Browsing by Author "Okoth, M.W."
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Item Assessment of Pesticide Multiplicity in Potato Production and Storage in Bomet, Kenya(East African Agricultural and Forestry Journal, 2022-06-02) Oyoo, J.I.; Abong, G.O.; Okoth, M.W.; Nyongesa, M.W.; Kenya Agricultural and Livestock Research Organization ; University of NairobiPotato (Solanum tuberosum L.) crisps are among the most appealing potato products to middle and high income households including women, youth and children and are produced from potatoes mainly grown in Bomet County. A cross-sectional survey was done in 305 potato growing households in Bomet County to establish categories of pesticides used in potato production and storage, level of awareness of pesticide residues and perceptions of risks associated with pesticide contamination at ingestion of potato and its products. Questionnaires were administered through simple random sampling of potato farmers, disaggregated according to their gender, level of education and age. The parameters of interest were type of pesticides applied, knowledge of banned or restricted pesticides and knowledge of presence of pesticide residues in potatoes and risks involved. Data was collected using open data kit (ODK) and analysis done using Statistical Package for Social Science (SPSS) software version 21. Descriptive statistics were used to generate socio-demographic characteristics (gender, age, education levels) and analysis of variance (ANOVA) was performed on the data about knowledge of pesticides. Results are presented as percentages, means and frequency distribution. Differences between the means were calculated at 95% level of significance using Fischer’s test. The study showed that 72% of the respondents were male and 28% female. Most of the potato farmers aged between 20- 59 years (87.2%). A majority of the sampled farmers (26.9%) had up to tertiary level education while 31% attended primary school only. About 95% of the respondents used fungicides to control late blight while 14% used insecticides for pest control. It is worth noting that only 0.6% of the respondents used dimethoate and Diazinon, restricted/banned chemical compounds in Kenya. A significant number of fungicides (47%) used were classification class II which are moderately hazardous. Most respondents (79%) could not tell which pesticides had high residues. However, majority (84%) perceived that potatoes in the markets or those cooked at home, restaurants or hotels contained pesticide residues which could harm consumers. The study demonstrated the need for more awareness creation on appropriate pesticide use and sensitization on pesticide residues in potato production.Item Formulation of Cassava Root-Leaf Flakes, Acceptability Evaluation and Determination of Nutritional Value(East African Journal of Science, Technology and Innovation, 2021-05-25) Masha, C.K.; Okoth, M.W.; Abong, G.; Shibairo, S.; Kenya Agricultural and Livestock Research Organization (KALRO) ; University of Nairobi ; Kibabii UniversityCassava is an important food crop grown for its roots to supply daily needed calories to households in the cassava growing communities including coastal Kenya. The region contributes up to 30 % of the national cassava production though it remains food insecure with a high prevalence of malnutrition. Cassava roots are deficient in most nutrients except carbohydrates while the leaves are rich in a range of nutrients including protein but are moderately consumed as vegetables. The study sought to establish the most acceptable cassava root-leaf blend/s with improved nutrients’ content. This involved formulation of blends of cassava flakes through mixing roots and leaves in varying levels ranging from 0 % to 50 % that led to 18 different blends, with most accepted being 20%. Fermented and unfermented flakes were developed. A total of 18 formulations were developed before consumer acceptability and nutritional content were determined in the most preferred blends. The results showed cassava root-leaf flakes were best accepted when fermented root material is blended with 20% leaf component. Percent leaf content above 40% was unacceptable as such blends exuded poor smell. A calculation from the nutrients contained in blend 100 5 cassava roots against the blend that contained leaf material showed that the nutritional value showed that cassava root-leaf flakes have vitamins A and C improved by 353% and 53%, minerals- iron and zinc by 5.6% and 85% respectively and protein by 430% when compared with flakes processed from 100% cassava root. It is recommended that more studies be carried out to determine the bioavailability and nutritional effect of consumption of the flakes on children and pregnant women.Item The Effects of Packaging Materials on Keeping Quality of Cassava Root-Leaf Flakes(East African Journal of Science, Technology and Innovation, 2021-05-25) Masha, C.K.; Okoth, M.W.; Abong', G.O.; Shibairo, S.I.; Kenya Agricultural and Livestock Research Organization (KALRO) ; University of Nairobi ; Kibabii UniversityProcessing and value addition is necessary for fresh agricultural commodities in order to reduce perishability and prolong shelf-life. Shelf life is enhanced with proper packaging because packaging materials influence storage period, preserve nutrients and sensory qualities. This paper objectively determined the effects of packaging materials on nutrients quality of cassava flakes. The methodology of the work involved the use of blends of cassava flakes packaged in Kraft, insulated polythene and plastic, and stored in an incubator at 550C and 75 % relative humidity for 5 days. Three blends of cassava flakes identified by panelists as the most preferred (20 % leaf, 100 % fresh root, 100 % fermented roots were developed and studied on accelerated shelf life trial. Storage period and packaging material were determined. The results showed moisture content to be significantly influenced by packaging material whereby it increased over the storage period, across the blends, with highest levels (10.75-%) registered in kraft material on day 3. After day 3 all nutrients showed a drastic decreasing trend with the most affected being protein that dropped from; 22.94 mg / 100g to 8 mg / 100g in the blend containing 20 % leaf in and 6.65 mg / 100g to 2. 8 in the blend of 100 % fresh root packaged in kraft materials. There was Paper insulated polythene (gunny) was shown to contain highest nutrients’ levels by day 5 with; protein at 27.68 mg /100g vitamins A (576.85 mg/100 kg), Zinc (1.17 mg /100 g), iron 3.69 mg /100g), fibre 6.12 mg /100g. Fat was highest at 9.71 mg/100g in the plastic material. The study therefore concluded that insulated polythene is the best packaging material for cassava flakes and the product’s shelf life is up to 3 months.Item Yield, Safety and Functional Properties of Starch from Different Kenyan Cassava Cultivars(2012) Aberi, D.M.; Lamuka, P.O.; Okoth, M.W.; Department of Food Science, Nutrition & Technology, University of NairobiSeveral cassava cultivars have been bred for various necessary traits (disease resistant, drought resistant and high yielding) in Kenya. However, these cassava cultivars have not been assessed for their technological usage in food systems. This study was carried out to determine if there are any differences in yield, Hydrogen Cyanide (HCN) content and technological or functional properties of starch extracted from different cassava cultivars grown in Kenya. 21 cassava cultivars were sampled from the University of Nairobi farm at Kibwezi, Kenya Agricultural Research Institute (KARJ)- Kakamega and farmers in Busia County. Starch was extracted from each cultivar and dried in a tent solar drier to a final moisture of 12-14%. The dried starch from each cultivar was then evaluated for yield, HCN content, water absorption index, swelling power and pasting properties. There were differences (P<;O.OI) in starch yield and HCN content among the cultivars. Starch yield varied from 5.94% in Mshelisheli to 29.1 % in local cultivar. The HCN content of starch from all the cultivars was below the WHO recommended maximum of 10 mg/kg. There was a difference in Water Absorption Index (WAI) among the cultivars ranging from 0.867 for Mshelisheli to 2.420 for MH97/2270. Swelling power ranged from 9.53 - 29.47 gig for Migyera and MH9510 183, respectively. The peak viscosity ranged from 790 BU for local cultivar to 882.5 BU for MH9712270. The starch from MM97/2270 and MH9510183 had the best combination of functional properties, hence recommended for starch production and use in food industries.
