Volatile constituents of redblush grapefruit (Citrus paradisi) and pummelo (Citrus grandis) peel essential oils from Kenya.

The volatile constituents of cold-pressed peel essential oils of redblush grapefruit (Citrus paradisi Macfadyen forma Redblush) and pummelo (Citrus grandis Osbeck) from the same locality in Kenya were determined by GC and GC-MS. A total of 67 and 52 compounds, amounting to 97.9 and 98.

Changes of the volatile profile and artifact formation in Daidai (Citrus aurantium) cold-pressed peel oil on storage.

The chemical changes and artifact formation in daidai (Citrus aurantium L. var. Cyathifera Y.

Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum (Sorghum bicolor) and finger millet (Eleusine coracana) grain varieties grown in Kenya.

Sorghum and finger millet grains are traditional staple foods in Kenya. However, they have naturally occurring anti-nutritional factors, such as phytic acid, that decrease their dietary availability. This work determined the effect of fermentation and malting on the phytic acid content of, and mineral availability in five varieties of sorghum and four varieties of finger millet grain grown in Kenya.