Technical Bulletins and Fact Sheets
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Browsing Technical Bulletins and Fact Sheets by Author "Gathambiri, C."
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Item Value Addition in Cooking and Plantain Banana(KALRO - Horticultural Research Institute, 2024-03) Gathambiri, C.; Buke, G.D.; Kori, J.N.; Mungai, J.; Cheboswony, R.J.; Nyonje, W.A.; Lusike, W.; Kenya Agricultural and Livestock Research OrganizationBanana is a universal fruit cultivated in tropical countries. Plantain (Musa AAB), as well as other cooking banana (Musa ABB) are an excellent food source and a principal component of diet. Plantain is a multipurpose crop because the fruit can be utilized when cooked and when ripened. Cooking varieties include: Nusu ngombe, Kikuyu giant and Mogaka I while plantain varieties include: Bokoboko, Mkono wa tembo and Kampala. Cooking banana can be dried; processed into products such as flour and used in many recipes for value addition and enhanced shelf life. Plantain banana are processed into various products such banana fritters, crisps and chips.Item Zero Energy Brick Cooler (ZEBC)(Kenya Agricultural and Livestock Research Organization (KALRO), 2024) Wayua, F.; Okoko, N.; Amata, R.; Nyaga, T.; Nyonje, W.; Cheboswony, R.; Gathambiri, C.; Wasilwa, L.It is a low cost postharvest temperature manage-ment that improves the shelf-life of banana using less power. Its evaporative cooler works on the principle of cooling resulting from evaporation of water from the surface of porous materials such as sand or bricks. Hot dry air is drawn over the porous material. The water evaporates into the air using latent heat of evaporation, raising its humidity and at the same time reducing the temperature of the air within the chamber compared to the ambient (environment) temperature.
