Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages.

There is an increase in demand for sausages in developing countries, however, accessibility and cost of binders are a challenge. Amaranth and quinoa flours were evaluated for use as alternative binders to corn-starch. Proximate composition, functional and thermal properties of the flours were determined.

Drinking water quality and antibiotic resistance of E. coli and Salmonella spp. from different sources in Gweru urban, Zimbabwe.

The study focused on assessing drinking water quality from different sources in Gweru urban. Seventy six samples were collected from 6 different locations and analysed for physicochemical parameters and microbial quality. Bacteria isolates were identified using matrix-assisted laser desorption ionization-time of flight mass spectrometry and antibiotic susceptibility was determined for 4 isolates that had been identified as Escherichia coli (2) and Salmonella spp.