College of Agriculture & Natural Resources (COANRE)

Physicochemical, Nutritional and Functional Properties of Popped Finger Millet (Eleusine coracana) and its Application in Product Development

Thu, 06 Aug 2026 00:00:00 GMT

Physicochemical, Nutritional and Functional Properties of Popped Finger Millet (Eleusine coracana) and its Application in Product Development Koros, Clarice Jepchirchir Finger millet (Eleusine coracana) is a highly nutritious grain with significant health benefits; however, its traditional processing methods have not been fully optimized for modern applications to enhance commercialization. This study evaluated the physicochemical, nutritional, and functional properties of popped finger millet and its application in cereal bar development. Finger millet grains were sourced from Jamhuri Market in Thika Town. The grains were sorted, cleaned, and dried, with an initial moisture content of 10.01%. The moisture content was subsequently adjusted to 15%, 18%, and 21% (in triplicates) and popped at chamber pressures of 120, 140, and 160 psi. The popped grains were analyzed for selected physicochemical, nutritional, functional, and microstructural properties. Grains popped at 21% moisture content and 160 psi were used to formulate five cereal bar variants with varying concentrations of guar gum and honey, which were then subjected to sensory, physicochemical, and microbiological analyses. Results indicated that increasing moisture content and pressure significantly (p≤0.05) enhanced popping yield and expansion ratio while reducing bulk density. The interaction between pressure and moisture content also had a significant (p≤0.05) effect on these parameters. Increasing moisture content from 15% to 21% significantly (p≤0.05) increased lightness and total color difference, while redness and browning index decreased significantly with increasing moisture content and pressure. Crude fat and moisture content of the popped grains decreased significantly (p≤0.05) with increasing pressure and moisture, whereas crude protein content increased significantly with pressure. Mineral analysis showed significant (p≤0.05) increases in zinc and iron content with increasing pressure and moisture levels. Total phenolic content also increased significantly, while phytates and tannins decreased significantly (p≤0.05), indicating improved nutritional quality. Functional properties were significantly influenced by processing conditions, with water absorption capacity, swelling power, and viscosities increasing, while bulk density decreased when popping pressure and moisture content were raised. Particle size distribution was also significantly affected by pressure, moisture, and their interaction. For the developed cereal bars, color attributes (lightness, redness, yellowness, and hue angle) varied significantly (p≤0.05), with increased lightness and yellowness observed at higher honey levels (10%–50%). Water activity ranged from 0.391 to 0.776 and decreased with increasing honey concentration, remaining within safe microbial limits. Bulk density and texture decreased significantly (p≤0.05) with increasing honey levels, improving handling and packaging characteristics. Proximate composition showed moisture content ranging from 3.47% to 11.35%, crude fiber from 2.31% to 2.70%, crude protein from 7.17% to 8.39%, and carbohydrates from 70.02% to 78.24%, all significantly influenced by formulation. Microbial analysis of the developed cereal bars revealed total viable counts ranging from 2.2007 to 2.7253 log CFU/g, within acceptable limits for ready-to-eat foods. No coliforms were detected, indicating satisfactory hygienic practices. Staphylococcus aureus was detected in two cereal bars, although no immediate health risk was indicated, while yeast and mold counts remained within acceptable limits. Sensory evaluation showed significant differences (p≤0.05) in appearance, flavor, taste, texture, and overall acceptability. Samples B1 and B5 were the most preferred, with overall acceptability scores above 7.0. Honey and guar gum significantly influenced sensory attributes,  xiv with higher honey levels enhancing flavor and consumer acceptance. In conclusion, popping pressure and moisture content significantly affect the nutritional, functional, and physicochemical properties of finger millet and demonstrates strong potential for value addition. The developed cereal bars exhibited acceptable sensory and microbial quality, supporting their potential as nutritious snack products. These findings highlight the role of popped finger millet in enhancing food and nutrition security and promoting the utilization of this underutilized indigenous crop. MSc in Food Science and Technology

Farmers’ Perceptions, Occurrence and Transmission of Moroccan Watermelon Mosaic Virus Infecting Cucurbits in Selected Counties in Kenya

Thu, 30 Jul 2026 00:00:00 GMT

Farmers’ Perceptions, Occurrence and Transmission of Moroccan Watermelon Mosaic Virus Infecting Cucurbits in Selected Counties in Kenya Wutue, Abenigo Sieh Cucurbits are important food crops worldwide due to their nutritional benefits and also contribution to the national economies. In Kenya, cucurbits are mainly produced by small scale farmers for their leaves, immature and mature fruits and seeds. However, the production in the country is constrained by viral disease infections including Moroccan watermelon mosaic virus (MWMV), a potyvirus in the family potyviridae. The virus is transmitted by several species of aphids in a non-persistent manner and also by mechanical means.The cucurbit crops can be infected by the virus at every stage of growth, with early infection resulting in total yield loss if no management measures are taken.The virus was recently reported in Kenya in two counties infecting pumpkin (Cucurbita pepo L). Since the virus is known to infect several cucurbit species, determination of farmers perceptions, and distribution of MWMV in the major cucurbits growing counties in the country as well as transmission to different host species are important in the development of effective management strategies. A survey was conducted in the year 2024, covering a total of 229 cucurbit fields in seven sub-counties within three counties namely; Machakos County (Matungulu and Kangundo sub-counties) Kirinyaga County (Kirinyaga East, Kirinyaga West, and Mwea East sub-counties) and Embu County (Embu West and Mbeere North sub-counties). To understand farmers’ knowledge, perception and management strategies of the MWMVdisease, a total of 229 farmers’were randomly identified in seven sub-counties and a semi-structured questionnaire was administered through face to face interviews.The disease severity in the farmers’ fields was determined using a scale of 0 to 4. To determine the disease incidence, ten (10) plants per field were visually inspected for symptoms that are associated with MWMV disease. Moroccan watermelon mosaic virus distribution was determined by testing samples collected from the field using polymerase chain reaction (PCR)-based approach. To determine the influence of host plant species on aphid’s transmission efficiency of the virus, a greenhouse trial was carried out at the Jomo Kenyatta University of Agriculture and Technology (JKUAT). Aphids (Myzus persicae) were obtained from the University farm and maintained on common beans (Phaseolus vulgaris) plants established in the pots and placed in cages in an insect freee screenhouse. Two infected and natural host plants; pumpkin and papaya were used as source of MWMV inoculum for subsequent aphid transmissions. The experiment was laid out in a completely randomized design (CRD) with three treatments replicated (3) times. To transmit the virus, aphids were straved for one hour before feeding on the infected plants for 30 seconds to acquire the virus, The viruliferous aphids were then transferred to the healthy plants and allowed to feed for 40 seconds before spraying them with an insecticide. The plants were observed for MWMV disease symptoms development daily after transmission for a period of six weeks. Data for farmers perceptions were subjected to analysis of variance at p < 0.05 using (SPSS) and correlation analysis was done to determine the relationship between knowledge, perception and management of MWMV. Incidence and severity data was analysed through descriptive statistics, percentages and mean values using (SPSS). Influence of host plant efficiency data was analysed by determining the virus presence based on the amplification of the right size of fragment as observed in the agarose gel electrophoresis. The findings indicate that the farmers were aware of MWMV disease symptoms presence in their farms ranging from deformation, dark green blisters, and mosaic. Majority of the respondents 49.5% perceived the symptoms to be caused by weather changes, while 16.1% associated the symptoms with pest infestation while 11.1% did not know the cause of the symptoms in their farms. As a management measure, majority of the famers 85.5% used chemical control.The highest disease severity of 3.8 was recoded in Matungulu sub-county in Machakos county and the lowest 1.6 in Embu West sub-county in Embu county. Kangundo and Kirinyaga East sub-counties recorded the highest disease incidence of 100% while Kirinyaga West reported the lowest disease incidence of 62.5%. The number of positive samples was 12,8,4,and 3obtained from Matungulu, Embu West, Mwea East, and Mbeere North subcounties respectively. All the samples tested positive were from pumpkin crop species. Moroccan watermelon mosaic virus aphid transmission occurred from pumpkin to watermelon, Zucchini, and butter nut and not in papaya. Conversely, the virus was transmitted by aphids from papaya to zucchini crop species and not in the other cucurbit species. Although the virus was earlier reported in two counties, the presence of the virus to these counties under current study indicates that the virus is present in other counties and could probably spread to other parts of the country leading to damage cucurbit crops. Further, pumpkin crop species could be playing an important role in the epidemiology of the disease. Limited knowledge and management of MWMVsuggest farmers’ training is necessary for improved disease diagnostics and management. Futher, a detailed survey across the country is recommended to determine the extent of the virus spread. MSc in Plant Health Science and Management

Farmers’ Perceptions, Occurrence and Transmission of Moroccan Watermelon Mosaic Virus Infecting Cucurbits in Selected Counties in Kenya

Wed, 22 Jul 2026 00:00:00 GMT

Development of Sorghum-Wheat Buns Enriched with Giant African Land Snail Meat Powder for Improved Protein among Children Aged 3-10 Years

Thu, 28 May 2026 00:00:00 GMT

Development of Sorghum-Wheat Buns Enriched with Giant African Land Snail Meat Powder for Improved Protein among Children Aged 3-10 Years Agengo, Fredrick Benard Protein nutrition is important for human health because its deficiency results in public health problems such as Protein Energy Malnutrition (PEM). The situation is worse among children aged 3 to 10 years, a critical stage of physical development, where undernutrition results in irreversible effects, including delayed physical and cognitive development, as well as increased risk of infections and even mortality. Formulating cereal-based diets enriched with animal protein has been proposed as the most practical strategy to improve the nutritional quality of the diet. Buns are appropriate food vehicles because of their popularity among all age groups in rural and urban settlements due to their attractive features, including good eating quality, low cost, varied taste, and relatively long shelf-life. The main objective of this study was to formulate and develop sorghum-wheat buns enriched with snail meat powder for improved protein intake. Buns were prepared by replacing part of the sorghum-wheat flour with 5, 10, 15, 20, and 25% of SMP. Physical properties of volume, density, baking loss, yield, weight, hardness, and colour, proximate analyses including moisture, crude protein, crude fat, crude fibre, and ash, and mineral composition of iron, zinc, calcium, copper, and magnesium were determined for the buns. In vitro protein digestibility was tested using a single-enzyme assay with pepsin, whereas plate count agar and potato dextrose agar were used to enumerate the fungal and bacterial flora contaminating the buns during storage. Shelf-life determination for the buns was based on the number of days before the production of off-flavours and the presence of a fungal infestation. The protein nutritional quality of buns was evaluated on a Complete Randomized Design (CRD) with diets as treatments. Rats were randomly assigned to groups based on weight, forming the blocks, and each treatment was replicated three times within each block. Male weanling albino rats (Sprague Dawley) were used to determine the indices of PER, FER, NPRR, APD, and TPD. Bun amino acid efficiency was calculated using PDCAAS and DIAAS. Descriptive sensory and consumer acceptability with children followed RCBD that evaluated six variations of buns as treatments, which were randomized and replicated thrice with panelists as units and sessions as blocks. The adult consumer studies were based on the CRD approach. Randomized three-digit codes were assigned to the bun for blinding purposes, with sample arrangement on trays randomized for each panelist. The evaluation process was also randomized, with evaluators coming to the evaluation room at random to evaluate samples for acceptability. A descriptive panel was used to characterize the buns, and a consumer panel for acceptability using a 7-point facial scale with school children of 8-9 years old. Compositing with SMP progressively improved the buns' density, baking loss, yield, weight, and texture. Protein, fat, ash, energy, iron, zinc, calcium, magnesium, and copper were also increased. Enriching buns with between 5% and 25% SMP improved in-vitro protein digestibility. The maximum bacterial count in buns was below the International Microbiological Standard recommended units for dry and ready-to-eat foods of 103 cfu/g. Enriching with SMP also significantly (P<0.05) enhanced protein efficiency ratio from 0.21% to 2.70%, food efficiency ratio from 0.02% to 0.27%, apparent protein digestibility from 81.17% to 88.28%, and true protein digestibility from 87.48% to 95.38%. Protein digestibility corrected amino acid score, and the digestible indispensable amino acid score increased from 45% to 78% and 44% to 69%, respectively, in unenriched buns to buns enriched with 25% SMP. Principal Component Analysis (PCA) revealed 99% total variation of 23 attributes for buns scored by a descriptive sensory panel, of which 98% was due to the proportion of SMP that replaced sorghum-wheat composite flour in buns, and the remainder 1% was due to the buns’ physical appearance. Compositing sorghum-wheat buns with SMP imparts positive consumer attributes of fine crumb, sponginess, and crumby texture. Positive sensory score by school children of 8 to 9 years old for enriched buns was sustained throughout the three consumption sessions. The data obtained in this study indicate that incorporation with SMP imparted positive sensory characteristics associated with buns to the sorghum-wheat buns, and acceptance of such buns may be sustained over an extended period. Compositing sorghum-wheat flour with SMP is beneficial in formulating buns with superior protein and mineral quality in proportion to the amount of SMP added. Enriching with SMP also imparts positive physical characteristics of higher density, yield, and weight, reduces bun hardness and baking loss, and promotes better-keeping quality. In addition, enriching only at 5% with SMP significantly improved in vitro protein digestibility by 29% compared to the control. Enriching with SMP signiﬁcantly promotes growth in rats, improves net protein retention, protein retention ratio, true protein digestibility, and protein digestibility corrected amino acid score of the sorghum-wheat buns to levels considered potential for use as supplementary or rehabilitation diets. Buns enriched at 25% with SMP have protein quality that promotes catch-up growth in emaciated rats, as assessed by the PER. Therefore, has the potential to alleviate PEM among children in developing countries. Doctor of Philosophy in Food Science and Nutrition