Department of Family and Consumer Services

EVALUATION OF PHYSICOCHEMICAL, FUNCTIONAL AND SENSORY CHARACTERISTICS OF SELECTED IMPROVED CASSAVA VARIETIES DEVELOPED THROUGH GAMMA IRRADIATION

2026-03-13T08:59:03Z

EVALUATION OF PHYSICOCHEMICAL, FUNCTIONAL AND SENSORY CHARACTERISTICS OF SELECTED IMPROVED CASSAVA VARIETIES DEVELOPED THROUGH GAMMA IRRADIATION CHEBITOK, VALENTINE Cassava has significant potential for utilization and diversification at household and industrial levels. New varieties (CAS 1, CAS 2, and CAS 3) with proven high yields and disease resistance were previously developed from KME 4 through mutation breeding with gamma irradiation dose rates of 15, 20, and 30 Gy respectively administered at 2 Gy/min. However, the applicability of these varieties in ensuring food and nutrition security has not been comprehensively studied. Consequently, this study sought to evaluate the physicochemical, functional, pasting, and sensory characteristics of flour and products derived from the new cassava varieties. The tests were conducted using standard official procedures. The cassava flour exhibited high lightness (L*) and whiteness, along with low redness (a*) and yellowness (b*). Porridge displayed a lightness (L*) value indicative of a bright appearance, with a consistent yellowish hue (b*). Cookies showed distinct lightness (L*) values, with the top side of the cookies generally exhibiting higher lightness compared to the bottoms, attributed to increased browning from direct heat exposure during baking and Maillard reactions. Browning Index (BI) values reflected a greater degree of browning in the bottoms of the cookies, highlighting the impact of baking conditions on color development. The results indicated that gamma irradiation significantly (p<0.05) increased the levels of carbohydrates, magnesium, zinc, and iron. Conversely, it significantly (p<0.05) decreased the pasting properties, oil absorption, and solubility index. Overall, the cassava varieties developed through gamma irradiation recorded higher mineral content and comparable functional properties to the parent variety. Fourier transform infrared spectroscopy (FTIR) revealed stretching of O-H, C=O, C-O-H, and O-H functional groups in the flours. Water/hydroxyl groups stretching increased due to gamma irradiation leading to higher intensity of peaks in the 3800-3200 cm-1 range and it also shifted the peaks at the fingerprint region peaks 473- 927cm-1. Based on the pasting properties, KME 4 and CAS 1 are more suitable for baking products, KME4, while CAS 2 and CAS 3 are ideal for porridge preparation. Consumer acceptability for porridge was moderately favorable across all varieties, while for cookies, formulation V5 variety (50% cassava and 50% wheat) was the most preferred. In conclusion, gamma irradiation influences were varietal dependent and the products made from these flours have good overall acceptance. As a result, consumers should be enlightened about such products and their role in enhancing food and nutrition security.

Evaluation of Nutrition Knowledge and Dietary Practices of Pregnant and Lactating Adolescents in Turkana South Sub- County

2026-02-16T10:01:36Z

Evaluation of Nutrition Knowledge and Dietary Practices of Pregnant and Lactating Adolescents in Turkana South Sub- County Namuya, Benjamin; Serrem, Charlotte; Kamau, Heka Pregnant and lactating adolescents have increased nutritional needs due to physiological changes and fetal or neonatal demands. Despite the nutritional implications of pregnancy among adolescents, most of them often do not meet their daily requirements due to various factors, especially among marginalized communities such as the Turkana community. Despite these challenges, limited studies have examined the factors influencing dietary practices in marginalized populations such as the Turkana County. The current study, therefore assessed the nutrition knowledge, dietary practices, and factors affecting pregnant and lactating adolescents in Turkana South sub-county. The study adopted a cross-sectional design and multistage sampling technique to select 384 pregnant and lactating adolescents. Data were collected using questionnaires evaluating mothers’ nutrition knowledge about breastfeeding practices, complementary feeding, consistency of meals, dietary diversity, and feeding practices, and analysed using GenStat version 18.0. The results indicated that most respondents were unemployed (62.3%), and their households were in the poorest quintile (71.5%), negatively affecting their dietary diversity. It was also noted that most of the respondents had no formal education (44.4%) and had low nutrition knowledge (67.3%), which directly affected their dietary diversity (p < 0.05). Most respondents did not meet their daily caloric intake (725.06 and 805.29 kcal for pregnant and lactating women, respectively) and other vital minerals including calcium and iron, vital during pregnancy and lactation. Improving general and nutrition-specific education among adolescent mothers may enhance dietary practices, supporting maternal and infant health.

Predictors of Stunting among Preschool-Aged Children in Uasin Gishu County, Kenya

2026-02-16T09:19:37Z

Predictors of Stunting among Preschool-Aged Children in Uasin Gishu County, Kenya Kosgei, Sheila C.; Were, Gertrude M.; Serrem, Charlotte; Osano, Odipo; Cole, Jennifer Globally, approximately 149.2 million preschoolers are stunted and about 30% of them come from Africa. An estimated one million deaths annually among preschoolers are associated with stunting. Africa and South Asia share the highest proportion of stunting with 36% and 34% respectively. In Kenya, stunting rates among preschool-aged children is at 26% which is still a public health concern. Despite Uasin Gishu County’s abundance of food from both crop and livestock farming stunting persists among preschoolers with a prevalence of 31%. This investigation aimed at assessing the child- and household-related predictors of stunting among preschoolers. A cross-sectional survey design was adopted with a sample size of 289 children. Children alongside their caregivers were selected through a three-tier sampling technique consisting of purposive, stratified and simple random sampling. Socio-demographic data was collected using researcher-administered questionnaires. Stunting data was collected using a height/length board. Data analysis was carried out using WHO Anthro Software and SPSS version 23. The findings indicated that 29.4% of preschoolers in Uasin Gishu County are stunted, with male children being stunted (33.55%) compared to female children (24.82%). Majority (46.8%) of the children aged 12-23 months were stunted. The probability of stunting was higher among children from mothers with a lower level of education (p value=0). Children from married parents and those from low-income households (p value=0.002, OR=6.55) also had lower chances of stunting. These findings underscore the multifaceted nature of stunting, which is influenced by the child’s gender, marital status, maternal education, and household wealth

Sensory Characteristics Are More Pronounced in Baked Cookies than in Thin Porridges Made from Flours Obtained from Cassava Tubers Developed via Gamma Irradiation

2025-12-09T12:46:16Z

Sensory Characteristics Are More Pronounced in Baked Cookies than in Thin Porridges Made from Flours Obtained from Cassava Tubers Developed via Gamma Irradiation Chebitok, Valentine; et. al... In recent years, gamma irradiation has been adopted as one of the plant breeding approaches to ensuring food and nutrition security for the ever-growing global population in the face of unprecedented climate change. However, the sensory characteristics and acceptability of the products made from either pure or composite flours of the developed varieties have not been fully investigated. This is timely as cassava flour can be used to make thin porridges or used in baking when fortified with wheat flour. This study evaluated the sensory attributes of flour, thin porridges, and cookies made from developed cassava varieties (CAS 1, CAS 2, CAS 3) developed from KME 4 through gamma irradiation at a rate of 15, 20, and 30 Grays (Gy) at 2 Gy/min, respectively. The cassava flour of the CAS 1 variety, which had the least setback viscosities, was fortified with wheat flour. A consumer acceptability panel of 62 persons was conducted using 9-point Likert scale. Cassava flour exhibits high lightness(L*) and whiteness, with low redness (a*) and yellowness (b*). In the preparation of porridge and cookies, colour characteristics varied depending on the flour blend. Porridge exhibited a lightness (L*) value that indicated a bright and appealing appearance, with a consistent yellowish hue (b*) suggesting the presence of carotenoids inherent in cassava. The cookies displayed distinct lightness (L*) values, with the top of the cookies generally exhibiting higher lightness compared to the bottom, attributed to increased browning from direct heat exposure during baking. The Browning Index (BI) values indicated a greater degree of browning in the bottom of the cookies, reflecting the influence of heat transfer and temperature on colour development. Consumer acceptability for porridge was moderately liked across all the varieties, while for cookies, the V5 variety

Modification of Cassava Flour Chemical, Functional Properties, and Sensory Attributes Through Gamma Irradiation

2025-12-09T12:28:27Z

Modification of Cassava Flour Chemical, Functional Properties, and Sensory Attributes Through Gamma Irradiation Chebitok, Valentine; et. al... Gamma irradiation is an emerging food processing technology increasingly applied to improve the safety, shelf life, and quality of staple crops such as cassava (Manihot esculenta). It induces significant changes in cassava starch, including reductions in amylose content, moisture, and overall carbohydrates. These changes are accompanied by increased starch solubility and altered swelling and pasting behaviors, which are critical for food texture and processing. Notably, irradiation decreases peak, breakdown, and setback viscosities while modifying gelatinization temperatures, indicating starch depolymerization and changes in crystalline structure. Such alterations enhance starch digestibility and improve its functional performance in various food applications. Protein content and digestibility in cassava also increase due to radiation-induced breakdown of complex proteins into simpler, more bioavailable forms. Conversely, fat content tends to decrease, with concurrent lipid oxidation and shifts in fatty acid profiles. Dietary fiber undergoes structural transformations that enhance solubility, potentially benefiting digestive health. Mineral contents generally remain stable; however, gamma irradiation can improve mineral bioavailability by degrading anti-nutritional factors. Furthermore, gamma irradiation significantly enhances the sensory qualities of cassava products by increasing sweetness through starch breakdown, reducing viscosity for easier processing, and modifying color and texture to improve consumer appeal. These sensory improvements contribute to greater consumer acceptance, making irradiated cassava flour a promising ingredient for both traditional and modern food applications. Overall, gamma irradiation presents a promising technology for enhancing cassava’s nutritional and functional qualities. However, optimizing irradiation doses is essential to maximize benefits while minimizing adverse effects on texture and nutrient integrity

Effects of Gamma Irradiation on Physico-chemical, and Functional Properties of Irish Potato Tubers and flours is Dose and Varietal Dependent

2025-02-14T08:27:48Z

Effects of Gamma Irradiation on Physico-chemical, and Functional Properties of Irish Potato Tubers and flours is Dose and Varietal Dependent Musitia, Victor; Ayua, Emmanuel; Kamau, Heka Irish potato (Solanum tuberosum L.) is a globally significant food crop, serving as a staple for many populations and contributing to food security. Gamma irradiation has emerged as a promising postharvest technology to extend the shelf life of potato tubers by inhibiting sprouting, greening, and microbial spoilage. This review comprehensively analyzes the impact of gamma irradiation on the physical, chemical, and functional properties of Irish potato tubers and flours. Optimal doses of gamma irradiation (50-150 Gy) effectively control sprouting and maintain firmness by delaying metabolic processes. However, higher doses can negatively impact morphology, potentially reducing tuber size and weight. Texture is also affected, with irradiation potentially causing cell wall breakdown, leading to decreased hardness. Gamma irradiation can reduce moisture content due to increased water radiolysis. Protein content may decrease due to structural changes, while lipid content can be reduced through peroxidation or inhibited biosynthesis. Mineral content, such as sodium and potassium, may also decline. Interestingly, irradiation can decrease anti-nutritional factors like solanine and enhance antioxidant properties. Effects on reducing sugars are variable and dose-dependent, with potential for both increases and decreases. Water absorption capacity (WAC) generally increases following irradiation due to starch granule breakdown. Oil absorption capacity (OAC) can be enhanced through oxidation and degradation of starch components. Pasting properties, crucial for texture and consistency, are modified, with peak viscosity potentially increasing at lower doses but decreasing at higher doses. While gamma irradiation offers benefits in preserving potatoes and reducing postharvest losses, it is essential to optimize irradiation conditions to minimize any adverse effects on quality and ensure consumer acceptance

Dough rheological properties, physical, consumer acceptability and microbial qualities of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder

2025-02-12T09:37:36Z

Dough rheological properties, physical, consumer acceptability and microbial qualities of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder Ronoh, Amos Kipkemoi; et. al... Protein deficiency is a nutritional challenge affecting young children in developing countries. Food fortification with edible insects is a potentially sustainable approach to increasing protein quality in young children’s diets. This study investigated the effect of fortifying wheat and wheat-sorghum flours with Ruspolia differens powder (RDP) on the pasting properties of flour, rheological characteristics of dough, physical properties, consumer acceptability, and microbial qualities of biscuits. Ten biscuit formulations were made by replacing part wheat and wheat-sorghum flours with 5, 15, 25 and 40 % RDP. Textural and rheological properties of the dough and physical properties, microbial qualities, consumer acceptability and microbial qualities of the biscuit were determined. The gelatinization temperature for the wheat and wheat-sorghum flours increased, while the maximum viscosities, breakdown velocity, and setback viscosity reduced. Substitution of RDP in the biscuits reduced their weight and lightness. There was a significant reduction in springiness, cohesiveness, gumminess, adhesiveness, and dough stability of the doughs, with an increase in dough development time, and a reduction in water absorption with RDP fortification. The biscuits were highly acceptable following repeated exposure. The biscuits are microbiologically safe. Because of the high acceptance by children, these protein-rich biscuits have the potential for use as supplementary food

Peri‑urban agriculture and household food and nutrition security around Eldoret, Kenya

2025-02-12T09:18:35Z

Peri‑urban agriculture and household food and nutrition security around Eldoret, Kenya Petrikova, Ivica; et. al... Rapid urbanisation in low- and middle-income countries, which has encroached on agricultural lands but has not been con- sistently accompanied by corresponding improvements in water and sanitation services, has raised questions about its impact on the food and nutrition security of households living in transitional, peri-urban areas. Through an analysis of survey data collected from 518 households living around the town of Eldoret, Kenya, we investigate the existing links between peri- urban households’ engagement in agriculture, their dietary behaviour, and their children’s nutrition outcomes. We find that peri-urban households engaged in agriculture, particularly in crop growing and in the sales of their agricultural produce, have more diverse and nutritious diets than agriculturally non-engaged households, all other things being equal. However, a significant improvement in children’s health outcomes is observed in these households only when coupled with improved water, sanitation, and hygiene conditions

Rat bioassay for evaluation of protein nutritional quality of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder

2025-02-12T08:11:06Z

Rat bioassay for evaluation of protein nutritional quality of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder Rono, Amos Kipkemoi; Serrem, Charlotte Atsango; Tumwebaze, Susan Balaba; Were, Gertrude Mercy Protein-energy malnutrition (PEM) is a persistent public health challenge in most developing countries. This study investigated the protein nutritional value of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) to determine their suitability as a supplementary food. Fourteen diets were fed to male weanling Sprague-Dawley rats, including 11 isonitrogenous diets with 10% protein prepared from 10 biscuit variations and skimmed milk powder as a reference, 1 protein-free diet, and 2 rehabilitation diets made with wheat and wheat-sorghum biscuits fortified with 40% Ruspolia differens powder (RDP). The protein efficiency ratio, food efficiency ratio, true and apparent protein digestibility, and net protein retention ratio results for the fortified biscuit diets were all negative, with the exception of wheat biscuits supplemented with RDP 40%. The isonitrogenous diets maintained the rats with no substantial weight gain or loss. Rats on rehabilitation diets gained weight rapidly, by 61% and 69% for wheat-sorghum and wheat diets, respectively. Weight increase during rehabilitation was considerably higher (P < 0.05) by 50% and 54.6% in wheat-sorghum and wheat diet groups compared to normal growth phases. The rehabilitated rats had a greater percentage of body weight than the experimental groups. The protein digestibility-corrected amino acid score (PDCAAS) of fortified biscuits ranged from 26% to 33% for wheat biscuits and 22% to 32% for wheat-sorghum biscuits. The digestible indispensable amino acid score (DIAAS) of the fortified biscuits varied from 47% to 60% for wheat biscuits and 44% to 60% for wheat-sorghum biscuits. As a result, the fortified biscuits fell short of the minimum requirements of 70% for PDCAAS and 75% for DIAAS in fortified protein diets. Furthermore, it appears that substituting 10% RDP to wheat-sorghum and wheat biscuits does not promote rat growth. Fortification with 40% RDP, on the other hand, dramatically improves rat’s growth and rehabilitation. Because of their high protein nutritional content, the biscuits fortified with 40% RDP could be used as a supplementary to help rehabilitate malnourished children

Prevalence and Determinants of Low Birth Weight Among Infants Born in Kapsabet Referral Hospital, Nandi County, Kenya

2024-09-30T07:15:22Z

Prevalence and Determinants of Low Birth Weight Among Infants Born in Kapsabet Referral Hospital, Nandi County, Kenya Jepng’etich, Nancy; Were, Gertrude M.; Aduol, Kevin O. Low Birth Weight (LBW) is defined by the World Health Organization as weight at birth less than 2,500g. LBW continues to be a significant public health problem globally and is associated with a range of both short and long term consequences. The purpose of this study was to investigate the prevalence and determine probable factors associated with LBW at the Kapsabet Referral Hospital in Nandi County, Kenya.This study adopted a hospital based cross-sectional study design. A total of one hundred and seventy- eight (178) mothers were selected using the simple random sampling method. A researcher administered semi-structured questionnaire was the main tool for data collection. Data was analyzed using the Epi Info version 3.3.2. A probability value of <0.05 was considered significant. Prevalence of LBW was found to be 16.6%. About two thirds (59.5%) of the mothers were between 20-29 years. The mean birth weight of the infants was 2728±351 grams. Fifty two percent (52.1%) were female infants while forty seven percent (47.9%) were male. The following factors were significantly associated with LBW: sex of infant (OR=2.34, 95% C.I.=2.45-13.50), age of the mother at child birth (OR=3.41, 95% C.I. =1.53-13.43), education level of the mother (OR=2.95, 95% C.I. = 1.43-12.45), LBW delivery in a previous birth (OR=2.75, 95% C.I. =2.45- 12.23), premature births (OR=1.78, 95% C.I. =1.89-13.67) and the nutrition status of the mother at child birth (OR= 3.37, 95% C.I. = 2.56-12.97). Independent predictors of LBW were gestational age, mode of delivery, pregnancy complications and iron & folic acid supplementation during pregnancy. Prevalence of LBW in this hospital was higher than the national prevalence and therefore urgent mitigation measures are necessary to tackle this problem