Browsing by Author "Omwamba, Mary"

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    Hygienic practices and critical control points along the milk collection chains in smallholder collection and bulking enterprises in Nakuru and Nyandarua Counties, Kenya
    (African journal of food science, 2016-11) Ndungu, Teresiah W.; Omwamba, Mary; Muliro, Patrick S.; Oosterwijk, Gerard
    Dairy value chains link the actors and the activities involved in delivering milk and milk products from production to the final consumer. In every activity, the product increases in value from production, transportation, processing, packaging and storage. The study was designed to evaluate some hygienic practices along the value chain and develop the quality control system (CCPs) in the smallholder supply chain in Nakuru and Nyandarua County, Kenya. To assess the level using critical control points of compliance to hygienic code of practice, the questionnaires were developed and pre-tested before being administered to the selected individuals in the study. Descriptive statistics was used to depict the implementation of the code of hygienic practices in milk handling by the farmers, transporters, collection and bulking enterprises (CBEs) and the processor. Among the various aspects investigated at farm level in this study was, hand washing before milking, use of reusable udder cloth while milking, use of plastic containers in milk delivery, time taken to deliver milk, cleaning of the cow shed and awareness of the antibiotic resides in milk and its effect. The results indicated poor conformance to the hygienic code of practice along the dairy value chain in the smallholder supply system. The various factors that could contribute to raw milk quality deterioration were identified as, the critical control points (CCPs) using the hazard analysis critical control points (HACCP) principles. Seven factors were identified at five critical points along the milk collection chains. The critical control points identified includes milking at the farm level, bulking milk in a fifty liters can at collection points, transportation, at the CBE platform and the cooling tank. The quality of raw cow’s milk produced and marketed from the study areas was low.
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    Optimization of Hot Water Temperature Dipping and Calcium Chloride Treatment to the
    (Scientific Research Publishing, 2017-10) Ernesto, Dovel Branquinho; Omwamba, Mary; Faraj, Abdul; Mahungu, Symon
    popular fruits in the world and widely cultivated crops in the tropical and subtropical zones. Keitt mangoes and Cavendish bananas are the largest cultivar of these fruits found in the Mozambique market. They are only available for a short period each year mostly during the late summer and early falls. Due to mango and banana fruits high water activity and respiration rate, are perishable foods and require conservation methods for preservation and availability. The aim of this study was to optimize the hot water-calcium chloride concentration treatment regime for improved postharvest handling of mangoes and bananas. The fruits collected were of uniform size, and at greenyellowish maturity stage based on length, diameter, colour and firmness. The process was optimized by experimental central composite design using hot water temperature (50˚C - 60˚C) and calcium chloride concentration (2% - 4%) with the aid of desirability function. The samples were analyzed for the centesimal composition, firmness, colour, ˚Brix, Aw, pH, titratable acidity and vitamin C. The results showed that hot water temperature and calcium chloride concentration were influent on the Keitt mangoes b* colour attribute, pH and titratable acidity as well as the Cavendish bananas firmness, ash and vitamin C content. The optimal conditions of the process were stabilized with the desirable function and, coincidentally for both crops, obtained at 55˚C of hot water temperature dipping and 3% of calcium chloride concentration. The simulated data were similar to the experimental ones. This is the first time that calcium chloride-hot water treatment is being reported as a means of extending the shelf-life of mangoes and bananas.