Contact: +254 732 642 360/ +254 791 246 851
School/Institute: Institute of Food Bioresources Technology
Department: Food Science & Technology
|PhD. Bioscience Engineering||KU Leuven, Belgium.||2015|
|MSc. Food Technology||Ghent University and KU Leuven,Belgium.||2011|
|BSc. Food Science and Technology||Egerton University, Kenya.||2004|
Areas of Expertise
- Food Technology – processing and preservation of foods.
- 2015: Lecturer – Institute of Food Bioresources Technology, Dedan Kimathi University of Technology.
- 2013: Assistant lecturer – Institute of Food Bioresources Technology, Dedan Kimathi University of Technology.
- 2012: Part-time lecturer – Institute of Food Bioresources Technology, Dedan Kimathi University of Technology; Department of Dairy and Food Science and Technology, Egerton University; Department Food Science, Technical University of Kenya.
- 2006: Teaching assistant – Department of dairy and food science and technology, Egerton University.
- 2004: Research assistant – Department of dairy and food science and technology, Egerton University.
Other University and National Responsibilities
- Head DeKUT Office of Career Services
- University Attachment & Placement Coordinator
- IFBT Examination & Timetable Co-ordinator
- Thematic leader in Food Processing and Preservation Technology
- School Patron: Ki-irini Primary School, Othaya.
i) Books and Book Chapters
- Daniel M. Njoroge, Samson M. Musyimi, Gaston O. Adoyo and Daniel N. Sila (2021). Coconut Based Food Products. In: The Coconut Palm (Cocos nucifera) Edited by: Probir Kumar Ghosh. Pp. 217-245. Nova Science Publishers, New York, USA.
- Daniel Mwangi Njoroge (2015). Hard-to-cook phenomenon in common beans: towards understanding the role of pectin polyssacharides. PhD. Thesis.
- Daniel Mwangi Njoroge. (2011). Headspace fingerprinting as a tool to compare the impact of heat and high pressure processing on carrot quality. MSc. Thesis.
ii) Peer Reviewed Journal Publications
- Munyendo, Leah, Daniel Njoroge, and Bernd Hitzmann. 2022. “The Potential of Spectroscopic Techniques in Coffee Analysis—A Review” Processes 10, no. 1: 71. https://doi.org/10.3390/pr10010071
- Kirruti, J. S., Mburu, M. W., & Njoroge, D. M. (2021). The Effect of Drying Processes on the Nutritional and Phytochemical Levels of Chia Leaves (Salvia hispanica L.) at Different Stages of Growth. European Journal of Agriculture and Food Sciences, 3(6), 68-75. https://doi.org/10.24018/ejfood.2021.3.6.413
- Komu, C., Mburu, M., Njoroge, D., & Koskei, R. (2021). Physicochemical Profile of Essential Oils Obtained from Chia (Salvia hispanica L.) Seeds Grown in Different Agro-Ecological Zones of Kenya. European Journal of Advanced Chemistry Research, 2(3), 21-26. https://doi.org/10.24018/ejchem.2021.2.3.56
- Mwangi, E. N., Chen, F., & Njoroge, D. (2021). Governance and net-import dependency on food and agricultural products in Sub-Saharan Africa: does any causality exist? European Journal of Government and Economics, 10(1), 80-104. https://doi.org/10.17979/ejge.2021.10.1.5947
- Leah M. Munyendo, Daniel M. Njoroge, Eddy E. Owaga, Beatrice Mugendi (2021). Coffee phytochemicals and post-harvest handling—A complex and delicate balance. Journal of Food Composition and Analysis, Volume 102, September 2021, 103995. https://doi.org/10.1016/j.jfca.2021.103995
- Esther N. Mwangi, Fuzhong Chen, Daniel M. Njoroge (2020). Agricultural Imports, Agriculture Productivity and Economic Growth in Sub-Saharan Africa. Journal of African Trade, Vol. 7(1-2); December (2020), pp. 15–28 DOI: https://doi.org/10.2991/jat.k.200902.001
- Pauline Ikumi, Monica Mburu & Daniel Njoroge (2019). Chia (Salvia hispanica L.) – A Potential Crop for Food and Nutrition Security in Africa. Journal of Food Research; Vol. 8, No.6. http://ccsenet.org/journal/index.php/jfr/article/view/0/41152
- Claire M. Chigwedere, Daniel M. Njoroge, Ann M. Van Loey & Marc E. Hendrickx (2019). Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.12461
- Yuanyuan Zhao, Jinfeng Bi, Jianyong Yi, Jian Peng, Daniel M. Njoroge & Chunhui Hou (2018). Comparison of Dynamic Water Distribution and Microstructure Formation of shiitake Mushrooms during Hot Air and Far Infrared Radiation Drying by LF-NMR and SEM. Journal of The Science of Food and Agriculture. https://doi.org/10.1002/jsfa.9494
- Brian Derrick Ochieng, Eddy Elkana Owaga & Daniel Mwangi Njoroge (2018). Effect of Selected Processing Methods on the Nutritional and Anti-Nutritional Properties of Spider Plant (Gynandropsis Gynandra). Journal of Agriculture and Food Technology, 8(1)1-9. https://www.textroad.com/pdf/JAFT/J.%20Agric.%20Food.%20Tech.,%208(1)1-9,%202018.pdf
- Pauline Wairimu Ikumi, Richard Kipkorir Koskei, Daniel Mwangi Njoroge & Cecilia Wagikondi Kathurima (2017). Effect of Soaking Coffee (Coffea arabica) Cherries on Biochemical Composition and Cup Quality of Coffee Brew. Journal of Environmental Science, Toxicology and Food Technology, (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399. Volume 11, Issue 6 Ver. II (June. 2017), PP 14-18
- Jianyong Yi, Daniel M. Njoroge, Daniel N. Sila, Peter K. Kinyanjui, Stefanie Christiaens, Jinfeng Bi, Marc E. Hendrickx (2016). Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.). Food chemistry, 201, 481-490. doi:10.1016/j.foodchem.2016.05.018
- Kinyanjui, P. K., Njoroge, D. M., Makokha, A. O., Christiaens, S., Sila, D. N. and Hendrickx, M. (2016), Quantifying the Effects of Postharvest Storage and Soaking Pretreatments on the Cooking Quality of Common Beans (Phaseolus vulgaris). Journal of Food Processing and Preservation. ISSN 1745-4549 doi:10.1111/jfpp.13036
- Njoroge, D.M., Kinyanjui, P.K., Chigwedere, C.M., Christiaens, S., Makokha, A.O., Sila, D.N. & Hendrickx, M.E. (2016). Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect. Food Research International, 81, 39-49. doi:10.1016/j.foodres.2015.12.024
- Valentine Wacu, Elizabeth Namaemba, Anselimo Makokha, Daniel Njoroge, Peter Kinyanjui & Daniel Sila (2015). Impact of storage conditions on the physical properties and cooking characteristics of two bean varieties grown in Kenya. Food Science and Quality Management, 40, 15-24. http://www.iiste.org/Journals/index.php/FSQM/article/view/23118/23624
- Njoroge, D.M., Kinyanjui, P.K., Makokha, A.O., Christiaens, S., Shpigelman, A., Sila, D.N. & Hendrickx, M.E. (2015). Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect. Food Research International, 76, 105-113. doi:10.1016/j.foodres.2015.03.005
- Peter K. Kinyanjui, Daniel M. Njoroge, Anselimo O. Makokha, Stefanie Christiaens, Daniel N. Sila & Marc E. Hendrickx (2015). Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties. Food Science & Nutrition, 3(1), 39-47. doi:10.1002/fsn3.188
- Njoroge, D.M., Kinyanjui, P.K., Makokha, A.O., Christiaens, S., Shpigelman, A., Sila, D.N. & Hendrickx, M.E. (2014). Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans (Phaseolus vulgaris). Food Research International, 64, 314-322. doi:10.1016/j.foodres.2014.06.044
- Vervoort, L., Grauwet, T., Njoroge, D.M., Van der Plancken, I., Matser, A., Hendrickx, M. & Van Loey, A. (2013). Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprinting. Innovative Food Science & Emerging Technologies, 18, 31-42. doi:10.1016/j.ifset.2013.01.005
- J. N. Nanua, D.M. Njoroge, A. C. Kibor and E. N. Njoka (2007). Effects of rice bran oil, oxidised and fresh egg yolk powder on the development of arteriosclerosis in growing rabbits (Oryctolagus cuniculus). UNISWA Research Journal of Agriculture, Science and Technology, Volume 10. No. 2.
iii) Papers presented in Conferences, Seminars and Workshops
- Valentine Wacu Kamau, Elizabeth Namaemba Wafula, Peter Kahenya Kinyanjui, Daniel Njoroge Mwangi, Anselimo Makokha and Daniel Ndaka Sila. Pre-Processing Techniques, Cooking and Nutritional Properties of Common Beans Grown in Kenya with Regard to Storage Conditions and the Hard-to-Cook Defect. Pan-African Grain Legume & World Cowpea Conference, 28 February to 4 March 2016 Livingstone, Zambia.
- D.M. Njoroge, P.K. Kinyanjui, A.O. Makokha, S. Christiaens, A. Shpigelman, D.N. Sila and M. Hendrickx. Pectin structure evolution in relation to the development of the hard-to-cook defect in common beans during storage. 12th International Congress on Engineering and Food (ICEF12), 14th -18th June 2015 Québec City, Canada.
- D.M. Njoroge, P.K. Kinyanjui, A.O. Makokha, S. Christiaens, A. Shpigelman, D.N. Sila and M. Hendrickx. Role of pectic polysaccharides on the cooking quality of common beans. The European Federation of Food Science & Technology Conference, 25th – 28th November 2014, Uppsala, Sweden.
- P.K. Kinyanjui, D.M. Njoroge, A.O. Makokha, S. Christiaens, S. Buggenhout, D.N. Sila and M. Hendrickx. Effects of soaking pre-treatments on the cooking quality of different common bean varieties grown in Kenya. 8th JKUAT scientific, technological and industrialization conference and exhibitions, 14th – 15th November 2013, Nairobi, Kenya.
- E.N. Wafula, D.N. Sila, P.K. Kinyanjui, D. M. Njoroge, V.K. Wacu and A.N. Onyango. Influence of storage conditions on development of hard-to-cook defect in common beans and the subsequent nutritional changes. 8th JKUAT scientific, technological and industrialization conference and exhibitions, 14th – 15th November 2013, Nairobi, Kenya.
- V.K. Wacu, E.N. Wafula, D.N. Sila, A.N. Makokha, D.M. Njoroge, and P.K. Kinyanjui. The hard-to-cook defect in common beans: Understanding the effect of storage conditions and physical and nutritional properties. 8th JKUAT scientific, technological and industrialization conference and exhibitions, 14th – 15th November 2013, Nairobi, Kenya.
- Vervoort, L., Grauwet, T., Njoroge, D.M., Matser, A., Hendrickx, M., Van Loey, A. Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on high pressure processing of carrots. The European Federation of Food Science & Technology (EFFoST) Conference, 20th – 23rd November 2012, Montpellier, France.
- D.M. Njoroge, J.N. Nanua, A.C. Kibor and E.N. Njoka. Effects of rice bran oil, oxidised and fresh egg yolk powder on the development of arteriosclerosis in growing rabbits (Oryctolagus cuniculus). 2nd Egerton University research week and International conference, 16th – 20th July 2007, Njoro, Kenya.
Awards, Scholarships and Recognitions
- 2016: COIMBRA Group scholarship for postdoc at KU Leuven. Belgium.
- 2011: VLIR-UOS scholarship for PhD at KU Leuven, Belgium.
- 2009: VLIR-UOS scholarship for MSc at Ghent University and KU Leuven, Belgium.
- 2009: Netherland Fellowship Program for short course at Wageningen University, The Netherlands.
- KU Leuven 2017
Conducted research on extraction and characterization of coffee pulp pectin
- KU Leuven and JKUAT (2012, 2013, 2014)
Conducted research on scientific and technological approach in bean processing: Towards understanding the hard-to-cook defect. Using state of the art technology to analyse nanostructural changes occurring in the pectic polysaccharides of common beans during storage, soaking and thermal (pre)treatments.
- KU Leuven (2010)
Conducted research on headspace fingerprinting as a tool to compare the impact of heat and high pressure processing on carrot quality. Using gas chromatography mass spectrometry (GC-MS) to analyse the volatile components.
- Egerton University (2004-2006)
Conducted research on effects of rice bran oil, oxidised and fresh egg yolk powder on the development of arteriosclerosis in growing rabbits (Oryctolagus cuniculus). Carried out day-to-day operations; acquisition of raw materials; analysis of samples; data recording; data presentation and report writing.
Postgraduate Thesis Supervision and Examination
- Chemical composition and cup quality of pre-processed soaked Arabica coffee (Coffea Arabica) cherries.
- Effect of different processing methods on the quality of Gynandropsis gynandra (spider plant).
- Nutritional, physicochemical and functional properties of chia (Salvia hispanica l.) grown in Kenya.
- Development of rapid analytical methods for quality assessment of coffee and discrimination of arabica coffee cultivars using spectroscopy and chemometrics.
- Evaluation and characterization of coconut oil (Coco nucifera l.) from three local varieties extracted using different methods for improved product quality in Kenya.
- Physicochemical characterization of chia seed oil from different agro-ecological zones in Kenya.
- Effect of drying on the phytochemical characteristics and nutritional composition of chia leafy vegetable (salvia hispanica l.) grown in nyeri county.
- Effect of nixtamalization on aflatoxins, functional and acceptability of maize from Mulindi, Rwanda.
- Nutritional and physicochemical properties of maize gruel fortified with chia seeds (Salvia hispanica L.), and their derivatives.
- Assessment of the occurrence of aflatoxigenic fungi and aflatoxin in maize grains consumed in Juba, South sudan.
- Postharvest and food preservation engineering
- Hard-to-cook defect in plant based foods
- Valorisation of food waste materials
- Utilisation of roots and tubers for food and nutrition security