Browsing by Author "Pacific, R."

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Nutrient Adequacy of Foods Consumed among Adult Population Residing in Urban Parts of Dar-es-salaam, Tanzania
(INTERNATIONAL JOURNAL OF INNOVATIVE RESEARCH & DEVELOPMENT, 2017) Majili, Z. S.; Pacific, R.; Bundala, N.
may result to poor nutritional status. However, determining the level of nutrient intakes may be used to establish nutritional adequacy of the diet consumed. Therefore, this study aimed at assessing nutrient adequacy of diet consumed by adult’s population in urban area of Dar-es-salaam. A cross sectional study was conducted among 270 adult’s population aged 25 to 64 years. Dietary intake was assessed by using a repeated 24hr dietary recall method and Nutrient adequacy ratio for energy, protein, fat, carbohydrates, fiber, cholesterol, iron, zinc and calcium was calculated. Mean age (years) of the subject was 38 ± 10.5 years. On average energy intake was2295.6 ± 264.6 Kcal. Average intake for protein, fat and carbohydrate were 65.6 ± 11.5g, 79 ± 18.5g and 337.2 ± 46.8g respectively. Mean saturated fat intake was 53.9 ± 14.9g. Other nutrients analyzed were fibre (23.9 ± 5.3g), iron (11.7 ± 2.8mg), zinc (8.2 ± 1.5mg) and calcium (299.8 ± 204.4mg). Mean dietary diversity score was 8where by more than 50% of the subjects consumed at least 8 food groups. Average nutrient adequacy ratio for energy was (0.86), fat (1.27), protein (1.05), carbohydrate (1.1), saturated fat (4.15), fiber (1.07), iron (0.31), zinc (0.89), calcium (0.3)and the mean adequacy ratio (MAR) for energy intake and 8nutrients was 1.22. Food consumed provided adequate nutrients due to composition of different foods groups. However, the nutrient adequacy ratio for calcium was very low compared to saturated fat which had a cut-off of 1, indicating that more fat has been consumed than recommended level. This may result in developing metabolic risk factors that contribute to the increase of non-communicable diseases. Therefore, promotion of diversified diets in a right proportion should be advocated to build a health society.
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.