Browsing by Author "Mucheru, P."

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    Physiochemical, Proximate Composition and Microbial Quality of a Novel Probiotic Yoghurt Fortified with Purple-Leaf Tea (Camelias Sinensis)
    (AJFAND, 2024-12) Mucheru, P.; Chege, P.; Muchiri, M.
    With the increasing demand of health promoting food products, formulations of yoghurts are changing more towards live probiotic starter culture milk fermentation and fortification with plant-based food ingredients to improve the flavour and nutrition composition. Synbiotic yoghurts fermented with probiotic microbes and fortified with prebiotic food ingredients have become very popular as functional foods due to their scientifically proven bioactive compounds that promote human gut health and alleviate dysbiosis. The aim of the current study therefore, was to assess the physiochemical, nutritional proximate composition and viability of probiotics in formulated yoghurt fortified with a novel purple-leaf tea (Camelias sinensis) puree that is rich in anthocyanins, bioactive polyphenols. Whole milk was fermented with probiotic starter culture (Lactobacillus acidophilus (LA-5), Bifidobacterium animalis subsp. lactis -ABT 5) from CH Hansens Limited. Subsequently, the yoghurt was fortified with a novel purple tea puree at the Food and Tea Science Workshop of Karatina University, Kenya. Proximate composition and physiochemical properties (pH and mineral salts profile) were analyzed both in the formulated probiotic yoghurt (PYFPT) and control yoghurt without the tea puree. The viability of the probiotic colony forming microbes was determined using the De Man, Rogosa and Sharpe (MRS) anaerobic bacteria selective culturing agar media. The pH results of PYFPT (4.24 ± 0.04) was not significantly different (p< 0.05) to that of the control yoghurt even after 28 days of refrigerated storage. However, proximate composition recorded significant differences except for the crude fiber content (0.01 ± 0.01 %). A higher percent moisture content and crude lipid was recorded in the control yoghurt (88.18±0.01 and (2.11 ± 0.02) than the PYFPT (78.14±0.04 and 1.33 ± 0.09). Inversely, higher percentage of crude protein, carbohydrates and crude mineral salts were recorded in the formulated PYFPT (7.96±0.27, 11.17±0.25; 0.81±) than control yoghurt (4.23±0.01, 5.44±0.04, 0.59±0.01). A profile of ash content of the added purple tea puree recorded 16 different mineral salts. The macro minerals were the major, with potassium recording the highest content (282 ppm), followed by sodium (121 ppm), magnesium (97.2 ppm) and calcium (96.4 ppm). The microbial anaerobic probiotic count (6.14 - 6.80 log CFU/ml) was not statistically and significantly different between the PYFPT and the control yoghurt after 28 days of refrigerated storage. In conclusion, the study demonstrated that it is feasible to formulate nutritious probiotic yoghurt fortified using purple-leaf tea puree with potential for commercialization.
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    Relationship between maternal knowledge on exclusive breastfeeding and breastfeeding practices among mothers with infants (0-6 months) in Kibera slums, Nairobi county, Nenya
    (International Journal of Health Sciences and Research, 2016) Mucheru, P.; Waudo, Judith N.; Chege, P.
    Background: Breast feeding is the best known way of providing ideal food for the healthy growth and development of the infants. Exclusive breastfeeding has been demonstrated to have profound benefits both short-term and long-term to the mother and the infant. Despite the strong evidence on the benefits, recommended breastfeeding practices still remains low in urban slums. Women in urban poor settings usually face complex situations concerning breastfeeding due multiple challenges frequently dictated to them by their circumstances and context. Research has demonstrated that breastfeeding practices are associated with maternal knowledge. This study therefore was aimed at assessing the relationship between maternal knowledge on exclusive breastfeeding and breastfeeding practices among mothers with infants aged 0-6 months in Kibera slum. Materials and Methods: This study adopted a cross-sectional analytical study which consisted of 293 mother-infant pairs attending health facilities within Kibera slum. Results: Study findings revealed majority of the respondents (98.3%) knew that exclusive breastfeeding was beneficial and (60.8%) had high knowledge on exclusive breastfeeding. However, only (19.2%) knew the benefits of colostrum. The rate of exclusive breastfeeding practice was 60.8% and mothers who initiated breastfeeding at the recommended time were 73.4%. However, about half (44.7%) of the mothers still gave post-lacteal feeds regardless of the high knowledge. The results further showed that only the practice on introduction to food was significantly associated with maternal knowledge. Nevertheless, other practices were not significantly associated with maternal knowledge. Conclusions: Maternal knowledge has been found to associate with exclusive breastfeeding and breastfeeding practices. However it is good to note that high maternal knowledge on exclusive breastfeeding does not necessarily translate into practices.