Acrylamide Mitigation Measures in Selected Foods in Nairobi
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Date
2025-11
Journal Title
Journal ISSN
Volume Title
Publisher
Asian Food Science Journal
Abstract
Aim: To identify mitigation measures to control acrylamide in selected foods.
Study Design: Cross-sectional.
Place and Duration of Study: Kibera slum, Nairobi County, May 2021.
Methodology: A total of 632 participants (248 vendors and 384 consumers; aged 18 years and
above) of selected foods (fried potato chips, bhajia, crisps, chapatti, mandazi, samosa and coffee)
were included. Study county, villages and respondents were sampled purposively, simple randomly
and conveniently, respectively. Researcher administered close-ended questionnaire was used to
collect data. Data was entered and analyzed using SPSS version 20. Necessary associations were
checked using Pearson’s chi square tests.
Results: Approximately 52.8% of the vendor respondents sold chapati and the least (0.8%) crisps.
Among the vendors of potato-based products, 63.6% used mature potato tubers and 58% often
fried potato slices to just golden yellow. Additionally, 89.8% cooked chapatti to a light brown colour,
which lessens acrylamide formation. The biggest proportion (44.9%) of consumers of potato-based
fried products most often ate the yellow ones. Besides, the largest proportion (45%)
of consumers wheat-based products ate the yellow and not the dark brown ones. Pearson’s chi square test
showed statistically significant association between perception that acrylamide is a human
health concern and cooking chapati to a light brown colour (P= .01). It also showed
significant association between consuming light coloured rather than dark brown food and some
demographic characteristics (gender (P= .01), age (P=.01), marital status (P=.02) and employment
status (P= .01)).
Conclusion: The biggest proportions of the respondents often implemented the varied acrylamide
mitigation measures. The results suggest that most acrylamide mitigation measures are not a
burden to implement. Therefore, it is crucial that the respondents be educated on the measures to
be able to implement them at all times.
Description
Research Article
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Citation
Anne Chepngeno Towett, Anthony Wanjohi Nyambura, and Isabell Wairimu Kingori. 2025. “Acrylamide Mitigation Measures in Selected Foods in Nairobi”. Asian Food Science Journal 24 (9):17–28. https://doi.org/10.9734/afsj/2025/v24i9814.