Browsing by Author "Mamiro, P."

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Dietary patterns and household food insecurity in rural populations of Kilosa district, Tanzania
(2015-05-21) Ntwenya, J. E.; Kinabo, J.; Msuya, J.; Mamiro, P.; Majili, Z. S.
Introduction Few studies have investigated the relationship between dietary pattern and household food insecurity. The objective of the present analysis was to describe the food consumption patterns and to relate these with the prevalence of food insecurity in the context of a rural community. Methodology Three hundred and seven (307) randomly selected households in Kilosa district participated in the study. Data were collected during the rainy season (February–May) and post harvest season (September–October) in the year 2011. Food consumption pattern was determined using a 24-h dietary recall method. Food insecurity data were based on the 30 day recall experience to food insecurity in the household. Factor analysis method using Principal Components extraction function was used to derive the dietary patterns and correlation analysis was used to establish the existing relationship between household food insecurity and dietary patterns factor score. Results Four food consumption patterns namely (I) Meat and milk; (II) Pulses, legumes, nuts and cooking oils; (III) fish (and other sea foods), roots and tubers; (IV) Cereals, vegetables and fruits consumption patterns were identified during harvest season. Dietary patterns identified during the rainy season were as follows: (I) Fruits, cooking oils, fats, roots and tubers (II) Eggs, meat, milk and milk products (III) Fish, other sea foods, vegetables, roots and tubers and (IV) Pulses, legumes, nuts, cereals and vegetables. Household food insecurity was 80% and 69% during rainy and harvest–seasons, respectively (P = 0.01). Household food insecurity access scale score was negatively correlated with the factor scores on household dietary diversity.
Food intake and dietary diversity of farming households in Morogoro Region, Tanzania
(AJFAND, 2016) Kinabo, J.; Mamiro, P.; Dawkins, N.; Bundala, N.; Mwanri, A.; Majili, Z.; Jumbe, T.; Kulwa, K.; Mamiro, D.; Amuri, N.; Ngowi, M.; Msuya, J.
The Tanzanian economy depends heavily on agriculture and hence human labor provides much of the power needed for farming activities. This study was carried out to determine the diversity and dietary adequacy of farming households in four selected districts of Morogoro region in Tanzania. Adult household members from 140 households participated in the study. A 24-hour dietary recall, dietary diversity score and frequency of food consumption tools were used to assess and quantify nutrient intake and adequacy of consumed diets in farming households. Tanzania food composition tables were used to compute estimates of the energy intake, macro and micronutrients consumed by farming households. Analysis was done using SPSS version 18 and Microsoft excel version 10. Cereal food group was consumed in relatively large quantities compared to other food groups in the surveyed households. The contribution of cereal group to energy intake was 75-82%, protein 8-16% and fat 9-14%. Stiff porridge made of maize flour was the mostly consumed cereal dish followed by rice. The mean intake of energy per day was inadequate; the intake of energy for men was 1402 kcal/day while for female was 1347 kcal/day meeting only 52% and 72%, respectively of the recommended energy intake. Generally, the consumption of protein from the animal sources was significantly low in all districts. Ninety-nine percent of the households rarely consumed eggs; 83% rarely consumed meat and poultry. Consumption of milk and milk products was inadequate as 92% of the households indicated that they rarely consumed these products. The intake of fat was also low by 53% compared to the recommended intake for adults. The intake of iron, zinc, and calcium was 40, 53 and 64%, respectively, which was not sufficient to meet daily requirements. Low intake of nutrients was generally attributed to inadequate food intake due to low feeding frequency, poorly diversified diets and sub- optimal practices in food preparation and cooking. The results from surveyed areas indicated that all districts are rich in terms of bio-diversity and food availability, nevertheless the consumption of these foods in the study communities was inadequate with regards to quantity and quality. This situation compromises nutritional status and pre-disposes farming households to diseases and infections hence affects work output, labor productivity and wealth generation. Educating farmers on the importance of consuming diversified and adequate diets from different food groups will improve their nutrition situation and stimulate more production hence increased agricultural productivity.
Household food insecurity and associated factors in rural communities: a case of Kilosa District, Tanzania
(African Journal of Agricultural Research, 2015) Ntwenya, J.; Kinabo, J.; Msuya, J.; Mamiro, P.; Mamiro, D.; Katalambula, L.
Food insecurity continues to be a major contributing factor to nutrition insecurity in developing countries. A nine item Household Food Insecurity Access Scale (HFIAS) was administered twice to 307 households among three agro-ecological zones in rural communities of Kilosa District-Tanzania to measure food security. Households were surveyed once during the rainy season (February–May) and once immediately post harvest (September–October) in the year 2011. The mean HFIAS score was the highest during the rainy season (8.15±6.06) and ranged from 0 to 26. During the harvest season, the mean HFIAS was 6.76±5.88 and ranged from 0 to 24. Using the categorical measure of food insecurity, the proportion of food secure households was higher during harvest season (31.3%) than was the case 19.9% during the rainy season. Similarly, 31.6% of the surveyed households were classified as being most food insecure during the rainy season as opposed to 26.1% during the harvest season (P=0.01). Food insecurity persisted among 39.2% of the surveyed households during the rainy season and period after harvest. The households in which at least one member offered casual labour such as the clearance of the farm fields, had 2.1 higher odds (95% CI: 1.05 to 4.29) of being food insecure. A substantial proportion of the surveyed households were food insecure across agricultural seasons and in various agro-ecological zones.
Physical and chemical characteristics of off vine ripened mango (Mangifera indica L.) fruit (Dodo)
(Afr. J. Biotechno, 2007) Mamiro, P.; Fweja, L.; Chove, B.; Kinabo, J.; George, V.; Mtebe, K.
The need to develop the best off vine mango ripening technique for both consumption and processing was investigated. Some physical and chemical measurements were performed on mature Green Dodo mangoes before and during a 3-day and 6-day ripening period by smoked pit ripening (SPR), ethylene (fruit generated) pit ripening (EPR), untreated pit ripening (UPR) and room temperature ripening (RTR) as a control method. The post harvest ripening changes in the quality characteristic of ripe mangoes were correlated among treatments and compared with similar changes in other mango varieties. Changes such as formation of sugars, decreased acidity, and increased carotene reflected the most significant chemical changes in ripeness stage.
Physico-Chemical and grain cooking characteristics of selected rice cultivars grown in Morogoro
(2006) Shayo, N. B.; Mamiro, P.; Nyaruhucha, C. N. M; Mamboleo, T
A study was carried out at Sokoine University of Agriculture to characterize the local rice varieties grown in Morogoro Region basing on their physical-chemical characteristics and cooking quality parameters. Five cultivars of rice were analyzed and these included Kaling’anaula, Kihogo Red, Salama M17, Supa and Salama. The samples were collected from Crop museum, SUA. The chemical analysis was done to determine the proximate composition, gelatinization temperature and gel consistency as main determinants of cooking quality, sensory evaluation tests was done as determinants for consumer acceptance. The proximate composition results indicated protein content values between 7.94 and 9.46%, ash content between 0.55 and 0.97%, fat content between 0.57 and 0.85%, fiber content between 0.29 to 0.73%. The amylose content values were between 18.25 and 19.25%. The gel consistency results showed that all cultivars analysed were hard with the gel length values between 27.50 and 31.80 mm There was a significant differences in composition as well as acceptability between the varieties. In all aspects, Supa cultivar appeared to be the most superior with mean score of 4.30 while Kihogo Red was the least superior with mean score of 2.93. The differences in the cultivars could be from environmental as well as genetic factors. This pauses a need for more studies to be directed to these factors in order to come up with useful alternatives on how to manipulate them so as to improve the cooking quality parameters, improve production of the local rice cultivars and increase the market demand for local rice.
Proximate composition, bread characteristics and sensory evaluation of Cocoyam-Wheat composite breads
(Ajfand, 2011) Mongi, R. J.; Ndabikunze, B. K.; Chove, B. E.; Mamiro, P.; Ruhembe, C. C.; Ntwenya, J. G.
This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively and assessed for proximatecomposition, bread characteristics and sensory attributes.The results indicate that carbohydrate, crude fiber, and ash contents of the cocoyam-composite breads increased significantly (p<0.05) while the moisture and protein contents decreased significantly with progressive increase in the cocoyam flour substitution. The significant (p<0.05) highest ash, fibre and carbohydrate values of 1.61, 1.54 and 70.40 g/100g dm respectively were observed in 30% cocoyam-wheat composite bread compared to lowest values of1.15, 0.29 and 63.25 g/100g dm, respectively in 100% wheat bread. The significant (p<0.05) higher moisture and protein values of 20.99 and 12.54 g/100g dm were observed in 100% wheat bread compared to lowest values of 17.31 and 9.04 g/100g dm, respectively in 30% cocoyam-wheat composite bread. Bread characteristics showed that, the loaf weight of cocoyam composite breads increased significantly (p<0.05) while loaf volume and specific loaf volume decreased significantly (p<0.05) with increasing cocoyam flour substitution The significant (p<0.05) highest loaf weight of 229.33 g was observed in 30% cocoyam-wheat composite bread compared to 208.33, 221.67 and 225 g observed in 100% wheat bread, 10 and 20% cocoyam-wheat composite breads respectively. The highest loaf volume and specific loaf volume of 800 and 3.49 cc were observed in 100% wheat bread compared lowest values of 580 and 2.78 cc respectively observed in 30% cocoyam-wheat composite bread. The sensory evaluation showed no significant (p>0.05) differences in sensory attributes of taste, aroma and acceptability between the 100% wheat and 10% cocoyam-wheat composite breads (p<0.05). In conclusion, this study has shown that the use of cocoyam flour in bread making is feasible and that incorporation of up to 10% of the flour into wheat flour produced acceptable bread with similar taste and aroma comparable to 100% wheat bread. Nevertheless, it is important to consume this bread with other protein rich diet in order to supplement the reduction resulted from substitution.