Nairobi Journal of Food Science and Technology 2020-09-19T14:20:34+00:00 Amos O. Ojwang' Open Journal Systems <p style="text-align: justify;">Part of Royallite Global, Nairobi Journal of Food Science and Technology is a leading interdisciplinary peer-reviewed journal that publishes original research works across the breadths of Literatures and Cultural Studies. The journal has a mission to make research and knowledge accessible to all; authors, therefore, benefit from high visibility and readership for their work. The journal's broad aims and scope allow researchers to explore interconnected subject areas. Each article on this particular issue has been evaluated on its own scholarly merit and research integrity, and our expert academic editors take an objective and constructive approach to peer review.</p> Nutritional Contents and Medicinal Potential of Dillenia indica: A Review 2020-08-19T20:06:07+00:00 Vedika <p><em>Dillenia indica, </em>commonly known as Elephant apple, is widely used in treating various ailments traditionally in the North-east India. <em>Dillenia indica </em>is used in the treatment of diseases like fever, diabetes, diarrhoea, food poisoning, etc. The studies done on this under-utilized suggest that the plant has various medicinal uses pertaining to its high content of antioxidants and phenols. Comprehensive and relevant literature on the health benefits of the under-exploited plant, <em>Dillenia indica </em>was gathered through electronic databases including Google Scholar, PubMed, and certain books, without limiting the dates of publication. Traditionally, the different parts of the plant have various curing properties like cancer, wound healing, diabetes, diarrhoea, bone fracture, in cut and burns, abdominal pains etc. Based on the phytochemical investigations, <em>Dillenia indica</em> has been reported to contain active constituents like betulin, betulinic acid, dillenetin, dipoloic acid, myricetin, quercetin derivatives etc. Different prepared extracts of the plant and its parts have been reported to contain wide range of flavonoids, steroids, triterpenoids, phenolics, saponins and fixed oil which may exert varied pharmacological activities like anti-cancer, anti-diarrhoeal, anti-microbial, anti-oxidant and many more. The present review aims at providing relevant information about the health benefits of <em>Dillenia indica.</em></p> 2020-11-01T00:00:00+00:00 Copyright (c) 2020 Vedika Investigating the Safety of food in the chop bars in Ghanaian Streets 2020-07-31T14:38:20+00:00 Edith Kafui Tse <p>Chop bars have become a vital part of the lives of Ghanaians since they offer fast-moving food against the rise in demands by people of varied tastes and preferences. However, as the number of chop bars continues to rise, the number of food borne illness, outbreaks are reportedly on the rise. This essay, however, examines and investigates the safety of food in the chop bars which have become predominant in the Ghanaians streets. Data was collected through field research methods such as interviews, use of questionnaire, and observation. The findings revealed that causes of food borne illness can be viral, bacterial, parasitic or chemical. Though the two leading causes are viral and bacterial (Liu, 2010). It further revealed that public exposure to unsafe food handling practices is likely to increase with the increasing popularity of eating places (Mitchell <em>et al,</em> 2007). Baş <em>et al</em> (2006) emphasized that “…changing lifestyle of employees and diner calls for the need for better and more effective ways of controlling food at chop bars to prevent food borne illness.” Cushman <em>et al</em> (2001) on the other hand reported that as food borne illness outbreaks are on the rise and food borne illnesses have the potential to affect customers through a variety of ways.</p> 2020-02-09T00:00:00+00:00 Copyright (c) 2020 Edith Kafui Tse Impact of restaurant branding strategies on customer loyalty and satisfaction 2020-07-31T14:16:41+00:00 Edith Axala <p>Despite the fact that lots of global and local brands of different products have been used to measure brand equity, survey on customer loyalty and perception on restaurant brand in the catering and hospitality service industry have not been fully explored. Prasad and Dev (2000) presented a study that shows that the easiest method for hotels to recognize and distinguish themselves in the mind of their customers is through branding. Low and Lamb Jr (2000) also stated that in service market, the main brand is the firm’s brand while in packaged goods market, the main brand is seen to be the product brand. The descriptive cross-sectional survey plan was instituted to conduct the research. This study employed purposive sampling and opportunistic sampling to select the study participants. It is to be noted though that brand awareness alone may not be enough to achieve high sales volume and perceived quality, brand image should be carefully managed to promote good operational performance. In order for the restaurant business to meet the needs and desires of customers, management must investigate the needs and desires of the customers. This information is vital not only for sustaining successful restaurant business, but also for understanding and improving customer loyalty.</p> 2020-02-11T00:00:00+00:00 Copyright (c) 2020 Edith Axala Determining the Optimum Conditions for Drying Mushrooms 2020-07-31T13:58:59+00:00 Gameli Kwabla Kokoti <p>This article focused on drying of Wild mushroom (<em>Termitomyces spp</em>) and Oyster mushroom (<em>Pleurotus ostreatus</em>) and their effect on nutritional composition of the product. It further, probed the effect of drying on storage and physical attributes of the mushrooms and also determined the most effective and efficient method for preserving <em>Termitomyces </em>spp and <em>Pleurotus ostreatus</em> and furthermore the optimum temperature for preventing nutritional loses while maintaining the quality of the mushroom. Consumer analysis was carried out to ascertain the organoleptic properties of the dried products by converting some portion into mushroom powder to evaluate farmers’ practice of preservation. This research would assist the people of Kpelezo and its environs to use the ideal method to preserve the big haul of wild mushrooms they harvested during the peak season for future sales and use.</p> 2020-02-09T00:00:00+00:00 Copyright (c) 2020 Kokoti Gameli Development and evaluation of food multi-mix (FMM) 2020-08-19T16:40:47+00:00 Mamta Singh <p>An experimental study was conducted on Development of a Food Multi- mix. The objective of the study was to standardize different formulations of multi- mix by using Barley (<em>Hordeum vulgare)</em>, Foxtail millet (<em>Seteria italic)</em>, Soybean (<em>Glycine max)</em>, Yardlong bean (<em>Vigna unguiculata ssp. Sesquipedalis)</em>, Sprouted mung bean (<em>Vigna radiata),</em> Banana flower and Banana seeds (<em>Musa acuminata)</em>. Acceptability trails were conducted by a semi- trained panel in the Department of Food, Nutrition and Dietetics using 9- point hedonic scale. The present study was made with an attempt for development of multi- mix with the ingredients which had high nutritive value and aids various health problems like Diabetes, Cholesterol, Cardiovascular Diseases, Gastrointestinal Diseases, Inflammation, Post- menopausal Syndromes and many other chronic diseases. Six formulations were developed namely FMM 1, FMM 2, FMM 3, FMM 4, FMM 5 and FMM 6 (FMM= Food Multi- mix) using different ratios of the selected ingredients. Among the six developed FMMs, two FMMs i.e. FMM 3 and FMM 6 were selected based on sensory scores and accepted products were further analyzed for Moisture Content and Shelf- life storage for one month. The nutritive value of all the developed FMMs was calculated. The shelf- life and the sensory scores of the formulated FMMs did not change much in terms of all the sensory attributes in one month of storage and the products were still acceptable.</p> 2020-08-19T00:00:00+00:00 Copyright (c) 2020 Mamta Singh Development of an herbal syrup using leaves extract of crassocephalum crepidioides 2020-09-19T14:20:34+00:00 sonika Thoudam Thoudam <p>The leaves of c.crepidioides is reported to have good medicinal values and used in treatment for various ailments in traditional medicine system.&nbsp; The present&nbsp; study was undertaken with an aim of developing an herbal syrup by using c.crepidioides leaves extract and to study overall acceptibility, to perform physico chemical analysis, and to study the shelf life of the develop syrup. There was four different formulations. First formulation consist of only leaves extract and sugar syrup in equal amount, second formulation consists of sugar syrup, leaves extract and orange juice in the ratio of 50:25:25, the third formulation consists of sugar syrup ,leaves extract and pineapple juice in the ratio of 50:25:25 and the last i.e. fourth formulation consists of sugar syrup, leaves extract and both the orange and pineapple juice in 50:25:12.5:12.5 ratio. Acceptibility trials of four sample were conducted by semi trained panels using 9 point hedonic scale and based on that four sample were accepted for further analysis. Storage of all the four sample were done by keeping them in air tight container made of plastic and glass at room temperature. Assessment of moisture content of the dry leaves of c.crepidioides was carried out and the result obtained was 4% w/w. The phytochemicals screening was also performed to screened some phytochemicals and flavonoid, phenol, tannin and alkaloid were found to be present. The DPPH free radical scavenging activity was investigated for methanolic extract of c.crepidioides and the result of the laboratory analysis show the IC<sub>50 </sub>value 2.64±0.019. Further the leaves was studied for its phenolic content and the result was 0.111 GAE/g. Stability test result found to acceptable and safe for consumption within 1 week only.</p> 2020-09-19T00:00:00+00:00 Copyright (c) 2020 sonika Thoudam Thoudam