School of Industrial Sciences and Technology

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Author: search.filters.author.Winini, Clive

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    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.
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    Microbiological quality of Gonimbrasia belina processed under different traditional practices in Gwanda, Zimbabwe
    (International Journal of Current Microbiolgy Applied Sciences, 2014-01-02) Mujuru, Felix; Winini, Clive; Kwiri, Raphael; Nyambi, Clarice; Moyo, Dinga.N
    TheaimofthisstudywastoinvestigatethemicrobiologicalqualityofMopaniWorms(MW)(Gonimbrasiabelina)processedunderdifferenttraditionalpracticesin Gwanda,Zimbabwe.FreshlyharvestedMopaneworms(MW)weredeguttedusingbarehandsorglovedhands.Thedeguttedwormsweresub-dividedinto4equal portions and subjected to different traditional drying methods namely, boiling insaltedwater(5%w/wsalt)for30minutesandsolardrying,openpanroasting,drumroastingandhot-ashdryingtoapproximately15%moisturecontent.Thereafter,driedMWsweremicrobiologicallyanalysedagainstindicatormicro-organisms(totalbacteriacounts,coliformsandEscherichiacoli)andpathogens(Salmonella spp.andStaphylococcusaureus)aswellasspoilageorganisms(yeastandmolds).Microbiologicaltestsconductedshowedthat,totalbacteriacounts(TBC)wererelativelylowwithvaluesrangingfrom10-2500CFUg-1. Significantly,deguttingMWsusingbarehandsfollowedbydrumroastingandboilinginsaltwatercoupledwithopenpanroasting,hadtheleastTBC(10CFUg-1and30CFUg-1)respectively.ColiformsandE.coliwerealsodetectedinMWswithvaluesrangingfrom0-43CFUg-1and0-30CFUg-1respectively(barehandsdegutted)whilstinglovesdeguttedMWscoliformscountswere0-45CFUg-1andE.colicountswere0-35CFUg-1.Furthermore,someMWsespeciallyashindriedsamplesthatcontainedvaryinglevelsandtypesofyeastsandmoldsthatincludedFusariumandPenicillium.NoSalmonellaspecieweredetectedinallsampletested.Thestudyshowedthat,MWprocessingmethodandsubsequenthandlingareimportantparametersindeterminingthetypeandlevelsoftheircontamination.Assuch,itisimperativeforharvestersandprocessorstoobservegoodharvestingandmanufacturingpracticesandfollowprotocolsthatdonotresultinre-contamination of produce as this might present a danger to the public consumers.
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    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.
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    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