Food & Nutrition
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Food & Nutrition Experts

Glaston Mwangi Kenji

Associate professor
Department of Food Science & Technology
Jomo Kenyatta University of Agriculture and Technology
Kenya

Biography

Prof. Glaston Mwangi Kenji : BSc. (Nairobi), MSc., PhD, Bioresource Chemistry.(Okayama , Japan). Associate professor of food Science, Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology Permanent address: Box 62000, Nairobi, Kenya E- mail [email protected] [email protected] Tel 0733815640 Main fields of interest in research 1. Herbal medicines and nutraceutical foods development research 2. Natural products chemistry research eg search for biologically active substances from natural products. 3. `Mycotoxins in foods and feeds. 4. Food security related to nutrition adequacy of essential nutrients such as minerals and vitamins and prevalence of toxic constituents in foods. 5. Environmental issues related research

Research Interest

Herbal medicines and traditional methods among the Embu and Mbeere peoples of Kenya. 2. Value addition on Termites and Mayflies for Production of Livestock feed Formulae and Entomophagy in Lake Victoria basin. 3. Nutritional quality, Toxicological Safety and Utilization of insects in Kenya 2 4. Determination of anabolic steroids and antibiotics in poultry products 5. Chemical Hazards associated with Agriculture produce irrigated with raw sewage in lower Eastern Nairobi 6. Characterization of the diversity of coffee varieties in Kenya by genetic, biochemical and beverage quality profile 7. Evaluation of contamination levels of honey produced in different regions of Kenya 8. Regeneration of Bamboo to diversify the food-base and help stem the tide of deforestation in Kenya

Publications

  • Kareru, P.G., Kenji, G.M., Gachanja, A.N., Keriko, J.M., Mungai, G.(2007) Traditional Medicines Among The Embu and Mbeere peoples of Kenya. Afr. J.Trad.CAM 4(1):75- 86

  • Kenji G.M. (2003) Aflatoxins in traditional beer (Busaa) in Nairobi, Kenya. The African Journal of Food and Nutritional Sciences Vol. 3 No 1. Page 7-8 Vol. 3 No 1. Page 7-8

  • Kenji G.M., Nyirenda K.K and Kabwe G.C (2003). Iodine levels in fortified salt in Kenya, Malawi and Zambia. The African Journal of Food and Nutritional Sciences Vol. 3 No. 2

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