Jasper K Imungi
Biographic Data
| ID | 5639399 |
|---|---|
| NAME | Jasper K Imungi |
| GIVEN NAMES | Jasper K |
| FAMILY NAME | Imungi |
| SIGNATURE | IMUNGI J K |
| AFFILIATIONS | University of Nairobi |
| VERIFIED | No |
| TOTAL WORKS | 15 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 15 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1987 |
| LATEST PUBLICATION YEAR | 2011 |
| H-INDEX | 0 |
Antioxidant and Type 2 Diabetes Related Functional Properties of Phytic Acid Extract from Kenyan Local Food Ingredients
Emerging scientific evidences reveal that phytic acid has several positive effects on human health. The antioxidant and type 2 diabetes related enzyme inhibition properties of phytic acid extract prepared from raw and traditionally processed local grains and vegetables collected from Kenya were evaluated. Phytic acid content of raw grains and vegetables ranged between 2.81-3.01 and 0.29-3.23 g/100 g DM, respectively. The phytic acid extract from …
The Physico-Chemical Characteristics and Some Nutritional Values of Vegetable Amaranth Sold in Nairobi-Kenya
Twenty one major supermarkets and ten independent green grocers in the city of Nairobi were surveyed for types of vegetable amaranths sold and their post harvest handling. The nutrient composition of the vegetables was also analyzed. In addition, information on three other traditional leafy vegetables (TLVs) namely, Cleome gynandra, Solanum nigrum, and Vigna unguiculata was obtained. All the vegetables were sold in bundles of average weight 0.45 …
Levels and causes of household food and nutrition insecurity in dryland Kenya
Ensuring food and nutrition security in the drylands of sub-Saharan Africa is a critical challenge. Often, information on the level of insecurity is either scanty or unavailable. This paper looks at food and nutrition access at the household level and its determinants in two cases in one of the sub-Saharan African countries: Kenya. Data were collected from a repeat-visit survey of 50 households in two areas of Makueni District, located in the sou…
Nutrient and antinutrient in contents of raw and cooked Amaranthus hybridus
Amaranthus hybridus was grown as a leafy vegetables in four sites in Dar‐Es‐Salaam, Tanzania. Freshly harvested leaves from each of the growing sites were analyzed for proximate composition of beta‐carotene, reduced ascorbic acid, minerals iron, calcium, phosphorous and the antinutrients oxalates and nitrates. The leaves from the four sites were bulked and cooked by boiling in distilled water in the ratio vegetable to water of 1:4 then drained. T…
Changes in ascorbic acid, beta‐carotene and sensory properties in Sundried and stored Amaranthus hybridus vegetables
Amaranthus hybridus was grown as a leafy vegetable in Dar‐Es‐Salaam, Tanzania. Freshly harvested leaves were analyzed for moisture content, beta‐carotene and reduced ascorbic acid. The leaves from the four sites were bulked, blanched and sundried with shade provision drier. The dried samples were stored in polythene bags at 22°C, 28°C and room temperature (30°C to 32°C). At the beginning and thereafter every month during storage, the vegetables w…
Carotenoid contents in fresh, dried and processed sweetpotato products
In order to understand the effects of drying and processing sweetpotato storage roots into traditional baked food products on their pro‐vitamin A contents, total carotenoids and ß‐carotene were colorimetrically determined. Fresh and cooked storage roots, dried and stored chips, and sweetpotato processed products were used. Flesh colors of the storage roots were white, yellow, cream, orange, and purple. Total carotenoids ranged from trace to above…
Proximate chemical composition of street foods and their energy and protein contribution to the nutrition of manual workers in Nairobi
Street foods were sampled from 12 vending sites around construction sites and industrial areas in Nairobi. The foods were analyzed for proximate composition and assessed for their contribution to energy and protein RDAs to the manual workers. It was established that the foods were sold mainly as meals which could be described as githeri‐based, ugali‐based or rice‐based and that the main side dishes were matumbo, bean stew, greengram stew, potato/…
Some physico‐chemical characteristics of four Kenyan tropical fruits and acceptability of blends of their beverage nectars
Purees were produced by simple manual extraction methods from passion fruit, mangoes and papaya, and juice from pears. These products were analyzed for yield, pH, total titratable acidity, total soluble solids and reduced ascorbic acid. Sugar/acid ratio was also calculated for each product. The products were then used to prepare beverage nectars using standard procedures. The nectars were blended in pairs: passion fruit + papaya, mango + papaya, …
Changes in leaf yield and nutritive quality of the black nightshade (solarium nigrum) as influenced by nitrogen application
The effect of nitrogen application rates on the leaf yield and nutritive quality of the black nightshade (Solatium nigrum L.), an indigenous Kenyan leafy vegetable was investigated. Application of 5 g N per plant gave the highest fresh leaf yield of 19 and 40 tons/ha after 10 and 12 weeks of growth, respectively. The dry matter and crude fibre contents decreased with increasing nitrogen rates. With a supply of 5 to 15 g N per plant, the dry matte…
Ascorbic acid changes in three indigenous Kenyan leafy vegetables during traditional cooking
The ascorbic acid (vitamin C) contents in three fresh green leafy vegetables commonly consumed in Kenya namely, Amaranthus hybridus, Gynandropsis gynandra and Solanum nigrum L. and the changes during traditional cooking were measured. In the fresh leaves, the ascorbic acid varied from 123.8 mg/100 g fresh weight in A. hybridus to 189.2 mg/100 g fresh weight in G. gynandra. Cooking for 20 min in boiling water led to losses of between 75 and 89%. S…
The prevalence and nutritional value of some Kenyan indigenous leafy vegetables from three locations of Machakos district
A survey was carried out to determine the locally available leafy vegetables in three locations of Machakos District, Kenya. The most common vegetables were analyzed for vitamin C, beta‐carotene calcium, iron and oxalate. Consumption of wild and semi‐wild leafy vegetables was found to be common in the three locations especially during the dry seasons. Results of laboratory analyses revealed high levels of beta‐carotene and vitamin C, and iron, an…
Some chemical characteristics and availability of vitamin A and vitamin C from Kenyan varieties of papayas ( Carica papaya L. )
Papayas from 14 Kenyan varieties were analysed for dry matter, pH, titratable acidity, total soluble solids, total sugar, vitamin C, total carotenoids and β‐carotene. There were significant varietal differences (p < 0.05) among the levels of dry matter, titratable acidity, total soluble solids, total sugar, vitamin C, total carotenoids and β‐carotene, but no significant differences among pH values
Incorporation of cassava flour into some Kenyan traditional foods
A commercial cassava flour was composited with flours from wheat, maize, and sorghum and fingermillet at between 0–50%. The composite flours were used to prepare three Kenyan traditional foods, mandazi, ugali and uji, respectively. The acceptability of these foods to Kenyans was evaluated by taste panel procedures. Up to 50% cassava flour could be incorporated into mandazi and ujis without appreciably changing their acceptability, but much lower …
Proximate composition and mineral contents of six common Kenyan varieties of beans (phaseolus vulgaris)
Dry beans from six Kenyan common varieties were analysed for proximate composition and for nine minerals. There was little variation in the proximate composition but considerable variation was observed in the mineral composition of the six varieties. The beans were found to be a good source of protein and the minerals calcium, iron, phosphorus and potassium
Nutrient contents of cured potatoes from Kenyan highland varieties
Cured potatoes from nine Kenyan highland varieties were analysed for proximate composition, ascorbic acid and the minerals sodium, calcium, phosphorus and iron. Considerable variations between varieties were observed particularly in dry matter contents and ascorbic acid. All varieties had high levels of sodium but low levels of iron. Key words: Kenyan highlandpotato varietiescured potatoesproximate compositionmineralsascorbic acid
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Nutrient contents of cured potatoes from Kenyan highland varieties
Cured potatoes from nine Kenyan highland varieties were analysed for proximate composition, ascorbic acid and the minerals sodium, calcium, phosphorus and iron. Considerable variations between varieties were observed particularly in dry matter contents and ascorbic acid. All varieties had high levels of sodium but low levels of iron. Key words: Kenyan highlandpotato varietiescured potatoesproximate compositionmineralsascorbic acid
Incorporation of cassava flour into some Kenyan traditional foods
A commercial cassava flour was composited with flours from wheat, maize, and sorghum and fingermillet at between 0–50%. The composite flours were used to prepare three Kenyan traditional foods, mandazi, ugali and uji, respectively. The acceptability of these foods to Kenyans was evaluated by taste panel procedures. Up to 50% cassava flour could be incorporated into mandazi and ujis without appreciably changing their acceptability, but much lower …
Proximate composition and mineral contents of six common Kenyan varieties of beans (phaseolus vulgaris)
Dry beans from six Kenyan common varieties were analysed for proximate composition and for nine minerals. There was little variation in the proximate composition but considerable variation was observed in the mineral composition of the six varieties. The beans were found to be a good source of protein and the minerals calcium, iron, phosphorus and potassium
Some chemical characteristics and availability of vitamin A and vitamin C from Kenyan varieties of papayas ( Carica papaya L. )
Papayas from 14 Kenyan varieties were analysed for dry matter, pH, titratable acidity, total soluble solids, total sugar, vitamin C, total carotenoids and β‐carotene. There were significant varietal differences (p < 0.05) among the levels of dry matter, titratable acidity, total soluble solids, total sugar, vitamin C, total carotenoids and β‐carotene, but no significant differences among pH values
The prevalence and nutritional value of some Kenyan indigenous leafy vegetables from three locations of Machakos district
A survey was carried out to determine the locally available leafy vegetables in three locations of Machakos District, Kenya. The most common vegetables were analyzed for vitamin C, beta‐carotene calcium, iron and oxalate. Consumption of wild and semi‐wild leafy vegetables was found to be common in the three locations especially during the dry seasons. Results of laboratory analyses revealed high levels of beta‐carotene and vitamin C, and iron, an…
Ascorbic acid changes in three indigenous Kenyan leafy vegetables during traditional cooking
The ascorbic acid (vitamin C) contents in three fresh green leafy vegetables commonly consumed in Kenya namely, Amaranthus hybridus, Gynandropsis gynandra and Solanum nigrum L. and the changes during traditional cooking were measured. In the fresh leaves, the ascorbic acid varied from 123.8 mg/100 g fresh weight in A. hybridus to 189.2 mg/100 g fresh weight in G. gynandra. Cooking for 20 min in boiling water led to losses of between 75 and 89%. S…
Some physico‐chemical characteristics of four Kenyan tropical fruits and acceptability of blends of their beverage nectars
Purees were produced by simple manual extraction methods from passion fruit, mangoes and papaya, and juice from pears. These products were analyzed for yield, pH, total titratable acidity, total soluble solids and reduced ascorbic acid. Sugar/acid ratio was also calculated for each product. The products were then used to prepare beverage nectars using standard procedures. The nectars were blended in pairs: passion fruit + papaya, mango + papaya, …
Changes in leaf yield and nutritive quality of the black nightshade (solarium nigrum) as influenced by nitrogen application
The effect of nitrogen application rates on the leaf yield and nutritive quality of the black nightshade (Solatium nigrum L.), an indigenous Kenyan leafy vegetable was investigated. Application of 5 g N per plant gave the highest fresh leaf yield of 19 and 40 tons/ha after 10 and 12 weeks of growth, respectively. The dry matter and crude fibre contents decreased with increasing nitrogen rates. With a supply of 5 to 15 g N per plant, the dry matte…
Carotenoid contents in fresh, dried and processed sweetpotato products
In order to understand the effects of drying and processing sweetpotato storage roots into traditional baked food products on their pro‐vitamin A contents, total carotenoids and ß‐carotene were colorimetrically determined. Fresh and cooked storage roots, dried and stored chips, and sweetpotato processed products were used. Flesh colors of the storage roots were white, yellow, cream, orange, and purple. Total carotenoids ranged from trace to above…
Proximate chemical composition of street foods and their energy and protein contribution to the nutrition of manual workers in Nairobi
Street foods were sampled from 12 vending sites around construction sites and industrial areas in Nairobi. The foods were analyzed for proximate composition and assessed for their contribution to energy and protein RDAs to the manual workers. It was established that the foods were sold mainly as meals which could be described as githeri‐based, ugali‐based or rice‐based and that the main side dishes were matumbo, bean stew, greengram stew, potato/…
Changes in ascorbic acid, beta‐carotene and sensory properties in Sundried and stored Amaranthus hybridus vegetables
Amaranthus hybridus was grown as a leafy vegetable in Dar‐Es‐Salaam, Tanzania. Freshly harvested leaves were analyzed for moisture content, beta‐carotene and reduced ascorbic acid. The leaves from the four sites were bulked, blanched and sundried with shade provision drier. The dried samples were stored in polythene bags at 22°C, 28°C and room temperature (30°C to 32°C). At the beginning and thereafter every month during storage, the vegetables w…
Nutrient and antinutrient in contents of raw and cooked Amaranthus hybridus
Amaranthus hybridus was grown as a leafy vegetables in four sites in Dar‐Es‐Salaam, Tanzania. Freshly harvested leaves from each of the growing sites were analyzed for proximate composition of beta‐carotene, reduced ascorbic acid, minerals iron, calcium, phosphorous and the antinutrients oxalates and nitrates. The leaves from the four sites were bulked and cooked by boiling in distilled water in the ratio vegetable to water of 1:4 then drained. T…
Levels and causes of household food and nutrition insecurity in dryland Kenya
Ensuring food and nutrition security in the drylands of sub-Saharan Africa is a critical challenge. Often, information on the level of insecurity is either scanty or unavailable. This paper looks at food and nutrition access at the household level and its determinants in two cases in one of the sub-Saharan African countries: Kenya. Data were collected from a repeat-visit survey of 50 households in two areas of Makueni District, located in the sou…
The Physico-Chemical Characteristics and Some Nutritional Values of Vegetable Amaranth Sold in Nairobi-Kenya
Twenty one major supermarkets and ten independent green grocers in the city of Nairobi were surveyed for types of vegetable amaranths sold and their post harvest handling. The nutrient composition of the vegetables was also analyzed. In addition, information on three other traditional leafy vegetables (TLVs) namely, Cleome gynandra, Solanum nigrum, and Vigna unguiculata was obtained. All the vegetables were sold in bundles of average weight 0.45 …
Antioxidant and Type 2 Diabetes Related Functional Properties of Phytic Acid Extract from Kenyan Local Food Ingredients
Emerging scientific evidences reveal that phytic acid has several positive effects on human health. The antioxidant and type 2 diabetes related enzyme inhibition properties of phytic acid extract prepared from raw and traditionally processed local grains and vegetables collected from Kenya were evaluated. Phytic acid content of raw grains and vegetables ranged between 2.81-3.01 and 0.29-3.23 g/100 g DM, respectively. The phytic acid extract from …
Biology (14 works) · Food Science (14 works) · Chemistry (12 works) · Ascorbic acid (8 works) · Botany (6 works) · Seed and Plant Biochemistry (6 works) · Dry matter (5 works) · Horticulture (5 works) · Agronomy (4 works) · Biochemistry (4 works)