African leafy vegetables are rich in micronutrients that can help solve hidden hunger problems in Sub-Saharan Africa. However, their availability is limited due to seasonality and high post-harvest losses, which account for about 50%. In the field survey, we observed that wilted vegetables are usually discarded from the Morogoro Region, Tanzania markets. That loss also contributes to the loss of resources used to cultivate and transport the vegetables. Therefore, this study aimed to investigate the effect of the commonly used sun-drying method on the nutritional and sensory properties of fresh and wilted African nightshade and cowpea leaves. The common practice of handling fresh vegetables by vendors was adopted by putting the freshly harvested vegetables in an open basin at 24 ± 2°C for 3 days. Then, the stored vegetables were either sprayed or dipped in water to reduce the wilting rate. Next, the fresh and the wilted vegetables were dipped into hot water at 100°C for 7 min. Afterwards, the vegetables were sundried (22.5 ± 5.5°C) for three consecutive days. To study the effect of wilting, blanching, and sun drying fresh and dried vegetables were analysed for moisture, ascorbic acid, β-carotene, antioxidant activity and nitrate contents. Fresh and dried vegetables were used to prepare sauces using traditional recipes. The vegetable sauces were analysed for their sensory attributes using 30 semi-trained panellists. After drying, ascorbic acid contents, antioxidant activity and nitrate were reduced. The β-carotene significantly increased in the African nightshade and decreased in the cowpea leaves. Ascorbic acid ranged from 17.40 to 2.22 mg/100 g, antioxidant activity from 37.30 to 19.78, nitrate 230 to 10 mg/100 g and β-carotene from 96.38 to 79.49 mg/100. The sensory results showed relative acceptability among the sauces prepared from the fresh, fresh-dried and wilted-dried vegetables. In conclusion, blanching before drying reduced the water-soluble nutrient content but improved the sauces’ sensory scores of fresh and wilted vegetables. Therefore, reducing the post-harvest loss of African leafy vegetables is possible by drying the wilted vegetables and preparing the sauces with acceptable quality.

Paneer is an unripened soft cheese mainly used by Indians and Pakistans, and it does not require the rennet enzyme. It is prepared by coagulating heated milk with acid. However, fresh paneer has a short shelf life of up to 2 days at ambient temperature. In this study, paneer was prepared from lemon and amla fruit acidulants and stored at room and refrigeration temperatures. Then, the paneer samples were analysed for their physicochemical properties, texture profile, microbiological counts and sensory attributes during storage at room and refrigeration temperatures. The type of acidulant, storage temperature and time significantly affected the paneer's physicochemical properties (p<0.05). However, the changes were rapid in samples stored at room temperature. Moreover, paneer coagulated using fruit acidulants had a higher shelf life and retention of functional properties. Furthermore, the paneer from fruit acidulants had high acceptability, comparable to the control, usually made from citric acid. Therefore, preparing paneer from fruit acidulants with improved functionality, shelf life, and acceptability is possible. Thus, adapting the technology of making paneer with acidulant fruits would reduce milk and fruit postharvest loss, promote a sustainable diet and create market potential for the novel milk product in India and the world at large.

What comes to mind when you hear the phrase "food science and technology" (FST)? One of the authors asked some students who were visiting the Mbeya University of Science and Technology during the Annual Agricultural Exhibition, Nanenane, in August 2022. Their responses were unsurprising because they were very similar to how many people perceive the FST field. Most people mistakenly associate FST with other programmes like Hotel Management and Food and Beverage Production and believe it is all about cooking. Of course, someone with experience in food and beverage production is highly likely to pursue further education in the field of food science and technology. The FST is an interdisciplinary field as opposed to a specific discipline. This review aimed to raise awareness of the FST field among the general public. As a result, we have discussed in great detail in this paper how the field of FST relates to other branches of science, technology, economics, and social sciences. A thorough understanding of the FST field is anticipated to raise awareness of how FST knowledge and abilities can be crucial for leveraging the national economy at both the micro and macro levels through food processing, preservation, quality assurance and safety, and business. To support the nation's vision and Sustainable Development Goals, policy amendments are also advised to integrate the FST into various frameworks

Hyphaene, commonly referred to as mkoche (Plural Mikoche) and in Swahili, is a species belonging to the Palmae (Arecaceae) family and is found in various parts of Africa, including Maputaland coastal plains in southern Mozambique, Turkana, Samburu, and Marsabit in Kenya, and the coastal regions of Tanzania and Kenya. Despite its widespread presence and resistance to climate change, the economic potential of mikoche in Tanzania has yet to be fully unlocked. Therefore, a comprehensive literature review was conducted to identify the various uses of the Hyphaene tree globally, which could further be fully exploited within Tanzania. The findings revealed that the fruit of the Hyphaene tree is a good source of fibre, antioxidants, B-complex vitamins, essential minerals, monosaccharides, essential oil, and flavonoids, which are important compounds for human nutrition and health. In addition, H. coriacea produces edible nuts and palm wine in Maputaland coastal plains in KwaZulu-Natal, South Africa, and H. coriacea is known to produce edible oil from its nuts. Furthermore, the tree is used as a construction material for shelter, and its leaves are used to make woven products such as baskets, mats, and hats due to their strength and fibre length. Therefore, with favourable conditions for mikoche growth in Tanzania, particularly in the coastal regions, mikoche can contribute to the economy by using its various parts to produce food and non-food products. However, further research is required to understand the diversity of uses, consumption constraints, and opportunities for mikoche as a natural resource in Tanzania.