Department of Human Nutrition and Consumer Sciences

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Browsing Department of Human Nutrition and Consumer Sciences by Subject "Acceptability"

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    Acceptability of a prototype point of care test for human taeniosis and cysticercosis diagnosis, in Mbeya and Songwe
    (Sokoine University of Agriculture, 2019) Emil, Thomas
    The proto-type Taenia solium taeniosis/cysticercosis point of care test (TSTC-POC test) is a combined T. solium taeniosis / cysticercosis diagnostic test that enables immediate diagnosis of individuals suffering from taeniosis or cysticercosis or both, and hence, enabling immediate interventions. A cross-sectional study was carried out in selected District health facilities (Ifisi, Makandana and Vwawa) of Mbeya and Songwe Regions, Tanzania to assess perceptions and factors influencing the acceptability of the TSTC-POC test among individuals who were tested during a TSTC-POC test proto-type evaluation. The assessment of acceptability of the TSTC-POC test was carried out through application of Health Belief Model (HBM), a social science theoretical framework. A total of 260 persons were interviewed using a structured questionnaire immediately after they undertook the TSTC-POC test. Data were analyzed using SPSS 16.0 where descriptive statistics and association between variables using Chi-square test were computed. Statistical significance was established at 95% confidence level and p value <0.05. The acceptability of the POC test was high (95.4%). The main factor making the test acceptable was the short time it took between testing and getting the result (45.3% of the respondents). Factors that motivated individuals to undergo the TSTC-POC test include the perceived threat of the disease (death and disabilities), trust in health practitioners and the diagnostic tool itself. Acceptability of TSTC-POC test was not influenced by study hospital, age groups, gender, education level and primary occupation of study participants. It is concluded that the TSTC-POC test is acceptable among study population of Mbeya and Songwe region, southern Tanzania. Information on the test's sensitivity and specificity is required to guide its adoption and promotion for control of TSTC in Tanzania, a potential breakthrough in TSTC surveillance.
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    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.