Browsing by Author "Shayo, N. B."

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Comparative evaluation of different methods of extraction and purification used in technical enzyme production from microorganisms
(Tanzania J. Agric. Sc) Gidamis, A. B.; Nnko, A.; Shayo, N. B.; Chove, B. E.; Kroner, H. K.
Comparative evaluation of different methods of extraction and purification used in technical enzyme production from microorganisms
(Tanzania J. Agric. Sc, 1998) Gidamis, A. B.; Nnko, A.; Shayo, N. B.; Chove, B. E.; Kroner, H. K.
A stlldy was conducted to compare the efficiency of two methods of microbial cell separation and enzyme purification using penicillin-G-acylase (PGA) from Escherichia coli. The efficiency of two methods of ceJ[ separation; centrifugation and cross flow filtration (CFF) were compared. The CFF method was found to have both higher separation efficiency and enzyme yield than centrifugation method. Centrifugation method gave a separation efficiency of 98.5% with enzyme yield of94 % whereas CFFmethod resulted in 100% separation efficiency and enzyme yield of98.8%. The Escherichia coli cells were disrupted by high pressure homogenization (HPH),and the disrupted cells were purified using two different techniques. Technique I was a combination of cross-flow-diafiltration (CFD) , ultrafiltration (UF) and heat/pH-shift treatments. This technique resulted in 47% enzyme yield with a purification factor of 12. Technique II which involved two extraction steps by' aqueous two - phase system (APS) coupled with UF resulted in 62 % enzyme yield with a pu;ificationfactor of 4. Technique I was therefore much better than techriique Il in purifying the enzyme. For higher enzyme yield, technique II would seem to be a better one than technique I.
Physical-chemical properties, storage stability and sensory evaluation of pumpkin seed oil
(2006) Lyimo, M. E.; Shayo, N. B.; Kasanga, A.
Physico-chemical properties, storage stability and sensory evaluation of pumpkin seed oil was carried out and compared with other vegetable oils commonly used in Tanzania in order to evaluate its potential as an edible oil with the aim of promoting its utilization in rural areas. Pumpkin seeds were collected from different farmers in three villages in Morogoro Region, Tanzania. The proximate composition of the seeds was determined using standard methods. Storage stability of the oil was evaluated by monitoring the physicalchemical properties of the oil for 15 weeks following the standard procedures. Acceptability of the oil was determined using a 5 point hedonic scale. Pumpkin seeds contained 34.7%, 15.9%, 3.85% and 44% protein, fat, fibre and carbohydrates, respectively. The specific gravity of the pumpkin seed oil was 0.92; peroxide value 4.6 meq/kg; iodine value 108.4; saponification value 173.0 and acid value of 0.5 mg KOH/g. The pumpkin seed oil was organoleptically acceptable in terms of flavour, taste and odour. The pumpkin seed oil conforms very well with other common edible vegetable oils in Tanzania in terms of physical-chemical properties and sensory evaluation. Farmers should be encouraged to utilize pumpkin seed oil for household consumption
Physico-Chemical and grain cooking characteristics of selected rice cultivars grown in Morogoro
(2006) Shayo, N. B.; Mamiro, P.; Nyaruhucha, C. N. M; Mamboleo, T
A study was carried out at Sokoine University of Agriculture to characterize the local rice varieties grown in Morogoro Region basing on their physical-chemical characteristics and cooking quality parameters. Five cultivars of rice were analyzed and these included Kaling’anaula, Kihogo Red, Salama M17, Supa and Salama. The samples were collected from Crop museum, SUA. The chemical analysis was done to determine the proximate composition, gelatinization temperature and gel consistency as main determinants of cooking quality, sensory evaluation tests was done as determinants for consumer acceptance. The proximate composition results indicated protein content values between 7.94 and 9.46%, ash content between 0.55 and 0.97%, fat content between 0.57 and 0.85%, fiber content between 0.29 to 0.73%. The amylose content values were between 18.25 and 19.25%. The gel consistency results showed that all cultivars analysed were hard with the gel length values between 27.50 and 31.80 mm There was a significant differences in composition as well as acceptability between the varieties. In all aspects, Supa cultivar appeared to be the most superior with mean score of 4.30 while Kihogo Red was the least superior with mean score of 2.93. The differences in the cultivars could be from environmental as well as genetic factors. This pauses a need for more studies to be directed to these factors in order to come up with useful alternatives on how to manipulate them so as to improve the cooking quality parameters, improve production of the local rice cultivars and increase the market demand for local rice.
The quality of water in small community supplies of Kingolwira village, Morogoro, Tanzania
(Tanzania Health Research) Shayo, N. B.; Chove, B. E.; Gidamis, A. B.; Ngoma, O. B.