Bio

Dr. CATHERINE NKIROTE KUNYANGA

Personal Information         

Dr. Catherine Kunyanga is a lecturer in the Department of Food Science, Nutrition and Technology, University of Nairobi with a PhD in Food Science and Technology. Her research interest focuses on highlighting the health characteristics of indigenous foods crops linking them to better nutrition and health outcomes for the food and nutrition security of the vulnerable groups in Kenya.

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Publications


Submitted

Imungi, JK, Biesalski HK, Okoth MW.  Submitted.   http://www.sciencedirect.com/science/article/pii/S0023643811002659 http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/17023 . AbstractWebsite

Certain indigenous foods commonly consumed by Kenyan vulnerable groups (the malnourished; children under 5 years of age; pregnant and lactating women; malnourished adults in cases of vitamin or mineral deficiencies, TB, diabetes, cancer, AIDS; refugees; orphans the elderly and the disabled) are not yet evaluated for phenolic content and health relevant functionality. The present study was therefore designed to analyze the phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed food ingredients. The total phenolic contents of the cereals, legumes, oil seeds and vegetables were ranged from 0.41 to 3.00 g/100 g DM. Amaranth grain (Amaranthus cruentus) and drumstick leaves (Moringa oleifera) exhibited significantly higher phenolic content than the other samples. The methanolic extract of the investigated samples showed promising levels of DPPH radical scavenging activity (81–89%); ferric reducing/antioxidant power (FRAP, 44–744 mmolL−1 Fe[II]/g extract DM); α-amylase (10–45%) and α-glucosidase (13–80%) inhibition activities. The food ingredients with high phenolic content exhibited relatively higher antioxidant and antidiabetic activities. The results indicate that soaking + cooking is the mild processing method to preserve the phenolic compounds and their health relevant functionality in the presently investigated cereal, legume and oil grains, while cooking is suitable treatment for vegetables.

2016

N., KC, J. M.  2016.  Linking Climate-Smart Horticulture to Better Nutrition and Health Outcomes of Rural Households for Improved Livelihoods, 20 October. World Food Day Colloquium. , University of Hohenheim

2015

N., GJ, N. KC, K. IJ, M. MP.  2015.  Application of Appropriate Technologies to Minimize Post Harvest Losses and Improve Quality along Pastoral Beef Value Chain in Developing Countries: Case of Kenya. Proceeding of the 17th World Congress of Food Science and Technology & Expo. Research that resonates. :30-35., Montreal, Quebec, Canada: IUFOST
N., GJ, N. KC, K. IJ, M. MP.  2015.  Meat processing and preservation technologies practiced in Kenya’s Pastoral areas with potential for improvement based on product competitiveness, 5 March. “Policies for Competitive Smallholder Livestock Production” conference . , Gaborone, Botswana
N., KC, N. GJ, M. MP.  2015.  Production of shelf stable and innovative solar dried meat snacks from chevon with potential for commercialization in pastoral regions of Kenya, 4 August. Nairobi Innovation week, Innovate and Prosper: Strengthening Academia, Industry and Government linkages for economic growth”. , University of Nairobi Nairobi

2014

Njenga, GJ, Nkirote KC, Mwangi MP, Jasper I.  2014.  The Present Status of Meat Processing and Preservation in the Pastoral Regions of Kenya. Food Science and Quality Management. 32:42-50.

2013

Moraa, OC, N KC, Ontinta CG, Narla RD, W KJ.  2013.  urrent status on production and utilization of sider plant (Cleome gynandra L.) an underutilized leafy vegetable in Kenya. Genetic Resources and Crop Evolution. Genetic Resources and Crop Evolution. 60(6):0925-9864.

2012

Vellingiri, V;, Kunyanga CN, Biesalski HK.  2012.  Antioxidant Potential And Type II Diabetes-related Enzyme Inhibition Of Cassia Obtusifolia L.: Effect Of Indigenous Processing Methods. Abstract

The methanolic extract of Cassia obtusifolia L. (Sicklepod) seed, an underutilized food legume from India, was analyzed for antioxidant and health relevant functionality. The total free phenolic content of the raw seeds was 13.33 ± 1.73 g catechin equivalent/100 g extract. The extract exhibited 1,292 mmol Fe[II] per milligram extract of ferric reducing/antioxidant power, 49.92% inhibition of ß-carotene degradation, 65.79% of scavenging activity against DPPH, and 50.78% of superoxide radicals. The in vitro starch digestion bioassay of the extract showed 79.80% of α-amylase and 81.04% of α-glucosidase enzyme inhibition characteristics. Sprouting + oil frying caused an apparent increase on the total free phenolic content with significant improvement on the antioxidant and free radical scavenging capacity of C. obtusifolia seeds, while soaking + cooking as well as open-pan roasting treatments show diminishing effects. Inhibition of α-amylase and α-glucosidase enzyme activity was 23.81% and 42.36%, respectively, following sprouting + oil-frying treatment. These enzyme inhibition values were similar to that of synthetic antidiabetic agent acarbose.

KUNYANGA, MSCATHERINENKIROTE.  2012.  Development, Acceptability and Nutritional Characteristics of Low-cost, Shelf-stable Supplementary Food Product for Vulnerable Groups in Kenya.. Food and Nutrition Bulletin. : Kunyanga CN Abstract
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KUNYANGA, MSCATHERINENKIROTE.  2012.  Total phenolic content, antioxidant ant antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients.. LWT - Food Science and Technology. : Kunyanga CN Abstract
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KUNYANGA, MSCATHERINENKIROTE.  2012.  Review on Health Benefits of Nut Consumption with Special Reference to Body Weight Control.. Nutrition Journal. Abstract
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2011

N., KC, K. BH, V. S, V. V, K. IJ, W. OM.  2011.  Evaluation of the role of flavanoids present in indigenous foods regarding health and nutrition of vulnerable groups in Kenya., 24 September. II World Congress of Public Health Nutrition and I Latin-American Congress of Community Nutrition. , Alfandega Congress Centre, Porto, Portugal
Kunyanga, CN;, Imungi JK.  2011.  Quality Characteristics and Acceptability of Bread Produced with Supplementation of Dolichos lab lab Beans. Abstract

The viability of production of good quality and acceptable bread with substitution of wheat flour with Dolichos lab lab (Lab lab purpureus) was investigated. The bread was analyzed for protein, moisture, general bread quality and sensory properties. The protein content of bread was elevated by up to about 20% and the moisture content reduced by about 10% without significant changes in bread taste, odor, volume and general bread quality. Substitution levels of up to 10% produced bread with quality characteristics not significantly different from the control. Sensory evaluation showed no significant differences between the control bread and the Dolichos supplemented breads up to 15% in the sensory attributes of aroma, crumb appearance, texture, crust colour, loaf shape, taste and general acceptability (p < 0.05). The crumb colour changed from creamish white to dull brown and a gradual hardening of crumb texture was observed as the addition of Dolichos lab lab bean flour increased. Above 15% substitution levels, the acceptability declined because of the compact texture of the crumb and the strong beany flavor of the product. Results indicate that acceptable breads can be produced by substitution of up to 15% wheat flour with dolichos bean flour

KUNYANGA, MSCATHERINENKIROTE.  2011.  Antioxidant and Antidiabetic properties of condensed tannins in acetonic extract of raw and processed food ingredients from Kenya.. Journal of Food Science. Abstract
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KUNYANGA, MSCATHERINENKIROTE.  2011.  Flavonoid content of Ethanolic Extract of Indigenous Foods Consumed by Vulnerable Groups in Kenya: Antioxidant and Antidiabetic Activities.. International Journal of Food Science and Nutrition. Abstract
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KUNYANGA, MSCATHERINENKIROTE.  2011.  Evaluation of the role of flavanoids present in indigenous foods regarding health and nutrition of vulnerable groups in Kenya.. II World Congress of Public Health Nutrition and I Latin-American Congress of Community Nutrition. Abstract
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KUNYANGA, MSCATHERINENKIROTE.  2011.  Diversity and Characteristics of Supplementary Foods Sold and Consumed by Vulnerable Groups in Kenya.. Journal of Applied Biosciences. : Kunyanga CN Abstract
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KUNYANGA, MSCATHERINENKIROTE.  2011.  Antioxidant and Type II Diabetes Related Functional Properties of Phytic Acid Extract from Kenyan Indigenous Food Ingredients: Effects of Traditional Processing Methods.. Ecology of Food Nutrition. Abstract

Emerging scientific evidences reveal that phytic acid has several positive ef fects on human health. The antioxidant and type 2 diabetes related enzyme inhibition pr operties of phytic acid extract prepar ed from raw and traditionally processed local grains and vegetables collected from Kenya were evaluated. Phytic acid content of raw grains and vegetables ranged between 2.81–3.01 and 0.29–3.23 g/100 g DM, respectively. The phytic acid extract from raw s amples revealed 59%–89% of DPPH radical scavenging capacity, 27–3,526 mmol Fe(II)/g e xtract of reducing power, 20%–72% ofα-amylase inhibition activity and 8%–91% of α-glucosidase inhibition activity. Cooking and roasting impr oved the antioxidant and health relevant functionality of phytic acid extracts obtained from Kenyan local vegetables and grains, respectively

KUNYANGA, MSCATHERINENKIROTE.  2011.  Antioxidant Potential and type II Diabetes Related Enzyme Inhibition of Cassia obtusifolia L.: Effect of Indigenous Processing Methods.. Food Bioprocess Technology. : Vadivel, V., Kunyanga C.N., and Biesalski, H.K. Abstract
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2010

N., KC, K. BH, V. S, V. V, K. IJ, W. OM.  2010.  Antioxidant activity of phenolics in indigenous foods, 7 October. International Conference on “African Nutritional Epidemiology” organized by Centre for Public Health Research, Kenya Medical Research Institute. , Nairobi, Kenya
KUNYANGA, MSCATHERINENKIROTE.  2010.  Antioxidant activity of phenolics in indigenous foods.. International Conference on . Abstract
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KUNYANGA, MSCATHERINENKIROTE.  2010.  Quality Characteristics and Acceptability of Bread Produced with Supplementation of Dolichos lab lab Beans.. Food Science and Technology. Abstract
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2009

N., KC, S. S, S. G, K. IJ.  2009.  Physico-chemical methods for preservation of opuntia cactus fruit syrup: Empowerment of Maasai women in Laikipia, Kenya, 29 September. African Crop Science Society Conference. , Cape town, South Africa
KUNYANGA, MSCATHERINENKIROTE.  2009.  Physico-chemical methods for preservation of opuntia cactus fruit syrup: Empowerment of Maasai women in Laikipia, Kenya.. African Crop Science Society Conference, Cape Town, South Africa 2009: Science and Technology Supporting Food Security in Africa 28 September to 1 October 2009.. Abstract
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KUNYANGA, MSCATHERINENKIROTE.  2009.  Isolation and Characterization of Lactic Acid Bacteria in Kirario, an Indigenous Kenyan fermented Porridge Based on Green Maize and Millet.. Journal of Tropical Microbiology and Biotechnology. Abstract
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KUNYANGA, MSCATHERINENKIROTE.  2009.  Microbiological and Acidity Changes Occurring during The Traditional Production of Kirario: An Indigenous Kenyan Fermented Porridge Produced from Green Maize and Millet.. African Journal of Food, Agriculture and Development. Abstract
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