Browsing by Author "Laswai, H. S."

Now showing 1 - 4 of 4

Characterisation of Tmmmian Local Sorghmn Varieties
(2000) Laswai, H. S.; Shao, M. R.; Mosha, T. C. E.; Muzanila, Y. C.
Many local varieties of sorghum grown in Tanzania have not been characterised in terms of their end uses. This study was conducted to characterise 14 such varieties. Three improved varieties commonly grown in this country were includedfor comparison. Physical analyses that included 100-grain weight, percent dehulling loss and percent water absorption were done. Chemical analysis of the samples to determine protein, crude fibre, fat, ash, and carbohydrate contents was done. Results showed that the 1 OO-kernel weight ranged between 1.48 and 3. 18 g. Some of the local varieties had kernel sizes that were greater than those of the improved ones. Dehulling losses for the studied varieties ranged from 4.63 to 29.85%. These losses were generally low for the commonly used local varieties. Water absorption ranged between 6.10 and 28.85%. The flour making varieties showed low water absorption capacity. The protein contents of the studied varieties (8.27-13.52%) differed significantly (P<0.05). However, the crudefibre {1.23-2.30%),fat (3.00-4.30%), ash (1.96-4.25%), and carbohydrate contents (78.84-83.96%) ofsorghum varieties did not differ significantly (P>0.05). Studies on endosperm texture revealed that most floury varieties had generally high dehulling losses and were therefore unsuitable for producing dehulled products. Corneous varieties were considered suitable for producing dehulled products due to their low dehulling losses. The intermediate endosperm texture varieties, which also experienced intermediate dehulling losses, need more studies in order to be properly classified Some of these, varieties such as Langalanga are already being used for flour making without prior dehulling. The study, therefore, calls for more screening of the local sorghum varieties not used in this study to identifY their potential in relation to end uses for future exploitation and, where possible, to exploit the promising trait for incorporation in breeding programmes.
Development and evaluation of organoleptic quality and acceptability of cassava-based composite crackers for supplementing primary school children
(2010) Mosha, T. C. E.; Sadick, M. A.; Laswai, H. S.
The study involved formulating cassava-based fortified composite novel products for boosting nutrient uptake of primary school children. Thirteen cassava-based crackers were prepared from blends of extruded cassava, bean, wheat and soybean flours on a replacement basis. Proximate, amino acids and mineral compositions were determined to evaluate the potential of the crackers to supply energy and nutrients required for optimal growth and cognitive function. Results showed that, protein content in the composite crackers ranged from 3.35 g/100g in plain cassava crackers (CC) to 31.54-g/100 g in cassava-soybean cracker (CSC1), while energy density ranged from 416 kcal in cassava-bean-soybean-wheat cracker (CBSWC) to 461 kcal in CSC1. Amino acid scores ranged from 32 to 66% with Lysine, Leucine and Threonine as the most limiting amino acids. The concentrations of Fe, Mg, Cu, Zn and Ca were within the recommended intake levels for primary school children. Organoleptically, the cassava-soybean-wheat cracker (CSWC) was ranked highest in colour, smell and texture while the cassava-soybean cracker (CSC4) was superior in terms of taste and appearance. Overall, all the cassava-based composite crackers were accepted by the panellists. The fortified cassavabean- soybean composite crackers therefore have a potential for use as supplementary foods to increase protein, energy and mineral intake of primary school children in Tanzania.
Influence of vitamin A status on the anthropometric attributes of children aged 6-36 months in Tanzania
(AJOL, 2017) Ndau, E. L.; Mosha, T. C. E.; Horton, S.; Laswai, H. S.
Vitamin A deficiency remains one of the health challenge causing morbidity and mortality among under-five children in Tanzania. This study was conducted to determine the influence of vitamin A status on the anthropometric attributes of the children aged 6 - 36 months living in Manyara and Shinyanga regions, Tanzania. Purposive and random sampling techniques were used to obtain a sample of 462 children aged 6 - 36 months. Data were analyzed using SPSS program version 20 and ENA for SMART. Results showed that, the average prevalence of vitamin A deficiency among 6-36 months old children was 69.5% (n=321). Prevalence of vitamin A deficiency among children aged 6 - 36 months by regions was 69.3% (n=303) in Manyara and 69.8% (n=159) in Shinyanga. Prevalence of VAD among non-breastfed children was 75% (n=117) while among breastfed children was 66.0% (n=203). VAD was therefore significantly higher (p<0.05) among the non- breastfed children than their breastfed peers. Prevalence of wasting (weight-for-height z-score) among the children aged 6 - 36 months was 6.9% (n = 32), stunting (height-for-age z-score) was 51% (n=236) and underweight (weight for age z-score) was 25.5% (n=118). Vitamin A status has influence on the anthropometric attributes; however statistical significance (p<0.05) was observed only on age and stunting. It is concluded from this study that, prevalence of vitamin A deficiency among 6 - 36 months old children was higher than the national average. It was significantly higher in the non-breastfed children than their breastfed peers. Also, children with VAD suffered from one or more forms of under-nutrition (wasting, stunting and underweight). Stunting and age of the children were the strong predictors of vitamin A status. These findings call for coordinated and sustainable intervention programs to reduce vitamin A deficiency and under-nutrition to optimize growth among children aged 6 – 36 months.
Suitability of cassava starch in making baked and fried composite flour products
(AJOL, 2017) Laswai, H. S.; Pacific, R.; Hussein, J.
Except for carbohydrate, cassava is a poor source of protein, fats, minerals, and vitamins, but when blended with other foods it makes products of high nutritional quality. The suitability of cassava starch in making baked and fried products was investigated in this study. Materials used were cassava starch and soy flour obtained from former main Morogoro Market. Cassava starch-soy flour formulations (100:0, 80:20, 60:40, 40:60, 20:80, 0:100) were carried out based on percentage by weight. There was an increase in nutrient content of the composite flour as percentage of soy flour increased. Cassava starch (100%) was unsuitable for bread, pan cakes and buns as it gelatinized to form products of rubbery texture. Cassava starch: soy flour (80:20) produced highly acceptable breads. Incorporating 20-60% soy flour in cassava starch was observed to be suitable in making pan cakes. Addition of 20-40% soy flour to cassava starch produced fried buns of good sensory characteristics. Sensory evaluation of breads, buns and pan cakes was carried out to determine acceptance of the products. Products made from a composition with more than 60% soy flour were not accepted because of strong grassy-beany flavour and bitter taste of soybean. It was concluded that, cassava starch 100% and 100% soy flour were unsuitable in baking and frying of products. However, at certain ratios (60:40 and 80:20) when cassava starch was mixed with soy flour, it became suitable for baking and frying. It was recommended that cassava starch can be exploited in making baked and fried food products.