(Still) a Burning Issue: Fuel-Efficient Stove Use in Rural Kenya
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Impact of Food Processing on the Safety Assessment for Proteins Introduced Into Biotechnology-Derived Soybean and Corn Crops ⇑ B.G
Food and Chemical Toxicology 49 (2011) 711–721 Contents lists available at ScienceDirect Food and Chemical Toxicology journal homepage: www.elsevier.com/locate/foodchemtox Review Impact of food processing on the safety assessment for proteins introduced into biotechnology-derived soybean and corn crops ⇑ B.G. Hammond a, , J.M. Jez b a Monsanto Company, Bldg C1N, 800 N. Lindbergh Blvd., St. Louis, Missouri 63167, USA b Washington University, Department of Biology, One Brookings Drive, Campus Box 1137, St. Louis, Missouri 63130, USA article info abstract Article history: The food safety assessment of new agricultural crop varieties developed through biotechnology includes Received 1 October 2010 evaluation of the proteins introduced to impart desired traits. Safety assessments can include dietary risk Accepted 10 December 2010 assessments similar to those performed for chemicals intentionally, or inadvertently added to foods. For Available online 16 December 2010 chemicals, it is assumed they are not degraded during processing of the crop into food fractions. For intro- duced proteins, the situation can be different. Proteins are highly dependent on physical forces in their Keywords: environment to maintain appropriate three-dimensional structure that supports functional activity. Food Biotech crops crops such as corn and soy are not consumed raw but are extensively processed into various food frac- Introduced proteins tions. During processing, proteins in corn and soy are subjected to harsh environmental conditions that Processing soy and corn Denaturation proteins drastically change the physical forces leading to denaturation and loss of protein function. These condi- Dietary exposure tions include thermal processing, changes in pH, reducing agents, mechanical shearing etc. -
Maize Fortification: Update on Organoleptic Studies of Various Types of Maize Flours and Cooked Maize Porridges
Maize fortification: update on organoleptic studies of various types of maize flours and cooked maize porridges Filip Van Bockstaele Philip Randall Quentin Johnson Anna Verster Maize strategy meeting 2016 Dar es Salaam 1 Food Quality Nutritional quality Physico- Sensorial chemical quality quality Maize strategy meeting 2016 Dar es Salaam 2 Sensory analysis TASTE SMELL sweet, sour, salty, bitter, umami aroma SOUND TEXTURE SIGHT fluid, solid, hard, brittle, sticky Color, surface structure, reflectance Maize strategy meeting 2016 Dar es Salaam 3 From maize meal to porridge End Ingredients Processing product Maize strategy meeting 2016 Dar es Salaam 4 Ingredients Maize strategy meeting 2016 Dar es Salaam 5 Ingredients • Maize meal composition: – Maize variety – Type of milling – Extraction rate Maize strategy meeting 2016 Dar es Salaam 6 Ingredients • Particle size distribution: Super maize meal Special maize meal Beckman Coulter LS 13320 laser Maize strategy meeting 2016 Dar es Salaam 7 diffraction particle size analyzer (Analis) From maize meal to porridge STORAGE End Ingredients Processing product Maize strategy meeting 2016 Dar es Salaam 8 From maize meal to porridge • Storage conditions: fat hydrolysis and oxidation Maize strategy meetingJohn Shindano 2016 Dar es Salaam. PhD thesis (Ghent University, 2007)9 From maize meal to porridge STORAGE End Ingredients Processing product Cooking time/temperature Stirring Water/maize ratio Maize strategy meeting 2016 Dar es Salaam 10 Processing • Cooking test • Pasting (RVA) Maize strategy meeting -
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https://theses.gla.ac.uk/ Theses Digitisation: https://www.gla.ac.uk/myglasgow/research/enlighten/theses/digitisation/ This is a digitised version of the original print thesis. Copyright and moral rights for this work are retained by the author A copy can be downloaded for personal non-commercial research or study, without prior permission or charge This work cannot be reproduced or quoted extensively from without first obtaining permission in writing from the author The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the author When referring to this work, full bibliographic details including the author, title, awarding institution and date of the thesis must be given Enlighten: Theses https://theses.gla.ac.uk/ [email protected] INVESTIGATIONS OF ENVIRONMENTAL AND GENETIC INFLUENCES ON EAST AFRICAN DISTANCE RUNNING SUCCESS Robert A. Scott BSc (Hons) Submitted for the degree of Doctor of Philosophy (PhD) in the Faculty of Science. University of Glasgow. March, 2006 ProQuest N um ber: 10390988 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent upon the quality of the copy submitted. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted. Also, if material had to be removed, a note will indicate the deletion. uest ProQuest 10390988 Published by ProQuest LLO (2017). C o pyright of the Dissertation is held by the Author. All rights reserved. This work is protected against unauthorized copying under Title 17, United States Code Microform Edition © ProQuest LLO. -
Constitution of Kenya Review Commission
CONSTITUTION OF KENYA REVIEW COMMISSION (CKRC) VERBATIM REPORT OF CONSTITUENCY PUBLIC HEARINGS, TINDERET CONSTITUENCY, HELD AT NANDI HILLS TOWN HALL ON 16TH JULY 2002 CONSTITUENCY PUBLIC HEARINGS, TINDERET CONSTITUENCY, HELD AT NANDI HILLS TOWN HALL, ON 16/07/02 Present Com. Alice Yano Com. Isaac Lenaola Apology Com. Prof. Okoth Ogendo Secretariat Staff in Attendance Pauline Nyamweya - Programme Officer Sarah Mureithi - “ Michael Koome - Asst. Prog. Officer Hellen Kanyora - Verbatim Recorder Mr. Barno - District Coordinator 2 The meeting started at 9.30 a.m. with Com. Alice Yano chairing. John Rugut (Chairman 3Cs): Bwana Waziri, the honourable Commissioners, wanakamati wa CCC, mabibi na mabwana nawasalimu tena kwa jina la Yesu hamjambo. Audience: Hatujambo John Rugut: Ningependa kuomba mzee Hezikiah atuongoze kwa sala ili tupate kuanza. (Prayer) Mzee Hezekiah: Tunakushukuru Baba kwa ajili ya mapenzi yako ambayo umetupenda hata ukatujalia siku ya leo ili sisi sote tumefika hapa ili tupate kuyanena na kutazama majadiliano ambayo yako mbele yetu. Kwa hivyo tunaomba msaada kutoka kwako ili nawe utufanyie yaliyo mema ambayo inatatikana kwa mwanadamu ukimuongoza. Asante Baba kwa yote ambayo umetendea na utatutendea mema kwa mengine yote. Hayo tunakushukuru kwa ulinzi wako embayed umetufanyia. Kwa hivi sasa tunakuomba uwe kati yetu tunapoyanena kila jambo lolote tunalosema kutoka katika kinyua chetu. Tunaomba msaada wako, tunaomba uzima wako uwe pamoja nasi sote. Haya ninaweka mikononi mwako katika jina la Yesu aliye muongozi wetu. Amen. Audience: Amen John Rugut: Ningependa wale ambao wamekuwa wakifunza mambo hii ya Katiba (civic educators) wasimame ili Commissioners wapate kuwaona. Hawa ndio civic educators ambao tumekuwa nao katika area hii ya Nandi Hills na kutoka hapa ni George, Bor, Jane, Sally, Joseph na Samuel Rono. -
Technical Considerations for Maize Flour and Corn Meal Fortification in Public Health: a Joint Consultation
Technical considerations for maize flour and corn meal fortification in public health: a joint consultation Maria Nieves Garcia-Casal Senior Consultant Evidence and Programme Guidance Unit World Health Organization October 2016 Flours fortification The World Health Organization is updating several evidence-informed guidelines for the fortification of staple foods as a public health intervention, including the fortification of maize flour and corn meal with iron and other micronutrients. Flours fortification It is now recognized that there is much more variability in maize flour processing than in wheat flour and the same principles that apply for wheat flour fortification may not necessarily apply for maize flour fortification. Technical meeting • WHO in collaboration with the Sackler Institute for Nutrition Science and the Flour Fortification Initiative. • Consultation: Technical considerations for maize flour and corn meal fortification in public health. • New York City, April 8–9, 2013. In preparation for the meeting Background documents were commissioned to experts in food technology and nutrition science on several topics. Systematic review: “Fortification of maize flour with iron for preventing anaemia and iron deficiency in populations”. Meeting objective To review the industrial and regulatory technical considerations in maize flour and corn meal fortification. Meeting outcomes 1. Multi-sectoral discussion on food technology and regulatory aspects of fortification of maize flour and corn meal. 2. Research priorities for fortification of maize flour and corn meal. 3. Considerations for maize flour and corn meal fortification programme implementation: adoption and adaptation. Topics covered 1. Different technologies used industrially for the production of maize flour and corn meal. 2. Consumption patterns of products made with maize flour and corn meal. -
Quality Protein Maize (QPM): a Guide to the Technology and Its Promotion in Ethiopia
QUALITY PROTEIN MAIZE A Guide to the Technology (QPM) and Its Promotion in Ethiopia Adefris Teklewold, Dagne Wegary, Abraham Tadesse, Birhanu Tadesse, Kassahun Bantte, Dennis Friesen and B.M. Prasanna CIMMYT – the International Maize and Wheat Improvement Center – is the global leader in publicly-funded maize and wheat research-for-development. Headquartered near Mexico City, CIMMYT works with hundreds of partners worldwide to sustainably increase the productivity of maize and wheat cropping systems, thus improving global food security and reducing poverty. CIMMYT is a member of the CGIAR Consortium and leads the CGIAR Research Programs on MAIZE and WHEAT. The Center receives support from national governments, foundations, development banks and other public and private agencies. © 2015. International Maize and Wheat Improvement Center (CIMMYT). All rights reserved. The designations employed in the presentation of materials in this publication do not imply the expression of any opinion whatsoever on the part of CIMMYT or its contributory organizations concerning the legal status of any country, territory, city, or area, or of its authorities, or concerning the delimitation of its frontiers or boundaries. CIMMYT encourages fair use of this material. Proper citation is requested. Correct citation: Adefris Teklewold, Dagne Wegary, Abraham Tadesse, Birhanu Tadesse, Kassahun Bantte, Dennis Friesen and B.M. Prasanna, 2015. Quality Protein Maize (QPM): A Guide to the Technology and Its Promotion in Ethiopia. CIMMYT: Addis Ababa, Ethiopia. Abstract: This guide book introduces the nutritional benefits of QPM over conventional maize varieties and presents a brief overview of its historical development. It also provides information on QPM varieties available for commercial production in different agro-ecologies of Ethiopia and the agronomic management practices required for seed and grain production. -
The Social, Cultural and Economic Impact of Ethnic Violence in Molo Division, 1969 – 2008
THE SOCIAL, CULTURAL AND ECONOMIC IMPACT OF ETHNIC VIOLENCE IN MOLO DIVISION, 1969 – 2008. BY MUIRU PAUL NJOROGE REG. NO. C50/10046/2006 A THESIS SUBMITTED TO THE SCHOOL OF HUMANITIES AND SOCIAL SCIENCES IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF ARTS OF KENYATTA UNIVERSITY. NOVEMBER 2012 ii DECLARATION This thesis is my original work and has not been submitted for a degree in any other university. ______________________Signature Date_______________ Muiru Paul Njoroge Department of History, Archaeology and Political Studies This thesis has been submitted for examination with our knowledge as university supervisors _____________________Signature Date____________________ Dr. Samson Moenga Omwoyo Department of History, Archaeology and Politics Studies ___________________Signature Date____________________ Dr. Peter Wafula Wekesa Department of History, Archaeology and Political Studies iii DEDICATION To my parents, Salome Wanjiru and James Muiru, my brothers and sisters as well was my dear wife, Sharon Chemutai. iv ACKNOWLEDGEMENTS This study would not have been possible without the assistance of several people and institutions. My gratitude first goes to Kenyatta University for awarding me a postgraduate scholarship, and to colleagues at Naivasha Day Secondary School for their moral support. I am eternally indebted to my supervisors Dr Peter Wekesa Wafula and Dr. Samson Moenga Omwoyo who spared no efforts to iniate me into the world of scholarship. I would also like to thank all members of the Department of History, Archaeology and Political Studies for their academic guidance since my undergraduate days (1998-2002). I cannot forget to thank the staff of the Post Modern Library of Kenyatta University, Faculty of Arts and Social Sciences Library of Egerton University for their assistance in the course of writing this work. -
Quality Assessment of Ugali Blended with Orange- Fleshed Sweet Potato to Alleviate Vitamin a Deficiency in Tanzania
Vol. 15(5) pp. 226-235, May 2021 DOI: 10.5897/AJFS2020.2057 Article Number: 75A4CA966903 ISSN: 1996-0794 Copyright ©2021 Author(s) retain the copyright of this article African Journal of Food Science http://www.academicjournals.org/AJFS Full Length Research Paper Quality assessment of Ugali blended with orange- fleshed sweet potato to alleviate vitamin A deficiency in Tanzania Roman M. Fortunatus1*, Amarat H. Simonne2 and Richard J. Mongi3 1Department of Food Science and Technology, University of Dar es Salaam, Dar es Salaam, Tanzania. 2Family, Youth and Community Sciences Department, University of Florida/IFAS, Gainesville, FL 32611, United States. 3College of Health Sciences, University of Dodoma, Dodoma, Tanzania. Received 18 November, 2020; Accepted 10 May, 2021 Approximately 38% of Tanzanian children have vitamin A deficiency (VAD), and the majority of them do not have access to vitamin A-fortified foods. Orange-fleshed sweet potato (OFSP), a new crop in Tanzania, is rich in β-carotene, and could be a cheaper solution for VAD. The objectives of this study were to develop a type of Ugali (stiff maize porridge) fortified with OFSP, to correlate its β-carotene content (using colour measurement), and to assess its proximate composition and consumer acceptability. Ugali was prepared using maize flour with various amounts of added OFSP (0, 30, 50, 70 and 100%). Samples of Ugali with more OFSP had higher colour values (a* and b*) that imply the increase in β-carotene as the OFSP amount increased. The proximate compositions of Ugali with different amounts of OFSP were different (P<0.05). All samples that were made with the mixture of OFSP and maize flour have shown to have higher sensory scores than those with 100% maize or 100% OFSP; Ugali with 50% OFSP was most favourably rated by Tanzanian consumers. -
Culture and Customs of Kenya
Culture and Customs of Kenya NEAL SOBANIA GREENWOOD PRESS Culture and Customs of Kenya Cities and towns of Kenya. Culture and Customs of Kenya 4 NEAL SOBANIA Culture and Customs of Africa Toyin Falola, Series Editor GREENWOOD PRESS Westport, Connecticut • London Library of Congress Cataloging-in-Publication Data Sobania, N. W. Culture and customs of Kenya / Neal Sobania. p. cm.––(Culture and customs of Africa, ISSN 1530–8367) Includes bibliographical references and index. ISBN 0–313–31486–1 (alk. paper) 1. Ethnology––Kenya. 2. Kenya––Social life and customs. I. Title. II. Series. GN659.K4 .S63 2003 305.8´0096762––dc21 2002035219 British Library Cataloging in Publication Data is available. Copyright © 2003 by Neal Sobania All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher. Library of Congress Catalog Card Number: 2002035219 ISBN: 0–313–31486–1 ISSN: 1530–8367 First published in 2003 Greenwood Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc. www.greenwood.com Printed in the United States of America The paper used in this book complies with the Permanent Paper Standard issued by the National Information Standards Organization (Z39.48–1984). 10987654321 For Liz Contents Series Foreword ix Preface xi Acknowledgments xv Chronology xvii 1 Introduction 1 2 Religion and Worldview 33 3 Literature, Film, and Media 61 4 Art, Architecture, and Housing 85 5 Cuisine and Traditional Dress 113 6 Gender Roles, Marriage, and Family 135 7 Social Customs and Lifestyle 159 8 Music and Dance 187 Glossary 211 Bibliographic Essay 217 Index 227 Series Foreword AFRICA is a vast continent, the second largest, after Asia. -
The Origin of the Maasai and Kindred African Tribes and of Bornean Tribes
ct (MEMO' 5(t(I1MET• fiAltOtOHHE4GfO HATHOl\-ASMTAi\f 0E\I1l: HALF MAti AtSO '''fJ1nFHH> \.,/i1'~ NUT. t1At~ Bl~t),WHO HEAD OF· PROPElS HIM:. ENtiAt 5ftFwITI'f ("ufCn MATr4OR, (OW ~F f1AA~AI PLATE: .0'\. PREFACE. The research with which this review deals having been entirely carried out here in Central Africa, far away from all centres of science, the writer is only too well aware that his work must shown signs of the inadequacy of the material for reference at his disposal. He has been obliged to rely entirely on such literature as he could get out from Home, and, in this respect, being obliged for the most psrt to base his selection on the scanty information supplied by publishers' catalogues, he has often had many disappointments when, after months of waiting, the books eventually arrived. That in consequence certain errors may have found their way into the following pages is quite posaible, but he ventures to believe that they are neither many nor of great importance to the subject as a whole. With regard to linguistic comparisons, these have been confined within restricted limits, and the writer has only been able to make comparison with Hebrew, though possibly Aramaic and other Semitic dialects might have carried him further. As there is no Hebrew type in this country he has not been able to give the Hebrew words in their original character as he should have wished. All the quotations from Capt. M. Merker in the following pages are translations of the writer; he is aware that it would have been more correct to have given them in the original German, but in this case they would have been of little value to the majority of the readers of this Journal in Kenya. -
DOI: 10.18697/Ajfand.80.15945 12574 BIOFORTIFICATION of MAIZE
Afr. J. Food Agric. Nutr. Dev. 2017; 17(4): 12574-12588 DOI: 10.18697/ajfand.80.15945 BIOFORTIFICATION OF MAIZE FLOUR WITH GRAIN AMARANTH FOR IMPROVED NUTRITION Kamotho SN1*, Kyallo FM1 and DN Sila1 Sylviah Kamotho *Corresponding author: [email protected] 1Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology P.O. Box 62000-00200, Nairobi, Kenya DOI: 10.18697/ajfand.80.15945 12574 ABSTRACT Food insecurity and malnutrition remain two major problems in Kenya that cause under- nutrition (protein-energy malnutrition) and nutrient deficiencies. In a bid to combat the problem, the government has targeted increased production of the micronutrient (minerals, vitamins) fortified maize flour. This is mostly based on chemical fortificants, which is a short-term measure that targets reducing the level of malnutrition while creating better livelihoods. However, there is need to think about long- term and sustainable strategies. Among the causes that have led to food and nutrition insecurity in the country is the over reliance on maize as the staple food. Other staples in Kenya are sorghum, rice and millet. This study aimed at providing a better and more sustainable approach by fortifying maize based diets with grain amaranth. Maize was procured from National Cereals and Produce Board and processed to refined flour, while amaranth grain that had been toasted at 100ºC for 5 minutes and milled into flour was obtained from Annicos Limited Company, Nairobi. Complementary formulations were then prepared by blending the flours. The refined maize flour was mixed with varying ratios of 0, 20, 30 and 40% of the grain amaranth flour. -
Anthropological Studies in Kavirondo and Nandi Author(S): C
British East Africa: Anthropological Studies in Kavirondo and Nandi Author(s): C. W. Hobley Source: The Journal of the Anthropological Institute of Great Britain and Ireland, Vol. 33 (Jul. - Dec., 1903), pp. 325-359 Published by: Royal Anthropological Institute of Great Britain and Ireland Stable URL: http://www.jstor.org/stable/2842815 . Accessed: 14/06/2014 08:31 Your use of the JSTOR archive indicates your acceptance of the Terms & Conditions of Use, available at . http://www.jstor.org/page/info/about/policies/terms.jsp . JSTOR is a not-for-profit service that helps scholars, researchers, and students discover, use, and build upon a wide range of content in a trusted digital archive. We use information technology and tools to increase productivity and facilitate new forms of scholarship. For more information about JSTOR, please contact [email protected]. Royal Anthropological Institute of Great Britain and Ireland is collaborating with JSTOR to digitize, preserve and extend access to The Journal of the Anthropological Institute of Great Britain and Ireland. http://www.jstor.org This content downloaded from 91.229.229.101 on Sat, 14 Jun 2014 08:31:36 AM All use subject to JSTOR Terms and Conditions ( 325 ) BRITISH EAST AFRICA. ANTHROPOLOGICAL STUDIES IN KAVIRONDO AND NANDI. BY C. W. HOBLEY, Assoc. M. Ilist. C.E., and AssistantDeputy Commissioner, E.A. Protectorate. [WITH PLATES XXVIII-XXX.] THIS paper contains the results of a more minute researchinto the habits and beliefsof the people already dealt with in a previouspublication of the Institute.' The termEastern Uganda, as applied to this area, is, however,no longercorrect, as since the date of that-publication, the Eastern Province of Uganda has been transferred,and is now known as the Kisumu Province of the East Africa Protectorate.