Bio

Prof. M.W. Okoth

Professor Michael W. Okoth is a Chemical Engineer with vast training and experience in Food Science and Technology with emphasis on Food Process Engineering. He obtained B.Sc. (Eng) degree in Chemical Engineering from Imperial College of Science and Technology, University of London in 1978. After a two-year stint in mineral beneficiation industry, he proceeded to ETH Zurich (Swiss Federal Institute of Technology, Zurich) for coursework leading to M.Sc. Food Science and Technology of the University of Nairobi in 1984. He later obtained a doctorate degree (Dr. sc.

CURRICULUM VITAE

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Prof. Michael Wandayi Okoth

Publications


Submitted

Kunyanga, CN, Imungi JK, Biesalski HK.  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.

2020

O., A’G, T. M, W. OM, F. N’ang’a, G. O’P, M. MD, D. M, M. A, S G.  2020.  Phytochemicals in leaves and roots of selected Kenyan orange fleshed Sweet potato (OFSP) varieties. International Journal of Food Science. International Journal of Food Science . 2020(1-2):1-11.

2019

A., MEWAE, W. OM, N. KC, MN R.  2019.  EFFECT OF TEMPERATURE ON DESORPTION ISOTHERMS FOR BEEF. Journal of Engineering in Agriculture and Environment. 5(1):1-7.
G., W, N KC, MW O, H.G. R.  2019.  Status and process analysis of Koche, a traditional pastoral meat product in Kenya.. Pastoralism: Research, Policy and Practice. 9(6):1-7.
H., NGUETTIJ, K. IJ, W. OM, S. MITEMAE, F. MBACHAMW, J. WANG’OMBE.  2019.  Consumer’s Awareness of the presence of pathogenic bacteria and pesticide Residues on tomatoes sold in Nairobi.. African Journal of Agricultural Research . 14(35):2146-2158.
D.G, OMAYIO, O. A’G, W. OM, K. GACHUIRIC, W MWANG’OMBEA.  2019.  Current status of guava (Psidium guajava L.) production, utilisation, processing and preservation in Kenya:A review.. Current Agriculture Research Journal . 7(3):318-331.

2018

H., NGUETTIJ, K IMUNGIJ, W. OM, J WANG’OMBE, F. MBACHAMW, E. MITEMAS.  2018.  Assessment of the knowledge and use of pesticides by the tomato farmers in Mwea Region, Kenya. African Journal of Agricultural Research . 13(8):379-388.
A., MEWAE, M.W. O, N KC, N. RUGIRIM.  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.
E.A, MEWA, M.W O, N. KC, N. RUGIRIM.  2018.  Drying modelling, moisture diffusivity and sensory quality of thin layer dried beef. Current Research in Nutrition and Food Science. 6(2):552-565.
H., MWIZERWA, GO A, K. MS, MW O, P. GACHERU, M. MUIRU, B. OBURA, B VILJOEN.  2018.   Profiling of microbial content and growth in fermented maize-based products from western Kenya.. Current Research in Nutrition and Food Science . 6(2):509-519.
O., ABOKE, W. OM, N. KC, O. ALIWAB.  2018.  Microbiological quality and contamination level of water sources in Isiolo County in kenya.. Journal of Environmental and Public Health . :1-10.

2017

2016

O., A’G, S. S, E. WANJEKECHE, J. OGENDO, P. ARAMA, M. O, R. M, M. KAMIDI.  2016.  Post-harvest practices, constraints and opportunities along cassava value chain in Kenya. Current Research in Nutrition and Food Science . 4(2):114-126.
O., ABOKE, G.A. OOKO, M.W. O.  2016.  Cassava chips quality as influenced by cultivar, blanching time and slice thickness.. African Journal of Food, Agriculture, Nutrition and Development . 16(4):11457–11476.
Amayio, DG, Abong GO, Okoth MW.  2016.  A Review of Occurrence of Glycoalkaloids in Potato and Potato Products. Current Research in Nutrition and Food Science. 4(3):196-202.omayio_2016a_a_review_glycoalkaloids_potato_prducts.pdf
Gacheru, PK, Abong GO, Okoth MW, Lamuka PO, Shibairo SA, Katama CKM.  2016.  MICROBIOLOGICAL SAFETY AND QUALITY OF DRIED CASSAVA CHIPS AND FLOUR SOLD IN THE NAIROBI AND COASTAL REGIONS OF KENYA. African Crop Science Journal,. 24(1):137-143.
ABONG’, GEORGEOOKO, NDANYI VICTORIACLAIREMAKUNGU, KAAYA ARCHILEO, Shibairo S, Okoth MW, OBIMBO PETER.  2016.  A Review of Production, Post-harvest Handling and Marketing of Sweetpotatoes in Kenya and Uganda. Current Research in Nutrition and Food Science. 4(3):162-181.abong_2016b_a_review_sweetpotatoes_kenya__uganda.pdf
Abong’, GO, Shibairo SI, Lamuka PO, KATAMA CK, Ouma J.  2016.  QUALITY AND SAFETY CHARACTERISTICS OF CASSAVA CRISPS SOLD IN URBAN KENYA. African Crop Science Journal. 24(S1):89-94.abong__2016aquality_and_safety_cassava_crisps.pdf

2015

Abong', GO, Kabira J, Okoth MW, Ogolla JA, Ouma J.  2015.  Potential of processing potato flakes from popular Kenyan potato varieties.. CAB e Books.
Gacheru, PK, ABONG' GO, Okoth MW, Lamuka PO, Shibairo SA, Katama CM.  2015.  Cyanogenic Content, Aflatoxin Level and Quality of Dried Cassava Chips and Flour Sold in Nairobi and Coastal Regions of Kenya. Current Research in Nutrition and Food Science. 3(3):197-206.gacheru_2015_cyanogenic_content_cassava_chips__flour.pdf
Abong, GO, Okoth MW, Kabira JN, Ogolla J, Ouma J, Ngunju CW, Oded K.  2015.  Physico-Chemical Changes in Popular Kenyan Processing Potato Varieties as Influenced by Storage Condition. Current Research in Nutrition and Food Science. 3(2):112-120.abong_2015a_physico-chemical_changes_potato_storage.pdf

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