Jane Njenga is an Assistant Lecturer in the Department of Food Science, Nutrition and Technology, University of Nairobi. She holds a Masters degree in Applied Human Nutrition from the University of Nairobi. She is currently finalizing her PhD studies in the same university. Her PhD work is based on use of micronutrients' supplementation targeting infants and young children using multiple micronutrient powders (as home fortificants) in resource-poor settings. Her main research area of interest is on Maternal and Child Nutrition from a Public Health perspective.

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Gichohi, KE;, Wandayi OM;, Imungi JK;, Okoth M;, Njenga JN.  2009.  Seminar on Food Science and Technology special project proposals and research findings.


Njenga, JM, Bwangamoi O, Mutiga ER, Kangethe EK, Mugera GM.  1993.  Preliminary findings from an experimental study of caprine besnoitiosis in Kenya. Abstract

Inoculation of cystozoites obtained from natural, chronic cases of caprine besnoitiosis produced clinical disease in goats but not in rabbits, mice, guinea pigs, hamsters, rats or cattle. Histological examination of tissue sections from the experimental animals showedBesnoitia cysts only in goats. This, together with field observations that cattle reared together with goats having besnoitiosis do not contract the disease, suggests that theBesnoitia species that infects goats in Kenya is host-specific and is notBesnoitia besnoiti. We suggest that the nameBesnoitia caprae be adopted for the caprine pathogen.


S.K., M, J. N N.  1992.  The antimicrobial activity of activity of fermented Uji. Abstract

Modern infant formulations based on milk have been shown to cause severe diarrhoea an malnutrition during weaning unlike the traditional weaning roods such ujl (cereal porridge). Such diseases can be attributed to the unhygienic conditions and dirty water used during preparation or infant roods. Results on microbial growth or death of Staphylococcus aureus . Salmonella tyhimurium enteropathogenic Escherichia Coli and Shigella dysenteriae during uji fermentation and storage or ready-to eat products are described. All the pathogens declined during uji fermentation and storage. with the declining rate being higher during storage. Invitro studies on antimicrobial activities on plates by uji culture against the pathogens suggest that the inhibition mechanism could he due to both acid production and antibiotic substances. KEY WORDS: Fermented uji. anti-bacterial activity. diarrhoea pathogens

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