Background: During processing of banana, peels are discarded which are valuable source of potassium, dietary fiber with percentages up to 40-50% protein, 8-11% lipids, and 2.2- 10.9% fatty acids. Therefore a high value nutrition baking flour can be made using dried ripe banana pe...
Open access
Research Article10.9734/afsj/2019/v12i330083
Background: A lot of health hazards have been associated with artificial preservatives including: hyperactivity in children, breathing problems such as asthma and bronchitis, weakening of heart tissues, obesity since some contain fatty acids especially in processed foods and gast...
Open access
Research Article10.9734/afsj/2019/v10i430046
Background: Food consumption has been changing during the past decade and need for instant formulation is being increased. The potential of growth of convenience foods in Kenya is vastly untapped. Objective: This study was to develop a dehydrated instant ox tail soup mix suppleme...
Open access
Research Article10.9734/afsj/2019/v10i230034
Background: Senna didymobotrya grows naturally in East Africa and is commonly used to treat microbial infections by African communities due to the presence of various phytochemicals such as alkaloids, terpenoid, anthraquinones, tannins, saponins, phenols and flavonoids. Objective...
Open access
Research Article10.9734/afsj/2019/v10i230029