Ten bean varieties with white, yellow, red and black seed coats were subjected to cooking regimes of 60, 90 and 120 min on a hot plate. The cooking broth was analysed for total soluble solids, dry matter, protein, tannin, calcium, magnesium, iron and available L-tyrosine during in-vitro protein digestion. The results indicated that tannin levels were high in cooking broth from bean varieties with red seed coats compared with broth from those with white and yellow seed coats. Digestibility was higher in white and yellow varieties than in red seed coat bean varieties, suggesting that tannins have a negative effect on bean protein digestibility. All parameters evaluated showed a significant increase with cooking time. Iron occurred in trace amounts and its concentration was not affected by cooking time.

Luvanda FT, Lyimo ME. 2018. Evaluation of antimicrobial and antioxidant attributes of Tanzanian honey from two agroecological areas. Biofarmasi J Nat Prod Biochem 16: 69-82. In order to appraise the characteristic of Tanzanian honey based on antioxidant attributes and antimicrobial activity on bacteria and fungi in relation to its physicochemical attributes, the study was conducted. The examined honey was sampled from two kinds of bees namely stinging and stingless honey bees and was gathered from the western area (Tabora and Shinyanga) and the central area (Singida and Dodoma). They were examined for their antimicrobial activity, anti-oxidant attributes (total phenol, vitamin C) and physicochemical attributes of pH, color, pH, sugar, and minerals. 54 % of tested honey samples inhibited microbial growth but the remaining 46% did not inhibit the growth. Microbial impediment areas range from 8.5 to 14.16 mm (stinging honey bee) and 10.56-15.13 mm (stingless honey bee). Honey yielded by stinging honey bee in the cities of Shinyanga, Bukombe, and Nzega and the cities of Singida and Issuna is more effective in impeding microbial growth than that of other cities. Candida albicans is more sensitive (23.1%) to honey of stingless honey bee, followed by Staphylococcus saprophyticus (33%), Salmonella typhi (32%), Escherichia coli (19.2%) and Aspergillus flavus (16.0%). The substance of antioxidant, total phenol and vitamin C in honey of stingless honey bee were importantly (P <0.05) higher than that of honey of stinging honey bee. Antioxidants (FRAP) ranged from 322.16-973.57 µMFe (II) /100g, total phenols was from 13.87-33.55 mg /100g and vitamin C was from 2.54-10.99 mg /100. At pH value, there was no substantial dissimilarity (P> 0.05) between the two samples of honey. Potassium possesses the highest value while Zn possesses the lowest value in samples of honey of stinging and stingless honey bee. The gradation color of honey of stingless honey bee ranged from extra light amber-light amber while that of honey of stinging bee ranged from white water-light amber. There was a positive and substantial correlation (P <0.001) between the color of honey, antioxidants, total phenol, and mineral substance. Stingless honey bee's honey from the western region is superior to stinging honey bee's honey in antioxidant and antimicrobial attributes and therefore is prompted to be utilized as a valuable diet product, preventive and curative medicine.

Tomato (Solanum lycopersicum L.) is the most commercially produced and widely used vegetable. The physiological nature of tomato makes it vulnerable to quality deterioration during postharvest handling along the supply chain. Effects of postharvest handling practices on qualitative changes in cvs. Onyx and Rio Grande were evaluated along the supply chain. Fruit samples were collected at harvest, during transport, and at marketing. Cultivar affected physicochemical composition of tomato. In the period from harvest to market, the following material contents changed: protein, 15.01 to 19.18; ash, 7.40 to 8.19; fat, 1.18 to 1.35; reducing sugar, 3.05 to 4.50; carbohydrate, 70.27 to 75.53 g/100 g; total solids, 4.99 to 6.35 • Brix; and pH, 4.49 to 4.67. Vitamin C and titratable acidity decreased from 28.43 to 16.88 mg/100 g and 0.63 to 0.54 g/100 g, respectively; fiber and β-carotene were not affected by postharvest handling practices. Handling practices along the supply chain affect the chemical composition of tomatoes, the magnitude of which depends on the stage of fruit maturity, cultivar, and composition of the nutrients.Quantitative and qualitative losses occur in tomato (Solanum lycopersicum L) from harvest to consumption. These include reduced edibility, nutritional quality, caloric value, and consumer acceptability (Weinberger et al., 2007). Several interacting factors affect quality of fresh tomato from preharvest to consumption. These include cultivar, climate, cultural practices, harvesting techniques, handling, and storage conditions (Majidi et al., 2011). Wilting due to water loss, senescence-associated discoloration (yellowing or browning), mechanical injury, high respiration rate, and decay or rotting are causes of quality deterioration contributing to tomato postharvest loss (Genova et al., 2006).

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Six types of sorghum (Sorghum bicolor)-based tempe were developed by blending with various combinations and quantities of either bambara groundnut, sesame, cowpea, pigeonpea, common bean, mungbean, soybean, or groundnut (peanut) seeds. Their mixtures were then soaked and solid-state fermented by Rhizopus oligosporus to produce tempe. Soaking resulted in the loss of minerals. Mould fermentation did not change the proximate and mineral composition, but increased the in vitro protein digestibility by 10 to 14.1%. Tempe processing reduced the tannin content by 30.4 to 94.0%. The protein content of tempe ranged from 16.0 to 18.6%; the amino acid score, 63.0 to 69.0%; protein energy, 14.2 to 16.8%; net dietary protein energy, 7.3 to 8.4%; and total energy, 416.0 to 441.0 Kcal/100 g of tempe. The developed tempe had protein quality and energy recommended for weaning foods. The deep-fried snacks were mildly acceptable. More research work and promotion are proposed in order to improve the acceptability of sorghum-based tempe as potential weaning or supplementary foods in Tanzania.