Idara ya Sayansi ya Chakula na Lishe

The Department is responsible for carrying out the studies, tests and research in order to provide information about nutrition. It’s also divided in to three sections
Product Development
Adding value to food and developing for specific groups, research and promotion of researches collaborations
Nutrition biochemistry section
This is the section that is responsible for the laboratory research or testing for the makeup of food science
Food and safety
This section looks at food in terms of how safe it is for consumption or how to make it safe for human consumption

KEY PRIORITY AREAS:
1.Strengthen and enhance household food and nutrition activities/security
Transfer innovative technologies for value edition
Product development for vulnerable groups
Promote utilization of under-utilized food crops
Minimize food losses
Income generation
2.Strengthen prevention and control of micronutrient deficiencies
Supplementation promoted, strengthened and expanded
Fortification of staple food (wheat flour, maize flour, salt, edible oil, sugar) promoted
Consumption of micronutrient rich foods/biofortified promoted and expanded
3.Conduct applied research related to health, nutrition and food
For value addition
Nutritional quality and safety
Reduce bulkiness and easy transport
New product development
Improve nutrient bio-availability and absorption
4.Conduct Training and develop educational materials on the area of food science and nutrition
5.To provide laboratory services in supporting various projects within and outside the centre
Procurement of equipment and reagents
Training laboratory staff on new analytical methods and techniques
Maintenance of laboratory infrastructure and equipment
Carry out analysis nutrients/toxics/biomarkers in foods and body fluids
Laboratory which is under the above mentioned department offers services as shown below:
1. Food Chemistry laboratory section
Analysis of foods and feeds for:-

  • Proximate composition (e.g moisture, ash, fat, fibre, carbohydrate and protein)
  • Determination of Minerals including heavy metals
  • Determination of Vitamins (A, B, C, D, E etc.)
  • Determination of Toxic compounds (cyanide, mycotoxins eg. Aflatoxins)
  • Determination of antinutrients, antioxidants and other food compounds
  • Determination of Iodine and other elements in salt, water and other food matrices

2. Biochemistry laboratory section
Biochemical parameters in body fluids (saliva, blood, urine etc.) for assessment of nutritional status include:-

  • Determination of micronutrients biomarkers (Hb, Ferritin, transferrin, RBP,haptoglobin, sTfR and other receptors)
  • Determination of inflammatory biomarkers and other biomolecules (e.g. AGP,CRP, Homocystaine etc)
  • Determination of Minerals (serum Iron, Selenium, copper, Calcium, Zinc etc)
  • Determination of Vitamins (A, B groups, D, C, E)
  • Determination of Metabolic enzymes
  • Determination of Lipid profile
  • Determination of urinary Iodine
  • Haematological indices/complete blood cell count (Haemoglobin, RBC count, White blood cell count, Package cell volume, Platelet count and other blood indices)
  • Zinc protoporphyrin
  • Specific antibodies and other immune proteins ( e.g. Cytokines & chemokines)
  • Determination of specific hormones
  • Assessment of body composition(TBW, FM, FFM) using stable isotope techniques and Bioelectrical impedance technique(BIA)

3. Microbiology Laboratory Section

  • Determination of micronutrients with microbiological assays (e.g RBC and serum folate)
  • Isolation and identification of microorganisms important for health and food industry
  • Identification and quantification of microbial toxins or specific microbial antibodies/antigens
  • Parasitological examination (Malaria parasites and Intestinal worms)
  • Detection of Helicobacter pylori colonization using nuclear techniques

Researches Carried Out
1.Micronutrient Status among Pregnant Women Attending Antenatal Clinics in Mbeya Region, Expected 2020 (TFNC & UNICEF)
2.Vitamin A Supplementation (VAS) post event coverage survey in Mainland Tanzania, Expected 2020 (TFNC & NI)
3.Using stable isotope technique to evaluate effectiveness of Social Behavioural Change Communication (SBCC) interventions in promoting exclusive breastfeeding (EBF) in Iringa and Njombe regions, Tanzania 2019 (TFNC, MoHCDGEC, UNICEF & Tanzania Atomic Energy Commission (TAEC) ). On going
4.Morogoro Regional Micronutrient Household and Biomarker Survey, Tanzania 2019 (TFNC, MoHCDGEC & CDC). On going
5.Nutrition composition and standards of biofortified food crops and associated products in Tanzania: Orange Fleshed Sweet Potatoes and ProVitamin A maize crops, On-going (TFNC & CIP)
6. Magnitude and Risk Factors for Obesity among School Children in Tanzania: A description of a growing epidemic, (MUHAS &TFNC)
7.Validation of simpler field techniques to estimate body fat and physical activity in children aged 8 – 11 years in Dar-es-Salaam, Tanzania (MUHAS & TFNC)
8.Economic feasibility of using clean and cassava root affected by CASSAVA BROWN STREAK DISEASE in poultry feeds in Mwanza, 2016/17 (TFNC & SUA Masters student). Completed
9. Antinutritional factors reduction from cassava (Manihot esculenta Crantz) roots by grating or chipping processing technique in Mtwara Tanzania, 2015 (TFNC, Newala DC & Naliendele Research Institute )
10. Knowledge and Awareness on Food Fortification among Mother /Child Caretakers of Kinondoni Municipality, Tanzania, 2017 (TFNC, TFDA & World Vison)
11. Acceptability Assessment of Ugali Made from Blends of High Quality Cassava Flour and Cereal Flours in the Lake Zone, Tanzania. 2015/16 (TFNC , Bunda DC & TARI-Ukiriguru)
12. Impact of adopting mechanized postharvest processing on technical and economic efficiencies of smallholder cassava farmers in Tanzania2014/15 (TFNC, IITA & University of Jos, Nigeria)
13. Adoption of mechanized postharvest cassava processing technology and the determinants of high quality cassava flour (HQCF) Processing in Tanzania. 2014/15 (TFNC, IITA& University of Jos, Nigeria)
14. Quality control of salt iodation and handling practices among large and medium salt manufacturers, packers and distributors in Tanzania. 2015 (TFNC)
15. Driving demand for cassava in Tanzania: the next steps. 2012 Research Report prepared for NRI UK (TFNC & NRI UK)
16. Suitable food vehicles for fortification with micronutrients and per capita consumption in a rural population of Tanzania; An assessment conducted in Dodoma rural and Arumeru districts, 2010 (TFNC)
17. Assessment of socio-cultural and environmental context of food consumption, dietary patterns and dietary adequacy in Unguja and Pemba Islands of Zanzibar,2018 – 2019 (NIMR, TFNC, FAO, Ministry of Health Zanzibar, Office of the Chief Government Statistician(OCGS) Zanzibar, ZAMREC Zanzibar, and FAO

Publication
Towo, E (1997). Dietary tannins and nutrition. Nutrition Newsletter of Tanzania, Issue 007, July 1997.
Towo, E. and Svanberg, U (1997). Polyphenol content of various legumes and cereals as determined by the Prussian Blue Test Method. Lishe (Food and Nutrition Journal of Tanzania), 8 (2): 19-22.
Towo, E. and Svanberg, U (1998). Effect of soaking of cowpeas and sorghum grains in different solvents/media on phenolic compounds. Lishe (Food and Nutrition Journal of Tanzania), 9 (1): 22-25.
Towo, E. and Tatala, S (1998). Iron availability in weaning foods as affected by nutrient inhibitors. Lishe (Food and Nutrition Journal of Tanzania), 9 (1): 8-12.
Tiisekwa AB, Mosha TCE, Laswai HS and Towo EE (2000). Traditional alcoholic beverages of Tanzania: Production, quality and changes in quality attribute during storage. Int. J. Food Sci. Nutr. (51) 135-143.
Matuschek E, Towo E and Svanberg U (2001). Oxidation of polyphenols in phytate-reduced high-tannin cereals: Effect on different phenolic groups and on in-vitro accessible iron; J. Agric. Food Chem, (49); 5630 - 5638.
Towo EE and Svanberg U (2001). Effect of germination on total phenols, tannin phenols and non-tannin phenolics of sorghum, cowpeas and green grams. Food and Nutrition Journal of Tanzania, (10): 5-7.
Towo E, Matuschek E, Svanberg U and Ndossi G (2002). Effect of processing on polyphenol content in cereals & legumes and on in-vitro iron accessibility in high-tannin cereals. South African J. Clinical Nutrition, (2 Supplement), 42-43
Towo E, Svanberg U and Ndossi G (2003). Effect of grain pre-treatments on different extractable phenolic groups in cereals and legumes commonly consumed in Tanzania; J. Sci. Food and Agric, (83), 980-986.
Towo, E., Svanberg, U. and Kamala, A (2003). Phenolic compounds, phytate, citric acid and the in vitro accessible iron of cowpeas, mung beans and kidney beans. African J. of Food, Agriculture, Nutrition and Development, (3), 53-59.
Towo EE, Svanber U and Peter Adamek (2005). Tempe fermentation of high-tannin sorghum (udo) with phytase and polyphenol oxidase improves the in vitro accessible iron (Manuscript)
Towo EE (2005) Phenolic content in cereals and legumes: Influence of processing and effect on in vitro iron availability. PhD dissertations, Gothenburg, Sweden.
Towo, E; Matuschek, E and Svanberg, U (2006). Fermentation and enzyme treatment of high-tannin sorghum gruels: Effect on phenolic compounds, phytate and in vitro accessible iron. Food Chemistry, 94; 369-376.
Towo, E; Mgoba C; Ndossi, G; and Kimboka S (2006). Effect of phytate and iron-binding phenolics on the content and availability of iron in micronutrients fortified cereal flours. African J. of Food, Agriculture, Nutrition and Development, (6), 1-4.
Assey VD, Peterson S, Kimboka s, Ngemera D, Mgoba C, Ruhiye DR, Ndossi GD, Greiner T, and Tylleskär T (2009). Tanzania national survey on iodine deficiency: Impact after twelve years of salt iodation. BioMed Central (BMC) Public Health Journal 2009,9:319, and as abstract in Annals of Nutrition and metabolism. An official Journal of International Union of Nutritional Sciences (IUNS), pp 255. On line www.karger.com/anm.
Towo E, Mlokozi G, Mehgji W, Mgoba C, Mlingi N, Mashimba P and Abdallah F (2010). Suitable food vehicles for fortification with micronutrients and per capita consumption in a rural population of Tanzania; An assessment conducted in Dodoma rural and Arumeru districts.Lishe (Tanzania Food and Nutrition Journal), 12 (1): 17-31
Ben Bennett, Diego Naziri, Grace Mahende and ElifatioTowo (May 2012). Driving demand for cassava in Tanzania: the next steps. Research Report prepared for NRI UK
Elifatio Towo, Celestin Mgoba, Vincent Assey and George Kaishozi (2015). Food fortification strategy to control micronutrient deficiencies in Tanzania. European Journal of Nutrition & Food Safety 5(5): 427-428, 2015, Article no.EJNFS.2015.097 ISSN: 2347-5641
Elifatio Towo, Vincent Assey and Celestin Mgoba (2015). Quality control of salt iodation and handling practices among large and medium salt manufacturers, packers and distributors in Tanzania. European Journal of Nutrition & Food Safety 5(5): 421-422, 2015, Article no.EJNFS.2015.094 ISSN: 2347-5641
Amaza PS, Abass AB, Bachwenkiz B and Towo EE (2016): Adoption of mechanized postharvest cassava processing technology and the determinants of high quality cassava flour (HQCF) Processing in Tanzania. Journal of Tropicultura 34(4) 411 – 423
Margaret Benjamin Lyatuu1*, Temina Mkumbwa1, Raz Stevenson2 , Marissa Isidro1 , Francis Modaha3 , Heather Katcher1 , Christina Nyhus Dhillon (2016). Planning and Budgeting for Nutrition Programs in Tanzania: Lessons Learned From the National Vitamin A Supplementation Program. International Journal of Health Policy and Management, 2016, 5(10), 583–588
Kaunara A. Azizi1 *, Filemon Tenu2, and Sia E. Msuya3, 4 (2016)Prevalence and Challenges Associated with Syphilis Screening among Pregnant Women in Dodoma, Tanzania. Clin Res Infect Dis 3(4): 1040 (2016).
Reuben S. Mkala1, 2 and Kaunara A. Azizi (2017). Prevalence and Antimicrobial Resistance Patterns of Extended Spectrum Beta Lactamase Producing Enterohemorrhagic Escherichia coli Strain O157:H7 from Cattle and Humans in Moshi, Northern Tanzania. Microbiology Research Journal International 19(3): 1-10, 2017; Article no.MRJI.32081 Previously known as British Microbiology Research Journal ISSN: 2231-0886, NLM ID: 101608140
Amaza PS, Abass AB, Dawang C, Bachwenkiz B, Okoye B and Towo EE (2018): Impact of adopting mechanized postharvest processing on technical and economic efficiencies of smallholder cassava farmers in Tanzania. Manuscript submitted to Jornal of Applied Economic 2018.
Kitunda EM, Kasankala ML,Mahende NG, Towo E and Cypriana C (2018). Acceptability Assessment of Ugali Made from Blends of High Quality Cassava Flour and Cereal Flours in the Lake Zone, Tanzania. Asian Food Science Journal 2 (1) 1 – 11
M. L. Kasankala*, M. Kitunda, D. G. Mushumbusi, C. M. Cyprian, W. P. Meghji, M. C. Mgoba and E. Towo (2018). Knowledge and Awareness on Food Fortification among Mother/Child Caretakers of Kinondoni Municipality, Tanzania. Asian Food Science Journal 2(2): 1 – 13, 2018; Article No. AFSJ41103
Ladislaus M. Kasankala*, Malimi E. Kitunda, Elifatio E. Towo, Grace Mahende Ngwasy, Loyce Kaitira, Cypriana Cypriana1 and Devotha Mushumbusi (2019).Antinutritional factors reduction from cassava (Manihot esculenta Crantz) roots by grating or chipping processing technique in Mtwara Tanzania.European Journal of Nutrition & Food Safety 9(2) 163 – 171.
Severino Alphonce1 • Lillian Daniel Kaale1 • Leonard M. P. Rweyemamu1 •Francis Millinga2 (2019). Proximate composition of fermented cassava meal ‘‘mchuchume’’ fortified with soya bean flour and Moringa oleifera leaves powder. Journal of Food Science and Technology volume 56, pages3660–3667(2019)

Educational materials developed
1.National weaning guide for children under five years of age (To be used by extension workers).
2.Guideline for the development of complementary weaning cereal-legume based blends at home and small-scale industries: Meant for extension workers in the Country (Draft).
3.Training guideline for the development of complementary foods using locally available food materials and community based improved food processing technologies.
4.Training guideline for the use of household food security card in planning cereal food production and assessing & ascertaining cereal grain utilization at household level.
5.Essential Mutrition Actions (ENA). Trainers Guidelines on using ENA to improve the health and Nutrition status of women and children in Tanzania.
6.Control of Micronutrient Deficiency in Tanzania: Manual for fortification of edible oil with vitamin A. Tanzania Food and Nutrition Centre, November 2010.
7. Control of Micronutrient Deficiency in Tanzania: Manual for fortification of wheat flour with micronutrients. Tanzania Food and Nutrition Centre, November 2010.
8.Control of Micronutrient Deficiency in Tanzania: Manual for fortification of maize flour with micronutrients. Tanzania Food and Nutrition Centre, November 2010.
9.Micronutrient Deficiency Control in Tanzania: General Guidelines for Fortification of Selected Foods with Micronutrient. Tanzania Food and Nutrition Centre, November 2010.
10. Uongezaji Virutubishi Kwenye Vyakula kwa Afya Bora ya Jamii. Taasisi ya Chakula na Lishe Tanzania 2010.
11. Cassava Recipes Book for East and Southern Africa. Adebayo Abass, Elifatio Towo, Hossana Ngonyani et al, International Institute of Tropical Agriculture (IITA), 2013 Ibadan, Nigeria
12. Growing cassava: A training manual from production to postharvest. Adebayo Abass, Elifatio Towo, Ivor Mukuka, Richardson Okechukwu, Roger Ranaivoson, Gbassey Tarawali and Edward Kanju. International Institute of Tropical Agriculture (IITA), 2014 Ibadan, Nigeria
13. Implementation guidelines for vitamin A supplementation and deworming. (September 2011). Dr. Generose Mulokozi, Mr. Francis Modaha,Mr. Euniace Rwiza, Ms Analice Kamala,Mr Laurent Mselle and Ms Wessy Meghji ofTFNC;Mr Joseph Mugyabuso and Dr. Christina Nyhus of HKI; Dr Harriet Torlesse and Ms Ester Elisaria of UNICEF; Ms Ursuline Nyandindi, Ms Harriet Lutale and Ms Martha Shekinyau of RCHS, East zone, MoHSW; Ms Grace Chuwa of RCH Coast region, Ms Hyasintha Kisisiwe and Mr Paul Gustaf of the Health EducationUnit of the MoHSW.
14. National Guidelines on Child Health and Nutrition Month (April 2016). Dr. Joyceline Kaganda, Dr. Elifatio Towo, Mr. Francis Modaha, Ms Wessy Meghji, Dr. Kasankala Ladislaus and Victoria Kariathi of TFNC; Dr Vincent Assey, Mr Gwao O Gwao, Ms Mary Mang’enyaand Leila Bongire of MoHCDGEC. Mr Othman Ussi and Shaib Mzee of ZMoH; Mr. Mwita Waibe ofPORALGand Ms Rachel Magafu , Mr Benson Sanga, Mr. Ally Kasembo and Mr. Sebastian Kahana of LGAs; Ms Erin Smith, Mr. Athuman Tawakal and Mr Nassoro Ally of HKI; Ms France Begin , Ms JuliawatiUntoro, Dr. Biram Ndiaye, Ms Elizabeth Macha, Mr Mauro Brero, Ms Rikke Kirkegaard and Mr Abraham Sanga of UNICEF.
15. Nutrition Assessment,Couselling and Support (NACS), Facilitator’s guide for Training facility-Based Service Providers (2011). Dr. GodwinNdossi, Dr Sabas Kimboka, Francis Modaha, Galagister Gwarasa, Hamida Mbilikila,Jamila Mwankemwa , Anna John Zangira, Luitfried Nnally, Julieth Shine of TFNC; Hilda Misano retired Director Nutrition training -TFNC; Dr Anne Swindale Dr Deborah Ash, Wendy Hammond, Dr. Robert Mwadime, Dr. Alison Tumilowicz, Hedwig Deconinck, Mai-Anh Hoang, Noreen Mucha, Rachel Elrom, Jill Vitick, Kevin Blythe, Heather Finegan, ElizabethMugala of FHI360 / FANTA-2; Mary Materu of COUSENUTH;Helen Semu of MoHSW; Dr David Kombo of MNH; Grey Saga USAID/TANZANIA. ISBN978-9976-910-61-2.
16. Nutrition Assessment,Couselling and Support (NACS), Reference manual for Facility-Based Service Providers (2011). Dr. GodwinNdossi, Dr Sabas Kimboka, Francis Modaha, Galagister Gwarasa, Hamida Mbilikila,Jamila Mwankemwa , Anna John Zangira, Luitfried Nnally, Julieth Shine of TFNC; Hilda Misano retired Director Nutrition training -TFNC; Dr Anne Swindale Dr Deborah Ash, Wendy Hammond, Dr. Robert Mwadime, Dr. Alison Tumilowicz, Hedwig Deconinck, Mai-Anh Hoang, Noreen Mucha, Rachel Elrom, Jill Vitick, Kevin Blythe, Heather Finegan, ElizabethMugala of FHI360 / FANTA-2; Mary Materu of COUSENUTH;Helen Semu of MoHSW; Dr David Kombo of MNH; Grey Saga USAID/TANZANIA. ISBN978-9976-910-63-6.

Books
1.Generose Mulokozi, Francis Modaha, Freddy Lwoga, Celestin Mgoba , Perucy Mashimba,Christina Nyhus, and Temina Abeid (2012). Data quality auditing for the Tanzania Vitamin A supplementation program. ISBN 978-9976-910-69-8.

Job aids developed
1.Nutrition Assessment,Couselling and Support (NACS), Job aids for Facility-Based Service Providers (2011). Dr. GodwinNdossi, Dr Sabas Kimboka, Francis Modaha, Galagister Gwarasa, Hamida Mbilikila,Jamila Mwankemwa , Anna John Zangira, Luitfried Nnally, Julieth Shine of TFNC; Hilda Misano retired Director Nutrition training -TFNC; Dr Anne Swindale Dr Deborah Ash, Wendy Hammond, Dr. Robert Mwadime, Dr. Alison Tumilowicz, Hedwig Deconinck, Mai-Anh Hoang, Noreen Mucha, Rachel Elrom, Jill Vitick, Kevin Blythe, Heather Finegan, ElizabethMugala of FHI360 / FANTA-2; Mary Materu of COUSENUTH;Helen Semu of MoHSW; Dr David Kombo of MNH; Grey Saga USAID/TANZANIA