Proximate analysis for moisture, crude protein, crude fat and total ash was carried out on dagaa (Rastrineobola argentea), a small pelagic fish specie found in Lake Victoria. The first phase of the study involved sampling of fresh, sundried (for 1 day, 2 days, 3 days, 4 days) and retail market dagaa. The second phase of the study involved pre-washing of fresh dagaa with selected solutions namely, salted solution (3% NaCl), chlorinated solution (100 ppm) or potable tap water (control) and thereafter oven-drying the respective pre-washed samples at 30 o C (31hrs), 40 o C (23hrs) or 50 o C (15hrs). Results showed that the crude protein composition of fresh dagaa (74.4% dry weight basis, dwb) was significantly higher (p<0.05) than values in market samples (62.5% dwb). After oven-drying at 30 o C, the salted-wash treatments resulted to significantly lower (p<0.05) crude protein content of 60.4% (dwb) when compared with the chlorinated (64.6% dwb) and control-wash treatments (64.1% dwb).The crude fat content in fresh dagaa (14.8% dwb) was significantly higher (p<0.05) than levels in market samples (13.9% dwb).The salted-wash treatments showed significantly lower (p<0.05) crude fat content (15.9% dwb) than the chlorinated (17.0% dwb) and control (16.9% dwb) wash treatments after ovendrying at 30 o C.The total ash content in fresh dagaa (10.3% dwb) was significantly lower (p<0.05) than levels in market samples (13.5% dwb).The salted and chlorinated-wash treatments exhibited significantly higher (p<0.05) total ash content (19.9%, 16.7% dwb, respectively) than the control-wash treatment (15.9% dwb) after drying at 40 o C. In this study, oven-drying of dagaa at 40 o C after washing with chlorinated (100ppm) solution was suggested with regard to the optimal retention of the crude protein and fat levels of the dried dagaa.These conditions are achievable at the local community level through use of solar driers whereas sodium hypochlorite products are accessible to most of the households involved in dried fish processing.

Yoghurt is a fermented dairy product associated with several beneficial nutritional and health effects. Due to increased demand of yoghurt in Kenya, some processors seek to incorporate synthetic ingredients in order to improve the nutritional value, thickening and stabilizing properties. Besides having good gelling properties, chia seeds (Salvia hispanica L.) are a good source of proteins, omega-3 fatty acids, omega-6 fatty acids, minerals, soluble dietary fiber and phytochemicals. This study sought to develop and determine the proximate composition and nutritional (amino acids, fatty acids, and mineral contents) characteristics of chia enriched yoghurt (CEY). Yoghurt treatments were enriched with chia seeds at either 1.5% m/v (CEY1.5), 2.5% m/v (CEY2.5) or 3.5% m/v (CEY3.5), and 2% cornstarch (CEY0). The results of the proximate composition indicated a significantly higher content of moisture, crude ash, crude fat, crude fiber and carbohydrates in CEY1.5, CEY2.5 and CEY3.5 than in CEY0. In the current study, the composition of calcium, potassium, and phosphorus, was significantly higher in CEY 1.5, CEY2.5 and CEY3.5 than in CEY0, with values increasing with increase in quantity of chia seeds in the formulation. The results for amino acids showed that the essential and non-essential amino acids were significantly higher in CEY3.5 than CEY2.5, CEY2.5 than CEY1.5 and CEY1.5 than CEY0. In terms of fatty acids profile, the concentration of lauric acid and palmitic acid was significantly lower in CEY1.5, CEY2.5 and CEY3.5 than in CEY0. On the other hand, the concentration of stearic acid, oleic acid, linoleic acid and α-linolenic acid in CEY1.5, CEY2.5 and CEY3.5 was significantly higher than in CEY0. In conclusion, CEY1.5, CEY2.5 and CEY3.5 showed enhanced proximate composition and nutritional (amino acids, fatty acids, and minerals contents) characteristics compared to CEY0, thus chia seeds have a potential to be used in yoghurt for value addition.

Dagaa (Rastrineobola argentea) is one of the most important fish foods for the lowincome households in the Nyanza Province, Kenya. However, the off-flavour and offodour that results from the traditional sun-drying process of sun-dried dagaa is a major disincentive to the use of the fish for human consumption, hence leading to utilization in animal feed. Chemical analyses for pH, Thiobarbituric reactive substances (TBARS), Total volatile bases-nitrogen (TVBN) and aerobic bacterial counts were carried out on dagaa sampled from various process steps within the open field sun-drying and market conditions. Dagaa was also oven-dried at 30 o C, 40 o C and 50 o C after washing with selected solutions namely salted (3% sodium chloride), chlorinated solutions (100ppm) and potable tap water (control). Results indicated that TBARS values increased significantly (p<0.05) from 1.39 mgMA/kg in fresh fish to 10.55 mgMA/kg in the market samples. The TVBN values increased significantly (p<0.05) from 9.42 mgMA/kg in fresh fish to 29.51 mg/ 100g in the market samples. The pH values declined significantly (p<0.05) from pH 6.72 in the fresh fish to pH 5.88 in the market samples .Lipid oxidation (TBARS) was significantly (p<0.05) higher in dagaa subjected to salted-wash treatments when compared to the chlorinated and control-wash treatments. The rate of lipid oxidation was significantly (p<0.05) higher at elevated temperatures of 50 o C relative to 30 o C and 40 o C conditions. The TVBN levels observed in the salted and chlorinated-wash treatments showed significantly (p<0.05) lower TVBN values when compared with the control-wash treatments. However, the values of TVBN obtained at 30 o C were significantly (p<0.05) higher when compared with the 40 o C and 50 o C drying temperature conditions. The salted-wash treatments resulted in lower pH values relative to the chlorinated and control-wash treatments on drying at 30 o C and 40 o C. In this study, the most appropriate treatment that showed the least TVBN and moderate TBARS values was drying the dagaa at 50 o C after washing with chlorinated solution.

Malnutrition is a major confounding factor for child morbidity and mortality in developing countries. In Swaziland, about 31% of the under-five children are stunted in growth, where-as 1% and 6% are wasted and underweight, respectively. Hhohho region has the highest prevalence of underweight children (8.2%) relative to other regions such as Shiselweni (7.3%), Lubombo (6.7%) and Manzini (6.4%). The prevalence of infant and under-five children mortality rate (per 1,000 live births) are 85 and 102 deaths, respectively. Lubombo region has the highest cases of under-five mortality rate (deaths per 1,000 live births) of 115 when compared to rates in other regions, namely; Manzini (112), Shiselweni (100) and Hhohho (96). Despite the several child healthcare programmes, the problem of high child malnutrition places a significant hindrance towards the attainment of the Millennium Development Goals (MDG) 4 on reduction of child mortality. Potential determinants of childhood malnutrition and mortality in Swaziland can be categorized into three levels, namely: (a) immediate causes (inadequate dietary intake of protein, energy and micronutrients; diseases such as pneumonia, diarrhoeal diseases and HIV/AIDS, (b) underlying causes (inadequate access to food due to poverty and decline in food production; inadequate care of children and women, insufficient health services and unhealthy environment), and (c) basic causes (inadequate mother’s education and nutrition knowledge, insufficient human resources in child health care; inadequate policies on child nutrition and health care; inequitable distribution of household and national socioeconomic resources). This paper presents an in-depth analysis of the causal factors of childhood malnutrition and mortality in Swaziland, and further explores opportunities that could be adopted to address the malnutrition and mortality problem. It also aims to reinforce that in order to ensure effectiveness and sustainability of intervention programmes, there is need for multi-dimensional strategies and collaboration between all the stakeholders concerned with child nutrition, health and socio-economic development. However, the interventions must recognize the existing socio-economic differentials between the rural and urban areas, and the administrative regions.

No abstract