Uncovering Potential Toxic Contaminants in Fresh Fruit Juices
While fresh fruit drinks are cherished for their natural sweetness and health benefits, there’s a concerning aspect that demands attention…
Mycotoxins potentially present in your maize or maize flour
Mycotoxins are toxic chemical compounds produced by certain types of fungi. These fungi commonly grow on various agricultural crops, particularly…
Rukuri – A traditional food product from the Gikuyu community in Kenya
What is Rukuri? Rukuri is a traditional food product that consists of meat preserved in honey. Meat is usually roasted…
The link between non communicable diseases and the diet
What are non-communicable diseases? Non-communicable diseases (NCDs), sometimes referred to as chronic diseases, are conditions that develop over an extended…
Roasting of meat: Is it good for your health?
What is roasting Roasting is one of the oldest methods of cooking food. Many food are roasted including coffee and…
Gluten free diet: should you consider it?
What is gluten Gluten is a protein that is formed in many grains, especially in wheat, barley and rye. It’s…
Research topics: Value addition and commercialization of bananas in Kenya
We produce a lot of bananas in Kenya and we mostly only use them for cooking and or consumption as…
Potential for development of novel food products from tree tomato (Tamarillo) fruit
Solanum betaceum, commonly referred to as tree tomato fruit is scantly grown in Kenya and is mostly used as fresh…
Food microbiology: Biochemical tests – presumptive identification and confirmation of coliform bacteria!
After growing bacteria on a selective media such as violet red bile agar (VRBA) for identification of coliforms it is…
Why you should avoid taking unprescribed supplements!
Macronutrients include minerals and vitamins. They are needed by the human bod in small quantities. Most of the foods that…
