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Article Open Access August 17, 2024

Quality and Safety of Folded Vermicelli Produced by the Small-scale Processors in Tanga City, Tanzania

Lucas Mbuga 1, 2, Davis Naboth Chaula 2 and Jamal Bakari Kussaga 2,*
1
Department of Agricultural Training and Research, Ministry of Agriculture, Mji wa Serikali-Mtumba, P. O. Box 2182, Dodoma, Tanzania
2
Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, P. O. Box 3019, Chuo Kikuu, Morogoro, Tanzania
Publihed in: Current Research in Public Health (Volume 2, Issue 1, 2024)
Page(s): 45-59
DOI: 10.31586/ujfst.2024.1019
Received
May 23, 2024
Revised
July 29, 2024
Accepted
August 15, 2024
Published
August 17, 2024
Keywords
Processing Units; Spaghetti; Escherichia coli; Aspergillus flavus; Aspergillus parasiticus; Diameter; Moisture Content; Breaking Strength; Colour; Aflatoxin B1
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright: Copyright © The Author(s), 2024. Published by Scientific Publications
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APA Style
Mbuga, L. , Chaula, D. N. , & Kussaga, J. B. (2024). Quality and Safety of Folded Vermicelli Produced by the Small-scale Processors in Tanga City, Tanzania. Current Research in Public Health, 2(1), 45-59. https://doi.org/10.31586/ujfst.2024.1019
ACS Style
Mbuga, L. ; Chaula, D. N. ; Kussaga, J. B. Quality and Safety of Folded Vermicelli Produced by the Small-scale Processors in Tanga City, Tanzania. Current Research in Public Health 2024 2(1), 45-59. https://doi.org/10.31586/ujfst.2024.1019
Chicago/Turabian Style
Mbuga, Lucas, Davis Naboth Chaula, and Jamal Bakari Kussaga. 2024. "Quality and Safety of Folded Vermicelli Produced by the Small-scale Processors in Tanga City, Tanzania". Current Research in Public Health 2, no. 1: 45-59. https://doi.org/10.31586/ujfst.2024.1019
AMA Style
Mbuga L, Chaula DN, Kussaga JB. Quality and Safety of Folded Vermicelli Produced by the Small-scale Processors in Tanga City, Tanzania. Current Research in Public Health. 2024; 2(1):45-59. https://doi.org/10.31586/ujfst.2024.1019 
@Article{crph1019,
AUTHOR = {Mbuga, Lucas and Chaula, Davis Naboth and Kussaga, Jamal Bakari},
TITLE = {Quality and Safety of Folded Vermicelli Produced by the Small-scale Processors in Tanga City, Tanzania},
JOURNAL = {Current Research in Public Health},
VOLUME = {2},
YEAR = {2024},
NUMBER = {1},
PAGES = {45-59},
URL = {https://www.scipublications.com/journal/index.php/UJFST/article/view/1019},
ISSN = {2831-5162},
DOI = {10.31586/ujfst.2024.1019},
ABSTRACT = {Tanga City is the region with several micro-and small-scale pasta processing companies in the country. Therefore, the purpose of this study was to assess the quality and safety of folded vermicelli produced by the small-scale processors in Tanzania. Samples of 1 kg folded vermicelli were collected from 14 processing companies, by the intentional cluster sampling technique. The samples were analysed for aflatoxin and microbiological (Escherichia coli, Aspergillus flavus, and Aspergillus parasiticus) quality. Moreover, physico-chemical quality was assessed in terms of diameter by using a digital calliper, moisture content by oven-drying method at 110℃± 5℃, breaking strength by the texture analyzer, and colour by colourimeter (Chroma Meter CR-400) of the collected samples were determined. In terms of microbial quality, the results indicated contamination by E. coli (1.25-3.00 Log CFU.g-1 in 8/14 samples), A. flavus (2.23-2.83 Log CFU.g-1 in 12/14 samples), and A. parasiticus (1.22-2.75 Log CFU.g-1 in 2/14 samples) as they are beyond the set limits. The diameter varied between 0.90 mm to 1.73 mm in 9/14 samples and moisture content were 10.61% to 12.65% in 13/14 samples, being within the established parameters. The samples indicated low breaking strength with levels between 6.79x105 N.m-2 to 3.75x106 N.m-2 in 11/14 samples. The result of brightness (L*) were between 53.03 to 72.14 and yellowness (b*) between 13.68 to 19.48 indices, indicating that there was no significant difference at the 5% level, respectively, although 2/14 samples had red (a*) colour values (-1.32 – +0.56). However, 4/14 samples were detected with aflatoxin B1 (0.60-0.70 μg.kg-1), they are within the recommended level (5 μg.kg-1). The study underscores the need for concerted efforts to enhance production and hygiene practices to ensure consistent compliance with quality and safety standards.},
}
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%A Chaula, Davis Naboth
%A Kussaga, Jamal Bakari
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AU  - Mbuga, Lucas
AU  - Chaula, Davis Naboth
AU  - Kussaga, Jamal Bakari
TI  - Quality and Safety of Folded Vermicelli Produced by the Small-scale Processors in Tanga City, Tanzania
T2  - Current Research in Public Health
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AB  - Tanga City is the region with several micro-and small-scale pasta processing companies in the country. Therefore, the purpose of this study was to assess the quality and safety of folded vermicelli produced by the small-scale processors in Tanzania. Samples of 1 kg folded vermicelli were collected from 14 processing companies, by the intentional cluster sampling technique. The samples were analysed for aflatoxin and microbiological (Escherichia coli, Aspergillus flavus, and Aspergillus parasiticus) quality. Moreover, physico-chemical quality was assessed in terms of diameter by using a digital calliper, moisture content by oven-drying method at 110℃± 5℃, breaking strength by the texture analyzer, and colour by colourimeter (Chroma Meter CR-400) of the collected samples were determined. In terms of microbial quality, the results indicated contamination by E. coli (1.25-3.00 Log CFU.g-1 in 8/14 samples), A. flavus (2.23-2.83 Log CFU.g-1 in 12/14 samples), and A. parasiticus (1.22-2.75 Log CFU.g-1 in 2/14 samples) as they are beyond the set limits. The diameter varied between 0.90 mm to 1.73 mm in 9/14 samples and moisture content were 10.61% to 12.65% in 13/14 samples, being within the established parameters. The samples indicated low breaking strength with levels between 6.79x105 N.m-2 to 3.75x106 N.m-2 in 11/14 samples. The result of brightness (L*) were between 53.03 to 72.14 and yellowness (b*) between 13.68 to 19.48 indices, indicating that there was no significant difference at the 5% level, respectively, although 2/14 samples had red (a*) colour values (-1.32 – +0.56). However, 4/14 samples were detected with aflatoxin B1 (0.60-0.70 μg.kg-1), they are within the recommended level (5 μg.kg-1). The study underscores the need for concerted efforts to enhance production and hygiene practices to ensure consistent compliance with quality and safety standards.
DO  - Quality and Safety of Folded Vermicelli Produced by the Small-scale Processors in Tanga City, Tanzania
TI  - 10.31586/ujfst.2024.1019
ER  -