The acceptability and utilization of a newly introduced Cassava (Manihot Esculenta) in Marigat, Baringo County, necessitated this study. This paper is drawn from a study that was conducted on Marigat to establish the level of utilization of the cassava roots. A total of 51 introduced cassava varieties were grown and all harvested at 16 months by KARI-Marigat. The study recommends that there should be greater efforts to promote cassava breeding for better food, nutrition and livelihoods that will enable people to live productive lives since cassava is staple in the diet of 90% of respondents in the study area. Deliberate efforts are necessary for leveraging agricultural research towards improved production of cassava roots with better culinary, nutritional and keeping qualities. This may enable communities in vulnerable areas such as Marigat to benefit from improved cassava varieties towards attaining Kenya’s Vision 2030’s for sustainable livelihoods and development.

Non-dairy imitation cheese products are manufactured from vegetables fat and protein; and preparing by using the technique of processed cheese with helping of heat, emulsifying salts. Oats, wheat germ and cereals are main sources of dietary fiber in human daily diets which have beneficial effects in the protection of civilizationrelated diseases such as e.g. hypercholesterolemia, diabetes, or heart disease. In this study, imitation cheese products were manufactured by two ways; first from mixture of modified potato starch and palm oil only. Second, the manufacturing was done by using starch, palm oil and oats or wheat germ. In first treatments, the obtained results indicated that, increasing of modified starch in the blend of manufacturing presented imitation cheese with good chemical, microbiological, texture and sensory properties. So, the producing of non-dairy imitation cheese by modified potato starch and palm oil gave acceptable like-cheese product with good flavor and texture. The fortification non-dairy imitation cheese with oats in the blend gave very good cheese-like products with high flavor, texture and nutritional benefits than using wheat germ. So, it can be nominated these imitating products for commercial production to serve different categories of consumers.

In an attempt to increase the shelf life of banana for some days prior to processing and also enhance the nutritional quality of banana, two banana cultivars (Musa acuminata and Musa sapientus) were stored using three different storage media (banana leaves, fabric cloths and a clay pot). banana bunches were cut into fingers and differently wrapped in each storage medium and stored at ambient condition of 28±2°C and 79±3% relative humidity, while unwrapped bunches were placed on the laboratory shelf as control. Samples were analyzed for sugar, starch, moisture, ash, brix, pH, TTA, vitamin C and minerals on day 0, 5, 7 and 10. Sugar content of banana ranged from 4.55 to 17.83%, with the highest value observed in sample stored in clay pot. The moisture content ranged from 59.13 to 78.51%, ash ranged from 1.24 to 1.72% and brix ranged from 3.38 to 14.59 degree brix. Significant increase was observed in pH, TTA, vitamin C, potassium, phosphorus, iron and zinc during storage while starch decreased as storage period progressed. Samples stored in the clay pot retained qualitative properties more than those stored on shelf at ambient condition.