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The levels of acrylamide intake because of potato crisps consumption remains unknown in Kenyan context. This study assessed the exposure to acrylamide because of consumption of potato crisps in Nairobi, Kenya. A cross-sectional survey was carried out among 315 crisps consumers in Nairobi, and consumption patterns were collected using a pre-tested structured 7-day recall questionnaire. A total of 43 branded and 15 unbranded potato crisps samples were purchased in triplicates of 100 g and acrylamide was quantified using a gas chromatograph with a flame ionization detector. Consumption data were combined with the data on acrylamide contents from which dietary acrylamide intake was calculated using a probabilistic approach based on @Risk TopRank 6 risk analysis software for excel. The mean estimated acrylamide intake was 1.57 µg/kg body weight (BW) per day while the 95th (P95) percentile was 5.1 µg/kg BW per day, with margins of exposures (MOE) being 197 and 61, respectively. The intake of acrylamide was significantly (P < 0.05) higher in unbranded crisps with a mean value of 2.26 and 95th percentile of 6.54 µg/kg BW per day, MOE being 137 and 47, respectively. There were extremely lower MOE indicating higher exposure to acrylamide by the consumers mainly because of the higher acrylamide contents in potato crisps, and hence the need for mitigation measures.

Technological advances in baking have enabled the use of bread as a food vehicle for various nutrients through use of composite flours. Orange-fleshed sweetpotato (OFSP) puree subjected to cold chain storage has been used to enrich bread with beta-carotene. However, this has proven expensive and inconsistent in supply of puree. This study sought to develop shelf-storable OFSP puree bread with similar sensory qualities to fresh OFSP puree bread. Bread in which two treatments of shelf-storable OFSP puree (treatments 1 and 2 with 0.5% potassium sorbate+0.5% sodium benzoate+1% citric acid and 0.2% potassium sorbate+0.2% sodium benzoate+1%citric acid respectively) were incorporated at 30% and 40% and were subjected to descriptive sensory analysis with white and fresh puree breads as controls. The results indicate that both the 40% and 30% wheat substitution with either treatment 1 or 2 OFSP puree bread are acceptable to the consumers, p

Preamble The 22nd World Congress of Food Science and Technology was held at Palacongressi in the city of Rimini Italy from 8 to 12 of September 2024. The Congress lined [...]

Regular monitoring of pesticide residues in potatoes (Solanum tuberosum L.) is important to ensure a low risk of pesticide toxicity to consumers. An efficient, modified quick easy cheap effective rugged safe‐dispersive‐solid‐phase extraction (QuEChERS‐ d‐SPE) was optimized and validated for quantification of pesticide residues (metalaxyl, chlorpyrifos, λ‐cyhalothrin, and cypermethrin) in popular Kenyan potato varieties "Shangi," "Tigoni," and "Dutch Robyjn," grown under controlled field conditions using gas chromatography with tandem mass spectrometry (GC‐MS/MS). An evaluation of the effect of five spraying frequencies (unsprayed, 5, 7, 10, and 14‐day intervals) of metalaxyl‐based fungicides on residue levels in harvested potatoes was simultaneously done. Metalaxyl residue levels in the varieties were determined for each spraying regime. Method validation showed good linearity (r2) of 0.988–0.999, detection limit (0.37–0.61 µg/L), quantification limit (1.20–1.84 µg/L) while recovery (71%–94%), and precision (relative standard deviation of 2.3%–24.1%) were used to determine the accuracy of the method. Pyrethroids (cypermethrin and λ‐cyhalothrin) and organophosphates (metalaxyl and chlorpyrifos) were detected in the potato samples. Residue levels of the compounds were not significantly different (p = 0.05) between varieties except for chlorpyrifos. Cypermethrin was the residue compound detected at the highest mean level with 17.4 µg/L, followed by metalaxyl, chlorpyrifos, and λ‐cyhalothrin, at 2.88, 1.05, and 0.15 µg/L, respectively. Residue levels at different spraying frequencies varied statistically between varieties (p = 0.05). Dutch Robyjn sprayed at seven days' intervals had the highest residue level of 9.49 ± 0.26 µg/L. QuEChERS‐d‐SPE with GC‐MS/MS has shown suitability for routine pesticide residue monitoring in potatoes. The potatoes grown under the controlled experimental conditions did not present any concern for human health, as the pesticide residues detected were below Codex maximum residue levels of 500 µg/L. Core Ideas: Potato field production in Kenya is characterized by intensive pesticide application.There is limited data available locally about the type of pesticide or their residue levels present in potatoes.Pyrethroids and organophosphates were detected and quantified in the potato samples.Cypermethrin was the highest residue compound detected, though below Codex MRLs while λ‐cyhalothrin was the lowest.Highest residue in cypermethrin in Dutch Robyjn, metalaxyl in Shangi, and chlorpyrifos and λ‐cyhalothrin in Tigoni. [ABSTRACT FROM AUTHOR]

This year's IUFoST Congress was held in Dublin, Ireland from 21st to 25th of August 2016. Dublin is the capital and great Ireland city with important historical landmarks. The congress [...]

Phytochemicals enhance human health by acting antagonistically on incidences of cancer and other chronic diseases. They are considered indispensable in a variety of nutraceutical, pharmaceuticals, and medicinal and cosmetic applications. This study evaluated the effects of common processing methods on inherent phytochemical content in the roots and leaves of orange‐fleshed sweetpotato (OFSP) varieties called Kabode and SPK031. Yellosp and Whitesp, which are local sweetpotato varieties, were also included as check for roots and leaves, respectively. The sweetpotato products prepared for phytochemical analysis were boiling roots and leaves, frying chips and crisps, baking bread (for roots only), and fermenting and dehydrating leaves. Phytochemicals that were assessed included vitamin C, total phenolics and flavonoids, tannins, phytates, and soluble oxalates. Results indicated that retention of vitamin C was highest in boiled roots (85%–95%), followed by fries (71%–94%) and crisps (44%–76%), whereas the least retention was in bread (4%–11%) and leaves (0%–27%). Total phenolics, flavonoids, and antioxidant activity in leaves significantly (p <.05) varied with the type of processing. Higher retention of these phytochemicals was observed in processed roots but was lowest in bread. Boiling retained more than 100% of all carotenoids, while fermenting and drying the leaves retained 58–62 and 22%–48%, respectively. Frying retained more than 100% of the β‐carotene in the roots, while boiling retained 96%–100%. All processing methods significantly (p <.05) reduced antinutrients in leaves and roots. Fermentation of leaves had higher reduction of oxalates, tannins, and phytates, while boiling had the least effect. It is concluded that traditional boiling enhances phytochemical retention in roots but degrades most of them in leaves. [ABSTRACT FROM AUTHOR]

French fries and potato crisps are the most consumed industrially processed potato products in Kenya, especially in the major urban centers. Processors have, however, complained of the inadequate supply and low quality of potatoes currently available in the market. This study was instituted to evaluate the suitability of three newly released Kenyan potato varieties for processing. The three new potato varieties (Purple Gold, Kenya Mpya and Sherekea) and two established varieties (Tigoni and Dutch Robjin) used in this study were grown under standard conditions at the National Potato Research Centre, Kenya. They were harvested at maturity, cured and analyzed for physico-chemical characteristics and processed into crisps and French fries for suitability evaluation. All the cultivars had tuber sizes within recommended range for crisps (40-60 mm) and French fries (≤ 45 mm). Dry matter contents differed significantly (P ≤ 0.05) among the varieties ranging from 20.81 % in Golden Purple to 25.77% in Kenya Mpya. Crisps oil content varied significantly (P ≤ 0.05) from 31.28% in Kenya Mpya to 36.8% in Golden Purple while it ranged from 7.51% to 8.81% in French fries of the same varieties. Dry matter content was negatively correlated to oil contents of crisps and French fries. Significant (P ≤ 0.05) varietal differences in color and textural properties of crisps and French fries were noted. Kenya Mpya, Tigoni, Sherekea and Golden Purple in that order of preference could be used to produce crisps that are comparable to Dutch Robjin, an established crisping variety in the local market. With the exception of Kenya Mpya, varieties Sherekea, Dutch Robjin and Golden Purple produced good quality French fries comparable to the established chipping variety, Tigoni. Potatoes from the new varieties are expected to form an additional pool of raw material for processing in Kenya and should be promoted alongside the established ones to support the growing industry. Key words: Performance, varieties, crisps, French fries, INTRODUCTION Potato is an important food and cash crop that plays a major role in food security. The crop is rated second to maize in terms of utilization in Kenya [...]

Aflatoxin contamination of food is one of the most potent food hazards that has persisted in many developing countries for decades in spite of major efforts to control the problem [...]

In most parts of Africa, the process of fermentation is not controlled and does not adhere to good manufacturing practices, therefore spoilage and pathogenic microorganisms can alter the quality of the end product and may cause foodborne illness. Traditional fermented products are mostly processed in an environment which creates a selection of microorganisms that produce the desired end product. In an attempt to find Lactobacilli which have probiotic properties and can be used in the development of starter culture for controlled fermentation of cereal products, the microbial populations of maize flour, overnight soaked dough, fermented cooked porridge, Mkarango and Busaa were enumerated and the inherent lactobacilli isolated. The microbial and biochemical profiles of the 6 days spontaneous Mkarango fermentation process were determined. The total viable count was 6.93 log cfu/g for fermented cooked porridge, 7.70 log cfu/g in Mkarango and 8.58 log cfu/g for Busaa. Lactobacilli counts were higher in maize flour with 7.43 log cfu/g while Enterobactericeae were lower in Mkarango. The highest moulds and yeasts counts were observed for Busaa, 7.25 log cfu/g. The lactobacilli isolates from fermented maize based products from western Kenya were predominantly Lactobacillus fermentum and Lactobacillus Plantarum. During fermentation time, Lactobacilli increased from 6.62 to 12.46 log cfu/g after 3 days of fermentation. From day 4, an increase in moulds and yeast count was observed, varying from 8.42 to 10.53 log cfu/g. Enterobactericeae count decreased from 5.99 log cfu/g on day 1 to less than 1 log cfu/g on day 6. Titratable acidity increased from 0.32% to 0.73% on day 5. Inversely, the pH of Mkarango decreased sharply from 6.64 to 3.64 on day 5 and slightly increased on the last day of fermentation. The microbial status of finished fermented maize based products is predominated by Lactobacilli and their isolates are predominantly Lactobacilli especially Lactobacillus fermentum and Lactobacillus Plantarum though further molecular tests are needed to confirm the species. [ABSTRACT FROM AUTHOR]

Technological advances in baking have enabled the use of bread as a food vehicle for various nutrients through use of composite flours. Orange-fleshed sweetpotato (OFSP) puree subjected to cold chain storage has been used to enrich bread with beta-carotene. However, this has proven expensive and inconsistent in supply of puree. This study sought to develop shelf-storable OFSP puree bread with similar sensory qualities to fresh OFSP puree bread. Bread in which two treatments of shelf-storable OFSP puree (treatments 1 and 2 with 0.5% potassium sorbate+0.5% sodium benzoate+1% citric acid and 0.2% potassium sorbate+0.2% sodium benzoate+1%citric acid respectively) were incorporated at 30% and 40% and were subjected to descriptive sensory analysis with white and fresh puree breads as controls. The results indicate that both the 40% and 30% wheat substitution with either treatment 1 or 2 OFSP puree bread are acceptable to the consumers, p<0.05. The saltiness, smoothness and crumb color scores for shelfstorable OFSP puree bread were similar to those of fresh puree bread but were significantly (p<0.05) higher than that of white bread. Shelf-storable OFSP puree bread had similar sensory profile to fresh OFSP puree bread thus can be exploited as an alternative to fresh puree bread. [ABSTRACT FROM AUTHOR]

Resistant starch is known to impart a number of health benefits to consumers. It is therefore desirable to increase the content of resistant starch inpopular foods such as yoghurt. Thecurrent research investigated the effect of cassava resistant starch synthesized by heat-moisture treatment of starch from I92/0057 cassava variety onphysico-chemical properties and sensory attributes of yoghurt. Cassava starch rich in resistant starch was incorporated into yoghurt in the proportions of 0, 0.1%, 0.5% and 1%. Corn starch (0.6%) was used as control. Yoghurt was stored at 4 oC for 21 days and the effect of starch modification on resistant starch content, viscosity, syneresis, total solids, acidity, lactic acid bacteria count and sensory properties were determined on weekly basis. Applying cassava starch rich in resistant starch into yoghurt in the proportions of 0.5% and 1% had significantly higher (p≤0.05) resistant starch content of yoghurt reaching 3.40 g/100 g and 5.58 g/100 g on day one and 1.92 g/100 g and 4.47 g/100 g on day 21, respectively. There was a significant correlation (p≤0.05) between resistant starch concentration and the physico-chemical properties of yoghurt. Yoghurt treated with 1% resistant starch enriched cassava starch had the highest viscosity during cold storage which was determined as 2721.5 mPa s, mPa s, 2650.0 mPa s and 1034.5 mPa s at day 1, day 7, day 14 and day 21 respectively and it had the least syneresis (22.25%). Addition of cassava starch rich in resistant starchsignificantly increased (p≤0.05) the total solids content of yoghurtbut did not significantly (P>0.05) change the sensory properties of yoghurt. The application of 1% of resistant starch enriched cassava starch as yoghurt thickener produces significant quantity of resistant starch in yoghurt with acceptable sensory and physico-chemical properties. [ABSTRACT FROM AUTHOR]