Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Michael W Okoth"'
Publikováno v:
International Journal of Fruit Science, Vol 22, Iss 1, Pp 329-345 (2022)
Despite Kenya’s favorable climate for both exotic and indigenous commercial guava production, neglect has limited research on the fruits’ physicochemical and processing qualities. The white-fleshed, red/pink-fleshed guava, and, to a lesser extent
Externí odkaz:
https://doaj.org/article/beeaf804d4514969b3c489ba4b07e489
Publikováno v:
International Journal of Food Science, Vol 2024 (2024)
Aflatoxin contamination in food poses a significant health risk, especially in low- and middle-income nations. While there is a need to increase food safety, there is a lack of aflatoxin-related sociodemographic factors, knowledge, attitudes, and pra
Externí odkaz:
https://doaj.org/article/6f1289352f6f44cdace69359c0e969a5
Autor:
Bernard Rwubatse, Michael W. Okoth, Angela A. Andago, Sophia Ngala, Anastase Kimonyo, Clement Bitwayiki
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 13, Iss 2, Pp 227-235 (2021)
Whole grain flour is gaining an increase in demand for its nutritive and health promotion values in different food products for human consumption worldwide. Whole flour from wheat grain varieties (Gihundo, Kibatsi, Nyaruka and Reberaho), spent coffee
Externí odkaz:
https://doaj.org/article/ade733bdc0884fafb666d5e468032d34
Autor:
Nelly C. Maiyo, Fathiya M. Khamis, Michael W. Okoth, George O. Abong, Sevgan Subramanian, James P. Egonyu, Cheseto Xavier, Sunday Ekesi, Evanson R. Omuse, Dorothy Nakimbugwe, Geoffrey Ssepuuya, Changeh J. Ghemoh, Chrysantus M. Tanga
Publikováno v:
Foods, Vol 11, Iss 7, p 1047 (2022)
Currently, no data exist on the utilization of the newly described cricket species (Scapsipedus icipe) meal as additive in food products, though they have high protein (57%) with 88% total digestibility as well as a variety of essential amino acids.
Externí odkaz:
https://doaj.org/article/14669820b7524e268151ac1e99c5c24b
Publikováno v:
JSFA reports. 2:131-142
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfc8b5f0b89a758974c0a715393d4c95
https://doi.org/10.1002/jsf2.35
https://doi.org/10.1002/jsf2.35
Publikováno v:
African Journal of Food, Agriculture, Nutrition and Development; Vol. 21 No. 9 (2021); 18662-18675
African Journal of Food, Agriculture, Nutrition and Development; Vol. 22 No. 9 (2022); 18662-18675
African Journal of Food, Agriculture, Nutrition and Development; Vol. 22 No. 9 (2022); 18662-18675
Maize (Zea mays var. indentata L.) is the most important food security crop in Kenya and plays an important role in human nutrition. Mycotoxins (MTs) are fungal toxic metabolites which naturally contaminate food and feed. When ingested, inhaled or ad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb4d91936e65cb07597b5ea6c20db27a
https://www.ajol.info/index.php/ajfand/article/view/231608
https://www.ajol.info/index.php/ajfand/article/view/231608
Publikováno v:
African Journal of Food, Agriculture, Nutrition and Development. 21:17801-17814
No data exist on the nutrient composition of some important Rwandan staples. The aim of this study was to evaluate the nutrient content of red kidney beans, sweet potato roots, amaranth leaves and carrot roots. About 6 kg of each raw material were cl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0124380ef70ef90d3b245688909c17d2
https://doi.org/10.18697/ajfand.99.21095
https://doi.org/10.18697/ajfand.99.21095
Autor:
Bernard Rwubatse, Anastase Kimonyo, Angela Adhiambo Andago, Michael W. Okoth, Sophia Ngala, Clement Bitwayiki
Publikováno v:
Acta Agriculturae Slovenica, Vol 117, Iss 1, Pp 1-9 (2021)
The present study aimed to evaluate the effect of the wheat varieties newly introduced in Rwanda on the physicochemical characteristics of their whole wheat grains in order to know their potentials for processing. Gihundo wheat grain variety had the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3e54198ec28dcae252a6322d5ad2b7c
http://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/1523
http://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/1523
Autor:
George Ooko Abong, Joshua Ombaka Owade, Michael W. Okoth, Agnes W. Mwang’ombe, Jared Omondi Jobor
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 3, Pp 1651-1664 (2021)
Food Science & Nutrition, Vol 9, Iss 3, Pp 1651-1664 (2021)
In as much as spontaneous fermentation of cowpea leaves enhances product diversification, the process is rather slow with poor product quality. Limited work has been undertaken to provide input toward standardization of the process and enhancing of p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3b91e9faf162876081d0bcf10ae267f
http://europepmc.org/articles/PMC7958546
http://europepmc.org/articles/PMC7958546
Autor:
Paul N. Karanja, Bruno De Meulenaer, Michael W. Okoth, Jackline Akinyi Ogolla, Jacxsens Liesbeth, Jackson N. Kabira, George Ooko Abong
Publikováno v:
Open Agriculture, Vol 5, Iss 1, Pp 871-878 (2020)
OPEN AGRICULTURE
OPEN AGRICULTURE
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::350a94f7a8f87426dda1ae744da8f83a
https://doaj.org/article/98f9f060959442da8597ec3ae2a85587
https://doaj.org/article/98f9f060959442da8597ec3ae2a85587