia, Kluyveromyces and Pachysolen Journal of Tropical Microbiology and Biotechnology Vol. 1 (1) 2005: 34-4

TRADITIONAL TAPPING AND DISTILLATION METHODS OF COCONUT WINE (Mnazi) AS PRACTISED IN THE COASTAL REGION OF KENYA

The coconut palm (cocos nucifera) which is currently grown in nearly 90 countries that spread along the tropical belt is a versatile plant. In Kenya the most important palm tree is the coconut palm. Other palms found in Kenya include the borassus palm (Borassus aethiopum), the doum palm (Hyphae coriacea) and the wild date palm (phoenix reclinata). Tapping of coconut sap and utilization of this sap in various ways are a widespread practice in the Coastal region of Kenya. The study aimed at availing information on coconut wine tapping and distillation in Kenya. The findings could be used for further research, technological improvement and creation of awareness to those not acquainted with the technology despite having interest. The survey was conducted in Kilifi, Malindi and Kwale districts. Information was obtained on identification of the right spathe, tapping procees, sap collection, wine storage and distillation. Ripe spathe was identified as that which was sword like in shape, swollen at the base but not at the tip. The tapping procees involved: tying of the ripe spathe; cutting and removal of the spathe tip; sheath peeling-at a position 4 to 6 cm from the cut end; tying of the exposed spikelets with leaflets followed by trimming 2 to 3 mm of the leaflets tied section from the cut end to allow continuous oozing of the sap. The oozing sap was collected in containers made of plastic or gourd materials. Trimming was done two to three times a day, while wine collection was done twice a day. The first sap to ooze out was discarded daily for a period of three to six days. Wine meant for distillation was matured for one to seven days. The distillation equipment comprised of an assembly of pots with different sizes with a metallic container serving as a condenser. The number of times the cooling water was replaced depended on the capacity of the distillation equipment. This study is part of the project on study, improvement and industrial application of coconut alcoholic beverage (mnazi). Key Words: Coconut wine, Sap, Mnazi, tapping, distillation, spathe, spikelets, sheathe. MÉTHODES TraditionNELLES DE MISE EN VALEUR ET DE distillation DU VIN DE NOIX DE coco (mnazi) TELLES QUE pratiQUÉES DANS LA rÉgion COTIÈRE DU Kenya . Résumé Le cocotier (cocos nucifera ) est une plante à usages multiples ; il pousse actuellement dans près de 90 pays qui s'étendent le long de la ceinture tropicale. Au Kenya, le palmier le plus important est le cocotier. D'autres palmiers trouvés au Kenya sont notamment le palmier borassus (Borassus aethiopum) , le palmier doum (Hyphae coriacea) et le dattier sauvage (phoenix reclinata ). La mise en valeur de la sève de la noix de coco et l'utilisation de cette sève de plusieurs manières sont des pratiques bien connues dans la région côtière du Kenya. La présente étude avait pour but de publier des informations sur l'extraction et la distillation du vin de coco au Kenya. Les résultats pourraient être utilisés dans des recherches plus approfondies, pour améliorer la technologie et faire prendre conscience aux personnes qui ne connaissent pas encore bien cette technologie alors qu'elles s'y intéressent. Cette étude s'est déroulée dans les districts de Kilifi, Malindi et Kwale. Les informations ont été collectées sur base de l'identification de la bonne spathe, du processus de mise en valeur, de la collecte de la sève, de la conservation et de la distillation du vin. La spathe mûre a été identifiée comme étant celle qui était comme une épée de par la forme, gonflée à la base mais pas à l'extrémité. Le processus de mise en valeur impliquait qu'il fallait nouer la spathe mûre; couper et enlever le bout de la spathe; éplucher la gaine –à une position de 4 à 6 cm du bout coupé; attacher les épillets exposés avec des folioles. Il fallait ensuite émonder légèrement 2 à 3 mm de la section ligotée avec des folioles à partir du bout coupé afin de permettre un écoulement continu de la sève. La sève en écoulement a été collectée dans des récipients faits de matière plastique ou de calebasse. L'émondage se faisait deux ou trois fois par jour, tandis que la collecte de vin se faisait deux fois par jour. La première sève recueillie était jetée chaque jour pendant une période de trois à six jours. Le vin destiné à la distillation était gardé pendant un à sept jours pour qu'il arrive à maturité. L'équipement de distillation était composé d'un assemblage de pots de différentes dimensions avec un récipient métallique qui servait de condenseur. Le nombre de fois que l'eau de refroidissement était remplacée dépendait de la capacité de l'équipement de distillation. Cette étude s'inscrit dans le cadre du projet portant sur l'étude, l'amélioration et l'application industrielle de la boisson alcoolisée fabriquée à partir de la noix de coco (mnazi). Mots-clés: Vin de noix de coco, sève, Mnazi, mise en valeur, distillation, spathe, épillets, gaine foliaire. AJFAND Vol.4(1) 200

Effect of social demography and medical nutrition therapy on cancer patients undergoing chemotherapy in Aga Khan Hospital, Mombasa Kenya

Background: Cancer has become a global public health concern with an estimated incidence 12.7 million in 2008 and a million deaths from cancer in 2012. Previous studies have indicated that malnutrition was associated with a higher mortality rate of cancer patients, on contrary, nutritional therapy has been associated with higher chances of survival.Methods: This study was conducted at Aga Khan Hospital, Mombasa using a casecontrol research design. Information was sought through  patients’ health records involving cancer patients undergoing chemotherapy alone and those undergoing both chemotherapy and medical nutrition therapy. Collected data was analyzed using SPSS version 22.0. This study sought the impact medical nutritional therapy and social demography on cancer patients.Results: The results recorded highest cases breast followed by ovarian cancer. Patients above 55 years recorded higher cases of cancer. More cases were recorded in urban compared to rural. The overall mean tumor shrinkage during and after treatment was from 2.5 to 1.67 cm in the case-study compared to increase from 2.30 to 2.62 cm in control. BMI for case-study increased from an overall mean of 19.92 ± 2.1 to 21.10 ± 1.9 Kg/M2 while for control it reduced from 22.40 ± 1.6 to 20.90 ± 1.6 Kg/M2 . p-value < 0.05 showed significant difference in mean BMI among patients suffering from all the cancer types apart from lungs and colon.Conclusion: There is a positive correlation between medical nutritional therapy and cancer treatment by chemotherapy. There is need for further research covering more hospitals before making conclusive recommendation

Educational Level and Major Constraints Faced by Farmers and Tappers in Production and Marketing of Coconut-based Products

Kenya like other tropical countries has a coastal belt that is suitable for the growth and production of coconut and oil palms. More than 80% of the small-scale farmers in the coastal region derive their livelihood directly or indirectly from the coconut tree. This study, which was conducted between June 2002 and April 2003, sought information on the educational level and the major constraints faced by coconut tree farmers and tappers. Both stratified and area-sampling methods were employed using two questionnaires; one for the tappers and the other one for the farmers. A total of 9,155 coconut tree farmers and 2,812 mnazi tappers from six geographical districts in the Kenyan coastal province were interviewed. On average, 32.5% of the 9,155 farmers interviewed were found to be illiterate, while 42.0 % had primary school level of education. Only 11.2% had secondary school education while only 2.1% had college or university certificate. Out of the tapers interviewed, 40.3 % were found to be illiterate while 53.1% had primary school certificate. Only a few had secondary school education (4.5%) and less than 0.4% had tertiary level of education. The major constraints faced by the farmers in all the six districts were: lack of market (28.6%), low/fluctuation of prices (20.3%), pests and diseases (12.4%), poor transport/infrastructure (9.4%) and lack of credit/loans (7.7%). The major constraints faced by the tappers in all the five districts were: lack of market or poor marketing (31.1%), police and/or provincial administration harassment (20.8%), low/fluctuation of prices (15.7%), poor storage/preservation facilities (8.7%) and risk of falling due to snake-bites/strong winds/slippery trees (5.7%). The study identified all the major constraints that attributed to the amorphous marketing structures and lack of processing industries. The findings when well utilized could act as major catalysts in the process of revitalizing the coconut industry in the coastal region of Kenya.Keywords:coconut; tapper; farmer; constraints; educational levelJAGST Vol 5 (1), 200