MICROBIOLOGICAL AND ACIDITY CHANGES DURING THE TRADITIONAL PRODUCTION OF KIRARIO: AN INDIGENOUS KENYAN FERMENTED PORRIDGE PRODUCED FROM GREEN MAIZE AND MILLET

ABSTRACT Using a previously pre-tested structured questionnaire, the traditional processing method for kirario (a traditional fermented porridge of the Merus in Kenya) was studied and documented. The biochemical and microbial profile changes during fermentation of kirario, both by the traditional method and in the laboratory were monitored for 48 hours. Samples of kirario from ten localities in the study region were analyzed. Samples of the final products from the traditional method were analyzed for total viable counts (TVC), lactic acid bacteria (LAB), lactococci, yeasts and moulds and coliforms, while the laboratory samples were taken at six (6)-hour intervals and analyzed for TVC, LAB, lactococci, and yeasts and moulds for 48 hours. The traditional product showed average TVC, LAB, lactococci, yeasts and moulds of 9.30, 9.63, 8.62, and 4.83 log 10 cfu/ml, respectively. Coliform counts were detected in only two of the samples at <1 log 10 cfu/ml. Analysis of the laboratory samples showed similar results. This showed that the production of kirario was reproducible and could be simulated in an industrial set-up for commercialization. In both the laboratory and traditional samples, the microbial counts were monitored at 6 hourly intervals for 48 hours. The initial pH of 6.4 dropped to 3.3 at the end of the fermentation, while the total titratable acidity increased to 3.15% from an initial value of 1.04%. The TVC, LAB, lactococci, yeasts and molds increased from initial counts of 8.20, 8.18, 7.20 and 5.86 log 10 cfu/ml to 9.64, 9.55, 5.38 and 0.70 log 10 cfu/ml, respectively at the end of the 48-hour fermentation. The coliform counts were low or not detected at all in majority of the samples. These results indicated high degree of hygiene in traditional processing of kirario as indicated by the very low or undetectable coliforms. This was also attributed to the effect of inhibition of growth of coliforms during fermentation. The results were also substantiated by unusually high levels of acid in both the traditional and laboratory products, corresponding to pH 3.0 to 3.5, which indicated high activity of the lactic acid bacteria in kirario

Nutritional intake and food sources in an adult urban Kenyan population

Urbanisation is hastening the transition from traditional food habits to less healthy diets, which are becoming more common among Kenyans. No up-to-date studies on usual dietary intake and the main food sources of adult Kenyans are available. The aim of the present study was to identify the main food sources of nutrients in the diet of urban adult Kenyans and explore potential associations with demographic variables including age, sex, level of education, occupation and body mass index. The study adopted a cross-sectional design. The dietary intake of 486 adult Kenyans from Nairobi was assessed using a validated, culture-sensitive, semi-quantitative food frequency questionnaire. Binary logistic regression models were used to evaluate associations between food sources and demographic variables. Macronutrient intakes as a proportion of total energy intake (TEI) were within international dietary guidelines. Cereals and grain products (34.0%), sugar, syrups, sweets and snacks (9.8%), fruits (9.7%) and meat and eggs (8.8%) were the major contributors to TEI. Cereals and grain products contributed 42.5% to carbohydrates, followed by fruits (12.4%) and sugar, syrups, sweets and snacks (10.6%). The most important sources of protein and total fat were cereals and grain products (23.3% and 19.7%, respectively) and meat and eggs (22.0% and 18.7%, respectively). Sex, age and level of education were associated with the choice of food groups. Although macronutrient intakes were within guidelines, the Kenyan diet was revealed to be high in sugars, salt and fibre, with differences in food sources according to demographic variables. These results can act as an incentive to national authorities to implement nutritional strategies aiming to raise awareness of healthier dietary patterns among Kenyans. © 2022 The Authors. Nutrition Bulletin published by John Wiley & Sons Ltd on behalf of British Nutrition Foundation.This work was supported by National Funds from FCT – ‘Fundação para a Ciência e a Tecnologia’ through project ‘Optimization of fermentation processes for the development of fibre‐rich cereals‐based products: promotion of fibre intake in Africa and Europe’ (ERA‐AFR/0002/2013 BI_I), the doctoral grant ‘Dietary fibre intake and tailored fermentation toward the development of functional cereal fibre‐rich food products: bridge between Africa and Europe’ (SFRH/BD/133084/2017), and also through project UIDB/50016/2020

Nutritional evaluation of indigenous foods with potential food-based solution to alleviate hunger and malnutrition in Kenya

Objective: This study was designed to evaluate the nutritional quality and key essentialnutrients in indigenous foodsconsumed by vulnerable groups to identify practical applications for alleviation of hunger and malnutrition in Kenya.Plant foods such as cereals, legumes and vegetables possess high nutritive value and functional properties which are associated with positive health and nutrition.Methodology and results: The indigenous foods were identified and selected on the basis of common food ingredients used by vulnerable groups in Kenya. They were evaluated for their nutritional composition, amino acid and fatty acid profiles using standard methods. The foods contained 6-44% protein; 11-43% fat; 324-497 kcal energy; 15-57% carbohydrates; 25-328 mg/100g calcium; 1.0-51 mg/100g iron; 44-1320 mg/100g magnesium among others.The indigenous vegetables exhibited 3.2-63 mg/100g vitamin C and 0.7-5.1 mg/100g @-carotene contents while the grains showed 22-110 Ag/100g folic acid, 1.2-17.7 mg/100g niacin andhigh B Vitamins content. The total essential amino acid content ranged from 0.9 to 12.8% whilefatty acid levels were 4.8-33.6% palmitic, 1.5-9.0% stearic, 2.2-53.9% oleic, 4.5-53.7% linoleic and 0.9-60.4% B-linolenic acids.Conclusion and application of findings: The study demonstrated that the food ingredients were high in macro- and micro-nutrients, essential amino acids and fatty acids, and could potentially be used in addressing nutrition and food security issues, particularly among vulnerable groups in Kenya. The study findings provide practical feasibility of on use of locally-produced formulations as low-cost alternatives in supplementary and emergency feeding programmes to reduce malnutrition and chronic diseases. These foods are low-cost and locally available and therefore offer food-based solutions to hunger and malnutrition in developing countries.Keywords: Indigenous foods; Nutrient content; Fatty acids; Amino acids; vulnerable groups

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

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 wer

Microbiological And Acidity Changes During The Traditional Production Of Kirario: An Indigenous Kenyan Fermented Porridge Produced From Green Maize And Millet

Using a previously pre-tested structured questionnaire, the traditional processing method for kirario (a traditional fermented porridge of the Merus in Kenya) was studied and documented. The biochemical and microbial profile changes during fermentation of kirario, both by the traditional method and in the laboratorywere monitored for 48 hours. Samples of kirario from ten localities in the study region were analyzed. Samples of the final products from the traditional method were analyzed for total viable counts (TVC), lactic acid bacteria (LAB), lactococci, yeasts and moulds and coliforms, while the laboratory samples were taken at six (6)-hour intervals and analyzed for TVC, LAB, lactococci, and yeasts and moulds for 48 hours. The traditional product showed average TVC, LAB, lactococci, yeasts and moulds of 9.30, 9.63, 8.62, and 4.83 log10 cfu/ml, respectively. Coliform counts were detected in only two of the samples at <1 log10 cfu/ml. Analysis of the laboratory samples showed similar results. This showed that the production of kirario was reproducible and could be simulated in an industrial set-up for commercialization. In both the laboratory and traditional samples, the microbial counts were monitored at 6 hourly intervals for 48 hours. The initial pH of 6.4 dropped to 3.3 at the end of the fermentation, while the total titratable acidity increased to 3.15% from an initial value of 1.04%. The TVC, LAB, lactococci, yeasts and molds increased from initial counts of 8.20, 8.18, 7.20 and 5.86 log10 cfu/ml to 9.64, 9.55, 5.38 and 0.70 log10 cfu/ml, respectively at the end of the 48-hour fermentation. The coliform counts were low or not detected at all in majority of the samples. These results indicated high degree of hygiene in traditional processing of kirario as indicated by the very low or undetectable coliforms. This was also attributed to the effect of inhibition of growth of coliforms during fermentation. The results were also substantiated by unusually high levels of acid in both the traditional and laboratory products, corresponding to pH 3.0 to 3.5, which indicated high activity of the lactic acid bacteria in kirario