The ability of East African highland bananas to produce juice is hypothesized to be attributed to the interactions of proteins and phenolic compounds during mechanical kneading of the banana pulps. The mechanism on how this occurs is still unclear though the involvements of their...
Open access
Research Article10.9734/ijbcrr/2025/v34i2963
This study examined the bacteriological quality of fresh vegetable salads and associated risk factors in restaurants and street food vendors in Nyamagana and Ilemela municipalities, Mwanza City, Tanzania. Thirty samples of vegetable salads (i.e., Kachumbari), along with 30 swabs...
Open access
Research Article10.9734/afsj/2024/v23i1693
Increasing the shelf life of sun-dried marine sardines is critical to maintaining their quality and cutting down on food waste. The use of spices is common in different localities, however, there is a pressing need to optimize the use of spices for enhanced quality and shelf life...
Open access
Research Article10.9734/ejnfs/2024/v16i81491
Storage insect pests destroy food grains in storage. In the present study, the insecticidal activity of red seaweed extract (Eucheuma denticulatum) and neem (Azadirachta indica) was examined against maize weevils (Sitophilus zeamais) and the quality of the stored maize was assess...
Open access
Research Article10.9734/ejnfs/2024/v16i61446
Food safety is crucial for promoting public health and economic development. Food service establishments (FSE) provide a wide range of foods, including raw, mild and well-heat treated. Raw or mild-heat treated foods like fresh vegetable salads, Kachumbari, are potentially risky i...
Open access
Research Article10.9734/ejnfs/2023/v15i121368
Objective: This review analyzed the microbiological safety of bushmeat consumed in Africa over the past decades. Methodology: Previous Studies mainly focused on large animals like antelopes and smaller ones like grasscutter. Most microbes studied were similar to those in domestic...
Open access
Research Article10.9734/afsj/2023/v22i9667