Insights on the microbiology of Ethiopian fermented milk products: A review.

Fermented milk products play a vital role in the diets of Ethiopians. They are produced from either spontaneous fermentation or back-slopping methods at the household level, in which lactic acid bacteria (LAB) and yeasts predominate. As a result, the processing steps are not standardized and overall safety is still of public health relevance.

Low NO and variable CH fluxes from tropical forest soils of the Congo Basin.

Globally, tropical forests are assumed to be an important source of atmospheric nitrous oxide (NO) and sink for methane (CH). Yet, although the Congo Basin comprises the second largest tropical forest and is considered the most pristine large basin left on Earth, in situ NO and CH flux measurements are scarce. Here, we provide multi-year data derived from on-ground soil flux (n = 1558) and riverine dissolved gas concentration (n = 332) measurements spanning montane, swamp, and lowland forests.

In-depth analysis of NO fluxes in tropical forest soils of the Congo Basin combining isotope and functional gene analysis.

Primary tropical forests generally exhibit large gaseous nitrogen (N) losses, occurring as nitric oxide (NO), nitrous oxide (NO) or elemental nitrogen (N). The release of NO is of particular concern due to its high global warming potential and destruction of stratospheric ozone. Tropical forest soils are predicted to be among the largest natural sources of NO; however, despite being the world's second-largest rainforest, measurements of gaseous N-losses from forest soils of the Congo Basin are scarce.

Aflatoxin levels in sunflower seeds and cakes collected from micro- and small-scale sunflower oil processors in Tanzania.

Aflatoxin, a mycotoxin found commonly in maize and peanuts worldwide, is associated with liver cancer, acute toxicosis, and growth impairment in humans and animals. In Tanzania, sunflower seeds are a source of snacks, cooking oil, and animal feed. These seeds are a potential source of aflatoxin contamination.

Identification and nutrient composition of indigenous vegetables of Tanzania.

Thirty types of indigenous vegetables commonly utilized in rural areas of Tanzania were collected, identified and their nutrient compositions analyzed. High values up to 249.6, 266 and 7.

Proteolytic activities in togwa, a Tanzanian fermented food.

Proteolytic activities were investigated in sorghum-based togwa prepared by natural fermentation and using starter cultures previously isolated from the native product, i.e., Lactobacillus brevis, Lactobacillus cellobiosus, Lactobacillus fermentum, Lactobacillus plantarum, Pediococcus pentosaceus, and Issatchenkia orientalis in coculture with either L.

Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food.

Starter cultures of lactic acid bacteria (Lactobacillus brevis, Lactobacillus cellobiosus, Lactobacillus fermentum, Lactobacillus plantarum and Pediococcus pentosaceus) and yeasts (Candida pelliculosa, Candida tropicalis, Issatchenkia orientalis and Saccharomyes cerevisiae) isolated from native togwa were tested singly or in combination for their ability to ferment maize-sorghum gruel to produce togwa. All species of bacteria showed an ability to ferment the gruel as judged by lowering the pH from 5.87 to 3.

Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food.

Selected microbiological and metabolic characteristics of sorghum, maize, millet and maize-sorghum togwa were investigated during natural fermentation for 24 h. The process was predominated by lactic acid bacteria (LAB) and yeasts. The mesophiles, lactic acid bacteria, and yeasts increased and the Enterobacteriaceae decreased to undetectable levels within 24 h.

Evaluation of the nutritional quality and acceptability of sorghum-based tempe as potential weaning foods in Tanzania.

Six types of sorghum (Sorghum bicolor)-based tempe were developed by blending with various combinations and quantities of either bambara groundnut, sesame, cowpea, pigeonpea, common bean, mungbean, soybean, or groundnut (peanut) seeds. Their mixtures were then soaked and solid-state fermented by Rhizopus oligosporus to produce tempe. Soaking resulted in the loss of minerals.

Evaluation of the nutritional quality and acceptability of fingermillet-based tempe as potential weaning foods in Tanzania.

Six types of fingermillet (Eleusine coracana)-based tempe were developed by incorporating either commonbeans, groundnuts, cowpeas, mungbeans, chickpeas, sesame and/or their mixtures and fermented by Rhizopus oligosporus. The proximate and mineral composition was not changed significantly by fermentation. The protein content of tempe ranged from 13.

Production and storage stability of non-alcoholic pawpaw beverage powder.

Powder for instant non-alcoholic pawpaw beverage formulation was manufactured by traditional sundrying and controlled ovendrying. The reconstituted beverage was organoleptically acceptable. The effect of sundrying on mats and ovendrying on product quality was investigated.

Production and storage stability of non alcoholic banana beverage powder.

Powder for an instant, non-alcoholic beverage formulation was manufactured by sundrying and ovendrying of a popular dessert ('silk') banana variety. The reconstituted beverage was organoleptically acceptable. The effect of traditional sundrying on mats and ovendrying methods on product quality was investigated.

The nutritive quality of sorghum-commonbean tempe.

The nutritive quality of sorghum-commonbean (40:60) tempe manufactured by Rhizopus oligosporus: Rhizopus oryzae (1:1) mixed culture fermentation was determined. The protein, crude fat and ash content increased slightly, while carbohydrates decreased. The dietary fibre of the tempe increased by 10%.

Bacteriological quality of potable water sources supplying Morogoro municipality and its outskirts: a case study in Tanzania.

Bacteriological quality of potable water supplying Morogoro municipality and its outskirts (population 135,000 people) was assessed by the determination of the most probable number (MPN) of faecal coliforms, Escherichia coli, faecal streptococci and Clostridium perfringens for a period of 6 months. River water and chlorinated pipeborne water were found contaminated with microorganisms in the order of 3.8 x 10(1) to 4.