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The concentrations of organochlorine pesticide residues were determined in roots and leaves of giant sedges (Cyperus exaltatus), fresh leaves and dry hay of guinea grasses (Panicum maximum), and in stems and leaves of elephant grasses (Pennisetum purpureum) in the vicinity of a point source of contamination, an old storage site at Vikuge farm in Tanzania. The GPC-cleaned extracts were analyzed by GC-ECD and GC/MS. The concentrations of total DDT ranged from 83 to 18274 ng/g, 166 to 7922 ng/g, and 68 to 405 ng/g, on fresh weight basis, in C. exaltatus, P. maximum and P. purpureum, respectively. The concentrations of total HCH were up to 74 ng/gfw in leaves of C. exaltatus, 43 ng/gdw in dry hay of P. maximum, and 10 ng/gfw in stems of P. purpureum. Aldrin and dieldrin were only detected in C. exaltatus and their concentrations were up to 11 and 8 ng/gfw, respectively. The strong positive correlations between the concentrations of the detected compounds suggest a common source. The concentrations of total DDT were far above the Australian extraneous maximum residue limit in primary animal feedstuffs. These findings indicate potential risks and concerns for livestock and public health. The concentrations of aldrin, dieldrin and lindane were lower than the Australian limits.

In sub-Saharan Africa, togwa is a widely consumed beverage containing saccharified starch as a basis, being made from cereals and their malt flours. Togwa was prepared from maize flour and finger millet malt in a laboratory, and trace element and amino acid contents in the togwa were analyzed. The major constituents of togwa are carbohydrates, which are starch and starch hydrolysates that seem to be smoothly digested after ingestion. Carbohydrates in field and laboratory togwa were analyzed in detail by two different HPLC systems: normal phase chromatography and a gel permeation chromatography-multi angle laser light scattering system. Togwa was found to contain a very wide range of size distributions of molecules from glucose to starch that have molecular masses in the millions. It was concluded that togwa is an easily digestible and nutritious food.

Togwa is a starch-saccharified nonalcoholic traditional beverage consumed in sub-Saharan Africa. In the southern part of Tanzania, togwa is usually made from maize flour and finger millet malt. In this region, togwa is consumed by working people and also used as a refreshment as well as a weaning food. Togwa was prepared in the laboratory using a specific reactor and analyzed for its general chemical composition in both laboratory and field forms. From the analysis of the trace elements and amino acid contents in togwa and its materials, it has been clarified that togwa contains many kinds and a high quantity of minerals derived from finger millet malt. It was concluded that togwa should be nourishment and a major source of minerals as nutrients for the inhabitants of this region.