Day 1 :
Keynote Forum
Dr. Victor Ephraim
Crown-Hill University, Kwara State, Nigeria
Keynote: APPLICATION OF CENTRAL COMPOSITE DESIGN IN VIRGIN COCONUT OIL EXTRACTION BY INDUCED FERMENTATION
Time : 03:00 PM
Biography:
Dr. Victor Ephraim is currently working on Division of Microbiology, Crown-Hill University, Kwara State, Nigeria.
Abstract:
Coconut oil has been described as “the healthiest oil on earth” due to the fact that it composed predominantly of medium chain fatty acids (MCFA) which help to lower the risk of heart disease. In this study, a central composite design (CCD) of response surface methodology (RSM) consisting three factors (Inoculation time, inoculation temperature and inoculum volume) was employed to study the optimum process variables for virgin coconut oil extraction by induced fermentation. Moisture content (MC), saponification value (SV), unsaponifiable matter (UM), free fatty acid (FFA), total phenolic compound (TP), peroxide value (PV) and iodine value (IV) were evaluated as responses. A maximum oil yield of 70% was obtained. Results showed that process variables had significant effect on the responses. The optimum inoculation time, inoculation temperature and inoculum volume with the highest desirability index of 68.2% (0.682) was at 72 h, 60 oC and 5% respectively. Based on 68.2% desirability index, the optimum virgin coconut oil yield, MC, SV, UM, FFA, TP, PV and IV were estimated at 71.88%, 0.12%, 264.81 mg/g, 1.80%, 1.00 mg/g, 6.85 mg/g, 12.81 Eq/kg, and 10.43 mg/g respectively.
Keynote Forum
Dr. Marystella Wabwoba
LICHA consultancy Firm, Kenya
Keynote: Interrogating County Food Safety policy of Bungoma Kenya
Time : 04:30 PM
Biography:
Mary Stella earned a PhD from Masinde Muliro University of Science and Technology(MMUST), Kenya. She is a Professional Agricultural and Nutritional officer well versed with extension approaches, distinguished by commended performance and proven results. She is skilled in sustainable Development and Disaster management with wide experience in agriculture as well as food/ Nutrition security issues in Kenya. She is a researcher as well as an Agri-nutrition trainer of traioners. Has published more than 10 research papers in international journals. She is a director of a consultancy firm called Life challenge Antidote (LICHA).
Abstract:
The Kenyan food safety control system is multi-sectoral in approach and is embodied in various statutes implemented by various Governments and regulatory agencies. The coordination mechanism among these institutions is currently inadequate. This has created inefficiencies in the national and county food safety control system resulting in recurrence of food related hazards, rejections of food shipments by importing countries. The objective of this policy was to put in place effective risk-based controls of food safety system in order to improve the safety and reduce food-borne illnesses. The policy intended to facilitate the protection of public safety and food trade in a manner consistent with World Trade Organization, Sanitary and Phytosanitary Standards and other international requirements. This policy addressed Food Safety concerns in the broad areas of legal and regulatory framework, information, communication, training and education; official control and inspection services; validation, inspection, certification and self-assessment, monitoring epidemiological surveillance data and laboratory services plus emerging and re-emerging food safety concerns. It also highlighted institutional framework, mandates and capacities. The policy envisaged protecting and promoting consumer health while facilitating the orderly development of the food industries as well as fair practices in food trade. The County Government developed a participatory implementation plan for this policy which ensured that the actions outlined in the policy were addressed systematically and effectively. The implementation plan also embraced performance measures for the actions and initiatives outlined in the policy, which then was used to gauge the overall progress towards effective and efficient food safety management system in the County. While this policy provides for the official food safety control mechanisms, the responsibility of food safety rests with all players along the food chain.