July 2023

Fruit consumption and storage practices among rural households in Chamwino district, Dodoma, Tanzania

Fruit consumption is still a challenge in many parts of Africa, and hence micronutrient deficiency continues to be a serious problem in the continent. This study was conducted between December 2017 and May 2018 in Chinoje and Mzula villages in Chamwino district, Dodoma to assess availability of fruit, consumption, storage practices and nutrient content. People responsible for food preparation were interviewed from 345...

Author(s): Mwanaisha Assim Ngawembela, Akwilina Wendelin Mwanri and Lucy Mlipano Chove

July 2023

Studying the ethylic fermentation process of the mucilage juice of cacao by Saccharomyces cerevisiae yeast

The aim of the study was to optimize the ethylic fermentation process of the mucilage juice of cacao by Saccharomyces cerevisiae yeast. The juice fermentation process was effected by inoculating S. cerevisiae on 0.2 g of activated yeast/liter of juice for essay E1, and on 0.5 g of activated yeast/L for essay E2. Results reveal that increasing the pH value of the process effected in the acidic zone raised the rate of the...

Author(s): Philippe Diakabana,, Michel Elenga, Okil Derda Goma, Jean Paul Latran Ossoko, Arnaud Wenceslas Geoffroy Tamba Sompila, Claudia Bassoumba, and Léa Nkounkou,

July 2023

Quantification of ethanol and identification of other chemical constituents in homemade morula beer using gas chromatography-mass spectrometry (GC-MS)

Morula (Sclerocarya birrea) beer is a seasonal homemade alcoholic beverage made from morula fruits pulp. Unlike the commercial morula alcoholic beverage, the alcohol content of homemade morula beer is not known. The major challenges with homemade alcoholic beverages arise from batch-to-batch differences in product quality and safety due to the variability of raw materials and lack of quality control. Consequently, the...

Author(s): Mmaabo Tsenang, Tshepo Pheko-Ofitlhile, Janes Mokgadi, Wellington Masamba and Gothatamang Norma Phokedi