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Now showing items 21-28 of 28
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 ...
Effects of processing methods on fatty acid profiles and biochemical compounds of Arabica coffee cultivars
(African Journal of Food Science Vol. 14(4) pp. 92-97, May 2020, 2020)
Coffee cherries were processed traditionally by the wet method that uses large quantities of water and
eco-friendly methods that utilizes less water and operate mechanically to remove mucilage. The study
is aimed at ...
Effects of Coffee Processing Technologies on Aroma Profiles and Sensory Quality of Ruiru 11 and SL 28 Kenyan Coffee Varieties
(2015-04)
The study aimed at comparing the effects of three coffee processing methods on aroma profiles and sensory quality of Ruiru 11 and SL 28 coffee varieties. The processing methods varied onstages of processing and method of ...