Development of a Bovine Blood Enriched Porridge Flour for Alleviation of Anaemia among Young Children in Kenya

The prevalence of iron deficiency and anaemia among young children in Kenya is high. This is because the main diet is porridge prepared from cereal flours which have very low iron levels and poor bioavailability. This study was designed to investigate the effect of enriching porridge flour mixes prepared from cereals and cassava with iron from bovine blood meal, for use in an intervention for anaemic children. The mixes were formulated to provide approximately 50% of the recommended daily allowance of iron for children.The mix was tested for nutritional, sensory and storage properties. The most acceptable mix contained sorghum, finger millet, cassava, and blood powder in the ratios of 6:14:10:0.5 providing 54% of the recommended daily intake of iron for 1-3 year old children, when consumed per day as porridge containing 30.5g flour. The mix could be stored at 35ºC for up to three months without adverse changes in microbiological quality. The study concludes that acceptable and shelf-stable porridge mix can be formulated from local cereals and cassava flour with iron enrichment from bovine blood meal. Keywords: Bovine blood, Composite flour, Anaemia, Young children, Keny

Changes In Beta-Carotene, Ascorbic Acid And Sensory Properties In Fermented, Solar-Dried And Stored Cowpea Leaf Vegetables

This study was conducted to determine the effect of fermentation, solar drying and packaging on the nutritional, sensory and keeping properties of cowpea leaf vegetables. The cowpea leaves were purchased from the local markets, sorted to remove the blemished, leaves and foreign materials, washed in running tap water then drained. The vegetables were divided into three batches of 16kg. One batch was heattreated in hot water for 3 minutes then cooled to ambient temperatures, drained and solar-dried. The second portion was acidified to a pH of 3.8, heat-treated, and then solar dried. The third portion was fermented for 21 days, heat-treated, and then solar dried. The three batches of vegetables were spread at different times on drying trays at the rate of 4kg/m2 and dried in a solar drier to approximate moisture content of 10%. The dried vegetables were packaged in either polyethylene bags or Kraft company paper bags and stored for three months at 18°C, 22°- 26°C or 32°C. Fermentation, heat-treating and drying of vegetables retained substantial levels of the vitamins: beta-carotene 91% and ascorbic acid 15%. Storage of the dried vegetables led to loss in both vitamins. The retention of beta-carotene and ascorbic acid at the end of storage, were 23% - 52% and 4% - 7% respectively, depending on storage conditions. Samples stored at 32°C had the highest losses, while those stored at 18°C had the lowest in both vitamins. Samples stored in Kraft paper bags had the highest losses in both vitamins. The duration and temperature of storage and the packaging material did not have significant effect on the sensory attributes of the dried vegetables. Increased acceptability of the fermented-dried vegetables in rural communities would assist in alleviating micronutrient malnutrition, help in dealing with the issue of seasonality and increase food security especially during the dry season

LACTIC ACID BACTERIA ISOLATES FROM FERMENTED CAMEL MILK (SUUSAC) ARE POTENTIAL PROTECTIVE CULTURES OF RAW CAMEL MEAT

Camel meat is the mainstay for the inhabitants of arid lands due the resilience and adaptation of camel. However, the lack of sufficient information regarding microbial stability and safety hinders utilisation and market competitiveness of the meat. This study, therefore, aimed at characterising the potential of Lactic Acid Bacteria (LAB) isolates adapted to camel meat production environment as potential protective cultures against Enterobacteriaceae-the most challenging bacterial contaminant of raw meat- present on raw camel meat. Seven LAB and ten members of Enterobacteriaceae were isolated and characterised from suusac and raw camel meat, respectively. The antimicrobial activity of the LAB against the Enterobacteriaceae members was evaluated by the agar well diffusion assay. Citrobacter spp., Shigella spp. and three out of the seven E. coli isolates were inhibited, while Salmonella spp. was not inhibited by the LAB isolates. The mean diameters of the zone of inhibition ranged from 8.5 mm to 12.5 mm. There was no significant difference between the mean diameters of inhibition zone among the inhibited Enterobacteriaceae members (P>0.05). This study established that raw camel meat may harbour foodborne pathogenic Enterobacteriaceae of a serious concern. LAB from suusac, on the other hand, may repress the growth of some of them through antagonistic interactions. Therefore, LAB showed potential as protective cultures in improving safety and quality of raw camel meat

Microbial contamination level profiles attributed to contamination of beef carcasses, personnel, and equipment: case of small and medium enterprise slaughterhouses

The microbial contamination level profiles (MCLPs) attributed to contamination of beef carcasses, personnel, and equipment in five Kenyan small and medium enterprise slaughterhouses were determined. Aerobic plate counts, Enterobacteriaceae, Staphylococcus, and Salmonella were used to determine contamination at four different slaughter stages, namely, dehiding, evisceration, splitting, and dispatch. Microbiological criteria of the four microorganisms were used to score contamination levels (CLs) as poor (0), poor to average (1), average (2), or good (3). MCLPs were further assigned to carcasses, personnel, and equipment at each stage by summing up the CL scores. The CL score attributed to aerobic plate count contamination was 2 or 3 for carcasses but 0 for personnel and equipment in almost all slaughterhouses. A score of 0 on carcasses was mostly attributed to Enterobacteriaceae at evisceration and to Salmonella at dehiding and evisceration. In addition, a score of 0 was mostly attributed to Staphylococcus contamination of personnel at dehiding. A score of 3 was attributed mostly to Enterobacteriaceae on hands at splitting, whereas a score of 2 was mostly attributed to the clothes at dehiding and evisceration. A CL score of 3 was mostly attributed to Enterobacteriaceae and Salmonella contamination of equipment at dehiding and splitting, respectively. Although CLs attributed to contamination of carcasses, personnel, and equipment ranged from 0 to 3, the maximum MCLP score of 9 was only attained in carcasses from two slaughterhouses at dehiding and from one slaughterhouse at dispatch. There is, therefore, a lot of room for small and medium enterprise slaughterhouses to improve their food safety objectives by improving food safety management systems at the points characterized by low CL scores

Camel health management and pastoralists’ knowledge and information on zoonoses and food safety risks in Isiolo County, Kenya

Abstract Camel health management has implications for public health and camel product trade. After liberalization of the veterinary service, current camel health management in the arid and semi-arid lands (ASALS) of Kenya and its implications for public health is not known. This study investigated camel health management and its implications on zoonoses and food safety in Isiolo County, Kenya. Semi-structured questionnaires were administered to 150 households, 15 agro-veterinary shops, 15 community-based animal health workers (CBAHWs) and 10 veterinary officers to collect information on camel health management. The main occupation and source of household income for the pastoral communities is camel-keeping (45.3%). Pastoralists self-medicate camels and other livestock (45.8%), which can lead to between over-dosing, under-dosing or wrong drug use. The CBAHWs, traditional animal health service providers (TAHSPs), government veterinary officers and private veterinary officers play a minimum role. Private veterinary services have not taken root in the ASALs. The sources of knowledge and information on the veterinary drug to use are experience (57.4%), non-governmental organizations (NGO) (41.1%) or CBAHWs (32.1%). The majority of pastoralists (72.5%) do not keep camel or other livestock treatment records. The constraints in purchasing veterinary drugs are expensive drugs, accessibility to drugs and availability of money. Pastoralists refer to veterinary drugs by their brand names but not by active ingredients. As reported by pastoralists, focus group discussion and key informant interviews, antibiotics used were adamycine (33.3%), ampicilline (26.7%), penicillin (14.4%), tetracycline (12.2%), amoxylin (11.1%) and penstrip (2.2%). The common camel diseases were trypanosomiasis, brucellosis, mastitis, diarrhoea, worm infestation, camel pox and tuberculosis. The public health risk factors were the presence of veterinary drug residues in camel products and development of resistant zoonotic organisms/diseases. It was concluded that current camel health management has serious implications for public health and food safety, and hence the camel product trade

Household dietary exposure to aflatoxins from maize and maize products in Kenya

Aflatoxicosis has repeatedly affected Kenyans, particularly in the eastern region, due to consumption of contaminated maize. However, save for the cases of acute toxicity, the levels of sub-lethal exposure have not been adequately assessed. It is believed that this type of exposure does exist even during the seasons when acute toxicity does not occur. This study, therefore, was designed to assess the exposure of households to aflatoxins through consumption of maize and maize products. Twenty samples each of maize kernels, muthokoi and maize meal were randomly sampled from households in Kibwezi District of Makueni County in Eastern Kenya and analysed for aflatoxin contamination. The samples were quantitatively analysed for aflatoxin contamination using HPLC. The uncertainty and variability in dietary exposure was quantitatively modelled in Ms Excel using Monte Carlo simulation in @Risk software. Aflatoxins were found in 45% of maize kernels at between 18 and 480 μg kg–1, 20% of muthokoi at between 12 and 123 μg kg–1, and 35% of maize meal at between 6 and 30 μg kg–1. The mean dietary exposure to aflatoxin in maize kernels was 292 ± 1567 ng kg−1 body weight day−1, while the mean dietary exposure to aflatoxin in maize meal and muthokoi were 59 ± 62 and 27 ± 154 ng kg−1 body weight day−1 respectively. The results showed that the amount and frequency of consumption of the three foods is the more important contributing factor than the mean aflatoxin concentration levels, to the risk of dietary exposure to aflatoxins.http://www.tandfonline.com/loi/tfac202016-05-30hb201

A review of production, post-harvest handling and marketing of sweetpotatoes in Kenya and Uganda

Sweetpotato (Ipomea batatas) is a versatile crop that serves the roles of food and nutrition security, cash crop in both raw and processed forms. It is a source of livestock feed and has great potential as a raw material for industrial processing. The potential of sweetpotato has been greatly underexploited by the fact that it has been regarded as a poor man’s food and is mainly grown under marginal conditions for subsistence by most producers, who are rural small-scale farmers in developing countries, such as Kenya and Uganda. Losses in the highly perishable root crop and its leaves are exacerbated by lack of appropriate postharvest knowledge, technologies and facilities. Inadequate information on available cultivars also limits the maximum utilization of the crop and leaves. The current review examines production potential, postharvest handling practices, marketing, and physicochemical and nutritional properties of sweetpotatoes

African fermented dairy products - Overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security

Milk is a major source of nutrients, but can also be a vehicle for zoonotic foodborne diseases, especially when raw milk is consumed. In Africa, poor processing and storage conditions contribute to contamination, outgrowth and transmission of pathogens, which lead to spoilage, reduced food safety and security. Fermentation helps mitigate the impact of poor handling and storage conditions by enhancing shelf life and food safety. Traditionally-fermented sour milk products are culturally accepted and widely distributed in Africa, and rely on product-specific microbiota responsible for aroma, flavor and texture. Knowledge of microbiota and predominant, technologically important microorganisms is critical in developing products with enhanced quality and safety, as well as sustainable interventions for these products, including Africa-specific starter culture development. This narrative review summarizes current knowledge of technologically-important microorganisms of African fermented dairy products (FDP) and raw milk, taking into consideration novel findings and taxonomy when re-analyzing data of 29 publications covering 25 products from 17 African countries. Technologically-important lactic acid bacteria such as Lactococcus lactis and Streptococcus infantarius subsp. infantarius (Sii), Lactobacillus spp. and yeasts predominated in raw milk and FDP across Africa. Re-analysis of data also suggests a much wider distribution of Sii and thus a potentially longer history of use than previously expected. Therefore, evaluating the role and safety of African Sii lineages is important when developing interventions and starter cultures for FDP in Africa to enhance food safety and food security. In-depth functional genomics, epidemiologic investigations and latest identification approaches coupled with stakeholder involvement will be required to evaluate the possibility of African Sii lineages as novel food-grade Streptococcus lineage