QUALITY CHARACTERIZATION OF BREAD RETAILED IN NAIROBI COUNTY, KENYA: PHYSICO-CHEMICAL AND MICROBIAL PROFILES

QUALITY CHARACTERIZATION OF BREAD RETAILED IN NAIROBI COUNTY, KENYA: PHYSICO-CHEMICAL AND MICROBIAL PROFILES

With the ever-increasing intake and diversification of bread in sub-Saharan Africa, greater risks of food fraud are posed. The risks are even higher in the urban areas where both the formal and informal retail exist. Product diversification induced by incorporation of different ingredients in bread...

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Veröffentlicht in:African journal of food, agriculture, nutrition, and development : AJFAND agriculture, nutrition, and development : AJFAND, 2020-12, Vol.20 (6), p.16810-16817
Hauptverfasser: Aftin, HA, Abong, GO, Okoth, MW
Format: Artikel
Sprache:eng
Schlagworte:
Bread
Brown
Cluster Analysis
Food control
Proximate
Supermarket
White
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Zusammenfassung:With the ever-increasing intake and diversification of bread in sub-Saharan Africa, greater risks of food fraud are posed. The risks are even higher in the urban areas where both the formal and informal retail exist. Product diversification induced by incorporation of different ingredients in bread processing aggravates the risk of malpractices in processing that is evidenced in product quality. The current study employed a cross-sectional survey of bread retailed in the fourteen supermarkets located in Nairobi County, Kenya to determine their physico-chemical and microbiological characteristics. The study showed that brown bread had significantly (p
ISSN:1684-5358
1684-5374
1684-5374
DOI:10.18697/ajfand.94.20020