Browsing by Author "Ngassapa, F. N."

Now showing 1 - 4 of 4
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    Physicochemical Characteristics of Some Imported Edible Vegetable Oils and Fat Marketed in Dar es Salaam
    (2012) Othman, Othman C.; Ngassapa, F. N.
    The physicochemical properties (refractive index, saponification value, Free Fatty Acid content, iodine value, tocopherol content, acid value, peroxide value) of seven imported edible vegetable oils and fat sold in shops in Dar es Salaam were assessed using standard procedures. Also determined were the levels of these properties with respect to shelf storage of the products. When the measurement results were compared with physicochemical properties recommended by the Codex Alimentarius Commission of FAO/WHO and the specification of Tanzania Bureau of Standards, the imported edible vegetable oils and fat were found to be of good quality but of poor storage stability. For long storage life, the edible vegetable oils and fat should be stored in opaque (coloured) bottles, fully filled and tightly sealed.
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    Physicochemical Characteristics of Some Locally Manufactured Edible Vegetable Oils Marketed in Dar es Salaam
    (College of Natural and Applied Sciences (CoNAS) of the University of Dar es Salaam (UDSM), 2001) Ngassapa, F. N.; Othman, Othman C.
    The physicochemical properties (refractive index, saponification value, Free Fatty Acid (FFA) value, iodine value, acid value, peroxide value and tocopherol content) of seven edible vegetable oils manufactured in Tanzania, were assessed using standard procedures of the Association of Official Analytical Chemists (AOAC). Also determined were the levels of these properties with respect to shelf storage of the products. When compared with standard values recommended by the Codex Alimentarius Commission of FAO/WHO and with other published results, the locally produced vegetable oils were found to be of fair quality but of poor storage stability.
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    Research Trends in Emerging Contaminants on the Aquatic Environments of Tanzania
    (Hindawi Publishing Corporation, 2016-02-22) Miraji, H.; Othman, Othman C.; Ngassapa, F. N.; Mureithi, E. W.
    The continuity for discovery and production of new chemicals, allied products, and uses has currently resulted into generation of recent form of contaminants known as Emerging Contaminants (ECs). Once in the aquatic environment ECs are carcinogenic and cause other threats to both human’s and animals’ health. Due to their effects this study was aimed at investigating research trends of ECs in Tanzania. Findings revealed that USA and EU countries were leading in ECs researches, little followed by Asia, South Africa, and then Zambia. Only few guidelines from USA-EPA, WHO, Canada, and Australia existed. Neither published guidelines nor regulations for ECs existed in Tanzania; rather only the occurrence of some disinfection by-products and antibiotics was, respectively, reported in Arusha and Dar es Salaam, Tanzania. As these reports had a limited coverage of ECs, henceforth, these findings constitute the first-line reference materials for ECs research in Tanzania which shall be useful for future monitoring and regulation planning
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    Urban Dietary Heavy Metal Intake from Protein Foods and Vegetables in Dar es Salaam
    (College of Natural and Applied Sciences (CoNAS) of the University of Dar es Salaam (UDSM), 2010) Ngassapa, F. N.; Othman, Othman C.; Elisante, Emrode
    Contamination of food and food products by heavy metals has made dietary intake as one of the major routes of these harmful elements to human beings. The human dietary intake of heavy metals cadmium, copper, lead and zinc from protein-foods (beans, meat, fish, milk) and green vegetables consumed daily from restaurants and street food-vendor kiosks in Dar es Salaam were determined using the Total Diet Study (TDS) method. The cooked food was bought from the restaurants and street food-vendors at several city locations (i.e. Buguruni, Manzese, Mwenge, Temeke and Ubungo) over several months and analyzed. Heavy metal concentrations were determined by Atomic Absorption Spectrophotometry (AAS) after wet digestion of the edible portions of pooled samples of the foodstuff. The results showed significant variation in heavy metal concentration among the foodstuff and at the different locations. The results were compared to the FAO/WHO levels for Acceptable Daily Intake (ADI) and Provisional Tolerable Weekly Intake (PTWI) to estimate risk of toxicity and to the US Recommended Dietary Allowance (RDA) and/or Estimated Safe and Adequate Daily Dietary Intake (ESADDI) for a deficiency in intake. The average weekly dietary intake of cadmium and lead from protein-foods and vegetables ranged from 0.20 - 0.42 µg/kg-bw/week (i.e. 2.82 - 6.00% of PTWI) and 4.77 - 9.83 µg/kg-bw/week (i.e. 68.1 – 140.4% of PTWI) respectively. These dietary intakes were below the ADI values of 0.5 µg/kg-bw/day and 3.6 µg/kg-bw/day of the WHO for cadmium and lead respectively. The daily dietary intake of zinc and copper at all the locations were also below the ADI for these elements, the average being 21.5% for copper and 19.8% for zinc. The results show clearly that the daily urban dietary intake of copper and zinc, from protein foods and vegetables along main streets at the above locations, was acceptable.