African Journal of Food Science and Technology

Peter Kahenya

Department Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Juja, Kenya

Publications

• Research   
  Development of hazard analysis critical control point (HACCP) programme and Assessment of its impact on microbial levels: A case study of the baobab pulp processing
  Author(s): Margaret James*, Samuel Imathiu, Willis Owino and Peter Kahenya
  
  The baobab fruit pulp has in the recent past gained interest in Europe and North America after being declared a novel food. This has led to increased demand and growth of the market as populations are gaining from its nutrition and economic potential, however, the baobab value chain still faces unaddressed food safety concerns. This study aimed to develop a Hazard Analysis Critical Control Point (HACCP) plan for the baobab pulp value chain in Kenya. Prior to commencing the HACCP development, training was conducted aimed at describing the steps towards HACCP development and implementation for the bao.. View More»
  DOI: http:/dx.doi.org/10.14303//ajfst.2022.012

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