Factors influencing the sustainability of homestead vegetable production intervention in Rufiji, Tanzania: A cross-sectional mixed methods study.

There is growing evidence that home vegetable gardening interventions improve food security and nutrition outcomes at the family level. Sustainability of many of these community interventions remain a challenge. This study assessed factors influencing the sustainability of homestead vegetable production intervention in Rufiji district, Tanzania, one year after the cessation of external support.

Contribution of the Dolichos Lablab value chain to farmer's household livelihood assets in Tanzania.

Lablab is a legume with multiple uses as food, feed, and organic fertilizer. However, it is underutilized, and its empirical contribution to farmers' livelihoods is limited. This study examined the Lablab value chain (LVC) relative to smallholder farmers' livelihood assets in Tanzania.

Effect of lactic acid fermentation on the nutritional quality and consumer acceptability of African nightshade.

African nightshade (ANS) is among many underexploited and neglected indigenous vegetables. This study assessed the effect of lactic acid fermentation (LAF) on nutritional and sensory quality in (Sv) and (Ss). Spontaneously fermented (SF) and controlled fermented (CF) conditions using LP90 and LM58 were employed for 15 days and 120 h.

Evaluation of functional attributes and storage stability of novel juice blends from baobab, pineapple, and black-plum fruits.

Several under-utilized tropical fruits have exceptional micronutrients and phytochemical composition with the potential to contribute to the nutrition of people and also enhance food security. This study was carried out to evaluate the quality attributes and storage stability of juice blends of baobab (), pineapple (), and black-plum ( fruits for use as functional beverages. Juice blends were analyzed for physicochemical, antioxidant, and sensory properties.

Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango () Juices.

Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of subsp. (MLP), (MLR), (MLC), (MLB), and (MPP).

Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges.

Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by fortifying maize flour with fine ground mango seed and kernel at different levels (31%, 56%, 81%).

African nightshades (Solanum nigrum complex): The potential contribution to human nutrition and livelihoods in sub-Saharan Africa.

Achieving zero hunger in sub-Saharan Africa (SSA) without minimizing postharvest losses of agricultural products is impossible. Therefore, a holistic approach is vital to end hunger, simultaneously improving food security, diversity, and livelihoods. This review focuses on the African nightshades (ANS) Solanum spp.

Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds.

Fermentation increases food shelf-life but is characterized by changes that affect product's perception. Watermelon juice was fermented with Lactobacillus plantarum (WJ-LP), L. rhamnosus (WJ-LR), L.

Health Benefits of Antioxidative Peptides Derived from Legume Proteins with a High Amino Acid Score.

Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources of protein with a high amino acid score and can provide bioactive peptides. This manuscript presents a review on legume-derived peptides, focusing on in vitro and in vivo studies on the potential antioxidative activities of protein hydrolysates and their characterization, amino acid sequences, or purified/novel peptides. The health implications of legume-derived antioxidative peptides in reducing the risks of cancer and cardiovascular diseases are linked with their potent action against oxidation and inflammation.

Dietary Practices, Nutrient Adequacy, and Nutrition Status among Adolescents in Boarding High Schools in the Kilimanjaro Region, Tanzania.

A cross-sectional study was conducted to assess dietary practices, nutrient adequacy, and nutrition status among 164 adolescents aged between 16 and 19 years in boarding secondary schools in the Kilimanjaro region. In-depth interviews and a survey guided by a semistructured and structured questionnaire, including 24-hour recall and food frequency questionnaire techniques, were used to collect information. Nutrition status was assessed using anthropometric measurements and hemoglobin levels.

Dolichos Lablab-an underutilized crop with future potentials for food and nutrition security: a review.

Achieving the Sustainable Development Goals (SDGs) particularly goal number two in developing countries by 2030 is challenging. The State of Food Security and Nutrition (2019) in the World show prevalence of undernourishment which has practically remained unchanged for the last three years. This calls for sustainable synergies between food and nutrition in addressing the challenge.

An In Vitro Evaluation of the Capacity of Local Tanzanian Crude Clay and Ash-Based Materials in Binding Aflatoxins in Solution.

Aflatoxins in feeds cause great health hazards to animals, and thus eventually to humans as well. The potential of clays from Arusha (AC), Kilimanjaro (KC), the Coast (CC), and Morogoro (MC), as well as volcanic ash (VA) and rice husk ash (RA), were evaluated for their capacity to adsorb aflatoxins B₁ (AFB₁), B₂ (AFB₂), G₁ (AFG₁), and G₂ (AFG₂) relative to a commercial binder Mycobind (R) using in vitro technique. On average, CC, VA, KC, MC, AC, RA, and R adsorbed 39.

Fatty Acid Composition of Dried Fruits of Sclerocarya birrea, Diospyros blancoi and Landolphia kirkii.

Wild fruits are commonly consumed in the rural communities of South Africa. The information on their nutritionally important fatty acids is, however, limited. Three wild fruit species, , and from Limpopo Province were selected for evaluation of fatty acid content.

Chemical Composition of Ethanolic Extracts of Some Wild Mushrooms from Tanzania and Their Medicinal Potentials.

The ethanolic extracts of 5 edible and inedible wild mushrooms collected from the Southern Highlands of Tanzania were characterized by gas chromatography-mass spectrometry. A total of 75 chemical compounds were obtained, mainly fatty acids, carotenoids, alkaloids, phenols, terpernes, steroids, pyranoside, saccharides, and amino acids. Chemical compounds were identified from the ethanolic extract of Russula cellulata, R.

Improving surface functional properties of tofu whey-derived peptides by chemical modification with fatty acids.

Effect of acylation with saturated fatty acids on surface functional properties of tofu whey-derived peptides was investigated. Tofu whey (TW) and soy proteins (7S, 11S, and acid-precipitated soy protein [APP]) were hydrolyzed by Protease M 'Amano' G, and resulting peptide mixtures were acylated with esterified fatty acids of different chain length (6C to 18C) to form a covalent linkage between the carboxyl group of fatty acid and the free amino groups of peptide. Acylation significantly (P < 0.

Enhanced antiviral activity of soybean β-conglycinin-derived peptides by acylation with saturated fatty acids.

Peptide mixtures prepared from soybean β-conglycinin (7S-peptides) were acylated with saturated fatty acids of different chain length (6C-18C) in order to improve their antiviral activity against Feline calicivirus (FCV) strain F9 which is a typical norovirus surrogate. Among the fatty acids varieties, it was revealed that 7S-peptides acylated with myristic and palmitic acids potently inhibited FCV replication. Myristorylation and palmitoylation of 7S-peptides kept host cells viability at 91.