Ali, RT, Kunyanga CN, Ngugi K.  2021.  In-Vitro protein digestibility, physico-chemical properties and nutritional quality of sorghum-green gram cookies supplemented with mango powder. International Journal of Food and Nutrition Research. 5(39)
Onyango, AE, Okoth MW, Kunyanga CN.  2021.  Water Disinfection Techniques: A review. Journal of Engineering in Agriculture and the Environment. 7(1):54-78.
Akah, NP, Kunyanga CN, Okoth MW, Njue1 LG.  2021.  Pulse Production, Consumption and Utilization in Nigeria within Regional and Global Context. Sustainable Agriculture Research. 10(2)60b6dcf18a312.pdf
O, OGUMOE, N. KC, J. KIMENJU, MW O.  2021.  Comparison of the efficiency of solar-powered prototype vapour compression cooler with evaporative charcoal cooler in maintaining quality of French beans . East African Journal of Science, Technology and Innovation,. 2(Special issue)


Mbugua, M, Nzuma J, Muange E, Kunyanga C.  2020.  Social networks and household food consumption smoothing in the presence of idiosyncratic shocks: insights from rural Kenya. Development in Practice. 30(3):383–393.
Beinah, A, Kunyanga C, Ngugi K.  2020.  Utilization and Processing of Sorghum by Small Holder Farmers in Drought Prone Agro-Ecological Zones of Kenya. Advances in Social Sciences Research Journal. 7(10):116-121..


Mewa, E. A., OKRMWCN.  2019.  Experimental evaluation of beef drying kinetics in a solar tunnel dryer. Renewable Energy. 139:235-241.
and Werikhe, G., KORCNMW.  2019.  Status and process analysis of koche, a traditional pastoral meat product in Kenya. Pastoralism: Research, Policy and Practice. 9(6)


Mewa E. A, Okoth M. W, KRCNMN.  2018.  Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef. Current Research in Nutrition and Food Science. 6(2):552-565.
Chikondi Memory Liomba, Catherine Nkirote Kunyanga, AA.  2018.  Development of Multimix Composite Flour as Complementary Food for Infants in Malawi. . International Journal of Food and Nutrition Research. (2):11.
Karibe Wilson, Kunyanga Catherine, IJ.  2018.  Isolation and Characterization of Probiotic Microorganisms from the Bovine Tripe.. Asian Journal of Microbiology and Biotechnology. 3(2):58-65.
Chanzu, Oliver., KCIJKWNK.  2018.  Current Status of Pre-slaughter, Slaughtering and Post-slaughter Practices of Fresh Beef in Pastoral Areas of Kenya.. Journal of Food Science and Quality Management;. 78:17-22.
Karibe, Wilson G., KCIJNK.  2018.  Microbiological Status of Ready to Eat (RTE) Bovine Tripe Rolls under Different Storage Conditions. . Journal of Food Science and Quality Management;. 78:7-16.
Kunyanga Catherine. N., Amimo, JKLC'wa GN.  2018.  Consumer Risk Exposure to Chemical and Microbial Hazards through Consumption of Fruits and Vegetables in Kenya. . Journal of Food Science and Quality Management. 78:59-69.
Wilson Karibe, Catherine Kunyanga, JI.  2018.  Storability and Physico-Chemical Quality of Ready to Eat Bovine Tripe Rolls under Different Storage Conditions. International Journal of Science and Research (IJSR). 7(8):370-382.
and Karibe Wilson, KCIJ.  2018.  Current status and utilization of beef slaughter by-product by the pastoral communities in Kenya: the case of bovine tripe.. Journal of Advances in Food Science & Technology. 5(2):48-57.
and Abok O. Elisha, Okoth W. Michael., KCANOB.  2018.  Microbiological Quality and Contamination Level of Water Sources in Isiolo County in Kenya. Journal of Environmental and Public Health. 2018:1-10.
Kunyanga, C.  2018.  “This is how Agriculture can drive Vision 2030”. The Standard.
and Onyango C.M., Kunyanga Catherine N., WKMIRGDN.  2018.  Employer Perceptions and Attitudes towards Agricultural University Training in Kenya. International Journal for Innovation Education and Research. 6:175-185.
Mewa, Eunice. A., OMKCRWNMN.  2018.  Effect of drying air temperature and slice thickness on the physical and microbiological quality of dried beef.. LWT - Food Science and Technology. 92:484–489.


Gichure, J. N., KMICNPM.  2017.  Standardization of cut size and pre-drying time of beef to mainstream pastoral processing in Kenya’s meat industry. Pastoralism: Research, Policy and Practice. 7:1-7.
and Ogumo E. O., Kunyanga, OKCNMW.  2017.  Current knowledge and performance of existing charcoal coolers in improving the overall quality and shelf-life of French beans.. African Journal of Agricultural Research. 12(49):3399-3409.


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


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


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.


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.


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
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
KUNYANGA, MSCATHERINENKIROTE.  2012.  Review on Health Benefits of Nut Consumption with Special Reference to Body Weight Control.. Nutrition Journal. Abstract

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