Browsing by Author "Muredzi, Perkins"

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Bio-conversion of Food Wastes into Vermicompost and Vermiwash
(International Journal of Science and Modern Engineering (IJISME), 2013-09-10) Manyuchi, Mercy; Phiri, Anthony; Muredzi, Perkins; Chirinda, Ngoni
Vermicomposting technology is the bio-conversion of organic waste into bio-fertilizers using earthworms. Vermicomposting is widely being used for solid waste management. Various food wastes were vermicomposted over 30 days using Eisenia fetida earthworms. Vermicompost and vermiwash were obtained as vermi-products. The vermicompost nitrogen, phosphorous and potassium composition was 2.1%, 0.29% and 0.19% respectively. Whereas, the vermiwash only contained 0.58% nitrogen and 0.47% potassium. Vermicomposting technology is necessary as a food wastes management strategy.
A comparative analysis of different pitching rates on castle lager beer flavour stability:
(International Journal of Nutrition and Food Sciences, 2014-10-20) Muredzi, Perkins; Chiridza, Lyneete Tendai; Moyo, Dinga.N; Winini, Clive
Beer stability is a critical quality parameter and there is vast amount of research that has been done in attempt to understand and optimise it. The research study was incited by the result of low lag time (potential to resist staling) and high T150 (degree of staling) in one of the main stream brands at the beer processing firm, which caused the beer to stale much faster than normal. The research focused on the flavour stability aspect of beer stability and different methods of analysis were employed to investigate the effect of different pitching rates on products of yeast metabolism in-turn flavour stability. Results revealed that beer fermented with a low pitching rate had a high amount of sulphur dioxide which meant the Lag Time was also high due to sulphur dioxide exerting anti-oxidant properties which prevented oxidation of beer for longer periods than beer fermented with a high pitching rate. The results also revealed that there is no significant difference in these beers regards sensory analysis following analysis using the t-test
Continuous flow-through vermireactor for medium scale vermicomposting
(Asian Journal of Engineering and Technology, 2013-04-01) Manyuchi, Musaida Mercy; Chitambwe, Trymore; Chigumo, Michelle T. C.; Phiri, Anthony; Muredzi, Perkins; Kanhukamwe, Quinton
Vermicomposting is increasingly becoming popular as an organic waste management technology whereby earthworms feed on the organic waste to produce vermicasts and vermiwash. Several vermireactors have been used for this process as batch systems. However, there is need to design a continuous flow-through vermireactor which allows the simultaneous addition of the organic waste at the same time harvesting the vermicasts. A 5m X 2m X 1.5m vermireactor was proposed to process an initial feed of 7 500kg. A 10cm thick bedding comprising of office paper, card board paper and Eisenia fetida earthworms stocked at 1kg/m2 of the vermireactor was used as an initial bedding. The feed bed was 20cm thick and comprised of paper, cow dung, corn pulp and vegetables. The pH, temperature and moisture content in the vermireactor ranged between 5.5-7.5, 19-25°C and 28-52% respectively. 7kg/day of vermicasts were produced given the earthworms produced 75% of their bodyweight as vermicasts per day. The caked vermicasts were expelled by the aid of a breaker bar. The vermireactor was constructed from polyvinyl chloride. Vermicasts containing nitrogen (4.19%), phosphorous(1.15%) and potassium (6.18%) were obtained. The continuous flow-through vermireactor design allowed the production of stable vermicasts and can be used in medium scale vermicomposting.
Effect of Drying on Vermicompost Macronutrient Composition
(International Journal of Inventive Engineering and Sciences (IJIES), 2013-09-05) Manyuchi, M.M; Phiri, A; Muredzi, Perkins; Chirinda, N
Vermicomposting is widely being used for bio-conversion of organic wastes into bio-fertilizers. Vermicompost which was obtained from various food wastes was dried at 105◦C for 5 minutes in a moisture analyzer. The dried vermicompost macronutrient composition was analyzed and quantified over the raw vermicompost. The dried vermicompost total nitrogen content was 31.25% lower as compared to the raw vermicompost whereas , the phosphorous and potassium content were 63.75% and 72.86% higher in the dried vermicompost compared to the raw vermicompost respectively. Vermicompost can be dried for easier packaging, storage and transportation as the drying process in overall enhances nutritional value to the vermicompost
Effect of Vermicompost, Vermiwash and Application Time on Soil Micronutrients Composition
(International Journal of Engineering and Advanced Technology (IJEAT), 2013-06-03) Manyuchi, Musaida Mercy; Phiri, Anthony; Muredzi, Perkins
Vermicomposting is increasingly becoming popular as an organic solid waste management strategy. The technology results in two bio-fertilizers, vermicompost and vermiwash. The bio-fertilizers were applied to the soil and their impact on the soil micronutrients time was quantified. A maximum of 1000g of vermicompost and vermiwash was applied over 40 days. 23 factorial designs were used to determine the effects of the bio-fertilizers and application time on the soil micronutrients. Increasing the vermicompost quantity resulted in increased soil zinc, manganese and iron content. Increased vermiwash quantities resulted in increased soil iron content but resulted in decreased copper content. Furthermore, increased application time of the two bio-fertilizers resulted in enhanced soil copper and iron content but decreased the zinc and manganese content. The loam-clay soil, organic material from the bio-fertilizers and microbial activity played a significant role in altering the soil micronutrients.
Effect of Vermicompost, Vermiwash and Application Time on Soil Physicochemical Properties
(International Journal of Chemical and Environmental Engineering, 2013-08-01) Manyuchi, Musaida Mercy; Chitambwe, Trymore; Phiri, Anthony; Muredzi, Perkins; Kanhukamwe, Quinton
Vermicomposting results in the production of two bio-fertilizers, vermicompost and vermiwash. The bio-fertilizers were applied to 4kg of loam-clay soil over a period of 40 days. The effect of the vermicompost, vermiwash, application time and their combined effect on soil pH, electrical conductivity and nitrogen, phosphorous and potassium content were analyzed. Increasing the vermicompost quantity decreased the soil pH, electrical conductivity and nitrogen content, however, this resulted in a slight increase in the phosphorous content but the potassium content remained unaltered. Increasing the vermiwash quantity increased the soil pH, electrical conductivity and potassium content but resulted in reduced nitrogen and phosphorous content. In addition, increasing the application period of either the vermicompost or the vermiwash resulted in increased soil pH, electrical conductivity, phosphorous and potassium content but resulted in reduced phosphorous content. The reduction of the soil nitrogen content is attributed to de-nitrification, whilst the increase in phosphorous content is attributed to increase in soluble phosphates and release of nutrients into the soil due to microbial activity in the bio-fertilizers. Furthermore, loam-clay soils have good absorbing properties for potassium. The soil properties and micro-organisms present in the bio-fertilizers play a critical role on the modification of the soil physicochemical properties
Effects of soya bean meal feed properties on extrusion failures and implementing a solution.
(International Journal of Nutrition and Food Sciences, 2013-03-10) Muredzi, Perkins; Nyahada, Moses; Mashswa, B.W
This research was a contribution on the optimization of extrusion process by determining the effects of feed properties on extrusion failures and implementing a solution. The objectives of the research were to increase the set soy meal to chunk conversion standard from 65% to 80%; to determine the effects of feed properties on extrusion failures; to determine the best conditions of the feed properties that promote an effective extrusion cooking process; and to determine a solution of optimizing these feed properties for successful extrusion. The research was company based and it followed the failures of extrusion experienced at Monmouth Path Investment (Pvt) Ltd in Waterfall, Harare. This research was limited to feed properties such as fat content, moisture content and particle size as the factors that cause extrusion failures. The determination of moisture content was done by using a moisture analyzer, fat content was determined through the Soxhlet method and the particle size of the feed was determined through sieve analysis. The results revealed that extrusion process was most successful when the soy meals fat content was greater than 6.0%, with a moisture content less than 6.0% and particle size range of 0.95-1.0mm. The process of optimization of extrusion process was solved by designing an extrusion calculator and blending ratio factors. The objective of determining the effects of feed properties on extrusion failures was achieved as well as that of implementing a solution. The objective of increasing Monmouth Path’s standard soy meal/chunk conversion was partially achieved since the implemented solution is not yet measurable.
Effects of soya bean meal feed properties on extrusion failures and implementing a solution.
(International Journal of Nutrition and Food Sciences 2013; 2(2) : 60-69 Published online March 10, 2013 (http://www.sciencepublishinggroup.com/j/ijnfs) doi: 10.11648/j.ijnfs.20130202.16, 2013-03-10) Muredzi, Perkins; Nyahada, Moses; Mashswa, B.W
This research was a contribution on the optimization of extrusion process by determining the effects of feed properties on extrusion failures and implementing a solution. The objectives of the research were to increase the set soy meal to chunk conversion standard from 65% to 80%; to determine the effects of feed properties on extrusion failures; to determine the best conditions of the feed properties that promote an effective extrusion cooking process; and to determine a solution of optimizing these feed properties for successful extrusion. The research was company based and it followed the failures of extrusion experienced at Monmouth Path Investment (Pvt) Ltd in Waterfall, Harare. This research was limited to feed properties such as fat content, moisture content and particle size as the factors that cause extrusion failures. The determination of moisture content was done by using a moisture analyzer, fat content was determined through the Soxhlet method and the particle size of the feed was determined through sieve analysis. The results revealed that extrusion process was most successful when the soy meals fat content was greater than 6.0%, with a moisture content less than 6.0% and particle size range of 0.95-1.0mm. The process of optimization of extrusion process was solved by designing an extrusion calculator and blending ratio factors. The objective of determining the effects of feed properties on extrusion failures was achieved as well as that of implementing a solution. The objective of increasing Monmouth Path’s standard soy meal/chunk conversion was partially achieved since the implemented solution is not yet measurable.
Food is Medicine -
(LAP Lambert Academic Publishing., 2013-07-30) Muredzi, Perkins
A combination of the words "nutrition" and "pharmaceutical," the term nutraceutical encompasses foods or food products that claim to prevent chronic diseases, improve health, delay the aging process, and/or increase life expectancy. Products in this category range from isolated nutrients, dietary supplements and specific diets to genetically engineered foods, herbal products, and processed foods such as cereals and beverages.The area of Nutraceuticals is relevantly new and hence this publication serves to be most vital for scholars studying pharmaceutical sciences and related disciplines and as a reference for college freshman intending to have more understanding of this emerging area. This book by Dr. Muredzi sets the tone for future editions and serves to give an enlightened introduction to this emerging discipline
Food Security and Intellectual Property Rights –
(LAP Lambert Academic Publishing, 2013-01-01) Muredzi, Perkins; Sackey, Emmanuel
This book gives an understanding of the relationship between IPRs and Food Security, the current status of food security in Sub Saharan Africa and discusses the issues and concerns regarding IPRs and Food Security. It also considers the question of sui generis protection from the perspective of food security. It examines the extent to which existing IPRs can fulfill the twin goal of promoting technological development and food security. It also examines further options that are open to Sub-Saharan Africa countries under the TRIPS Agreement and beyond the TRIPS Agreement, taking into account other treaties such as the International Treaty on Plant Genetic Resources for Food and Agriculture (International Treaty on PGRFA).
Grewia bicolor seed oil: Putative pharmaceutical, cosmetic and industrial uses
(South African Journal of Botany, 2015-06-12) Nyakudya, Trevor,T; Magwa, Michael,L; Chivandi, Elton; Nosenga, Noseiphi; Erlwanger, Kennedy L; Gundidza, Mazuru; Gundidza, Ernegy; Muredzi, Perkins
The physicochemical characterisation, seed oil content and fatty acid profile of oil extracts from Grewia bicolor seeds collected in Zimbabwe were performed using standard extraction and chromatographic techniques. The main objective was to determine the potential domestic and industrial usefulness of the G. bicolor seeds. The G. bicolor seeds yielded 4.80% of brownish-orange oil that had an acceptable odour. The seed oil consisted of saturated (20.20%), monounsaturated (25.10%) and polyunsaturated (54.41%) fatty acids. Palmitic acid (11.46%), stearic acid (5.77%), oleic acid (19.33%) and linoleic acid (54.41%) were the main fatty acids in G. bicolor seed oil. The oil had a high acid value (0.53 mg KOH/g), iodine value (39.21 g I2/100 g oil) and saponification value (130.43 mg KOH/g) compared to published data on other nutritionally and ethnomedicinally important plant seed oils. We conclude that the G. bicolor seeds are low oil yielding, whose oil could be used as a potential source of palmitic, stearic, oleic and linoleic acids and may potentially be utilized as an industrial ingredient in the manufacture of soaps, pharmaceutical products, and cosmetics. Further studies are required to explore the possibility of using this seed oil in industry.
Impact of Vermicompost on Lettuce Cultivated Soil
(International Journal of Inventive Engineering and Sciences (IJIES), 2013-10-02) Manyuchi, Musaida Mercy; Mudamburi, T; Phiri, Anthony; Muredzi, Perkins
— Vermicomposting is an environmentally friendly technique that is used for organic solid waste management. Waste corn pulp blended with cow dung and office paper was vermicomposted over 30 days to produce vermicompost which is a bio-fertilizer. The vermicompost was applied to soil cultivated with lettuce at the planting and after every four weeks. The impact of vermicompost on the soil was quantified. Application of vermicompost resulted in a 5%, 21.7%, 16.9% and 4.92% increase in soil pH, nitrogen, phosphorous and manganese content respectively. Application of the vermicompost also resulted in a 9.41% and 3.77% decrease in soil electrical conductivity and potassium content respectively. However, application of vermicompost did not alter the copper and zinc content of the lettuce cultivated soil. The lettuce showed vigor and vitality during the period of growth. Vermicompost can be used for sustainable agriculture practices
Impact of vermicompost on peas cultivated soil
(Global Journal of Engineering Science and Researches., 2014-03-04) Manyuchi, Mercy; Phiri, T; Muredzi, Perkins
Vermicomposting is an environmentally friendly technique that is used for organic solid waste management. Waste corn pulp blended with cow dung and office paper was vermicomposted over 30 days to produce vermicompost which is a solid bio with peas at the planting phase and after every four weeks. The impact of vermicompost on the soil was quantified. Application of vermicompost resulted in a 33%, 40%, and 67% increase in the soil nitrogen potassium content respectively. Furthermore, Zinc, copper, manganese and iron indicated a 91%, 67%, 56% and 10% increase in nutrient composition. The peas showed vigor and vitality during the period of growth. Vermicompost can be used for sustainable agriculture practices easing food shortages hence improved food security. Keywords: bio-fertilizer, peas, soil properties, vermicompost, food demand I. INTRODUCTION Vermicomposting of organic waste is widely being used as a solid waste management technology [1-2]. During vermicomposting, epigeic earthworms ingest the organic wastes and are expelled as vermicasts after a bioconversion process in the earthworms gut [3-5]. These vermicasts are termed vermicompost and are rich with the fertilizer macro and micronutrients [2; 5]. Vermicompost also contain living microorganisms and have a high content of humus like material [2; 5]. This vermicompost can be utilized as a bio-fertilizer which is environmentally friendly [6-9]. Vermicompost has been used in sustainable agriculture and was found to stimulate plant growth [1]. Vermicompost has been applied to several plants including strawberries, tomato, rice, lettuce and maize [1; 3; 5; 8; 10-12]. The objective of this study focused on quantifying the impact of vermicompost on peas cultivated’s soil physicochemical properties. Peas (Pisum Sativum a leguminous vegetable crop which can be grown in 2-3 months. Peas thrive best in silt loam, sandy loams or clay loam soils [13]. Ideal temperature conditions of 13-18◦C and pH of 6.0-7.0 is recommended [13]. II. MATERIALS AND METHODS Materials Waste corn pulp blended with cow dung manure and office paper was vermicomposted for 30 days using Eisenia fetida earthworms waste and earthworms were covered create ideal conditions for vermicomposting (Fig 1). (C) Global Journal Of Engineering Science And Researches OURNAL OF ENGINEERING SCIENCE AND RESEARCHES IMPACT OF VERMICOMPOST ON PEAS CULTIVATED SOIL M. M. Manyuchi*1, T. Mudamburi2 , A. Phiri1and P. Muredzi3 Department of Chemical and Process Systems Engineering, 2Department of Technopreneurship , School of Engineering and Technology, Harare Institute of Technology, 256 Ganges Rd, Belvedere, Harare, Zimbabwe mmanyuchi@hit.ac.zw ABSTRACT Vermicomposting is an environmentally friendly technique that is used for organic solid waste management. Waste corn pulp blended with cow dung and office paper was vermicomposted over 30 days to produce vermicompost which is a solid bio-fertilizer. The vermicompost was applied to claywith peas at the planting phase and after every four weeks. The impact of vermicompost on the soil was quantified. Application of vermicompost resulted in a 33%, 40%, and 67% increase in the soil nitrogen potassium content respectively. Furthermore, Zinc, copper, manganese and iron indicated a 91%, 67%, 56% and 10% increase in nutrient composition. The peas showed vigor and vitality during the period of growth. sustainable agriculture practices easing food shortages hence improved food security
An investigation on the causes of Escherichia coli and coliform contamination of cheddar cheese and how to reduce the problem
(International Journal of Nutrition and Food Sciences, 2014-09-20) Kwenda, Amanda; Nyahada, Moses; Musengi, Amos; Mudyiwa, Misheck; Muredzi, Perkins
The aim of this study was to investigate the causes of E. coli contamination of Cheddar cheese through the application of Hazard Analysis Critical Control Points (HACCP) principles. Cheese samples were analyzed for E. coli and coliforms after production, during the validation stage, as well as at the verification stage. Average E. coli and coliform counts were analyzed statistically using the t-test. Results showed that after the implementation of the corrective measures there was a decrease in E. coli and coliform counts at the 5% level of significance. Results presented in this study also show that manufacturing Cheddar cheese whole observing high standards of hygiene improves the reduces E. coli and coliform contamination of the product, even though the problem is not completely eliminated.
ISO 14040 Life Cycle Assessment (LAS) as a tool for effective environmentally friendly waste management in the Food Industry
(National Renewable Energy Labaratory., 2009-01-02) Muredzi, Perkins
Life cycle assessment (LCA) is an analytical tool for the systematic evaluation of the environmental aspects of a product or service system through all stages of its life cycle. The food production industry requires large inputs of resources and causes several negative environmental effects. The food production systems are oriented and optimized to satisfy economic demands and the nutritional needs of a rapidly growing world population. Environmental issues, however, have not been given much attention. This review article discusses Life Cycle Assessment (LAS) as a tool for effective environmentally friendly waste management in the Food Industry and gives case studies and recommendations for the industry.
Isolation of citric acid producing Aspergillus niger strains
(LAP LAMBERT Academic Publishing, 2013-01-05) Muredzi, Perkins; Nyati, Hilda; Mudyiwa, Misheck
Microbiological safety of cooked vended foods in an urban informal market:
(International Journal of Nutrition and Food Sciences, 2014-05-30) Mpofu, Enock; Tongonya, Jeritah; Gwala, Shannon,T; Makarichi, Lydia; Kwiri, Raphael; Winini, Clive; Mujuru, Felix; Muredzi, Perkins
The study presents an investigation of the microbiological safety of cooked vended foods in an urban informal market in Harare, Zimbabwe. Analyses were performed on 200 samples of mostly vended ready to eat foodstuffs (comprising chicken and beef stew, egg rolls, doughnuts and boiled mealie cobs) between the month of October and November 2012. Samples were analyzed against different types of indicator micro-organisms namely total aerobics, coliforms and Escherichia coli and pathogens (Salmonella spp. and Staphylococcus aureus). Significantly, early morning samples were less contaminated than afternoon samples (p<0.05). No Salmonella spp. was detected in any of the foodstuffs analysed, though S. aureus and E.coli were present (respectively ranges from 3-62x102 cfu/g and 6-49x101 cfu/g). Respectively, nearly 85.5% and 53% of the samples were highly contaminated with S. aureus and E. coli. Correspondingly, total aerobic plate count ranged from 11-172x103cfu/g, while coliform count ranged from 8-85 x102 cfu/g. Subsequently, the study showed that informally vended foods might contain pathogenic microorganisms which signify a risk for human health. The importance of adequate measures to guarantee food safety was underscored.
Novel Non Thermal Preservation Techniques in Meat Processing: High Hydrostatic Pressure as a Model Technology
(Science Publishing Group, 2014-01-30) Muredzi, Perkins
Consumers demand high quality and convenient meat products, with natural flavour and taste, and very much appreciate the fresh appearance of minimally processed food. To harmonize or to blend all these demands without compromising safety, it is necessary to implement new preservation technologies in the meat industry and in the food industry in general. High hydrostatic pressure (HHP) represents an attractive non-thermal process for meat products to avoid post-processing contamination. This review paper discusses the pivotal role played by HHP in meat processing and gives a general analysis of shelf life extension in meat products treated with HPP, the main technological effects of HHP in meat and a study case on “Mechanically recovered poultry meat sausages manufactured with High Hydrostatic Pressure”
Preparation of Adansonia digitata flavoured Soy Milk based yoghurt
(Harare Institute of Technology, 2014-05-22) Muredzi, Perkins
An Adansonia digitata flavoured Soy Milk based yoghurt is prepared by leaching soybean meal with aqueous solution having a pH of 4 to 5 to remove sugars without removing protein, leaching a resultant residual sugar free cake with an aqueous solution having a pH above 7 to dissolve protein material, adjusting the pH of a resulting protein containing filtrate to 6.5 to 7.0 adding sucrose to the filtrate, flavouring with Adansonia digitata powder and homogenising to produce a flavoured Soy Milk, sterilising at about 116 0C and fermenting with a mixed bacterial culture comprising in addition to Lactobacillus delbrueckii, a strain capable of stimulating growth of Lactobacillus delbrueckii , in an incubator (at 37-40 0C) to produce Soy Yoghurt.
Proximate composition of pumpkin gourd (Cucurbita pepo) seeds from Zimbabwe ,
(International Journal of Nutrition and Food Sciences., 2014-06-30) Winini, Clive; Kwiri, Raphael; Musengi, Amos; Mudyiwa, Misheck; Nyambi, Clarice; Muredzi, Perkins; Malunga, Abigail
Curcubita pepo seeds have been widely consumed in Zimbabwe way back in the 1970s, but still locally, there is no data on the nutritional quality of Curcubita pepo seeds, hence the study attempted to avail this information. Curcubita pepo seeds from selected places in Zimbabwe were analysed. The proximate analysis including major nutrients and minerals were determined. The C. pepo seed had a moisture content of 5.662±0.016gkg-1. Significantly, Curcubita pepo had high amounts of crude oil and proteins as compared to other edible oil rich seeds. The crude oil content and protein were 43.460±0.098gkg-1 and 32.860±0.103gkg-1 respectively. Other components such as carbohydrates, crude fibre and energy were 12.160±0.142gkg-1, 2.578±0.007gkg-1 and 562.82±0.132gkg-1 correspondingly. Ash content was 3.324±0.010gkg-1 which was further analysed into various major minerals giving analysed means as Na (67.956±0.037gkg-1), Zn (1.244±0.010gkg-1), P (1040.8±0.663gkg-1), Fe (11.980±0.086gkg-1), Ca (141±0.316gkg-1) and Mg (344.6±0.245gkg-1). The findings indicated that C. pepo seeds are a good alternative source of highly nutritious food for instance proteins and lipids as well as minerals (Mg, Ca, Zn, P and Fe) that could greatly contribute to human nutritional requirements. However, it still remains important to further profile the quality of the lipids and proteins from C. pepo seed so as to verify their essentiality and availability to the human body as well as evaluating the presence of other bioactive and antinutritional factors that might be present in these seeds.