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Now showing items 11-20 of 21
LC-MS/MS als Methode zur Detektion und Quantifizierung der Inhaltsstoffe in Kaffee
(2017-01)
Coffee is the most popular soft drink in the world. Two botanical species of coffee are important for the world market and differ not only in their area of cultivation but also
their components. Coffee contains more than ...
DETERMINATION OF FATTY ACID AND TOCOPHEROL CONTENTS OF THE OILS OF VARIOUS PUMPKIN CULTIVARS (CUCURBITA SPP.) SEEDS
(2014)
The pumpkin is a rich source of nutrients and has medicinal properties. However, owing to the perception that it is a traditional food and majority of the Kenyan populace being unaware of its high nutritional value it still ...
Factors Affecting Kenya Alpine Dairy Goat Milk Production in Nyeri Region
(2014-11-06)
In Kenya use of exotic dairy goats in breeding programmes for smallholder production systems has become popular, but information on the milk production is scarce. A study was carried out to assess the milk yield of dairy ...
LIPIDEMIA STATUS AMONG HIV POSITIVE ADULT MALE ON HAART ATTENDING THE HIV CLINIC AT KERICHO DISTRICT HOSPITAL, KERICHO
(2015-12)
Background: It is unfortunate that while Highly Active Anti-retroviral Therapy (HAART)
has become the standard of care among HIV positive patients, the medications have
been associated with metabolic abnormalities ...
Nutritional quality and physicochemical properties of Mucuna bean (Mucuna pruriens L.) protein isolates
(2010)
The potential for mucuna bean protein isolate (MBPI) application as functional ingredient in foods is unknown. In this study nutritional quality and physicochemical properties of MBPI were investigated. Bean samples were ...
Effect of Different Fermentation Methods on Physicochemical Composition and Sensory Quality of Coffee (Coffea arabica)
(IOSR Journals, 2017-06)
Fermentation of coffee beans is primarily done to remove mucilage and can be done using two methods; dry and wet fermentation methods. This research aimed at determining the effect of different fermentation methods on ...
LCMS Analysis of Biochemical Composition in Different Kenyan Coffee Classifications
(Food Science and Quality Management, 2017)
Kenyan coffee is classified by defects after grading by the ‘Devonshire method.’ The method involves
classification of the coffee beans into different classes based on the raw and roasted coffees and cup quality, with
class ...
The Relationship between Adoption of Coffee Certification Standards and Productivity in Nyeri County in Kenya
(Asian Online Journals, 2015-12)
Standards have been applied as strategic tools to help organizations increase productivity, and improve competitive advantage. They facilitate free and fair global trade, enhance customer satisfaction through improved ...
Prevalence and determinants of iron-deficiency anaemia among children 6-23 Months attending Thika level-5 hospital, Kiambu County, Kenya
(International Journal of Food Science and Nutrition, 2016-11)
It is evident that iron in childhood is key for proper health and cognitive development as it is required for academic and wo rk productivity in adulthood. There is paucity of data concerning the prevalence of IDA in ...
EFFECTS OF PROCESSING METHODS ON THE PROTEIN QUALITY OF MUCUNA BEAN (MUCUNA PRURIENS L.)
(2010-04)
Mucuna bean (Mucuna pruriens L.) is grown in many parts of Kenya as a green
manure/cover crop. The bean contains a high content of crude protein. However, it
remains a minor food crop due to the presence of anti-nutritional ...