Faculty of Agriculture & Veterinary Medicine (FAg / FVM): Recent submissions
Now showing items 5341-5360 of 5481
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Bacteriological Quality of Freshly Processed Broiler Chickens as Affected by Carcass Pretreatment and Gamma Irradiation
(1992)Chicken carcasses dipped in whey fermented by Streptococcus thermophilus, lactic acid solution or water and irradiated at 2.5 kGy by 6OCOwere evaluated for bacteriological quality on day-L, day-3 and at 3-day intervals ... -
Flavonoid content in ethanolic extracts of selected raw and traditionally processed indigenous foods consumed by vulnerable groups of Kenya:antioxidant and type II diabetes-related functional properties
(Department of Food Science, Nutrition and Technology, 2011)The present study evaluated the flavonoid content, antioxidant as well as type II diabetes-related enzyme inhibition activities of ethanolic extract of certain raw and traditionally processed indigenous food ingredients ... -
Prognostic indicators of post partum viability of kids born to Escherichia coli-vaccinated or unvaccinated does
(Department of clinical studiesDepartment of Public HealthDepartment of Animal Production, 2000)This study was undertaken to determine some blood and other physiological parameters with potential for use as prognostic indicators of viability of newborn goat kids. Of the 143 kids born during the on-farmstudy, 97 ... -
The feeding value of Kenyan sorghum, sunflower seed cake and sesame seed cake for broilers and layers
(ElsevierDepartment of Animal Production, 1996)The feeding value of Kenyan sorghum, sunflower seed cake (SFC) and sesame seed cake (SSC) was studied in an 8 week broiler trial and a 24 week layer trial. In both trials the diets were either white maize (Hb25) or brown ... -
Losses of Ascorbic Acid During Storage of Fresh Tubers, Frying, Packaging and Storage of Potato Crisps from Four Kenyan Potato Cultivars
(Department of Food Science, Nutrition and Technology, 2011)The ascorbic acid (AA, vitamin C) levels of tubers was determined in four Kenyan potato cultivars (Dutch Robyjn, Tigoni, 393385.39 and 391691.96) grown under standard cultural conditions and the effect of storage on fresh ... -
Effect of Slice Thickness and Frying Temperature on Color, Texture and Sensory Properties of Crisps rnude frorn Four Kenyan Potato Cultivars
(Department of Food Sciences, Nutrition and Technology, 2011)The objective of this study was to determine the performance of four Kenyan potato cultivars in terms of texture, color and sensory properties when crisps are processed at different slice thickness and frying temperatures. ... -
Effect of Packaging and Storage 'I'ernper atu re on the Shelf Life of Crisps frorn four Kenyan Potato Cultivars
(Department of Food Science, Nutrition and Technology, 2011)Potato crisps are known to absorb high amounts of processing oil that may undergo oxidation and hydrolysis during storage, depending on packaging and storage temperature. These changes may, however, have profound effects ... -
Suitability of three newly released Kenyan potato varieties for processing into crisps and french fries
(Department of Food Science, Nutrition and Technology, 2011)French fries and potato crisps are the most consumed industrially processed potato products in Kenya, especially in the major urban centers. Processors have, however, complained of the inadequate supply and low quality ... -
Release of three improved varieties for the expanded potato market in Kenya
(Department of Food Science, Nutrition and Technology, 2012)Current potato varieties have not fully met the market demands of the rapidly expanding Kenyan potato industry. Newer varieties with tolerance to the major diseases, higher yields, better storability and processing qualities ... -
Effects of Cultivar, Frying Temperature and Slice Thickness on Oil Uptake and Sensory Quality of Potato Crisps Processed from Four Kenyan Potato Cultivars
(Department of Food Science, Nutrition and Technology, 2011)The effects of potato cultivar, frying temperature and slice thickness on oil uptake and sensory quality of potato crisps were investigated in four Kenyan cultivars. Potato tubers were peeled, washed and cut into slices ... -
Characteristics of the industry, constraints in processing, and marketing of potato crisps in processing, and marketing of potato crisps in Kenya
(Department of Food Science, Nutrition and Technology, 2010)There has been an increase in the number of potato crisps processors in Kenya in the last few decades. However, the characteristics of these firms are not clearly known. This study was designed to characterize the potato ... -
Mineral Status of Sheep and Goats Grazing in the Arid Rangelands of Northern Kenya
(Asian Network for Scientific InformationDepartmeni of Animal Production, 2012)A study was conducted in dry and wet season to determine macro and micro mineral status of growing sheep and goats in arid rangelands of northern Kenya. Forty four, 22 each of sheep and goats (1-2 year old), randomly ... -
Smallholder dairy production in high altitude Nyandarua milk-shed in Kenya: Status, challenges and opportunities
(Departmeni of Animal Production, 2011-05)A stratified sampling method was used to select 156 dairying households from representative Divisions in Nyandarua County. The stratification was based on cattle grazing systems (CGS) and agro-ecological zones (AEZs) across ... -
Levels of reducing sugars in eight Kenyan potato cultivars as influenced by stage of maturity and storage conditions
(Department of Food Science, Nutrition and Technology, 2009)The cultivar, harvest time and storage method affect reducing sugars content of potato, which in turn influences the processing quality of French fries. Eight Kenyan potato cultivars (Tigoni, Desiree, Dutch Robyjn, Kenya ... -
Evaluation of selected Kenyan potato cultivars for processing into French fries
(Department of Food Science, Nutrition and Technology, 2009)The demand for potato varieties (Solanum tuberosum L.) with acceptable yield and processing characteristics is increasing in Kenya. However, most potato varieties and promising clones have not been adequately evaluated. ... -
Effect of mineral supplementation on milk yield and calf growth of camels in Marsabit District of Kenya
(2004-12)A study was conducted in Ngurunit and Kargi locations of Marsabit district in Kenya to determine the effect of mineral supplementation on milk yield and calf growth of settlement based camels. Two mineral supplements ... -
Effect of Mineral Supplement on Plasma Minerals Concentration of Camels (Camelus dromedarius) in Kenya
(Departmeni of Animal Production, 2006)A study was conducted in Ngurunit and Kargi locations of Marsabit district, Kenya to determine the effect of mineral supplementation on plasma minerals concentration of camels. Two mineral supplements were formulated; one ... -
Consumption patterns, diversity and characteristics
(Department of Food Science, Nutrition and Technology, 2010)Consumption of crisps as snack is on the increase in Kenya and more so in the urban areas.Some potato crisps are imported and others locally produced. It is, however, not known whether local and imported products are ... -
Nutritive value of important range forage species camels in Marsabit District, Kenya
(Departmeni of Animal Production, 2005)A study carried out in the semi-arid rangelands of Marsabit during dry and wet seasons assessed the content and seasonal variation of crude protein (CP) and fibre of important forage species for camels. Using a semi-structured ... -
Nutrient contents of raw and processed products from Kenyan potato cultivars
(Department of Food Science, Nutrition and Technology, 2009)Objective: To determine the nutrient contents of raw and processed products of Kenyan potato cultivars. Methodology and results: Eight potato cultivars (Tigoni, Desiree, Dutch Robyjn, Kenya Karibu, Kenya Sifa, CIP ...
