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Item HIV epidemic in Tanzania: the possible role of the key populations(Hindawi, 2017) Mpondo, Bonaventura C. T.; Gunda, Daniel W.; Kilonzo, Semvua B.HIV remains a public health concern in Tanzania and other Eastern and Southern African countries. Estimates show that there were about 1.4 million people living with HIV in Tanzania in the year 2013. HIV is a generalized epidemic in Tanzania with heterosexual transmission being the main route of transmission. Recently, however, there has been growing concern on the potential role of the key populations in HIV epidemic in the country. Studies done have shown significantly higher HIV prevalence in these populations compared to the general population. These studies have also reported high risky behaviors among members of these populations. This review aims at discussing the possible role of the key populations in the HIV epidemic in Tanzania.Item Visual art therapy as a treatment option for cognitive decline among older adults: a systematic review and meta‐analysis(Wiley, 2020) Masika, Golden M.; Yu, Doris S. F.; Li, Polly W. C.Aims: To investigate the effects of visual art therapy (VAT) on cognitive and psychological outcomes and explore the crucial design characteristics of VAT that might be associated with greater cognitive benefits among older adults. Design: Systematic review and meta‐analysis. Data sources: Peer reviewed articles were searched from Medline, EMBASE, Global Health, Cochrane Library, Ovid Nursing database, PsycINFO, British Nursing Index, and CINAHL Complete from inception of the databases to September 2019. Review methods: This review and meta‐analysis was conducted and reported according to preferred reporting items for systematic reviews and meta‐analyses guidelines. The Cochrane risk of bias tool was used to examine the risk of bias of the studies. Narrative synthesis and quantitative meta‐analysis were performed. Result: Twelve articles published between 2004–2019 involving 831 participants were identified. VAT significantly improved global cognitive function compared with different control groups (Hedges' g = 0.348 [95% CI = 0.026–0.671], p = .034, I2 = 66.570%). VAT also demonstrated psychological benefits in reducing depressive symptoms and anxiety. By systematic comparison of the intervention designs, it seems that those with greater cognitive benefit involved a higher level of creativity and optimized the use of essential components including art education, reminiscence, art processing, cognitive evaluation, art crafts/modelling, and socialization. Conclusion: Visual art therapy could be effective in improving cognitive functions and the associated psychological symptoms. Therefore, it can be adopted as an effective non‐pharmacological intervention for preventing cognitive decline and dementia. Impact: This review answers the key question about the pooled effect of VAT as nonpharmacological therapy on preventing or managing dementia. In addition, it informs on the design characteristics of an effective VAT for implementing among older adults. This research will have an impact on the gerontological care and support the evidence about non‐pharmacological approaches to prevent and manage dementia.Item The role of community participation in planning and executing malaria interventions: experience from implementation of Biolarviciding for malaria vector control in Southern Tanzania(Hindawi, 2022) Matindo, Athuman Y.; Kalolo, Albino; Kengia, James Tumaini; Kapologwe, Ntuli Angyelile; Munisi, David ZadockMalaria remains a disease of great public health importance in 85 countries globally. Developing countries face resource constraints in implementing public health interventions aiming at controlling malaria. Promoting community participation may contribute to rational and effective use of resources and therefore facilitating achievement of intervention goals in a cost-effective manner while fostering sustainability. However, this can be possible if the community is engaged at all stages of the intervention, from designing, implementation, monitoring, and evaluation of results. This study aimed at understanding community participation in the implementation of a biolarviciding intervention for malaria vectors control in Southern Tanzania. The current study adopted explanatory mixed method study design in collecting data. Quantitative data were collected from 400 community members and 12 vector control coordinators using structured questionnaire while qualitative data was collected through key informant interviews to 32 participants and in-depth interviews to 5 vector control coordinators who were purposively selected from the 12 councils. Quantitative data analysis involved descriptive and inferential statistics. Thematic analysis was used to analyse qualitative data. Of 400 community members, only 90 (22.5%) participated in biolarviciding implementation. Predictors of community participation were willingness to participate (AOR = 3:15, 95%CI = 1:14 − 8:71, P value = 0.027) and community involvement (AOR = 6:07, 95% CI = 2:69 − 13:71, P value < 0.001). The study revealed that the main barriers to community participation were lack of effective involvement and lack of incentive to community volunteers while high willingness to participate was a facilitating factor for community participation. The study revealed low community participation in biolarviciding implementation in Southern Tanzania with willingness to participate and community involvement being the main predictors for community participation while lack of incentive to community volunteers was one major barrier to community participation. This explains the persistence of an unresolved challenge of community participation in malaria interventions. Therefore, more efforts are needed to improve the participation of community members in Malaria interventions through advocacy, awareness creation of respective roles, and responsibilities of the community members and fostering community ownership. Additionally, councils need to design customized motivation package for the community members.Item Formulation and nutritional properties of qualea-bird-meat-based complementary foods for children (6–23 months) in Tanzania using a linear programming technique(Elsevier, 2023) Ngume, L.S.; Katalambula, L.K.; Munyogwa, M. J.; Mongi, R.J.; Lyeme, H.Background: Long-standing mitigation strategies have been used to address the issue of malnutrition in children, especially undernutrition in developing countries including Tanzania, however, the problem still exists. Development of instant complementary formulae based on readily available local foods using robust mathematical models, to fight malnutrition seems to be one of the best options. Purpose: The purpose of this study was to develop and evaluate the nutritional content of instant supplemental food formulations based on qualea bird’s meat for infants between the ages of 6 and 23 months using a linear programming model. Basic procedure: Four complementary meal formulations based on bird meat were developed using a linear programming model: control, only bird meat (CtrQM); green banana mixed with bird meat (BanQ); Irish potato mixed with bird meat (PotQ); and rice mixed with the meat (RicQ). The formulations were cooked separately at 98 ◦C for 45–55 min and extruded to create instant dry products and analyzed using standard methods for proximate composition, minerals, and vitamin A. Main finding: The proximate composition parameters, minerals and vitamin A contents (in DM) were substantially enhanced and differed significantly (p < 0.05) between the formulations. PotQ had a higher moisture content (8.9 g/100 g), protein (16.7 g/100 g), crude fat (1.8 g/100 g), ash (5.4 g/100 g) and crude fibre (2.9 g/100 g) than lower values in other formulations. Furthermore, calcium was the most abundant mineral (832.5 mg/kg) whereas zinc was the least abundant mineral (38.5 mg/100 g). The variation in mineral contents among formulations was also significant (p < 0.05). Additionally, RicQ had significantly (p < 0.05) highest retinol (26.5 mg/kg) and beta-carotene (4.9 μg/g) while the lowest values were observed in the control sample with values of 3.3 mg/kg and 1.6 μg/g respectively. Conclusion: In a view of the findings, a linear programming model optimized and enhanced the proximate composition, mineral, and vitamin A qualities of the qualea birds’ meat-based instant complementary formulation that seems to meet the RDAs for infants aged 6 to 23 months. Therefore, the application of the model in product formulation to combat malnutrition in the country is highly recommended.Item Sensory properties, preference mapping and shelf life stability of linear programmed quelea meat based instant complementary food for children aged 6–23 months in Tanzania(Elsevier, 2022) Katalambula, L.; Munyogwa, M.; Mongi, R. J.; Ngume, L. S.Background: Linear programming has been reported to be a good technique that can be used to develop and optimize complementary foods to curb children’s malnutrition. Despite some studies using it to develop and assess the nutritional quality of linear programmed instant complementary foods based on high proteinous red-billed quelea bird meat, information on the sensory and shelf life stability of these foods is limited in the country. Objective: The objective of this study was to develop and assess the sensory properties, preference mapping and shelf life of the developed and optimized quale birds meat-based complementary flour and porridge. Methods: Four formulations; control containing birds meat only, banana mixed with meat (Banana_meat), potatoes mixed with meat (potatoes_meat) and rice mixed with meat (rice_meat) were developed by mixing with other ingredients and extruded separately using a barrel extrude to get flour. The extruded flours were assessed for shelf life and also used to develop porridge samples for sensory properties, consumer acceptance and preference mapping analyses using standard methods. Results: There were significant (p < 0.05) differences in mean intensity scores between the formulation with potatoes mixed with meat samples having higher colour (7.5 ± 1.5), aroma (7.3 ± 1.6), viscosity (5.3 ± 3.0) and smoothness (7.65.3 ± 2.5) values than other samples with respective lower values of 4.4 ± 2.1–6.5 ± 1.5.2.6 ± 0.6–6.4 ± 2.4), 4.8 ± 0.2–5.2 ± 1.8 and 2.7 ± 0.6–6.3 ± 2.3. Rice mixed with meat sample had significantly highest whiteness (4.5 ± 1.5) and sweetness (7.5 ± 1.9) intensities scores while the control meat only samples had significantly highest oiliness intensity scores (5.0 ± 1.4) compared to other samples. Moreover, the potatoes mixed with meat sample was the most acceptable formulation (7.7 ± 0.3) compared to other samples with aroma, smoothness sweetness, colour and viscosity attributes being the main drivers for consumer liking of complementary porridge samples. The shelf life study revealed that the overall acceptability scores of complementary flour samples decreased progressively with storage days with the longest predicted shelf life of 140 days observed in rice mixed with meat sample followed by potatoes mixed with meat with 48 days and the shortest shelf life of 23.7 days in control samples. Conclusion: This suggests that quelea bird meat could be combined with cereal, tubers, and other minor ingredients like vegetables, optimized using the linear programming technique and extruded into complementary instant flour and porridge for children between the ages of 6 and 23 months with long shelf lives, appealing sensory properties, and consumer acceptance, respectively. Hence, it is advised to use the method and consume the developed formulations.Item Development and assessment of frying characteristics, chemical composition, descriptive sensory properties and preference mapping of wheat-orange fleshed sweet potato composite Swahili buns (Maandazi)(Sokoine University of Agriculture, 2015) Mongi, R. J.; Simbano, M.; Ruhembe, C.; Majaliwa, N.This study was carried out to investigate frying characteristics, chemical composition and sensory evaluation of whole-wheat buns (WWB) and Wheat-Orange fleshed sweet potatoes - composite buns (WPCB) at different levels of wheat flour substitutions. A whole-wheat buns (WWB) and OFSP-composite buns (WPCB 1, WPCB 2 and WPCB 3) were prepared in triplicate at 0, 10, 20 and 30% levels of wheat flour substitution respectively, and evaluated for weight, volume, specific volume, proximate composition, vitamin A, descriptive sensory profile, consumer liking and preference mapping. Completely randomized design was used to assess and compare frying characteristics, proximate and vitamin A contents between samples with bread types being the principal factor while Randomised complete Block design was used to assess sensory properties and consumer acceptability of the bread samples with panelists and bread types being the principal factors. The results showed that moisture content, crude fibre, and ash contents of the composite buns increased significantly (p<0.05) while the carbohydrate, crude fat and protein contents decreased significantly (p<0.05) with progressive increase in the OFSP flour. The WPCB3 had significantly (p<0.05) highest moisture, ash and fibre values of 17.13, 2.97 and 1.31 g/100g DM, respectively, compared to lowest values of 14.05, 2.17 and 0.48 g/100 g DM, respectively in WWB. However, significantly (p<0.05) higher fat, carbohydrate and protein values of 1.95, 70.68 and 8.06 g/100g DM compared to lowest values of 0.89, 54.13 and 6.56 g/100 g DM, respectively was observed in WPCB 3. Vitamin A content increased significantly (p<0.05) as OFSP flour increased with the highest value of 700 μg/100 g RE DM in WPCB3 and smallest value of 170 μg/100g RE DM in WWB. The mean intensity values of all sensory attributes between samples differed significantly as a wheat flour substitution increased except for taste and aroma between WWB and WPCB 1 which had statistically (p>0.05) similar mean intensity scores in taste, aroma, and texture acceptability as WWB. Similarly, consumers showed statistically similar scores in acceptability between WWB and WPCB 1. The Preference mapping results showed colour and taste were the main drivers for consumer preference. In conclusion, the study shows that the use of OFSP flour up to 10% of the flour into wheat flour produced nutrient enhance buns with similar and acceptable taste, texture, mouth feel and aroma comparable to 100% wheat buns.Item Heavy Metal Contamination in Cocoyam Crops and Soils in Countries around the Lake Victoria Basin (Tanzania, Uganda and Kenya)(Sokoine University of Agriculture, 2022) Mongi, R.; Chove, L.A study to determine heavy metals concentration and their correlation between soil and cocoyam crops grown at different wetland locations in Tanzania, Kenya and Uganda around Lake Victoria basin was done. A total of 48 cocoyams and 48 soil samples (taken at 0-15 cm deep) were collected in triplicate from various locations in three districts in each country. They were analysed for Mercury (Hg), Arsenic (As), Lead (Pb), Chromium (Cr) and Copper (Cu) concentrations using atomic absorption spectrophotometry (AAS). The mean heavy metals concentration in cocoyam samples were above maximum permissible limits of 0.1 mg/kg for Hg, As and Pb and 5 mg/kg for Cu established by FAO/WHO (1995) and EU (2004; 2006) rendering them unsafe for human consumption. Heavy metals concentrations in soils were higher than in cocoyam samples in all locations in all countries. As and Cr concentrations however, were below the maximum permissible limits of 20 and 75 mg/kg respectively, in all countries. Heavy metals variation occurred both within and among countries, with Kampala, Uganda having significantly (p<0.05) higher values than other locations and countries, respectively. With exception of Pb in Uganda, insignificant correlation (p>0.05) between soil and the corresponding cocoyam crops grown was observed for other metals. Soil and cocoyam crops grown in the selected locations along the wetlands of Lake Victoria basin are contaminated with heavy metals and thus pose health risk to the consumers.Item Nutritional composition, sensory profile and consumer acceptability of wheat-jackfruit seed composite buns(University of Dar es salaam, 2021) Ngwere, Sarah S; Mongi, Richard JJackfruit seeds flour is very rich in nutrients and may be incorporated into wheat flour to develop nutrient dense baked products. Consumption of these products may improve the nutrition status of the people, hence fulfil sustainable development goal number two. In this study, nutritional composition, sensory profile, and consumer acceptability of wheat-jackfruit seeds composite buns (Mandazi) were investigated. Jackfruit seeds flour (JSF) was developed and incorporated into wheat flour (WF) at 10, 20, and 30% to produce composite flour used for bun preparation. Flours and buns were subjected to proximate, mineral, and sensory analyses with WF serving as a control sample. JSF had significantly (p < 0.05) higher protein, fibre and mineral contents than wheat flour. Proximate and mineral contents increased significantly (p < 0.05) in bun samples with increasing levels of WF substitution in the formulations. As for sensory analysis, whole wheat control buns and 10% composite buns had significantly (p < 0.05) higher crumb colour, softness, sweetness and consumer acceptability but lower colour intensity than 20 and 30% composite buns. Therefore, incorporation of JSF up to 10% into WF produces composite buns with enhanced nutritional contents and similar sensory profile and consumer acceptability to whole wheat flour.Item Physicochemical properties, microbial loads and shelf life prediction of solar dried mango (Mangifera indica) and pineapple (Ananas comosus) in Tanzania(Elsevier, 2023) Mongi, Richard JohnBackground: Solar drying seems to be a feasible technique for preserving and extending the shelf life of perishable fruits all year round in developing nations like Tanzania. However, there have only been a few studies on the effect of solar drying on the microbiological load and shelf-life stability of dried fruits. Objective: The purpose of this study was to examine the effects of solar drying techniques on the physicochemical properties, microbial loads, and shelf life of dried mango and pineapple. Methods: Fruits were properly cleaned, peeled, cut into 5 mm-thick slices, and dried in cabinet mixed-mode and tunnel dryers for 3 and 2 days respectively. The dried samples were packaged in high- and low-density polyethylene bags and stored at 28 ◦C for six months before being analyzed for moisture, aw, pH, and total bacterial and fungal loads using standard methods. Shelf life was predicted by kinetic reaction and regression analysis methods. Results: Tunnel-dried samples had significantly (p < 0.05) lower moisture (14.0 ± 0.00–15.1 ± 0.36 g/100 g), water activity (0.45 ± 0.1–0.47 ± 0.01), pH (3.5 ± 0.15–3.6 ± 0.17), total plate count (TPC) (3.4 ± 0.09 log10 CFU g 1) and fungal loads (3.0 ± 0.1–3.1 ± 0.1 log10 CFU g 1) than cabinet-dried samples with higher values. The TPC values in all samples were below the maximum allowable limits (5 log10 CFU g 1), but the fungal loads were slightly above the limits (3 log10 CFU g 1). There were no coliforms in any of the samples. Additionally, shelf lives of 38.2–41.5 and 33.2–34.6 months were predicted for tunnel-dried and cabinet-dried samples respectively in terms of microbiological stability. Conclusion: Solar drying improves the physicochemical qualities, reduces microbial load, and extends the shelf life of dried fruits; hence, its application for fruit preservation combined with further studies to establish drying and storage conditions that would reduce the fungal loads to safe lower levels are recommended.Item Knowledge and health seeking behavioural patterns of caregivers on managing childhood febrile conditions in Singida region–Tanzania(Science Publishing Group, 2023) Shilla, E. K.; Kibusi, S. M.; Ng’weshemi, S. K.; Ngowi, A. F.; Machenje, A. S.Although the trend of under-five mortality revealed to decline worldwide but still a global burden, since the under five children continue to die every day especially those from poor setting. Early diagnosis and prompt treatment of childhood febrile conditions are essential for reducing the progression of the illness to severe disease and, therefore, decrease mortality among under five children. This study aimed to assess knowledge and health seeking behavioral patterns of caregivers on managing childhood febrile conditions in Singida region. A community-based analytical cross-sectional study was conducted at Iramba, Itigi and Mkalama District Council from April to May 2019. A sample size of 751 care givers were involved meanwhile 7 destroyed byrain. Participants were selected using simple random sampling. Interviewer-administered structured questionnaire was used to collect data. Data were entered and analyzed using SPSS version 20. Multiple logistic regression analysis was done to determine the strength of association on factors influencing knowledge and health seeking behavioral patterns and controlling the confounders. Among 744 caregivers participated, 57%(425) had high knowledge on managing childhood febrile conditions. Influencing factors were education level (P< 0.05) and Marital status (P< 0.05). Only 41.5% of caregivers seek health care to the health facility, 38% went to community doctors, 10% went to neighbours, 6.8% went to religious leaders and 3% went to traditional healers. Knowledge and health-seeking behavioural patterns have an influence on self-medication practices among caregivers.Item Descriptive sensory analysis, consumer acceptability, and conjoint analysis of beef sausages prepared from a pigeon pea protein binder(Cell Press, 2022) Mongi, R. J.; Gomezulu, A. D.The objective of this study was to assess the sensory profile, consumer acceptance, and internal and extrinsic factors influencing the acceptability of beef sausages made at varying levels of pigeon pea protein (2, 4, and 6% w/w) as a binder. Sausages prepared without binders (CNB) and sausages made with a chemical phosphate binder served as controls (PoB). A panel of 12 trained panelists performed descriptive analysis using the quantitative descriptive analysis (QDA) approach on a 9-point line scale, while 70 consumers participated in a consumer test utilizing a 9-point hedonic scale. Preference mapping was done by linking descriptive sensory and hedonic data using partial least squares regression analysis (PLSR) and the conjoint analysis was conducted by 90 panelists using a 9-point scale. The 6% pea protein sausages had the significantly lowest (p < 0.05) mean hardness, aroma, and color intensity but statistically similar (p > 0.05) highest moistness intensity to the phosphate sausages. Phosphate sausages had the highest mean color and saltiness intensity (p < 0.05) compared to the lowest mean values in 6% pea protein sausages. The phosphate sausages were the most accepted by consumers (p < 0.05), followed by the 6% pea protein sausages, with aroma, saltiness, moistness, and firmness being the key drivers in consumer acceptability of sausages. Furthermore, formulation and price had a significant (p < 0.05) effect on consumer acceptability. In conclusion, employing pea protein as a binder in sausage formulations improves sensory profiles and increases consumer acceptance, making it a possible food industry alternative. Further studies to determine the optimal amount of pea protein binder that will perform better than phosphate binder are recommended.Item A comparative study of mango solar drying methods by visible and near-infrared spectroscopy coupled with ANOVA-simultaneous component analysis (ASCA)(Elsevier, 2019) Cheng, Weiwei; Sørensen, Klavs M.; Mongi, Richard J.; Ndabikunze, Bernadette K.; Chove, Bernard E.; Sun, Da-Wen; Engelsen, Søren B.The effect of mango solar drying methods (traditional and tunnel dryers) on the quality of dried mango slices was investigated by visible (VIS) and near-infrared (NIR) spectroscopy combined with the chemometric analysis methods of principal component analysis (PCA) and ANOVA-simultaneous component analysis (ASCA). Five batches of mango were investigated, each subjected to two/three different positions of three different types of dryers: electrical (reference), traditional, and tunnel dryers. The results of the visible and near-infrared spectra showed that the quality of the mango samples obtained from the electrical dryer (reference method) was the most uniform and conserved the highest content of carotenoids and chlorophyll pigments. The samples from the traditional dryer had the highest variation and content of residual water. ASCA analysis of visible and shortwave near-infrared (VIS-NIR) (including color information) showed that the batch effect was most dominant with a significance effect of 47.5%, whereas longwave near-infrared (NIR) spectra (chemistry) showed that the dryer effect was the most dominant with a significance effect of 38.3%. The factor of the fruit positions in the dryers proved not to be significant. The VIS-NIR spectrum is thus well adapted to measure the fruit maturity and the NIR spectrum has great potential to investigate and control the dryer performance. The latter clearly demonstrated that the tunnel dryer provides much more gentle and consistent drying process compared to the traditional dryer. In contrast, the samples from the traditional dryer showed chemical changes/decomposition.Item A comprehensive and comparative GC–MS metabolomics study of non-volatiles in Tanzanian grown mango, pineapple, jackfruit, baobab and tamarind fruits(Elsevier, 2016) Khakimov, Bekzod; Mongi, Richard J.; Sørensen, Klavs M.; Ndabikunze, Bernadette K.; Chove, Bernard E.; Engelsen, Søren BallingTropical fruits contribute significantly to the total fruit intake worldwide. However, their metabolomes have not yet been investigated comprehensively, as most previous studies revealed only volatile and bulk compositions. This study compares non-volatile metabolites of five fruits grown in Tanzania. A new methodology is developed for broad-spectrum GC–MS metabolomics in fruits using a new derivatization and a two dimensional peak deconvolution techniques. A total of 92 peaks were detected from fruits of which 45 were identified. Jackfruits contained the highest amount of carbohydrates, while baobab contained the highest amount of fatty acids. The highest content of organic acids was detected in tamarind. Principal component analysis revealed insights into metabolic differences and similarities, while hierarchical cluster analysis correctly grouped the fruits according to their relationships in plants’ phylogenetic tree. The developed methodology could potentially be applied in large-scale studies on fruit quality, authenticity/variety, optimization of post-harvest processing and storage.Item Suitability of pigeon pea and soybean flours as extenders and binders in restructured meat product (sausage)(Sokoine University of Agriculture, 2022) Gomezulu, A.D.; Mongi, R.J.; Kilima, B. M.The suitability of pigeon pea and soybean flours as an alternative to chemical binders and extenders in meat restructuring technology was investigated in this study. Pigeon pea flour (PPF) and soybean flour (SBF) were separately developed, assessed for their protein contents and each was used for sausage preparation at 2, 4, and 6% with plain (CB) and chemical phosphate binder (PhB) sausages serving as control samples. The processed sausages were then subjected to texture profile, water solubility index (WSI), sensory profile, and consumer acceptability analyses to assess the flours‘performance. Soybean flour had a significantly (p<0.05) higher protein content (31% DM) than pigeon pea flour (22-24% DM). Texture profile parameters differed significantly (p<0.05) between samples with the highest hardness value observed inCB(424.0±1.53g) and lowest values in SBFs (277±1.11-332±1.5 g). The PhB and 4 and 6% SBFs samples had higher cohesiveness (0.46±0.02-0.54±0.03g), adhesiveness (9.0±0.10-10.9±0.25g) and WSI (2.8-3.0%) than respective lower values of 0.29± 0.04-0.42±0.04, 2.5±0.10-6.0±0.66and 1-2.4% in plain control and PPFs samples. The sensory analysis results revealed that PhB samples had significantly (p<0.05) higher colour (8.2±1.30), saltiness (5.8±1.56), and mouthfeel (6.9±1.20) intensities than other samples. Furthermore, the PhB, and 4 and 6% SBFs samples had significantly (p<0.05) higher moistness (0.46±0.02-0.54±0.03g), consumer acceptability (7.1±1.67-7.3±1.88) and preference (125-177)as well as lower hardness intensity (5.9±2.54-6.0±2.82) than other samples. In conclusion, soybean is richer in protein than pigeon pea and its incorporation of up to 6% in sausage produces a more acceptable product than plain control samples but with WSI, texture, and sensory profiles comparable to chemical binder samples. However, further studies to establish appropriate pigeon pea flour levels that will produce acceptable products with similar physical and sensory properties to chemical binder is recommended.Item Managerial competency of primary healthcare facility managers in the selected district councils in Tanzania(Achour University of Djelfa, 2023) Kingu, Ukende Apollo; Ismail, Ismail J.; Kibusi, Stephen M.Understanding the managerial competency of healthcare managers is very important. However, more evidence is needed on the managerial competency of primary healthcare facility managers in low- and middle income countries. This research examined the managerial competency of primary healthcare facility managers in the selected District Councils in Tanzania. This research is grounded on positivism philosophy, a cross-sectional survey descriptive research design, a complete enumeration sampling strategy, and a survey used to collect primary data from 102 public primary healthcare facility managers located in Kondoa, Iramba, and Sumbawanga District Councils in Tanzania. The study used version 25 of SPSS to analyze the data and adopted the MCAP framework to examine the managerial competency of primary healthcare facility managers. For the communication and relationship management domain, 74.5% were competent, while 25.5% were less than fully competent. Likewise, 65.68% of them were competent, while 34.32% needed to be more competent in the knowledge of the healthcare environment domain. 62.74% and 37.26% of the primary healthcare facility managers were competent and less than competent in operations, administration, and resources management. Correspondingly, 67.65% and 32.35% of primary healthcare facility managers needed to be more competent in evidence-informed decision-making. Similarly, 74.55% and 25.45% were competent and less competent in enabling and managing change. The study used primary data and contributed recently well-worth and highly demanded knowledge on the managerial competency of healthcare managers in the LMICs.Item Sensory properties and consumer acceptability of nutrient dense porridge from locally available foods for infants in Tanzania.(Regional Universities Forum for Capacity Building in Agriculture, 2016) Marcel, M.; Turyashemererwa, F.; Mukisa, I.; Mongi, R.Childhood under nutrition during the first two years of life has been associated with irreversible harm and is linked to higher rates of morbidity, mortality, impaired cognitive ability and poor school performance in children. Low nutrient dense complementary foods are amongst the main causes of childhood malnutrition in developing countries. Thus, the use of locally available nutrient dense foods to improve infants’ nutrition is of considerable importance. A study to develop and assess sensory properties and consumer acceptability of nutrient dense porridge form locally available foods for infants in Tanzania was carried out in Morogoro region. Five formulations each containing soybeans, amaranth grains, pumpkin seeds and orange fleshed sweet potatoes (SAPO1-SAPO5) at different ratios were developed. The five developed formulations and two control samples were subjected to quantitative descriptive analysis (QDA) and consumer acceptability tests. With exception of oiliness, significant differences (p≤0.05) were observed between samples tested for all attributes. The formulated samples had significantly higher mean intensity scores of 5.4± 1.67-5.6±1.67 for aroma, 5.1 ±1.46 -7.0 ±1.44 for hue, 5.3±1.75 - 5.6±1.63 for sweetness and 4.2±1.85-4.6±1.98 for oiliness than control samples. Control samples had higher texture values than formulated samples. Consumer groups showed different acceptability for control and formulations. Mothers’ preffered control samples to formulations contrary to students who preferred formulated samples to control samples. Furthermore, all formulations had higher scores in aroma, sweetness and oiliness compared to control groups, thickness and grittiness were higher in control groups than formulations, while SAPO 3, 4 and 5 had higher scores of color hue than other samples. SAPO5 was the most accepted formulation by both mothers and students. This suggests that its ingredients ratio produced a most accepted product and hence it can be recommended for adoption.Item Effect of solar drying methods on proximate composition, sugar profile and organic acids of mango varieties in Tanzania(Elsevier, 2022) Mongi, Richard J.; Ngoma, Selestin J.Solar drying is a simple and affordable alternative technology for reducing the enormous post-harvest losses of agricultural produce in developing countries. However, it may result in nutritional loss if not well applied. The objective of this study was to investigate the effect of solar drying methods on proximate composition, sugars and organic acids of different mango varieties ( Dodo, Viringe and Kent ) in Tanzania. The varieties were dried using cabinet mixed-mode and tunnel dryers and analyzed for the named parameters. Potassium, sucrose and citric acids were the most abundant mineral, sugar and organic acids in mango varieties respectively. Proximate composition, sugars and organic acids differed significantly (p < 0.05) between fresh and dried samples and between drying methods with all fresh samples having higher values. Despite the loss, a significant quantity of proximate composition ( > 65%), sugars (87-99%), and organic acids (71-80.1%) were retained in dried samples, with tunnel samples having higher retention than cabinet samples except for sugars. This suggests that solar drying technology is suitable for the preservation of mangoes due to its minimal effects on proximate composition, sugar and organic acids, hence, its application in the country is highly recommended.Item Quality assessment of Ugali blended with orange-fleshed sweet potato to alleviate vitamin A deficiency in Tanzania(Academic Journals, 2021) Fortunatus, Roman M.; Simonne, Amarat H.; Mongi, Richard J.Approximately 38% of Tanzanian children have vitamin A deficiency (VAD), and the majority of them do not have access to vitamin A-fortified foods. Orange-fleshed sweet potato (OFSP), a new crop in Tanzania, is rich in β-carotene, and could be a cheaper solution for VAD. The objectives of this study were to develop a type of Ugali (stiff maize porridge) fortified with OFSP, to correlate its β-carotene content (using colour measurement), and to assess its proximate composition and consumer acceptability. Ugali was prepared using maize flour with various amounts of added OFSP (0, 30, 50, 70 and 100%). Samples of Ugali with more OFSP had higher colour values (a* and b*) that imply the increase in β-carotene as the OFSP amount increased. The proximate compositions of Ugali with different amounts of OFSP were different (P<0.05). All samples that were made with the mixture of OFSP and maize flour have shown to have higher sensory scores than those with 100% maize or 100% OFSP; Ugali with 50% OFSP was most favourably rated by Tanzanian consumers. This sample was selected as a potential possibility for everyday consumption since it was shown to potentially supply more than 50% of the RDA of provitamin A for a specific age group. This supplementation method may be simple, affordable, and effective in reducing VAD in Tanzania.Item Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads.(Rural Outreach Program, 2011) Mongi, R. J.; Ndabikunze, B. K.; Chove, B. E.; Mamiro, P.; Ruhembe, C. C.; Ntwenya, J. G.This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively and assessed for proximatecomposition, bread characteristics and sensory attributes.The results indicate that carbohydrate, crude fiber, and ash contents of the cocoyam-composite breads increased significantly (p<0.05) while the moisture and protein contents decreased significantly with progressive increase in the cocoyam flour substitution. The significant (p<0.05) highest ash, fibre and carbohydrate values of 1.61, 1.54 and 70.40 g/100g dm respectively were observed in 30% cocoyam-wheat composite bread compared to lowest values of1.15, 0.29 and 63.25 g/100g dm, respectively in 100% wheat bread. The significant (p<0.05) higher moisture and protein values of 20.99 and 12.54 g/100g dm were observed in 100% wheat bread compared to lowest values of 17.31 and 9.04 g/100g dm, respectively in 30% cocoyam-wheat composite bread. Bread characteristics showed that, the loaf weight of cocoyam composite breads increased significantly (p<0.05) while loaf volume and specific loaf volume decreased significantly (p<0.05) with increasing cocoyam flour substitution The significant (p<0.05) highest loaf weight of 229.33 g was observed in 30% cocoyam-wheat composite bread compared to 208.33, 221.67 and 225 g observed in 100% wheat bread, 10 and 20% cocoyam-wheat composite breads respectively. The highest loaf volume and specific loaf volume of 800 and 3.49 cc were observed in 100% wheat bread compared lowest values of 580 and 2.78 cc respectively observed in 30% cocoyam-wheat composite bread. The sensory evaluation showed no significant (p>0.05) differences in sensory attributes of taste, aroma and acceptability between the 100% wheat and 10% cocoyam-wheat composite breads (p<0.05). In conclusion, this study has shown that the use of cocoyam flour in bread making is feasible and that incorporation of up to 10% of the flour into wheat flour produced acceptable bread with similar taste and aroma comparable to 100% wheat bread. Nevertheless, it is important to consume this bread with other protein rich diet in order to supplement the reduction resulted from substitution.Item Proximate and mineral composition of cocoyam (Colocasia esculenta L. and Xanthosoma sagittifolium L.) grown along the Lake Victoria basin in Tanzania and Uganda(Academic Journals, 2011) Ndabikunze, B. K.; Talwana, H. A. L.; Mongi, R. J.; Issa-Zacharia, A.; Serem, A. K.; Palapala, V.; Nandi, J. O. M.The proximate and mineral compositions of cocoyam (Colossian esculenta L. and Xanthosoma sagittifolium L.) grown along Lake Victoria Basin in Tanzania and Uganda were analyzed. C. esculenta and X. sagittifolium samples were significantly (p < 0.05) different in terms of their proximate composition and mineral contents regardless of their country of origin. Proximate analyses included ash, crude protein, and crude fibre. Proximate composition of cocoyam results demonstrated that X. sagittifolium variety is nutritionally superior to that of C. esculenta. Minor nutrients measured were calcium, magnesium, copper, iron, sodium, zinc, manganese, and potassium. The results from these analyses demonstrate that the proximate composition of cocoyam produced in Uganda is substantially different from that produced in Kenya, regardless of the variety. Information obtained from this study can be used to develop cocoyam based food products with enhanced nutrition and potential to promote commercial scale production and utilization of cocoyam in East African countries.