Foods rich in phytochemicals are well recognized for their role in the prevention of chronic disease development, in addition to fulfilling the nutrient requirements. However, different processing methods employed during preparation may affect their levels and functionality as they are sensitive to different processing parameters such as temperature and light. This study aimed to evaluate the effects of three common processing methods; boiling, fermentation, and drying (sun and solar drying, with and without blanching), on total phenolic content and total flavonoid content in cassava (Manhot esculenta Crantz), black jack (Bidens pilosa) and bitter lettuce leaves (Launaea cornuta) grown in Mkuranga District in the Eastern part of Tanzania. Total phenolic content and total flavonoid content were analyzed by using the spectrophotometric method with the use of Folin-Ciocalteu and Aluminum Chloride reagents, respectively. Total phenolic content ranged from 0.9±0.14 to 85.7 ± 0.56 mg Gallic Acid Equivalent (GAE)/100g and flavonoids ranged from 0.03±0.00 to 3.9±0.03 mg/100g across the treatments. Both parameters were adversely affected by fermentation and boiling, while solar and sun drying only reduced the flavonoid content. Results showed that direct solar and sun drying appear to be effective processing methods, for the retention and maintenance of total phenolic content in all samples while, none proved to be effective for flavonoid content.

This study assessed the handling and processing practices of 30 small-scale folded vermicelli processors in Tanga, specifically in urban areas of Tanga City, Tanzania. However, the micro- and small-scale processors were producing in unhygienic way because they are lacking facilities and equipment to process and handle the product hygienically. Multistage sampling design was adopted for this study and face-to-face interviews were conducted to collect data from all processing units through nine streets using semi-structured questionnaires and observation checklists. Data were analyzed using Statistical Package for Social Sciences, where the statistics aspect was determined from the results obtained. The processors found across various streets (ranging from 3.3% in Kwaminchi Street to 23.3% in Mabawa Street), exhibited diverse demographics, with 53.3% being owner-operators and 40% and 6.7% in labourer and supervisor roles, respectively. A significant portion (53.3%) had 1-3 years of experience, and a small portion (10%) attended formal training in pasta processing. Despite 73.3% possessing food manufacturing licenses, many were unfamiliar with legal requirements, lacking documentation and standardized processes, raising concerns about food safety. Raw materials were sourced locally, but 56.7% lacked storage facilities. Hygienic practices varied, with 43.3% undergoing periodic medical check-ups, 70% using protective gear, and 60% had hand washing facilities. Sun drying was the sole method employed, with 86.7% placed drying trays on rooftops. Packaging practices raised concerns, as 93.3% reused woven polypropylene bags, potentially impacting product quality. Awareness of aflatoxin and its health implications was lacking in 90% of the processors. Overall, the study highlighted gaps in awareness, training, and adherence to standards among processors, posing potential risks to food safety and quality. Encourage them to adhere with Tanzania Bureau of Standards requirements and formalize their quality control practices.

:Basil (Ocimumbasilicum L.) is an herbaceous annual aromatic herb that belongs to the Lamiaceae family. This study aimed to analyze the essential oil content and physicochemical properties of basil varieties stored under different drying methods and dried on different drying days. The fresh leaf of basil varieties was collected from the Wondo Genet Agriculture research center experimental field and subjected to open sun and shade drying methods and four drying days (0,5, 10, and 15). The sample was subjected to oven and hydrodistillation methods on each four particular drying days. The obtained essential oils were analyzed for physical properties (specific gravity and refractive index) and chemical composition using GC-MSD. As shown in the result of all-cause drying methods and drying days significantly affect the essential oil content and physicochemical properties of Basil Variety. In the case of Variety, Basil 02 has a high essential oil content than Basil 05 in the chemical composition, and different chemical compositions exist in both. In the case of drying methods, the sample dried under the shade is higher than in the open sun in essential oil content and physicochemical properties. In the case of different drying days, as the drying days increase, the essential oil content is significantly affected. The essential oil content and physicochemical properties of essential oil decrease as drying days increase for both basil varieties. Drying affects the chemical composition of the two variables, which means, as in the cause of open sun drying, affects the chemical composition more than shade drying as the drying days increase, and the chemical composition decrease. Therefore, this study provides evidence that drying herbs on different drying days and under drying conditions affect the essential oil content and physicochemical properties of essential oil.