Department of Food Processing Technology

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Browsing Department of Food Processing Technology by Author "Bamuwamye, Michael"

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    Liver cancer risks associated with consumption of groundnuts and maize contaminated with Aflatoxins in Eastern Uganda
    (Nutrition and Food in Health and Disease, 2025-04-01) Muyinda, Robert; Ogwok, Patrick; Bamuwamye, Michael
    Background and Objectives: Regular consumption of food contaminated with aflatoxins is associated with the prevalence of liver cancer in humans. Aflatoxin contamination of food occurs because of poor handling practices during drying, storage and processing. The cancer risk for children and adults, who consume contaminated maize and groundnut products with aflatoxins, was assessed. Materials and Methods: he level of aflatoxin was assessed using enzyme Enzyme-linked Linked immunosorbent Immunosorbent assay Assay. Cancer risk was characterized using margin of exposure and hepatocellular carcinoma risk. Results: The level of aflatoxins ranged from 2.94– to 3.38 μg/kg in groundnuts and 2.25– to 2.38 μg/kg in maize grains. Groundnut pastes and maize flours included aflatoxin levels of 2.12– to 2.53 μg/kg and 1.51– to 1.54 μg/kg, respectively. The quantities of aflatoxin in groundnuts and maize grains were correspondingly higher than those in the pastes and flours. Levels of aflatoxin were less than the maximum limit of 10 μg/kg, set by the East African Community. The margin of exposure of 9.90–185.76 was less than the safety margin of 10000 for aflatoxin exposure in foods. The hepatocellular carcinoma risk varied between 0.94– and 49.86 cases/100,000 individuals/y with the values for children of being 2– to 3 times higher than the World Health Organization acceptable level of one cancer case/y/100,000 individuals. Conclusions: Consumption of groundnut and maize products in Eastern Uganda is greatly a concern and should be prioritized as a public health problem.
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    Nutritional quality of landrace and improved Sesame (Sesamum indicum L.) seed varieties cultivated in Uganda
    (Turkish Journal of Agriculture - Food Science and Technology, 2025-10-13) Ocen, Denis; Ogwok, Patrick; Bamuwamye, Michael
    Sesame (Sesamum indicum L.) seeds have been bred to boost crop yield and resistance to diseases. The impact of breeding on the nutritional value of sesame seeds in Uganda is scanty. This study evaluated the chemical composition of the improved seeds and landraces. The proximate content of the seeds was determined using the Association of Official Analytical Chemist protocols. Mineral concentrations were analysed using atomic emission spectrophotometry. Fatty acid (FA) composition was determined using gas chromatography. The protein and total lipids were in the range of 6.90 to 10.41% and 37.47 to 50.45%, respectively. Ash content ranged from 3.45 to 4.05% while crude fibre ranged from 5.38 to 9.40%. Linoleic and oleic acids were the predominant unsaturated FA with respective range values of 43.92 to 46.89% and 37.91 to 41.50%. Palmitic and stearic acids were the most abundant saturated FA with values ranging from 7.92 to 9.61% and between 3.32 and 6.24%, respectively. The Atherogenic Index, Thrombogenic Index, Hypocholesterolemic FA to hypercholesterolemic FA ratio and polysaturated FA to saturated FA ratio showed favourable nutritional effects. Mineral ratios showed a favourable mineral-mineral interaction for sodium and potassium which is desirable for use as a functional food. Seed breeding may not have caused notable effect on the chemical composition of sesame seeds.