Sohia Ngala was born on 23rd January 1961. She holds a Bachelor of Science in Food Science from Michigan State University, 1996, Certificate in Food & Nutrition in low income from Uppsala University, Masters in Applied Human Nutrition from University of Nairobi, 2003. She is currently working as an Assistant Lecturer at the Department of Food Science, Nutrition and Technology and is pursuing her PhD in Wageningen University Netherlands.



Oiye, SO, Konyole S, Ngala SN.  2012.  Effects of Rosemary Spice (Rosmarinus Officinalis L.) and Nitrite Picking Salt Combination on Keeping and Organoleptic Quality of Beef Sausages. Abstract

The potential use in foods as antioxidants and antimicrobials coupled by increasing interest in the use of natural preservatives (for safety reasons) motivated the demonstration of the possibility of substituting rosemary spice for nitrite pickling salt in beef sausages. Five types of beef sausage with similar ingredients in type and quality except for the level of rosemary spice (Rosmarinus Officinalis L.) and nitrite pickling salt were prepared conventionally and stored at 50C. The sausages had spice-nitrite pickling salt combinations from sample with no rosemary spice and 8gm nitrite picking salt /Kg beef (standard sausage) to sample with 0.5% rosemary spice (based on sausage mass) and with no nitrite pickling salt. Microbial proliferation was monitored for 9 days and extent of rancidity development for 11 days as measured by absorbance of their light petroleum (40C-60C) extract at 269nm. Twenty panelists appraised the organoleptic quality using a hedonic scale of 7. It was found that rosemary spice can substitute nitrite pickling salt to produce organoleptically acceptable sausages of comparable microbiological quality - with 0.4% rosemary spice and 6mg/Kg nitrite picking salt mixture as the optimum combination in microbial inhibition. However, it was demonstrated that rosemary spice/ nitrite picking salt mixes are not effective (relative to rosemary spice and NPS when separate) in halting production of secondary products of lipid oxidation.


Kogi-Makau, W;, Mwangi AM;, Mwikya SM;, Ngala S;, Sehmi JK;, Obudho E;, Mugo J.  2006.  The Joy and Challenges of Capacity Building for Better Nutrition in Africa.. Abstract

partners to recognize the need for tangible support in capacity building at institutions of higher learning for better nutrition in Africa. Objective: To articulate the experience of capacity building in nutrition in Africa using the Applied Nutrition Programme of University of Nairobi as a case. Design: Case study. Setting: Applied Nutrition Programme, Department of Food Technology and Nutrition University of Nairobi, Kenya The Experiences: In response to lack of critical mass of qualified nutrition professionals for effective mainstreaming of nutrition at community and national levels in Africa, the Applied Nutrition Programme of the University of Nairobi, since 1985, has been providing sound nutrition training at postgraduate degree level, to international students; mainly from Africa and with some from New Zealand, Sweden and Brazil. The Programme also conducts capacity building in form of short courses for Government Ministries, development partners and communities and will be launching a BSc degree programme in nutrition and dietetics this year (2005). The capacity building venture has helped integrate regional indigenous nutrition knowledge and local technologies with mainstream nutrition training, producing graduates who know both their subject and field. The Programme has expanded into nutrition in emergencies, interventions, dietetics, food as a human rights and nutrition policy, inline with its goal of contributing to regional development. Lack of consistent long-term funding is a major challenge. Others include the rigid nature of donor funding, increasing competition for students and delay, though in the phase-out, in timely completion of the degree programme. Conclusion: There is adequate demand for training and the Programme has the potential to meet a substantial portion especially if provided with the necessary support. The Programme is flexible and vibrant in keeping with the dynamism that nutrition, health and development challenges require. There is a need to define and impart a critical portion of nutritional knowledge to all working in development in Africa. Recommendations: The nutrition fraternity must define a package of critical nutrition knowledge for developmental communication, increase opportunities for training and lobby for responsive policy and partnership environment that supports all aspects of capacity building including technical, infrastructure, information communication technology, equipment and scholarships either in form of direct funding or through commissioned assignments.

Ngala, S;, Imungi JK.  2006.  The Coping Strategies in Kitui and Mwingi Districts During Drought Pg 78-80. Abstract

Objective: To determine the methods of presentation for drought and the coping strategies. Design: A cross-sectional study of Kenya Setting: Kitui and Mwingi districts of Kenya Subjects: The study population consisted of 491 and 485 households with children 6-59 months in the Kitui and Mwingi districts respectively. Multi stage sampling procedure was done. The first stage sampling was purposive sampling of the districts. The second stage was selection of divisions by simple random sampling, the same went for location, sub location and finally clusters (village). Main outcome measures : Preparation for and coping strategies during drought. Results: Stocking of relief food as a method of preparation for drought was the most quoted by most with 38.90% and 40.82% in Kitui and Mwingi districts. The coping strategies quoted by most was cash for work by 39.4% and 36.5% in Kitui and Mwingi districts respectively. Conclusion:The methods of preparation for drought and strategies for coping with drought were inadequate.

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