Exploration of nutritious, cheap, and easy‐to‐prepare locally available complementary foods using different processing techniques is gaining traction globally. This study evaluated the impact of three processing techniques (roasting, germination, and fermentation) on finger millet and amaranth quality. The implications of blending processed products with 10% cricket flour on the functional properties, microbial safety, and shelf life of the porridge products were tested. Thereafter, consumer preference and acceptability of the cooked porridge products were assessed with randomly enrolled panelist of mothers (20–66 years), as primary caregivers. Our results showed that powder from germinated cereal products had higher swelling power, water absorption capacity, solubility index, and emulsion capacity. Permissible bacterial and fungal loads were recorded in all the porridge products. Higher sensory desirability for porridge products with roasted (5.9), fermented (5.7), and unprocessed (5.9) grains was observed. Flour blends packaged in aluminum maintained recommended microbial loads and moisture content of <1.0 × 10 4 CFU/g and 10%, respectively, throughout the storage period. The cricket‐based flour blends, however, exhibited higher free fatty acid values than the regulatory limits of 0.4% within 3–6 months. These findings have demonstrated innovative ways of improving the quality of amaranth–millet porridge products supplemented with cricket flour to cater for diverse consumers.

Background: Antiretroviral therapy (ART) effectively suppresses HIV viral load. However, people living with HIV (PLWH) fail to achieve optimal viral suppression and especially in resource limited settings. Nutritional supplements such as Moringa oleifera have been traditionally used to improve health outcomes in PLWH, yet their effects on viral load remain under researched. Objective: To evaluate the effect of dietary supplementation with Moringa oleifera seed flour on HIV viral load among adult women receiving ART in a resource-limited setting. Methods: This was a crossover clinical trial involving 70 HIV-positive women with viral loads ≤1000 copies/mL at Marigat Sub-County Hospital, Kenya. First, Mothers living with HIV were subjected to 6 months of standard care followed by 6 months of dietary supplementation with Moringa oleifera seed flour alongside standard care. Viral load assessments were done at baseline, after 6 months of standard care, and after another 6 months of Moringa supplementation. Statistical analyses included paired t-tests and regression models. Results: Both standard care and supplementation phases yielded statistically significant reductions in viral load (p < 0.001). Supplementation with Moringa oleifera showed a slightly greater reduction in absolute mean viral load than standard care alone, though the difference between the two was not statistically significant (p = 0.09). No statistically significant associations were found between viral load and age, education, marital status, employment, or BMI. Conclusion: Supplementation of the diet with Moringa oleifera seed flour alongside ART may enhance viral suppression, the observed effects were not statistically significant compared to standard care alone. Further research is recommended to explore the long-term efficacy and dosage optimization.

The manuscript provides an overview of the nutritional, nutraceutical, sensory and quality characteristics of various legumes, cereals, fishes, fruits, and vegetables used in some African countries for the production of both traditional and innovative foods. Moreover, research studies on the application of diverse technological processes, such as milling, extrusion, baking, smoking, and solar drying, have been compiled and analyzed, shedding light on both conventional and emerging food technologies applied or potentially applicable in the same African regions. This review shows that various ingredients and/or final products present opportunities to be explored, offering potential strategies for their countries of origin. It emphasizes the importance of developing mechanisms to protect these products while contributing to the recognition of their quality and production models as key factors that add value. In fact, the review highlights that many of these food ingredients and products represent valuable opportunities for protection, e.g. with geographical indications, considering the already existing exploitation by several extra European Union countries (see Rooibos/Red Bush PDO from South Africa or Poivre de Penja PGI from Cameroon among others), which could represent an empowerment for small and medium local food producers also in view of export, helping African countries add value to their products and establish strong protection frameworks for their unique food heritage.

Tree tomato (Cyphomandra betacea), is a nutrient-dense fruit but the physicochemical properties differ depending on the origin and cultivar. The study aimed at characterizing attributes impacting value addition and industrial adoption of tree tomato fruits varieties in Kenya. The red and yellow tree tomato fruit varieties were procured from Marigiti market in Nairobi, Kenya which is the main aggregation center and samples were randomly selected for characterization. Subjective color assessment was used to sort the fruits before randomly selecting samples for physicochemical characterization. The fruits had uniform, consistent geometric features which make them suitable for high-speed automated processes, suitable for selecting preparative unit operations to yield good quality end products. The color properties contribute to better understanding of the colorimetric aspects of tree tomatoes, which are important in selecting the best varieties of known processing performance, and best fruit pretreatments to help retain the natural color, value and quality of end products. The Chemical characterization results are important in designing and controlling the process to get high quality, nutritious and functional end products. The Kenyan red, compared to the yellow tree tomato had more promising functional properties, hence highly recommended as a valuable raw material for innovative food products.

Kenyans have been highly affected by aflatoxicosis for a long time because of excessive exposure to high aflatoxin containing maize-based products. Maize has been the staple food in Kenya which is more highly consumed than any other cereal product. Many countries with strict aflatoxin threshold application, have consumers who still consume maize-based products, which has not gone through testing. The more remote and lower income areas are more affected by untested maize, ending up exposing themselves to Hepatocellular carcinoma which is a health hazard. The study was designed to determine the exposure of aflatoxin in Kiandutu slum which is a marginalized area in Thika, Kiambu County, Kenya. Ninety seven households were used in the study where number of maize-based products obtained from each household was sampled. Quantitative analysis was used to determine the aflatoxin levels by use of ELISA method. Questionnaires were used to collect the consumption data and sampling of maize- based products was done purposively. Aflatoxins were found in 30.93% of maize flour at between 0 to 34.19 µg /kg, 29.33% of composite flour at between 0 to 30.06 µg /kg, 18.67% of maize grain at between 0 and 20.92 µg /kg and 6.97% of Muthokoi at between 0 to 7.14 µg /kg. Across all sampled households, daily consumption of maize-based products in kilograms per body weight was found to be highest in maize flour, followed by whole maize grains, composite flour and muthokoi in that order. Monte Carlo risk simulation was used to generate the quantitative exposure data. Daily maize flour consumption was higher than other maize-based products with a mean of 0.0038 kg/kg bw/day. It also had the highest daily aflatoxin exposure at a mean of 0.0301 µg/kg/bw/day. The percentage level of the health risk was found to be highest through maize flour consumption at 68.65. Results showed that the frequency of consumption of maize-based products is an important contributor to dietary exposure risk. Key words: Aflatoxin, Exposure, Slum, Food safety, Maize-based products, Households, population

Aflatoxin contamination in food poses a significant health risk, especially in low- and middle-income nations. While there is a need to increase food safety, there is a lack of aflatoxin-related sociodemographic factors, knowledge, attitudes, and practices (KAPs) among aflatoxin-risk populations. The study is aimed at collecting information from the vendors and consumers of maize grains to investigate their sociodemographic factors and KAPs of aflatoxin contaminations in Kenya’s small- and medium-sized informal markets. A cross-sectional survey using a simple random sampling approach was conducted from July 2022 to August 2022 in Meru County, Kenya. Vendors and consumers of maize grain markets were interviewed using face-to-face interviews and semistructured questionnaires. Females were the predominant gender among the maize grain vendor (82.7%) and consumer (83.72%) participants. Most vendors (95.7%) and consumers (94.2%) have formal education. Almost all vendors (96.2%) and consumers (95.3%) check for maize selling and purchasing quality. The proportion of visibly mouldy grains (25.5%, 29.0%), moisture level (20.2%, 12.9%), and size of grains (11.4%, 14.8%) were the commonest quality dimensions checked by vendors and consumers, respectively. Most vendors (86.8%) and consumers (70.9%) have heard about aflatoxin, but only 48.2% of the vendors and 52.1% of the consumers were aware and could mention the correct aflatoxin health effects. Vendors’ and consumers’ KAPs on aflatoxin varied significantly (p<0.05) across subcounties, education levels, genders, and ages. Promoting public awareness, building capacity, and implementing aflatoxin-related policies at all levels are crucial to ensure food safety.

Coffee, a globally cherished beverage, has diverse nutritional and health benefits. However, the composition of the beverage varies with each cup, influenced by factors such as bean type and the addition of ingredients. Acrylamides, known to be carcinogenic and genotoxic, are found in processed coffee beans, causing concern over its consumption. This study determined the levels of acrylamides found in the commonly sold coffee brands in Kenyan markets, alongside other quality characteristics. The study was conducted in Nairobi and Kiambu Counties, where different samples of local and imported coffee brands were purposefully obtained from each sub-county. The physicochemical characterization of coffee samples including moisture content, total ash, acid insoluble ash, water-soluble ash, alkalinity of soluble ash, water-soluble matter, petroleum ether extract, and the concentration of acrylamide, Fe, Zn, P, Ca, Mg, K, Na, and caffeine were analysed at the Department of Food Science and Technology, University of Nairobi. Obtained data was analysed using statistical software R. The results showed significant differences in acrylamide concentration (F (11, 156) = 4.86, p < 0.001), calcium content (F (11, 156) = 2.74, p = 0.003), magnesium content (F (11, 156) = 2.52, p = 0.006), and caffeine concentration (F (11, 156) = 4.47, p < 0.001) among the different coffee brands. However, no significant differences were observed for the other characteristics (p > 0.05). The means of moisture content was 5.8%, total ash 5.8%, acid insoluble ash 0.4%, water soluble ash 79.5%, alkalinity of soluble ash 3.4mg/L, water soluble matter 47.9%, petroleum ether extract 13.8%, and acrylamide concentration 0.071 µg/100g. The mean of Fe was 7.822, Zn 6.954, P 40.669, Ca 65.596, Mg 117.588, K 222.956, Na 4.663, and Caffeine content was 0.0832, all in mg/100g. Differences especially in the level of acrylamide across the brands is a major concern. The study highlights the need for quality control measures in the coffee industry to ensure consistent quality and safety for consumers. This can go a long way in empowering individuals with insights into their coffee's nutritional worth and potential effects on their wellbeing, safeguarding its quality and health benefits. Key words: Coffee, Quality characteristics, Acrylamides, Coffee brands, Nutritional worth, well-being

Regular monitoring of pesticide residues in potatoes (Solanum tuberosum L.) is important to ensure a low risk of pesticide toxicity to consumers. An efficient, modified quick easy cheap effective rugged safe-dispersive-solid-phase extraction (QuEChERS- d-SPE) was optimized and validated for quantification of pesticide residues (metalaxyl, chlorpyrifos, lambda-cyhalothrin, and cypermethrin) in popular Kenyan potato varieties "Shangi," "Tigoni," and "Dutch Robyjn," grown under controlled field conditions using gas chromatography with tandem mass spectrometry (GC-MS/MS). An evaluation of the effect of five spraying frequencies (unsprayed, 5, 7, 10, and 14-day intervals) of metalaxyl-based fungicides on residue levels in harvested potatoes was simultaneously done. Metalaxyl residue levels in the varieties were determined for each spraying regime. Method validation showed good linearity (r2) of 0.988-0.999, detection limit (0.37-0.61 mu g/L), quantification limit (1.20-1.84 mu g/L) while recovery (71%-94%), and precision (relative standard deviation of 2.3%-24.1%) were used to determine the accuracy of the method. Pyrethroids (cypermethrin and lambda-cyhalothrin) and organophosphates (metalaxyl and chlorpyrifos) were detected in the potato samples. Residue levels of the compounds were not significantly different (p = 0.05) between varieties except for chlorpyrifos. Cypermethrin was the residue compound detected at the highest mean level with 17.4 mu g/L, followed by metalaxyl, chlorpyrifos, and lambda-cyhalothrin, at 2.88, 1.05, and 0.15 mu g/L, respectively. Residue levels at different spraying frequencies varied statistically between varieties (p = 0.05). Dutch Robyjn sprayed at seven days' intervals had the highest residue level of 9.49 +/- 0.26 mu g/L. QuEChERS-d-SPE with GC-MS/MS has shown suitability for routine pesticide residue monitoring in potatoes. The potatoes grown under the controlled experimental conditions did not present any concern for human health, as the pesticide residues detected were below Codex maximum residue levels of 500 mu g/L. Potato field production in Kenya is characterized by intensive pesticide application.There is limited data available locally about the type of pesticide or their residue levels present in potatoes.Pyrethroids and organophosphates were detected and quantified in the potato samples.Cypermethrin was the highest residue compound detected, though below Codex MRLs while lambda-cyhalothrin was the lowest.Highest residue in cypermethrin in Dutch Robyjn, metalaxyl in Shangi, and chlorpyrifos and lambda-cyhalothrin in Tigoni.

Acrylamide, a chemical found in several carbohydrates rich foods processed at high temperatures, has been classified as a potential human carcinogen; the need to minimize its presence in the human diet cannot be overemphasized. This study was designed to determine how acrylamide formation is influenced by potato varieties, processing temperatures and slice thickness in potato crisp produced from established Kenyan varieties. Four potato varieties (Kenya Mpya, Sheherekea, Tigoni and Dutch Robjin) were purposively selected due to their suitability for crisp production and were planted at KARLO Tigoni. The potato tubers were harvested at maturity, cured, peeled and sliced into three slice thicknesses (1-0mm, 1.5mm and 2.00mm) and subjected to three frying temperatures of 160°C, 170°C and 180°C until ready. The dry matter of the tubers ranged between 21.5 and 28.4%. The fructose levels ranged from 0.068 - 0.241 %; glucose levels ranged 0.155%- 0.218%; Sucrose levels ranged from 0.61 to 0.87%. In the potato crisps Kenya Mpya variety fried at 160°C of thickness 2.0mm had the highest moisture content of 2.575%. Most of the crisps from the four varieties processed at different temperatures and thicknesses were light colored with lightness (L*) parameters greater than 50 and towards red as shown by positive values of redness parameter (a*) indicating that there was excess browning of the products during frying. Acrylamide levels significantly (P≤0.05) differed between the varieties and ranged from 3129 to 13480ppb. There was a significant difference in acrylamide levels (p≤0.05) with temperatures of 180°C resulting in higher acrylamide content compared to those of 160°C and 170°C. Similarly, the slice thickness of 2.0mm had high acrylamide levels and the redness parameter (a*). There was a strong correlation between acrylamide formation and glucose (r=0.761) and fructose (r=0.44) formation.

A large diversity of African Leafy Vegetables (ALV) are consumed in the western Kenya. These vegetables have been neglected leading to persistent high cases of malnutrition and micronutrient deficiencies. To boost the promotion of these vegetables, which has been ongoing by various organizations, a study was conducted with the objective of determining the farmers’ knowledge, attitudes and practices in the production, preservation and utilization of ALV in Kakamega and Vihiga Counties, Kenya. Twelve gender-disaggregated Focus Group Discussions were held. Visiting institutions, family and friends were the leading sources of knowledge. ‘How to grow ALV’ was the most favourite topic delivered. Nineteen different ALV species are consumed in Western Kenya. Vegetables for the market are harvested when there is no direct sunlight. Most vegetables are mixed when cooked. Duration and methods of cooking vary. Vegetables which have been domesticated for long are sold as much as they are home consumed, while the wild and those domesticated recently are not sold. Preservation for long periods was rare. Thirteen ALV are encouraged for specific individuals for health benefits. Twelve ALV are discouraged for specific individuals because of myths. The farmers have reasonable knowledge regarding ALV. Attitudes and practices are influenced by culture.

Studies in Kenya have shown that French fries are relied on as a convenient meal by many people across the ages, and recent reports indicate that fried potato products including French fries contain high levels of acrylamide (AA), a probable human carcinogen and neurotoxic substance. The current study was carried out to determine the quality characteristics including moisture content, oil content, color and levels of acrylamide, of French fries consumed in Nairobi. A total of 100 samples were purchased from high, middle and lower-end restaurants/fast-food outlets and each was assessed for these quality parameters. The oil content of French fries ranged from 12.14 % to 27.74 % while the moisture content of the samples ranged from 33.92 % to 63.67%. Acrylamide levels ranged from non-detectable (ND) to 2308.85 μg/kg, with a mean of 338.99 μg/kg. The average acrylamide levels of samples obtained from the high-end outlets (hotels) was 136.15μg/kg being significantly (p<0.05) lower than those obtained from the middle (cafeterias) and low (street) outlets which were 412.0μg/kg and 354.18μg/kg, respectively. There were weak correlations between acrylamide and moisture contents (r= 0.047), and between the compound and the lightness parameters (r=0.090) of the French fries. No relationship was found to exist between acrylamide and the other quality parameters of redness and yellowness. There is need to educate processors on measures which can be taken to reduce the acrylamide levels in the products, given the health risks associated with the compound. The oil contents of the products from some processors also need to be reduced to the current statutory maximum levels of 20%. Regular monitoring and exposure assessments by regulatory agencies would be instrumental in determining the efficacy of the measures put in place.

A study was carried out to optimize the wet acidic rendering for extracting oil from Nile perch viscera. Oil was extracted at 93oC by varying the acid concentration from 0 – 10% and heating time from 5 – 25 minutes. The oil yield, lipolytic, oxidative and color qualities were determined to compare the effect of acid and time using a factorial completely randomized design. Statistical analysis of data was carried out at p  0.05 using GenStat 13th edition software. There was significant difference in yield, with interaction between acid concentration and heating time, the yield being highest at 15 minutes and declining thereafter with increasing acid concentration. There was significant difference in free fatty acids (%FFA), with interaction between acid concentration and heating time, values increasing with acid concentration and heating time. Heating times of 5 and 15 minutes produced the lowest %FFA at 0% acid concentration, being significantly higher after 15 minutes. All the %FFA values were within permitted limits for crude fish oil, however. There was difference in peroxide value (PV) with interaction between acid concentration and heating time, decreasing with increasing concentrations. Heating for 15 and 25 minutes produced lower PV for 0% acid concentration, with no difference between them. But the PVs were within permitted limits for crude fish oil. There were differences in color intensity, with acid concentrations, heating time not producing a significant difference, and the interaction between acid concentration and heating time not significant. There was significant difference in color intensity between 0% and subsequent acid concentrations, increasing with acid concentration. Heating for 15 minutes without acid is therefore the most suitable combination for mass production of crude oil from Nile perch viscera.

Whole wheat bread is increasingly consumed worldwide. The objective of this study was to evaluate the effect of the addition of spent coffee grounds (SCG), juice of lemon fruits (L) and juice of rosemary leaves (R), and fermentation duration on the acrylamide reduction in whole wheat breads. The dough, comprising whole wheat flour (W), SCG, L, R, and salt, was fermented for 60 min and for 120 min, separately, and baked at 180°C for 20 min. Data were subjected to one-way analysis of variance (ANOVA) using SAS System for Windows. Tukey’s test was used to differentiate between treatment means. The least significant difference was accepted at p ≤ 0.05 . Control (with no SCG, L, or R added) whole bread from the Gihundo variety had the highest content of acrylamide (47.23 μg kg-1). Dough incorporated with ingredients (Gihundo W: SCG+LR) gave bread (Gihundo W:SCG+LR) with the lowest acrylamide content (10.5 μg kg-1). The acrylamide content was significantly higher in all breads from dough fermented for 60 min than that of the breads from dough fermented for 120 min. The results of the current study support the use of SCG+LR and an extended fermentation duration as techniques to reduce the amount of acrylamide in whole wheat breads.

Adequate Energy intake has been linked to enhanced athletic performance. Apart from energy, protein is a vital nutrient in athletics for its role in repairing worn out tissues and maintenance of positive Nitrogen balance which is essential for good health of the athletes. On the other hand, optimal muscular function requires adequate supply of calcium which also helps in maintenance of healthy, strong bones and prevention of fractures during competition. Sports’ anemia is a major challenge in athletics due to increased loss of iron through sweat. Therefore, athletes need adequate intake of iron to facilitate synthesis of new erythrocytes, maintenance of normal hemoglobin levels and prevention of sports’ anemia. We have aimed at having a comprehensive study on role of nutrition in enhancement of athletic performance. The objectives focused on role of Nutritional supplements, Carbohydrate, Protein, Calcium and Iron in enhancement of athletic performance. Keywords: Sports’ nutrition, Athlete’s nutrition, Athlete’s diet, Sports’ diet, Athlete’s performance.

Food safety is key to a health population in the developing countries along the whole value. Maize and its products’ safety from aflatoxin is a concern taking into consideration that they are highly consumed in these countries as their staple food by individuals from different socio- economic levels and upbringings. It’s used to manufacture human foods which include maize flour, grits, porridge, beers among others and animal feeds where their consumption show health benefits such as provision of vitamin B-complex for skin, heart, brain, hair and improved digestion in humans. Aflatoxin exposure from maize products and feeds consumption have been so frequent in alarming rates leading to Aflatoxicosis which is a serious health risks to consumers and livestock, maize grain scarcity and global trade impact therefore nations have set strict threshold limits. Google Scholar database was used in the research of the literature articles that are recent and related to aflatoxin in maize grains. Great emphasis is based on maize grains and feeds’ safety from aflatoxins thus this review is focused on the aflatoxin in maize in terms of research on recent toxicity data, maize contamination impacts, mitigation measures research on safe methods that can’t lead to risks due to further contamination with harmful residuals and the future interventions from the literature that should be installed considering that maize is the main food in Sub- Saharan Africa. Therefore, available mitigations are applicable and hence the government relevant bodies are required to enforce strict measures on their application while enhancing a favorable environment to partners who would be available in installation of the future predicted measures.

Malnutrition in children remains a major public health challenge in developing countries. The local un-availability of the necessary ingredients and lack of knowledge on how to prepare food for malnourished children are among the primary causes of child malnutrition. The study sought to determine the use of locally available food material (maize, millet and peanut) in formulating a food product to address the rampant protein- energy malnutrition of children in Kenya. The linear programming model of the nutrisurvey computer software was used in generating six treatments of a supplementary food as follows: Sample A=27%millet, 36%maize, 28% peanut and 9% oil, B=30%millet, 33%maize, 30% peanut and 7% oil, C=32%millet, 19%maize, 38% peanut and 11% oil, D=35%millet, 11%maize, 42% peanut and 12% oil, E= 35%millet, 30%maize, 26% peanut and 9% oil and F=40%millet, 20%maize, 30% peanut and 10% oil . Physico-chemical and sensory attributes of the supplementary food were determined using standard procedures. The moisture, energy, protein, fat, carbohydrate, dietary fiber, total ash, iron, calcium and zinc of 100 g of the products A,B,C,D,E and F were found to have ranges from: 3.9 ±0.3g to 5.2 ±0.3g, 424.0kcal 485.0kcal, 9 ±1.1 to 14.1 ±1.1g, 23.9 ±0.2 to 35.9 ±0.1g, 28.7 ±0.7 to 52.4 ±1.4g, 7.9 ±1.8 to 18.0 ±1.0g, 1.6 ±0.01 to 2.1 ±0.02g, 2.0 ±0.7 to 7.0 ±0.1g, 14.47 ±0.3 to 33.4 ±0.3g, 2.6.0 ±0.0 to 4.4 ±0.1g respectively. The formulations chemical attributes were in the range that meets the RDA’s requirements for children under five in 2 to 3 serving of 100g of the products and thus, it’s supplementation to other foods given to the child could be effective in the treatment of malnourished children after the clinical trial.

Avocado is an exotic fleshy fruit dicotyledonous plant grown for its fruit though leaves of the plant have also been used for avocado flavored tea production while the seed is known to contain antioxidants. The consumption of avocados is on the increase in Kenya; however, the value chain experiences losses estimated to be around 40% due to inability of the sector players to convert fresh fruits into more shelf stable products due to limited preservation technologies. Limited information exists on the production status of avocado, postharvest handling and consumption pattern of avocado in Kenya. This paper aims at determining the current Kenyan avocado distribution patterns, production volumes, nutrition properties and post-harvest handling practices. A semi systematic literature review approach was used to review research materials relevant available articles. The most current articles published in reputable journals within the last 10 years were considered. From the literature, avocado crop popularity is on the increase and has surpassed traditional cash crops such as coffee and tea. According to the findings, avocados can be converted to various products which include avocado oil, guacamoles, dry avocado powder, dehydrated products and avocado blended ice creams. There are gaps in avocado fruit preservation with an estimated 40% loss occasioned by low technologies in product transformation. In conclusion, the sector is in need of knowledge and technologies in product transformation to enable the sector avert losses occasioned by poor post-harvest handling techniques. This literature review provides information on the current status of avocado production, postharvest handling and utilization in Kenya which is useful to avocado marketers, policy makers, authorities, consumers and other stakeholders as well as avocado production and post-harvest handling researchers.

If left untreated, HIV has the potential to increase morbidity and mortality rates to 14 times higher than that of HIV and AIDS-free persons of the same sex and age group. Currently, treatment of HIV is by use of ART, which has proved to prolong the lives of people living with HIV (PLWHIV). In addition to ART, HIV patients opt to also use traditional medicines. Moringa oleifera is one of the traditional herbs that is used by HIV patients in developing countries. However, its use is only recommended by non-professionals due to a lack of consensus on the impact of moringa on the health of PLWHIV. Therefore, the goal of this review is to investigate the impact of moringa oleifera on health-related quality of life of PLWHIV. Three scientific databases were accessed from 1 July to 31 August 2022 using as key words "moringa oleifera", "health outcomes", herbal supplementation" and "traditional medicines". Articles published in peer-reviewed journals were selected. 20 articles were retrieved, and 11 articles were excluded since they either did not use a randomised control study design, or were a review. The articles reviewed indicated that moringa supplementation resulted to increases in CD4 cell count and body mass index, improvements in psychological well-being, in management of depression and anxiety and the function of vital body organs and control of cholesterol levels. In conclusion, use of moringa oleifera supplementation improves the health of PLWHIV. It is therefore recommended that health personnel should consider the use of moringa oleifera alongside ART to ensure optimal treatment outcomes.

Food safety management implementation is vital in food industries. Hazard Analysis Critical Control Points (HACCP) implementation in maize millers help in identifying aflatoxin hazards, prevent, reduce or eliminate them. Knowledge, attitude and practices (KAP) towards HACCP on aflatoxin determine the safety of the end product from its contamination. The main objective was to determine KAP on HACCP in Kiambu county maize millers in aflatoxin control. Clustering and systematic sampling methods were used to sample the 30 maize millers. 150 questionnaire respondents were selected randomly from the milling sub-sections. Multivariate probit model and multinomial logit model were used as the analytical framework for evaluating KAP. 60% of the respondents were male, 34% had completed university and 80% of the respondents from management section had completed university while dispatch section respondents had the lowest education level. HACCP average knowledge was 57.5%, 74.43% being highest from management section. HACCP attitude mean score was 3.326, management section showing more positivity with a mean of 3.633. Sufficient training and recruitment of food safety related experts across all sub- section would improve KAP towards aflatoxin reduction to the maize flour.

In recent times a number of athletes have used prohibited substances such as anabolic steroids to enhance their performance and have ended up being suspended from international competitions. This shows a growing need for foods for sports’ enhancement that work and that are affordable. The objective of the study was to develop a food supplement from local foods that was high in energy, protein, calcium and iron and test its’ efficacy in improving nutritional status of the athletes. It was designed to comprise of food supplement development, baseline assessment and dietary intervention with the first two months serving as control where only sports’ nutrition education was offered. Consequently, pre-intervention assessment was conducted on all the study participants. This was followed by a subsequent two months’ supplementation period, after which post-intervention assessment was done to determine efficacy of the product in improving nutritional and body composition status of the athletes. Athletes involved in the study included 13 men and 11 women randomly selected from a population of 36 athletes. Apart from hemoglobin levels, Anthropometric assessments included weight, height and body mass index (BMI) whereas body composition assessment included; fat free mass, percentage body fat, percentage body water and bone mass. In this study, women showed significant improvement in both % body fat and body water, whereas men had significant improvement in mean Body Mass Index and Fat Free Mass. Both men and women groups showed significant improvement in the mean hemoglobin levels at the end of the study. The study concluded that there was a need to ensure adequate nutrition for optimal nutritional status of long-distance athletes.