Browsing by Author "Cheboswony, R."
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Item Mineral and Nutritional Analysis of Bread Wheat Germ plasm in Kenya(2012) Cheboswony, R.; Kimani, E.N; Gichangi, A.; Ndung'u J.N.; Njau,P.N.; Ngari, M.Wheat (Triticum aestivum L.) is ranked second after maize in cereal crops research priorities in Kenya. The mineral concentration and nutritional profiling of 21 Kenyan wheat varieties and lines grown in Njoro, Kenya were screened to determine the contribution of genotype to the variation observed on minerals and nutritional traits using Atomic Absorption Spectrophotometer, Near Infra Red Spectrophotometer and AACC methods. The analysis of variance (ANOVA) showed that genotypes (G) grown in Njoro site were different (P::;O.Ol) in mean values for calcium, iron, magnesium, zinc, resistant starch and protein in the grains. Correlation coefficients between wheat quality traits were not different (P ~O.O I) but only for calcium with magnesium, calcium with zinc, magnesium with zinc and magnesIUm with protein. From the mean quality data for all the test parameters, a dendogram was derived depicting the levels of genetic similarity between wheat varieties based on quality traits. For all the quality traits, at an 80 % similarity coefficient, four cluster groups were delineated which comprised of the four wheat groupings of wheat in Kenya based on nutritional status.Item Selected Commercial Banana Cooking Varieties(KALRO - Horticultural Research Institute, 2024) Gathambiri, C.; Gatambia, E.; Nyaga, A.; Njuguna, J.; Nyonje, W.; Cheboswony, R.; Kirigua, V.; Wasilwa, L.Bananas are a rich source of both macronutrients and micronutrients. The cooking types have starchy fruits and are used in their mature unripe form as vegetables, and mostly cooked before consumption.They are a rich source of carbohydrates, potassium and vitamin B6, which helps fight infection and is essential for the synthesis of ‘heme’, the iron containing pigment of hemoglobin. Additionally, bananas are an excellent source of fibre. Cooking bananas can also be converted to other products such as flour, wine, beerand weaning food products. Green (un-ripened) bananas also can be sliced. Low productivity of local banana varieties and low adoption of improved varieties has led to low banana supplies that cannot meet the demand occasioned by the increasing human population driven by a more nutritionally aware consumer base. Farmers are increasingly finding adoption of improved banana varieties with market driven traits necessary in order meet the market demands. Important cooking banana cultivars available in Kenya include Uganda green, Ngombe and FHIA 17, some of which are also dual purpose varieties to make chips and crisps.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.
