CoANRE Students Publications

Effect of pressure and moisture content on physicochemical properties of popped finger millet (Eleusine coracana)

Tue, 26 May 2026 00:00:00 GMT

Effect of pressure and moisture content on physicochemical properties of popped finger millet (Eleusine coracana) Koros, Clarice Jepchirchir Finger millet (Eleusine coracana) is a nutritious grain whose traditional processing methods have received inadequate application in modern processing to enhance its commercialization. This study investigated how pressure and moisture content affected the puffing yield, density, expansion ratio, colour, proximate composition, selected minerals and antinutritive factors of popped finger millet grain. Grains were equilibrated at 15,18, or 21% moisture content and popped at 120, 140, or 160 psi. The results show that progressively raising the moisture content and pressure significantly (p≤0.05) increased the popping yield and expansion ratio while reducing density. Pressure and moisture content interactions significantly (p≤0.05) influenced the popping yield, expansion ratio and density. Popped grain lightness and total colour difference significantly (p≤0.05) increased when the moisture content was increased from 15% to 21 %. The redness and browning index were significantly (p≤0.05) reduced when the moisture content and pressure were progressively raised from 15% to 21% and 120 psi to 160 psi respectively. Progressive increase of pressure and moisture content, and their synergistic interactions significantly (p≤0.05) reduced the crude fat and moisture contents of popped grain. Moreover, crude protein significantly (p≤0.05) improved when pressure was increased. Zinc and iron and total phenol contents significantly (p≤0.05) increased when the popping pressures and moisture content were progressively raised from 120 psi to 160 psi, and 15% to 21% respectively. Phytates content declined significantly (p≤0.05) when pressure was increased from 120psi to 140 psi or 160psi.Tannins significantly reduced (p≤0.05) when the moisture content was raised from 15% to 21 %. These findings demonstrate that popping finger millet can improve its nutritional value making it a viable avenue for value addition. Key words: Popped finger millet, Pressure, Moisture content, Physico-chemical properties. MSc Research Publication

Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries

Mon, 11 May 2026 00:00:00 GMT

Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries Murugu, Dorothy K. The prevailing global market demands locally produced, sustainable oils for biomedical applications. This study focused on evaluating the quality of cricket-derived oils and meals from Scapsipedus icipe Hugel, Tanga, and Gryllus bimaculatus De Geer common delicacy in Africa, following standard methods for physicochemical properties, fatty acid composition, and phytochemicals (oxalates, phytates, tannins, and polyphenols). The cricket oils physicochemical properties aligned with Codex Alimentarius standards for edible oils, including low solidification temperature (< 2 ◦ C), a high refractive index (1.46), and a specific gravity of 0.88. Notably, peroxide values (1.9 to 2.5 mg mEq O2/kg), acid values (1.1 to 2.2 mg KOH/g), and saponification values (234–246 mg KOH/g) all are indicative of lightness and unsaturated fatty acids. Nutritionally, cricket powder was rich in protein (56.8–56.9% -) and fat (31.7–33.5% -of dry matter), with significant amounts of essential omega-3 and omega-6 fatty acids. Predominant saturated and monounsaturated fatty acids were palmitic (23.9–31.2 mg/100 g-) and oleic acids (10.9–11.4 mg/100 g- of oil), respectively. Antioxidant values (48.0 to 65.0 mg/100 g), inferred from total polyphenols, suggests a stable oil with long shelf-life. These results highlight the promising and sustainable potential of cricket-derived oils for applications in the food and pharmaceutical industries. PhD Research Publication

From Farm to Fork: Crickets as Alternative Source of Protein, Minerals, and Vitamins D

Mon, 11 May 2026 00:00:00 GMT

From Farm to Fork: Crickets as Alternative Source of Protein, Minerals, and Vitamins D Murugu, Dorothy K. Globally, there is growing interest to integrate cricket-based ingredients (flour) into food products to combat food and nutrition insecurity. However, there is lack of information on in-depth nutrient profile of the two cricket species (Scapsipedus icipe and Gryllus bimaculatus), which are the most widely consumed in Africa. Here we determined the nutrient composition of two cricket species and compared them with published records of key animal and plant sources. Our results revealed that the crude protein contents of S. icipe and G. bimaculatus were similar (56.8 and 56.9%, respectively) and comparable to those of animal protein sources. Both cricket species had balanced amino acid profiles that are superior to that of animal andplantsources,exceptforhistidine andcysteine. The protein digestibility of S. icipe and G. bimaculatus ranged between 80 and 88%, which is comparable to that of common plant foods but slightly lower than that of animal proteins. The iron, Zinc, and potassium contents were considerably higher in both cricket species compared to that of plant and animal sources. The calcium contents of both crickets (S. icipe and G. bimaculatus) was superior to that of plant and animal origin except for kidney beansandeggs,respectively. Riboflavin, thiamine, and folic acid concentrations of S. icipe and G. bimaculatus were superior to that of the conventional sources. Vitamin A levels were significantly higher in S. icipe compared to G. bimaculatus. This implies that S. icipe and G. bimaculatus can adequately contribute to our daily required nutrient intake. Thus, integrating cricket flours into ready-to-eat food products would address some of the most pressing nutritional deficiency challenges that many developing countries have to grapple with, particularly high risk to serious health problems such as anemia, poor pregnancy outcomes, hypertension, increased risk of morbidity and mortality, stunted growth and impaired physical and cognitive development. We conclude that edible crickets present unique opportunities for improving food and nutritional insecurity status of both resource-poor and Western populations. PhD Research Publication

Heavy Metal Occurrence within Urban Agriculture Practices in Eastern zones of Nairobi City

Mon, 04 May 2026 00:00:00 GMT

Heavy Metal Occurrence within Urban Agriculture Practices in Eastern zones of Nairobi City Njenga, John Ng’ang’a Urban agriculture,although growing in importance,farmer practices have to continually adapt to the dynamics of urbanization having implication on quality of produce and public perception. The objective of this research was to assess heavy metal incidence in inputs and food crops for urban farms in eastern zone of Nairobi, determine differences in element uptake by crops and to examine influence of environmental quality of the surrounding spaces. A quasi research design approach was used to identify farm plots for field survey in three locations. Samples of tomatoes (Lycopersicon esculentum), arrowroots (Colocasia esculenta), and kales (Brassica oleraceae var. Acephala), water and soil samples were obtained according to standard procedures. Contents of cadmium, manganese, zinc and lead were analysed using Atomic Absorption/Flame Emission Spectrophotometer. One way ANOVA was applied to examine differences in means of heavy metals between locations and to compare transfer factor (TF) index of the crops. Elements that were above allowable limits in the crops were Cd, Mn, Pb and Zn in arrowroots; Cd and Mn in kales and Cd, Mn and Pb in tomatoes. Cadmium content was highest in farm plots within Kasarani (2.44±0.86 mg/kg) and was significantly different from other two locations (p<0.05, Tukey HSD test). Between the neighbourhood qualities, heavy metal contents were different but not significant (p>0.05) between classes. The mean TF index for the heavy metals decreased in the order Cd>Pb>Zn>Mn. Transfer factor index of> 1 for cadmium was recorded in arrowroots, kales and tomatoes. Based on FAO/WHO standards, the measured heavy metal contents were high for health concern. Produce from areas designated as of low environmental quality, were not necessarily contaminated as perceived. Urban agriculture producers in Nairobi need technical risk reduction measures and legislative support to guarantee quality produce and valuable participation in the urban food system framework. Key words: urban farming, environmental quality, cadmium, lead, transfer factor, edible produce, health risk MSc Research Publication