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.

PROF. MICHAEL WANDAYI OKOTH

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(Last updated: November 16, 2021)

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.

2021

J. O. Owade, Abong’ GO, Okoth MW, Mwang’ombe AW.  2021.  rends and constraints of utilization of preserved cowpea leaves among households in arid and semi-arid lands in Kenya: a convergent mixed method study. CABI Agriculture and Bioscience. 2(44)
application/pdf icontrends_and_constraints_of_utilization_of_preserved_cowpea_leaves_among_households_in_arid_and_semi-arid_lands_in_kenya.pdf

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.
application/pdf icon7.3.2_abong_phytochemicals_ofsp_roots_and_leaves.pdf
O., OJ, G.O. A’, M. O, W. M’ombeA.  2020.  A review of the contribution of cowpea leaves to food and nutrition security in East Africa. Food Science and Nutrition. 8(1):36-47.
application/pdf icon7.3.1_owade_a_review_cowpea_leaves_cntribution.pdf

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.
application/pdf iconmewa__desorption_isotherms_jeae-volume5-no1.2019-7.pdf
JA, O, B. K, L B, MW O, G E, J B, B. S.  2019.  Influence of inlet drying air temperature and milk flow rate on the physical, optical and thermal properties of spray-dried camel milk powders. Food and Bioprocess Technology . 1:1-18.
application/vnd.openxmlformats-officedocument.wordprocessingml.document icon7.3.8_ogolla_influence_of_inlet_air_temperature_and_milk_flowrate.docx
EA, M, MW O, N KC, MN R.  2019.  Experimental evaluation of beef drying kinetics in a solar tunnel dryer. Renewable Energy . 139:235-241.
application/pdf icon7.3.7_mewa_experimental_evaluation_of_beef_drying_kinetics.pdf
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.
application/pdf icon7.3.6_werikhe_paper_2_pastoralism_journal.pdf
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.
application/pdf icon7.3.5_nguetti_ajar_1435__2146-2156_2019.pdf
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.
application/pdf icon7.3.4_omayio_carj_vol7_no3_p_318-331.pdf
O., OJ, G.O. A’, M.W. O, S. H, T M.  2019.  Physiochemical charateristics of orange fleshed sweetpotato (Ipomoea batatas) shelf-storable puree composite bread. Acta Horticulturae . 1251:189-198.
application/pdf icon7.3.3_owade_acta_horticulturae_2019.pdf
N., MC, W. OM, O. A’G.  2019.  PosthPractices and perception of potato safety among potato traders in Nairobi, Kenya.. International Journal of Food Science . 2019:1-8.
application/pdf icon7.3.1b_musita_postharvest_handling_practices___hindawi_paper.pdf
N., MC, W. OM, O. A’G.  2019.  PosthPractices and perception of potato safety among potato traders in Nairobi, Kenya.. International Journal of Food Science . 2019:1-8.
application/pdf icon7.3.1b_musita_postharvest_handling_practices___hindawi_paper.pdf

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.
application/pdf icon7.3.14_nguetti_assessment_of_the_knowledge_and_use_of_pesticides_.pdf
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.
application/pdf icon7.3.13_mewa_lwt_dried_beef_quality.pdf
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.
application/pdf icon7.3.12_mewa_nutrition_vol_6_no2_p__552-565_sept_13_2018.pdf
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.
application/pdf icon7.3.11_herve_nutrition_vol_6_no2_p__509-519_sept_13_2018.pdf
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.
Owade JO, A, GO A', MW O, S H, J L, D M, D M, T M.  2018.  Sensory attributes of composite breads from shelf storable orange- fleshed sweetpotato puree. Open Agriculture . 3:459-464.
application/pdf icon7.3.9_joshua_ombaka_sensory_attributes_paper_november_21_2018.pdf
Owade JO, A, GO A', MW O, S H, J L, D M, D M, T M.  2018.  Sensory attributes of composite breads from shelf storable orange- fleshed sweetpotato puree. Open Agriculture . 3:459-464.
application/pdf icon7.3.9_joshua_ombaka_sensory_attributes_paper_november_21_2018.pdf

2017

JA, O, C. DEDE, W. OM, O. HENSEL.  2017.  Strategies and technologies for camel milk preservation and utilization of non-marketed milk in arid and semi-arid areas. East African Agricultural and Forestry Journal . 82(2-4):144-167.
application/pdf icon7.3.17_jackline_ogolla_strategies___technologies_camel_milk.pdf
O., OGUMOE, N. KC, W. OM, W. KIMENJUJ.  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.
application/pdf icon7.3.16_ogumo_current_knowledge_charcoal_coolers_ajar.pdf
H, MWIZERWA, O. A’G, W. OM, P. ONGOLM.  2017.  Effect of resistant cassava starch on quality parameters and sensory attributes of yoghurt. Current Research in Nutrition and Food Science . 5(3):353-367.
application/pdf icon7.3.15_herve_cassava_resistant_starch__yoghurt__properties_nutrition_vol_5_no3_p_353-367.pdf

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.
application/pdf icon7.3.19_abong_shibairo_cassava_post-harvest_practices.pdf
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.
application/pdf icon7.3.18_abok_ajfand_cassava_quality.pdf
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.
PO, A, I E, MW O, P B, I C, C Z, PMK N, VO O.  2016.  Estimated Iron and Zinc Bioavailability in Soybean-Maize-Sorghum Ready to Use Foods: Effect of Soy Protein Concentrate and Added Phytase. Journal of Food Processing & Technology. 2(2)akomo_2016_estumated_iron_and_zinc_bioavailability.pdf
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
Okoth, MW.  2016.  POTATO PROCESSING RESEARCH IN THE UNIVERSITY OF NAIROBI. okoth_2016_potato_research__at_uon.pdf
Nkirigacha, *EM, Imungi JK, Okoth MW.  2016.  DIETARY INTAKE AND NUTRITIONAL STATUS OF LACTATING MOTHERS PRACTICING URBAN AGRICULTURE IN MWANAMUKIA, A PERI -AREAS OF NAIROBI METROPOLIS. nkirigacha_2016c_dietary_intake_and_nutritional_status.pdf
Nkirigacha, EM, Imungi JK, Okoth MW.  2016.  To assess the food consumption practices, dietary intake and nutritional status of lactating mothers in the house hold after intervention in Mwanamukia-Nairobi. European International Journal of Science and Technology. 5(4):9-20.nkirigacha_2016b_assessment_food_consumption_practices.pdf
Nkirigacha, EM, Imungi JK, Okoth MW 1.  2016.  To Assess the Age of Giving Complementary Feeding to Infants before Six Months and Reasons Given and the Nutritional Status of Lactating Mothers of Mwanamukia Area- Nairobi. Global journal of Biology , Agriculture and Health Sciences. Vol.5(1):49-67.nkirigacha_2016a__assessment_comlementary_food.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
Odongo, NO, Abong GO, Okoth MW, Karuri EG.  2015.  Development of High Protein and Vitamin A Flakes from Sweet Potato Roots and Leaves. Open Access Library Journal. odongo_2015_development_of_high_potein_flakes.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
Ogolla, JA, Abong GO, Okoth MW, Kabira JN, Imungi JK, Karanja PN.  2015.  Levels of Acrylamide in Commercial Potato Crisps Sold in Nairobi County, Kenya. ogolla_2015a_levels_of_acrylamide_potato_crisps.pdf
Okoth, MW, Aloo JO, Imungi JK.  2015.  Storage Stability of R efined Oil From Lake Victoria Nile Perch (Lates niliticus) Viscera. Current Research in Nutrition and Food Science. 3(3):237-242.okoth_2015b_storage_stability_of_refined_oil__from_nile_perch_viscera.pdf

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