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Research Article
Knowledge of Production Conditions and the Quality of Raw Milk Produced in Burundi
Iribagiza Albert*
,
Niyonsaba Gérard,
Munyaneza Napoleon,
Ntunzwenimana Mélance
Issue:
Volume 12, Issue 3, June 2024
Pages:
127-137
Received:
11 April 2024
Accepted:
3 May 2024
Published:
17 May 2024
Abstract: In Burundi, despite the socio-economic importance and health impact of milk and dairy products, few researchers are interested in this sector. The few studies concerning the sector are related to the increase in the productivity of dairy cows. However, among all the actions that promote the development of the dairy sector, the improvement of the quality of dairy products constitutes an added value. In view of the above, the objective of this study is to know the production conditions and the quality of raw milk produced in the communes of Kayanza, Ngozi and Bubanza provinces and at the point of reception of raw milk of the Modern Dairy Burundi industry. To this end, a surveys were conducted in 40 dairy farms and carried out physico-chemical measurements on 84 samples of raw milk. The results revealed satisfactory hygiene in 40 farms monitored. The averages were: (i) fat: 46 ± 4g / l, (ii) protein: 29.9±4.7g/l, (iii) pH: 6.7 ± 0.07, (iv) density: 1.031 ± 0.006 and (v) lactic acidity: 16.63 ± 0.92 °D. The antibiotic residues were found in 9 of the 84 samples analyzed, 4 out of 84 samples were positive for alcohol test. It should be remembered that the presence of antibiotic residues in raw milk is an obstacle to processing, especially in the fermentation process. This study aims to contribute to the awareness of stakeholders to adopt good practices throughout the milk production chain in Burundi to better protect the health of consumers.
Abstract: In Burundi, despite the socio-economic importance and health impact of milk and dairy products, few researchers are interested in this sector. The few studies concerning the sector are related to the increase in the productivity of dairy cows. However, among all the actions that promote the development of the dairy sector, the improvement of the qu...
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Research Article
Situation of Consumption of Seasoning Broths in Three Cities in Côte d'Ivoire: Abidjan, Bouaké and Daloa
Issue:
Volume 12, Issue 3, June 2024
Pages:
138-145
Received:
21 April 2024
Accepted:
13 May 2024
Published:
30 May 2024
Abstract: Introduction: Seasoning broths have become an indispensable ingredient of more than 80% of households. The objective of this study is to assess the consumption of seasoning broths in three cities of Côte d'Ivoire: Abidjan, Bouaké and Daloa. Methodology: Survey missions were carried out from 2nd June 2022 to 10th August 2022 in Abidjan, Bouaké and Daloa. Results: Tablet (Maggi), Soumara and shrimp (Maggi) broths were the most consumed with 36%, 18% and 17% of the surveyed households respectively. The most consumed broths are Crevette (Maggi) in Bouaké, Poulet (Maggi) in Daloa and Tablette (Maggi) in Abidjan. The long consumption periods were in Bouaké with Soumara (16.7 years), Poulet (Maggi) (16.5 years) and Tablette (Maggi) (16.3 years). The daily consumption frequencies were between 2 and 3. The recorded frequencies were between 1.12 and 2.13 in Abidjan, between 2.7 and 3 in Bouaké and, 2 and 2.05 in Daloa. Conclusion: The most consumed broths were Tablette (Maggi), Soumara and Crevette (Maggi), respectively. Bouaké recorded the longest consumption periods of 14 to 16.7 years. Daily consumption frequencies ranged from 2 to 3 broths/day. Investigations will be conducted for the enhancement of the traditional broth «Soumara» for its highly appreciated properties in food and traditional medicine.
Abstract: Introduction: Seasoning broths have become an indispensable ingredient of more than 80% of households. The objective of this study is to assess the consumption of seasoning broths in three cities of Côte d'Ivoire: Abidjan, Bouaké and Daloa. Methodology: Survey missions were carried out from 2nd June 2022 to 10th August 2022 in Abidjan, Bouaké and D...
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Research Article
Viability of Cull Bee Brood (Apis mellifera) as an Additive in Chicken Feed for Enhanced Food Security
Nuwemuhwezi Gershom*,
Christopher Obel-Ogor,
Donald Rugira Kugonza,
Kalibwani Rebecca
Issue:
Volume 12, Issue 3, June 2024
Pages:
146-152
Received:
30 November 2023
Accepted:
16 May 2024
Published:
3 June 2024
Abstract: There is insufficient knowledge by African beekeepers on how to utilize and integrate culled bee brood into their chicken feed or food systems instead of dumping broods as wastes. Culling out access bee brood combs, diseased, old combs with brood remains will reduce over reproduction of bee brood in the bee colony and hence improving hygiene in bee hive colony which will increase its fitness. African bee keepers regularly practice bee brood culling of unwanted, damaged, diseased and excessive combs with brood during production and harvesting periods and throw away culled bee brood Africa beekeepers. Therefore, this study came up with new ways on how to collect, process, utilize and integrate culled bee brood into chicken feeds as additives instead of throwing them away as wastes. This would create new production opportunity among bee keeper now and in the future as culled bee brood to be an alternative source of protein in chicken feeds systems leading to improved food security. The study was conducted in three districts of southwestern Uganda (Kiruhura, Mbarara, Rwampara). Current Nutritional composition and hygiene practice were analyzed after sampling practices and collection. Analyzed 966 culled bee brood combs from 46 beekeeper’s colony. Data was analyzed using r-statistical program. All assumptions for statistical tests were met. A total of seven (7) apiaries participated in cull brood removal sample from 46 bee hives from each district that was sampled making a total of 966 colonies. a repeated measures ANOVA both at beginning of the season and the end of the season was used to analyze the beekeepers’ data from different apiary yard in western Uganda and five (5) colonies (bee hive) from an on-farm trial experiment at Mbarara, Kiruhura, Rwampara western Uganda, three (3) treatment and two control were utilized. Repeated measures ANOVA was used to analyze this data. Using computer aided software of R-statistical package for analysis. Results were presented in table form from different seasons from laboratory analysis. The study also adds to existing literature where some insects are used industrially for selling as seen with the Nsenene (grass hoppers) in Uganda and crickets and black soldier’s flies in western Kenya at Jaramongi Odinga Oginga University of Science and Technology. MP2 has the highest metabolizable energy with slightly less microbes, and average moisture content. This makes it a good choice of feeds with bee brood additives for the chicken.
Abstract: There is insufficient knowledge by African beekeepers on how to utilize and integrate culled bee brood into their chicken feed or food systems instead of dumping broods as wastes. Culling out access bee brood combs, diseased, old combs with brood remains will reduce over reproduction of bee brood in the bee colony and hence improving hygiene in bee...
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Research Article
Productive and Reproductive Roles of Women and Associated Factors on the Nutritional Status of Children in Kilindi District, Tanzania
Mtagulwa Mzee Hillary,
Hadijah Ally Mbwana*
Issue:
Volume 12, Issue 3, June 2024
Pages:
153-163
Received:
29 April 2024
Accepted:
16 May 2024
Published:
3 June 2024
Abstract: Background: The prevalence of stunting can be caused or lessened by the nature of women's productive and reproductive roles. The objective of this study was to examine the risk factors of child stunting based on the productive and reproductive roles of women among crop farmers and agro-pastoralists in Kilindi District. Methods: A cross-sectional survey of 209 crop farmers and 136 agro-pastoralist women with children aged 6–23 months was conducted. A structured questionnaire was used to gather information on household demographics; time allocated for reproductive roles, women's involvement in maize farming and sale of maize produce. Anthropometric measurements were taken to determine the nutritional status of children. The data was analyzed using IBM SPSS version 20. Risk factors of stunting were determined using multivariate logistic regressions. Chi-square was used to determine the relationship between women's involvement in maize farming and the sale of maize in households and stunting. Results: The results from crop farmers revealed that being a male had an increased possibility of stunting by 2.601 times compared to being female (OR = 2.601, 95% CI; 1.302, 5.196). Children aged 13-18 months (OR = 2.820, 95% CI; 1.295, 6.143) and 19-23 months (OR= 4.999, 95% CI; 1.829, 13.664) increased the likelihood of stunting by 2.820 and 4.999 times respectively compared to children aged 6-12 months. Mothers with no formal education augmented the chance of being stunted by 2.212 times compared to mothers with primary education (OR = 2.212, 95% CI; 1.019, 4.799). There is a decreasing probability of children being stunted as time spent on cooking between 21 and 30 hours per week among agro-pastoralist women. Crop farmer women who collected firewood between 11 and 15 hours per week had a 0.205 times lower risk of increasing stunting. Children's age, gender, and mother's level of education all increased the likelihood of stunting among crop farmers. Cooking time (21-30 hours per week) among agro-pastoralists and collection of firewood (11-15 hours per week) among crop farmers had a lower risk of increasing the likelihood of stunting. Nutritional interventions should address maternal education, proper child care, and feeding practices.
Abstract: Background: The prevalence of stunting can be caused or lessened by the nature of women's productive and reproductive roles. The objective of this study was to examine the risk factors of child stunting based on the productive and reproductive roles of women among crop farmers and agro-pastoralists in Kilindi District. Methods: A cross-sectional su...
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Research Article
Effect of Canning Variables on Minerals Content of Bruchid Resistant, Maz-Type Common Bean Lines
Milkesa Feyera*,
Demirew Abera
Issue:
Volume 12, Issue 3, June 2024
Pages:
164-168
Received:
19 March 2024
Accepted:
12 April 2024
Published:
3 June 2024
Abstract: Dried beans are rich in proteins and good in important micronutrients like potassium, magnesium, folate, iron and zinc. Canning is a conventional food preserving method in which beans and other products are sterilized by heat after placed in hermetically sealed containers. Screening of bean lines for micronutrient retention during canning is an important input for food industry, beans researcher and other end users. The objectives of this study was to evaluate minerals retention of canned maz-lines common beans. A total of 3 Maz-lines of common beans were evaluated under 9 different canning treatments. Accordingly, mineral contents of maz-type canned common beans were evaluated using atomic absorption spectrophotometer. The result showed maz-type common bean lines and canning variables significantly affects minerals content. The highest calcium (68.79mg/100g) and zinc (2.68mg/100g) were exhibited in Maz-200 common bean lines. Canning variables caused an increment of sodium and calcium contents. However, potassium and zinc contents of canned beans decreased as result of varied canning variables. Good retention of potassium was demonstrated in samples soaked at ambient temperature for 30minutes before blanched at 88°C for 30 minutes. Similarly, good retention of zinc was recorded for sample soaked at room temperature for 40 minutes followed blanched at 75°C for 40 minutes.
Abstract: Dried beans are rich in proteins and good in important micronutrients like potassium, magnesium, folate, iron and zinc. Canning is a conventional food preserving method in which beans and other products are sterilized by heat after placed in hermetically sealed containers. Screening of bean lines for micronutrient retention during canning is an imp...
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