http://erepository.uonbi.ac.ke/handle/11295/43032 Tue, 28 Apr 2026 12:50:08 GMT 2026-04-28T12:50:08Z http://erepository.uonbi.ac.ke/handle/11295/155431 Specifications for Artisanal Aluminum Cookware in Nairobi Nkuubi, Samuel M The potential challenges encountered in the production of aluminium cookware in the Kamukunji cluster in Nairobi are related to the application of product design specification parameters. Methods of production or restyling of existing designs of cookware are not recorded and the best enduring practices remain as tacit knowledge. The workshops operate in a rudimentary manner and the idea of good quality is the acceptance of simple and passable functionality of a product. The objectives of the paper are to establish the design deficiencies in artisanal aluminium cookware, to assess the hazards associated with production of aluminium cookware, to determine appropriate strategies in their production and to propose standard product specifications for their design. The study employs a mixed methods design chosen for a descriptive survey study. The data was collected using questionnaires while particular cases demanded observational forms, checklist and photography. The subjects for the study are Jua Kali (informal) artisans at the Kamukunji cluster located on Landhies road in Nairobi County. Due to the impracticability of accessing the entire target population the sample units mainly included artisans dealing purely in aluminum cookware manufacturing. Results highlighted a need for training on hazards related to use of aluminum cookware and alternative product finishing methods. The study proposes a classification that adapts environmentally responsible manufacturing methods ERM to product design specifications in the informal workshops producing aluminum cookware. The ERM are adapted to the product design specification to track sustainable production methods by expert artisans. Sun, 01 Jan 2017 00:00:00 GMT http://erepository.uonbi.ac.ke/handle/11295/155431 2017-01-01T00:00:00Z http://erepository.uonbi.ac.ke/handle/11295/155111 Does Nutrition Education Influence Retention of Vitamin a Bio-fortified Orange-fleshed Sweet Potato in Farms Evidence From Kenya Ojwang, Sylivester O; Otieno, David J; Nyikal, Rose A; Muoki, Penina; Okello, Julius K Vitamin A deficiency (VAD) still remains a major nutritional concern in Sub-Saharan Africa. Orange-Fleshed Sweet potato (OFSP) is bio-fortified with Vitamin A and has been globally recognized as the best food-based approach to combat the VAD menace. However, sustainability of its adoption is in question as many farmers still depend on free vines dissemination programs. This paper assessed the immediate effects of providing integrated nutrition education interventions, through different entry points, on the households’ retention of the crop on their farms. Primary data were collected from three randomized nutrition education approaches in a controlled experiment with 360 preschooler-caregiver pairs in 15 villages in Homa Bay County, Kenya. A binary logit and special regressor model were employed to estimate the treatment effects. The results show that channeling nutrition education through single entry points do not have significant immediate effects on replanting of OFSP. Conversely, providing nutrition education to both preschool children and their caregivers substantially increases the households’ likelihood to retain OFSP after phase-out of the free-vines dissemination programs. Integrating nutrition education approaches simultaneously through multiple entry points may be more effective in ensuring that the households conserve the vines and grow OFSP all year round for nutrition and food security. Tue, 01 Jan 2019 00:00:00 GMT http://erepository.uonbi.ac.ke/handle/11295/155111 2019-01-01T00:00:00Z http://erepository.uonbi.ac.ke/handle/11295/154973 Organophosphate and carbamate pesticide residues and accompanying risks in commonly consumed vegetables in Kenya. Kanja, Laetitia; Omwenga, Isaac; Zomer, Paul; Louisse, Jochem; Rietjens, Ivonne M C M; Mol, Hans The current study was conducted to assess the levels of organophosphates and carbamates in vegetables in Kenya and to examine potential consumer health risks. A total of 90 samples were analysed by liquid chromatography/high-resolution tandem mass spectrometry. Residues of acephate, chlorpyrifos, methamidophos, omethoate and profenofos were found in 22% of the samples, ranging from 10 to 1343 μg/kg. The EU MRL was exceeded in 21%, 10%, 8% and 22% of the samples of French beans, kales, spinach and tomatoes, respectively. Chlorpyrifos in spinach had an acute HQ of 3.3 and 2.2 for children and adults, respectively, implying that potential health risks with respect to acute dietary exposure cannot be excluded. For chronic dietary exposure, all chronic HQs were below 1. The HI for the pesticides was 0.54 and 0.34 for children and adults. Routine monitoring of OPs and carbamates in vegetables is recommended to minimise consumer's health risks. Fri, 01 Jan 2021 00:00:00 GMT http://erepository.uonbi.ac.ke/handle/11295/154973 2021-01-01T00:00:00Z http://erepository.uonbi.ac.ke/handle/11295/154903 Quality and psychosocial factors influencing purchase of orange-fleshed sweet potato bread. Shiundu, Felix M; Nyikal, Rose A; Mburu, John; Okello, Julius J; Mwende, Janet; Lagerkvist, Carl J; Muoki, Penina; Low, Jan; Hareau, Guy; Heck, Simon This 2018 study, conducted in six Tusky's supermarkets in Nairobi, Kenya, combined the Just-About-Right, Penalty and Mean-End-Chain analyses to examine the quality and psychosocial factors influencing the purchase of a novel bread made from orange-fleshed sweet potato (OFSP), a biofortified crop, focusing on sixty-one male and eighty female urban OFSP bread buyers recruited at point of purchase. It finds that sensory and psychosocial factors drive purchasing decisions and that some of the bread's sensory characteristics are misaligned with consumers' expectations. It also finds that women and men's evaluations of the bread's characteristics are different, as are their motivations for purchase. However, good sensory attributes and the knowledge of the bread's nutritional value were key drivers. Some misaligned characteristics reveal levers for the reformulation of the bread and present opportunities for segmenting the market. Several other implications of the findings for policy and future improvement of the bread are discussed. Fri, 01 Jan 2021 00:00:00 GMT http://erepository.uonbi.ac.ke/handle/11295/154903 2021-01-01T00:00:00Z