Conversion of Industrial Food Wastes Cranberry Pomace into Foods Blending with Rice Flour Using Single-screw Extrusion Process

The main objective of this study was to convert the cranberry pomace into value-added extruded cereals/snacks blending with rice flour using a single screw extruder based on the physicochemical properties of extrudates because utilization of the byproduct cranberry pomace would be necessary for the growth of cranberry juice processing industries and the extruded snacks/cereals with higher fiber and antioxidant and less carbohydrate would be required to fulfill the consumers’ demand. The six different formulations by blending 0, 5, 10, 15, 20 and 25% cranberry pomace with 100, 95, 90, 85, 80 and 75% of rice flour, respectively, were extruded using a single screw extruder. The temperature (150℃), screw speed (270 rpm), feed rate (20 Kg/hr) and feed moisture content (35%) were constant during extrusion. The physicochemical properties of the extrudates were characterized to determine the desirable formulations. The results indicated that radial expansion ratio (1.11-1.67), the solid density (0.71-0.76 g/mL), piece density (0.20-0.63 g/mL), porosity (14.49-72.38%), hardness (23-157.73 N), crispness (4.17-13.5), moisture content (3.22-4.39%), water activity (0.14-0.36) and the water solubility (7.07-30.80%) of rice flour and cranberry pomace blend extrudates were varied depending on the combinations of the rice flour and cranberry pomace. The results revealed that up to 20% cranberry pomace could be added with 75-80% rice flour to develop high fiber and antioxidant with less carbohydrate cereal/snack products. The utilization of cranberry pomace combining with rice flour through extrusion process can provide a unique opportunity to generate healthier snacks and cereals that have higher fiber and antioxidant and low carbohydrate.

An Audit into the Nature of Operations of Agro-processing Micro, Small and Medium Enterprises (MSMEs) in Uganda

The agro-processing Micro, Small, and Medium-Sized Enterprises (MSMEs) form an integral part of the manufacturing sector in Uganda. To effectively facilitate product certification among MSMEs, there is a need to fully understand the nature of their operations so that appropriate interventions can be put in place. This study assessed the status quo of operations at selected MSMEs in Uganda. A semi-structured paper-based questionnaire was administered to the owners, managers, or supervisors of the 40 selected agro-processing MSMEs enrolled under the project "Empowerment of the Agro-Processing Industry to meet the Quantity and Quality Standards for the Local and Export Market", a programme enhancing the practical skills of students at Makerere University dubbed the "EAPI Project." The seven-section questionnaire consisted of both quantitative and qualitative questions focusing on (i) product optimization, (ii) raw material verification and storage, (iii) good manufacturing practices, (iv) measuring and testing equipment, (v) product assessment, presentation, and storage, (vi) waste and pest management, and (vii) infrastructure and energy utilization. The results indicate that only 23.7% of agro-processing MSMEs clearly understood the standards. Packaging was the most optimized parameter (74.4%), followed by texture and sensory properties (59% and 51.1%, respectively). About 74% of the agro-processing MSMEs were compliant in declaring the raw materials on the product label. Results indicated that maintenance of valid medical certificates, routine inspection of personnel, and provision of protective gear ranked low, with a score of 1 out of 10. Inadequate documentation was a cross-cutting issue for all operations, yet it was a driver for GMPs. There is a need to strengthen the understanding and practice of Food processing standards from the Uganda National Bureau of Standards (UNBS), in the agro-processing MSMEs through continuous human and institutional-capacity development programs.

DETECTION OF LOTUS ROOT CONTAMINANTS USING INTELLIGENT VISUAL MACHINE VISION TECHNIQUES

Lotus root, which is a water plant cherished by people in the Asian continent and some other parts of the world, is manually inspected for quality by experts to detect impurities. There is the need to update this inspection process in order to improve the quality and safety of lotus root. Machine vision systems and techniques are used for consistent, efficient, effective, and reliable inspection of images. The lotus root inspection system has been proposed to inspect the lotus roots for impurities. The detection algorithms use the size, shape, texture and color of the lotus root images as parameters to analyze the quality of lotus roots. The lotus root undergoes some processes before image acquisition and image processing. The camera and illumination used, in collaboration with the edge detection, and image segmentation techniques, efficiently and effectively exposed the impurities in the lotus root at a much faster rate. Also, it is less expensive compared to the traditional human inspections.

Potential Benefits of the EAPI Agro-processing Skills Training Course on Micro, Small, and Medium Scale (MSMEs) Agro-processors in Uganda

Micro, Small, and Medium Scale Enterprises (MSMEs) in Uganda contribute significantly to socio-economic growth and development. Several training programs have been organized to upgrade the skills and competencies of personnel in these agro-processing enterprises but these often lack a wholistic approach. An Empowerment of the Agro-Processing Industry (EAPI) training was organised to include eight modules covering the key concepts necessary for an agro-processor. These included; food process and value-chain management, product optimization, national and international food standards, Good Management Practices (GMP) and hygienic food processing, quality control, waste management, infrastructure development for food production and food product marketing. This study assessed the potential benefits of the EAPI training on 40 agro-processors from 40 selected agro-processing facilities. Upon completion of a three-day skills development training, MSME practitioners were interviewed using a semi-structured questionnaire. Descriptive, scale, and thematic analysis were used in the study. The questionnaire used was reliable (Cronbach’s coefficient alpha for relevancy = 0.873). Agro-processors found all modules relevant with an average score ranging between 8.7 and 9.5 on a scale of 10. Increase in knowledge, and interaction between stakeholders were the most outstanding potential benefits of the training. Respondents anticipated improving their operations after the training. Provision of handouts, increasing the number of days for the training, and simplifying the language of delivery were some of the suggested improvements. The study suggests that trainings of this nature could improve operations at different agro-processing facilities.

Observing the Impact of Confinement on the Rearing of Land Crabs

The study observed the impact of confinement on the rearing of land crabs in an attempt to produce crabs that can be consumed without having to worry about their unwholesomeness, traceability and also the possibility of producing crabs all year round.Two species of the land crabs were observed for five months: 35 Rainbow land crabs, obtained from Ada, a suburb of the Greater Accra Region of Ghana and 20 Blue land crabs obtained from Sokode, a suburb of the Volta Region of Ghana. the study investigated the 55 land crabs by observing their coexistence, feeding and reproduction in confinement. Dealers in land crabs and other resource persons who had some experience with land crabs where interviewed. At the beginning of the study, the average weight of a male rainbow land crab was 3.3 pounds and that of a female was 3.0 pounds. However, at the end of the study the average weight recorded for the male Rainbow land crab was 5.7poundsand that of the female was 5.4pounds. The number of rainbow land crabs that died during the cause of the study was 7 and 12 escaped resulting in 16 of them remaining by the end of the study. Six of the crabs lost their appendages, one female moulted, 4 female crabs produced eggs and spawned. The only female Blue land crab that survived produced eggs in confinement but later died after three weeks from the commencement of the study. Results of the study showed that the Rainbow land crabs are hardier as compared to the Blue land crabs and thus, the best specie that can be reared in confinement. The Rainbow land crabs can be reared in confinement for a minimum period of five months if the confined area is darkened and hideout accessories provided. The crabs can be fed on a range of diets, from fish, vegetables to leftovers from the kitchen. However, the crabs seem to prefer sugar cane, palm fronds and fruits. The female Rainbow land crabs are capable of spawning in confinement when provided with the right conditions and environment.

Empirical Modeling of Hot Air-Drying Kinetics of Horseradish Dehydration

The preservation of perishable horseradish crop is essential to increase the shelf-life and supply year-round. Hot air-drying method is commercially viable for preserving fruits and vegetables. However, drying conditions such as drying temperature affect the drying kinetic and the final quality of dried products. It is necessary to understand how drying temperature and blanching affect the drying kinetics of horseradish for the prediction of the right drying conditions. The objective of this study was to investigate the hot air-drying kinetics by fitting commonly used five empirical models to establish right hot air-drying conditions for drying of horseradish. The unblanched (control, C) and blanched (B) horseradish slices were dried at 50, 70 and 85℃ until reaching to an equilibrium moisture content (db). The moisture reduction data were collected at certain intervals and the moisture content data were converted to moisture ratio (MR). The MR data were used to predict the drying kinetics of horseradish drying using five empirical models. The results indicated that drying kinetics followed the constant drying rate period and falling rate period for all three drying temperatures. The five tested models were able to predict the drying kinetics with R2 (0.96-0.99) and RMSE (0.01-0.06) depending on the models and blanching. However, diffusion approach model was the best fitted model securing the highest R2 and the lowest RMSE. The findings of this research are expected to be significantly important for horseradish drying effectively.

Analysis of Production System Management of Ghana’s Food and Beverage Industry: Empirical evidence from Spare Parts Inventory Control, Production Quality and Maintenance Modeling

The production systems of various industries have increasingly become a strategic business management function that drives differentiation and competitive edge. Production plant maintenance is therefore an integral part of an entire production system management function, which should encapsulate spare part inventory control systems, total quality assurance, improvement measures and cost control measures. This project sought to understand the production process of firms in Ghana’s food and beverage industry, assess the spare part inventory management practices, production quality control practices and maintenance management strategies implemented in order to recommend a maintenance optimization modeling system towards ensuring an optimal operation cost and production quality. Using both the inductive and deductive research approaches, the research project was exploratory and explanatory in nature. Three major players in Ghana’s food and beverage industry: GIHOC-DCL (Ghana Industrial Holding Corporation Distillery Limited), Heathy-Life Ghana Limited (Healthy-Life) and Parlays Ghana Limited (Parlays) were purposively sampled as industrial case studies to generate data from documentary secondary data and survey based sources. The functionality tools available in MATLAB/Simulink software assisted in formulating the maintenance optimization problem, modeling, analyzing and deriving solutions. The study found that the food and beverage processing business in Ghana has a positive correlation with the main agricultural produce of the country and involves a series of activities including processing and preservation of meat, fish, fruit, vegetables, starch products, bread and sugar. Spare part inventory management and quality control tools mainly applied include Statistical Control Charts and Check Sheet rather than optimization models and software.

Use of Pesticides in Agricultural Products and Its Impact on Human Health: A Review

n the present review paper, reviews of recent research findings on health effects of pesticides on agricultural products has been highlighted. The review reveals that although the concentration of the health literature has been on individuals who are in direct contact with pesticides, e.g. farmers, and the literature on preference elicitation has focused on those with indirect exposure like the consumers. On reviewing it was found that majority of farmers used crop rotation and control by hand methods, also they were aware about the pesticide use. In contrast, a few of the farmers used cultural and biological methods. Although they are interested to use seeds which are pest resistance, they cannot use those because of non-availability of seeds. Few of the studies, reported excessive sweating (36.5%), burning/stinging/itching of eyes (35.7%), dry/sore throat (25.5%), and excessive salivation (14.1%), all were more prevalent among sprayers. Men experienced excessive sweating and eye and throat problems as associated with pesticide exposure. One of the study disclosed that increased risk was observed for some specific classes of pesticides. The study concludes that there are many inherent problems in conducting large-scale experiments to directly assess the causation of the human health problems associated with the use of pesticides.

Effects of Cooking Methods on Sensory, Chemical, and Microbial Characteristics of Broccoli (Brassica Oleracea)

Broccoli (Brassica oleracea) contains high levels of antioxidants, vitamins and anticarcinogenic properties with associated to health-promoting. The objective of this study was to determine the effects of four cooking methods on the sensory, chemical, and microbial characteristics of broccoli. The following cooking methods: 1) control (fresh broccoli), 2) steaming, 3) boiling and 4) baking were replicated three times. Treatments were analyzed for sensory evaluation, pH value, % moisture content, water activity (Aw), color (L*, a*, b*), aerobic plate counts, E. coli and S. aureus. Steamed broccoli had the highest score (P<0.05) of overall rating (6.45) for sensory testing (n = 140) and enhanced green color (a* = -11.49). The initial moisture content of broccoli in this experiment ranged from 79.09 to 91.78%. Baked broccoli obtained the lowest (P<0.05) moisture content (79.09%), pH value (6.13) and aerobic plate counts (1.24 Log CFU/g). No E. coli and S. aureus were found in this study.

Modeling the Quality of New Wheat Varieties in Kazakhstan

The work investigates and demonstrates the analytical capabilities of statistical methods in the development of new varieties of wheat used for the production of pasta. By using examples of Kostanay, Pavlodar, Akmola, North-Kazakhstan region (NKR) and Aktobe regions, foridentifying significant factors, there were constructed regression equations due to initial factors, on the main components, according to the panel data. Based on the analysis of various regression models, the strengths of the relationship between the number indicators of the grain quality there was found soft and hard wheat varieties (Mereke 70, Tselina 50, Ertis 97, Astana 2, Astana, Aktobe39, Baiterek), taking into account the peculiarities of grain production in this area.