Browsing by Author "Matofari, Joseph W."

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Antimicrobial activity of the root extracts of Tylosema fassoglensis Schweinf. Torre & Hillc (Caesalpiniaceae)
(Egerton University, 2012-07) Adongo, John Onyango; Omolo, Josiah O.; Njue, Alice W.; Matofari, Joseph W.
Petroleum-ether, chloroform, and methanol extracts from Tylosema fassoglenssis (Caesalpiniaceae) were investigated for their in-vitro antimicrobial properties. A total of six microbial organisms belonging to five bacteria and one yeast species were studied using a disk-diffusion assay and minimum inhibition concentration (MIC) techniques. The result showed that none of the microorganisms tested was sensitive towards the petroleum-ether extract. The methanol and chloroform extracts exhibited anticandidal and antibacterial effects. Both the methanol and chloroform extracts, inhibited four isolates out of the five bacterial strains studied. The methanol extract showed a stronger antimicrobial activity than the chloroform extract judging from the sizes of inhibition zones. The minimim inhibition zones (MIC) of the methanol and chloroform extracts ranged from 125 to 250 µl/ml and 125 to 300 µl/ml, respectively. This study suggests that T. fassoglenssis, which is currently used in traditional medicine, is a potential source of antimicrobial compounds.
Effect of incorporation of fermented Prosopis pods in rabbit diets-on feed intake, feed conversion ratio, weight gain and growth rate
(International Journal of Veterinary Sciences and Animal Husbandry, 2023) Acheampong, Maud Boakyewaa; King'ori, Anthony M; Matofari, Joseph W.
Spontaneously fermented kenyan milk products: A review of the current state and future perspectives
(African journal of food science, 2016-10) Nduko, John Masani; Matofari, Joseph W.; Nandi, Zacchaeus Okoth; Sichangi, Moses Barasa
Many spontaneously fermented milk products are produced in Kenya, where they are integral to human diet and play a central role in enhancing food security and income generation. Some of these products have demonstrated therapeutic and probiotic effects although recent reports have linked some to death, biotoxin infections, and esophageal cancer. These products are mostly processed from poor quality raw materials under unhygienic conditions resulting to inconsistent product quality and limited shelf-lives. Though very popular, research on their processing technologies is low. This review provides a comprehensive summary of the most common spontaneously fermented milk products from Kenya including Mursik, Kule naoto, Amabere amaruranu and Suusa. Their production challenges and future perspectives are highlighted; emphasizing the need for application of high throughput biotechnologies in their study. Available literature on their microbiology, biochemistry, and chemical composition is summarized. Moreover, knowledge on the value of clean starting raw material, fermentation parameters definition, and employment of standard equipment are discussed.