Browsing by Author "Chove, L.M"

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Safety of traditional leafy vegetable powders from Lindi in Tanzania
(TAJAS, 2022) Milandu, A.A; Chove, L.M
Postharvest losses in the fruits and vegetables sector remain a major problem in the world, and especially in Sub Saharan Africa. Up to 50% of fruits and vegetables produced in developing countries is lost in the supply chain between harvest and consumption. Though WHO recommends consumption of at least 400 grams of fruits and vegetables daily, the actual consumption is much less. Two billon people are still suffering from micronutrient deficiencies and almost 800 million from caloric deficiencies on a global scale (Achadi et al., 2016). Lindi in Tanzania, is among the most affected in the country. To combat this problem, one of the interventions that can be used to address the problem is to preserve vegetables. In this study, three types of Traditional Leafy Vegetables (TLVs) - Amaranths (AML), Sweet potato (SPL) and Cassava leaves (CAL), grown in Ruangwa and Nachingwea Districts in Lindi Region were carefully collected from Home Gardens (HG) and Low Land (LL). They were solar dried and made into powders that had been optimized for Iron content. The vegetable powders were then mixed with water and spices to make four (4) soup formulations. The safety of these products had not been determined. This study was therefore conducted to evaluate the microbiological quality (Total plate count and E. coli) of the vegetable powders. Significant differences (p≤0.05) in microbial load among raw vegetables were observed. Sample CAL had the highest load (3.67 x 10 2 ) whereas sample SPL had the lowest (3.15 x 10 2 ). The microbial load between the two sites also differed significantly (p<0.05). However, there were no significant differences (p≥0.05) in microbial quality of the vegetable powders, all of which were below the TBS standards. No E. coli was detected in any of the samples studied. The absence of E. coli in the samples indicates appropriate handling of the vegetables. With the year 2021 being the International year of fruits and vegetables, it is crucial to raise awareness of their role in human nutrition, food security and health. Consuming sufficient fruits and vegetables is important as a source of micronutrients and support the immune systems. They also lower risk of depression and anxiety, obesity and non-communicable diseases; promote gut health (UN news, 2020). Thus, solar dried TLVs and the developed products are recommended for use due to their safety and quality. These TLVs are a potential source of micronutrients if properly processed and utilized.
Trans fatty acids (tfas) in selected processed foods in retail Markets of Morogoro
(2022) Nzunda, L.G; Kinabo, J.L; Chove, L.M
Globally, increased Trans Fatty Acids (TFAs) intake is estimated to be responsible for more than 500,000 deaths annually. There are consistent evidences of adverse health effects of industrial TFAs on blood lipoprotein profiles, coronary heart disease, cancer, diabetes, promotion of inflammation and endothelial dysfunction. In Tanzania, there is a sharp increase in Diet-Related Non Communicable Diseases (DR-NCDs). Reduction of TFAs in foods is considered as the most appropriate measure for tackling DR-NCDs in low and middle income countries. In May 2018, WHO announced strategic initiatives to make the world trans fatty acid free by 2023. The current study was conducted to determine the TFAs levels in “Chapatti”, wheat buns, rice buns, potato chips and partially hydrogenated oils (PHOs) from retail shops in Morogoro region. A total of 60 samples were collected from two districts and analysed for total TFAs by Gas Chromatography Mass Spectrometry (GC-MS). Data was analysed using SPSS version 20.0. Means were separated by Tukey‘s honest Test at P≤0.05. Results indicated that all samples contained TFAs levels that were above the maximum recommended level by WHO of less than or equal to 2g/100g of fat, with the exception of “Chapatti”. The highest amount of TFAs was observed in PHOs (5.69±0.042 g/100g fat). The mean TFAs concentration differed significantly among food types at P≤0.05). There was no significant effect of locations from where samples were collected on mean TFAs concentration at the same level. Other snacks in this study, when consumed on regular basis could add up more TFAs in our bodies thereby increasing the risks for DR-NCDs, which have become more prominent in the country. Tanzania should also join efforts to eliminate industrially produced TFAs by implementing legislative /regulatory actions to prohibit and/or limit their use in foods.
Trans fatty acids in Tanzania: are consumers and processors aware of the associated health hazards? a case of Morogoro
(Sokoine University of Agriculture., 2022) G, Nzunda; Chove, L.M
Several studies have shown an association between Trans Fatty acids (TFAs) consumption and increased risk of cardiovascular diseases (CVD). FAO and WHO recommend that the TFAs in human dietary fat should be reduced to less than 1%. This study was conducted to assess the awareness regarding TFAs among consumers and food/oil processors in Morogoro region, using a cross-sectional study design. Study sample included 340 households, whereby 176 were from Morogoro urban and 164 from Morogoro rural districts, as well as 32 food/oil processors (22 = small scale; 10 = large scale). Structured questionnaires were used to collect data. Descriptive statistics were conducted to determine the awareness on TFAs and the health effects associated with the consumption of foods containing TFAs. About 98% of all consumers had neither knowledge nor awareness about TFAs and associated health effects. Nevertheless, awareness level was observed to improve with residence location and level of education. The level of awareness of TFAs in MjiMkuu ward (urban) was significantly different from Kiroka ward in rural area (OR:=18.111; P= 0.020). No significant differences were observed in the level of awareness between consumers in Kiroka (rural) and in Mazimbu ward (urban) (OR:= 5.397; p=0.126). Large scale food and oil processors were more aware about TFAs than small scale food and oil processors. General awareness on TFAs and the associated adverse health effects among consumers were very low compared to that of processors which were also influenced by residential location and level of education. The current study shows that consumers in the study area were at high risk of exposure to TFAs and developing conditions such as cardiovascular diseases (CVDs) which may result in stroke, leading to significant disability, emotional problems and death in the worst case.