Marie-Rose KAMBABAZI - Academia.edu (original) (raw)

Papers by Marie-Rose KAMBABAZI

Research paper thumbnail of Evaluation of nutrient content in red kidney beans, amaranth leaves, sweet potato roots and carrots cultivated in Rwanda

African Journal of Food, Agriculture, Nutrition and Development, 2021

No data exist on the nutrient composition of some important Rwandan staples. The aim of this stud... more No data exist on the nutrient composition of some important Rwandan staples. The aim of this study was to evaluate the nutrient content of red kidney beans, sweet potato roots, amaranth leaves and carrot roots. About 6 kg of each raw material were cleaned and conditioned prior to mechanical drying, ground and sieved [60-mesh] into flour and then subjected to quantitative analysis for proximate content,energy, calcium (Ca), iron (Fe), zinc (Zn), vitamin A and vitamin C. Proximate composition determination was done using Near Infrared Spectroscopy (NIRS), carbohydrates were determined by difference, energy was calculated, mineral analysis was done by Atomic Absorption Spectroscopy (AAS) and vitamin analysis was performed by High Performance Liquid Chromatography (HPLC) methods. The results showed that red kidney beans, sweet potato roots, amaranth leaves and carrots contain 21.48, 6.66, 29.46 and 13.8% of protein; 2.58, 1.68, 7.89 and 2.08% of fat; 60.86, 79.13, 19.29 and 57.38% of ca...

Research paper thumbnail of Assessment of microbiological changes during production of malted and fermented finger millet flour

Finger millet is widely consumed as porridge though not commercially grown in Rwanda. Traditional... more Finger millet is widely consumed as porridge though not commercially grown in Rwanda. Traditional techniques of malting and fermentation are found to enhance bioavailability of nutrients. Hence the study aimed to assess microbiological changes among non-malted, malted and malted and fermented flour. Grains were purchased from local market and subjected to malting and milled. A portion of the malted milled flour was subjected to fermentation by mixing with water in the ratio of 2:1; and then allowed to auto ferment at 30°C for 48 hours. The fermented dough was mechanically dried and then milled into flour. All three samples of flours were microbiologically studied using Total Plate Count (TPC), Lactic Acid Bacteria (LAB), yeasts and moulds count. Data were analyzed using Microsoft Office Excel and results were presented as Logarithm of colony forming unit per gram (log cfu/g). Analysis showed that LAB greatly increased from 4.66 log cfu/g, 6 log Cfu/g to 6.24 log cfu/g while TPC grea...

Research paper thumbnail of EVALUATION OF NUTRIENT CONTENT IN RED KIDNEY BEANS, AMARANTH LEAVES, SWEET POTATO ROOTS AND CARROTS CULTIVATED IN RWANDA

African Journal of Food Agriculture Nutrition & Development, 2021

No data exist on the nutrient composition of some important Rwandan staples. The aim of this stud... more No data exist on the nutrient composition of some important Rwandan staples. The aim of this study was to evaluate the nutrient content of red kidney beans, sweet potato roots, amaranth leaves and carrot roots. About 6 kg of each raw material were cleaned and conditioned prior to mechanical drying, ground and sieved [60-mesh] into flour and then subjected to quantitative analysis for proximate content, energy, calcium (Ca), iron (Fe), zinc (Zn), vitamin A and vitamin C. Proximate composition determination was done using Near Infrared Spectroscopy (NIRS), carbohydrates were determined by difference, energy was calculated, mineral analysis was done by Atomic Absorption Spectroscopy (AAS) and vitamin analysis was performed by High Performance Liquid Chromatography (HPLC) methods. The results showed that red kidney beans, sweet potato roots, amaranth leaves and carrots contain 21.48, 6.66, 29.46 and 13.8% of protein; 2.58, 1.68, 7.89 and 2.08% of fat; 60.86, 79.13, 19.29 and 57.38% of carbohydrate; 2.33, 2.68, 8.98 and 9.63% of fiber; 8.82, 8.74, 10.08 and 8.88% of moisture content; 3.94, 1.11, 24.30 and 5.16% of ash; 357.2, 363.7, 284.0, 322.9 kcal/100 g of energy; and 146.4, 182.7, 26,290 and 1,247 mg/kg of calcium, respectively. Red kidney beans, amaranth leaves and carrots contained 8.54, 30.48, and 15.55 mg/kg of zinc; and 21.36, 219.1 and 8.81 mg/kg of iron, respectively. Zinc and iron were, however, not detected in sweet potato samples analysed. Red kidney beans, sweet potato roots, amaranth leaves and carrot contained 768.0, 10,880, 399.4, and 6,413 IU/100 g of vitamin A; and 2.67, 30.99, 330.3 and 6.76 mg/100g of vitamin C, respectively. In conclusion, the staples analysed contained appreciable amounts of nutrients and could be used to overcome malnutrition and allow dietary diversity. It could be recommended to prepare a Rwandan food composition database in order to improve awareness on local grown crops’ quality.
Key words: Amaranth leaves, Carrots, Nutrients, Red kidney beans, Sweet potato roots

Research paper thumbnail of Evaluation of nutrient content in red kidney beans, amaranth leaves, sweet potato roots and carrots cultivated in Rwanda

African Journal of Food, Agriculture, Nutrition and Development, 2021

No data exist on the nutrient composition of some important Rwandan staples. The aim of this stud... more No data exist on the nutrient composition of some important Rwandan staples. The aim of this study was to evaluate the nutrient content of red kidney beans, sweet potato roots, amaranth leaves and carrot roots. About 6 kg of each raw material were cleaned and conditioned prior to mechanical drying, ground and sieved [60-mesh] into flour and then subjected to quantitative analysis for proximate content,energy, calcium (Ca), iron (Fe), zinc (Zn), vitamin A and vitamin C. Proximate composition determination was done using Near Infrared Spectroscopy (NIRS), carbohydrates were determined by difference, energy was calculated, mineral analysis was done by Atomic Absorption Spectroscopy (AAS) and vitamin analysis was performed by High Performance Liquid Chromatography (HPLC) methods. The results showed that red kidney beans, sweet potato roots, amaranth leaves and carrots contain 21.48, 6.66, 29.46 and 13.8% of protein; 2.58, 1.68, 7.89 and 2.08% of fat; 60.86, 79.13, 19.29 and 57.38% of ca...

Research paper thumbnail of Assessment of microbiological changes during production of malted and fermented finger millet flour

Finger millet is widely consumed as porridge though not commercially grown in Rwanda. Traditional... more Finger millet is widely consumed as porridge though not commercially grown in Rwanda. Traditional techniques of malting and fermentation are found to enhance bioavailability of nutrients. Hence the study aimed to assess microbiological changes among non-malted, malted and malted and fermented flour. Grains were purchased from local market and subjected to malting and milled. A portion of the malted milled flour was subjected to fermentation by mixing with water in the ratio of 2:1; and then allowed to auto ferment at 30°C for 48 hours. The fermented dough was mechanically dried and then milled into flour. All three samples of flours were microbiologically studied using Total Plate Count (TPC), Lactic Acid Bacteria (LAB), yeasts and moulds count. Data were analyzed using Microsoft Office Excel and results were presented as Logarithm of colony forming unit per gram (log cfu/g). Analysis showed that LAB greatly increased from 4.66 log cfu/g, 6 log Cfu/g to 6.24 log cfu/g while TPC grea...

Research paper thumbnail of EVALUATION OF NUTRIENT CONTENT IN RED KIDNEY BEANS, AMARANTH LEAVES, SWEET POTATO ROOTS AND CARROTS CULTIVATED IN RWANDA

African Journal of Food Agriculture Nutrition & Development, 2021

No data exist on the nutrient composition of some important Rwandan staples. The aim of this stud... more No data exist on the nutrient composition of some important Rwandan staples. The aim of this study was to evaluate the nutrient content of red kidney beans, sweet potato roots, amaranth leaves and carrot roots. About 6 kg of each raw material were cleaned and conditioned prior to mechanical drying, ground and sieved [60-mesh] into flour and then subjected to quantitative analysis for proximate content, energy, calcium (Ca), iron (Fe), zinc (Zn), vitamin A and vitamin C. Proximate composition determination was done using Near Infrared Spectroscopy (NIRS), carbohydrates were determined by difference, energy was calculated, mineral analysis was done by Atomic Absorption Spectroscopy (AAS) and vitamin analysis was performed by High Performance Liquid Chromatography (HPLC) methods. The results showed that red kidney beans, sweet potato roots, amaranth leaves and carrots contain 21.48, 6.66, 29.46 and 13.8% of protein; 2.58, 1.68, 7.89 and 2.08% of fat; 60.86, 79.13, 19.29 and 57.38% of carbohydrate; 2.33, 2.68, 8.98 and 9.63% of fiber; 8.82, 8.74, 10.08 and 8.88% of moisture content; 3.94, 1.11, 24.30 and 5.16% of ash; 357.2, 363.7, 284.0, 322.9 kcal/100 g of energy; and 146.4, 182.7, 26,290 and 1,247 mg/kg of calcium, respectively. Red kidney beans, amaranth leaves and carrots contained 8.54, 30.48, and 15.55 mg/kg of zinc; and 21.36, 219.1 and 8.81 mg/kg of iron, respectively. Zinc and iron were, however, not detected in sweet potato samples analysed. Red kidney beans, sweet potato roots, amaranth leaves and carrot contained 768.0, 10,880, 399.4, and 6,413 IU/100 g of vitamin A; and 2.67, 30.99, 330.3 and 6.76 mg/100g of vitamin C, respectively. In conclusion, the staples analysed contained appreciable amounts of nutrients and could be used to overcome malnutrition and allow dietary diversity. It could be recommended to prepare a Rwandan food composition database in order to improve awareness on local grown crops’ quality.
Key words: Amaranth leaves, Carrots, Nutrients, Red kidney beans, Sweet potato roots