Safety and quality compliance for cassava flour produced in Tanzania
| dc.creator | Ramadhani, Z. I. | |
| dc.date | 2020-10-01T04:49:18Z | |
| dc.date | 2020-10-01T04:49:18Z | |
| dc.date | 2019 | |
| dc.date.accessioned | 2022-10-25T08:51:05Z | |
| dc.date.available | 2022-10-25T08:51:05Z | |
| dc.description | M.Sc. Dissertation | |
| dc.description | The aim of this study was to assess compliance of cassava flour processed by Small and Medium Enterprises (SMEs) from Mwanza, Tanga and Coast regions. Flour samples were collected randomly from 22 SMEs in the mentioned Regions. Processing technologies as well as factors that influenced product standardization based on Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP) and storage practices were assessed using pretested structured questionnaire. Chemical composition (moisture, crude fibre, total ash and acid insoluble ash), microbiological (Salmonella, E. coli, yeast and mould counts) and toxicological (hydrogen cyanide, aflatoxin B 1 and total aflatoxin) qualities were analyzed using standard methods. The results were compared to National standard. Results indicated that 75.0, 45.5, and 57.1% of cassava flour samples from Tanga, Mwanza and Coast, respectively failed to comply with maximum limit of 12% moisture content while 50.0, 63.6 and 57.1% of samples from Tanga, Mwanza and Coast, respectively failed to comply with the crude fibre standards requirement of 3%. All samples complied for total ash and acid insoluble ash parameters. In the toxicological assessment, majority of the samples were within the maximum acceptable limit of 10 mg/kg of HCN; 40.9% of samples tested were positive for aflatoxin B 1 and total aflatoxin range of 0.01 to 0.9 ppb and 0.05 to 1.4 ppb, respectively. 54.6% of the sample were below the limit for yeasts and moulds while all samples complied with Escherichia coli and Salmonella specifications. More than 80% of respondents had knowledge on overall quality criteria needed in cassava flour production, 90.9% were knowledgeable on personal hygiene and 86.4% had storage systems needed for storing packed finished products. Majority of processors lacked permits and licenses from regulatory authorities and facilities for quality monitoring during processing. Training and acquisition of permits and licenses are recommended to assure compliance in production of quality flours. | |
| dc.format | application/pdf | |
| dc.identifier | https://www.suaire.sua.ac.tz/handle/123456789/3203 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/90998 | |
| dc.language | en | |
| dc.publisher | Sokoine University of Agriculture | |
| dc.subject | Quality compliance | |
| dc.subject | Tanzania | |
| dc.subject | Safety compliance | |
| dc.subject | Cassava flower | |
| dc.subject | Cassava processing | |
| dc.subject | Small and Medium Enterprises | |
| dc.subject | SMEs | |
| dc.title | Safety and quality compliance for cassava flour produced in Tanzania | |
| dc.type | Thesis |