Browsing by Author "Kiganda, Ivan"

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Fatty acid composition and cholesterol distribution in edible tissues of long-horned Ankole cattle
(Journal of Food Composition and Analysis, 2025-12-02) Wanyama, Joseph; Kwetegyeka, Justus; Twinomuhwezi, Hannington; Omara, Timothy; Kiganda, Ivan
Ankole cattle is a vital genetic resource and an economic asset in East and Central Africa, usually reared for their beef and milk. For the first time, the total lipid content, fatty acid composition and cholesterol concentration in beef of Ugandan long-horned Ankole cattle were determined using gas chromatography-mass spectrometry and high performance liquid chromatography. Significant variations in the total lipid content, fatty acid composition and cholesterol concentration were observed among the different samples, with the liver and kidneys possessing the highest values (P < 0.05). The fatty acid composition followed the order: monounsaturated fatty acids> saturated fatty acids > polysaturated fatty acids. Nutritional indices indicated that the kidney, liver, and heart had better fatty acid compositions. In contrast, the rib, large intestine, and chuck had higher atherogenic and thrombogenic indices, which may be associated with increased risks of cardiovascular diseases when consumed.
Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs
(JSFA Reports, 2026-04-02) Kisenyi, Willy Nelson; Marimo, Pricilla; Matovu, Moses; Mugampoza, Ediriisa; Nowakunda, Kephas; Gafuma, Samuel; Omara, Timothy; Kiganda, Ivan
Background: Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and physicochemical properties, which, on the other hand, influence their nutritional and culinary values. We explored the relationship between nutritional composition, sensory characteristics, and physicochemical properties of 23 cooking banana cultivars from Uganda. These included officially released hybrids (n = 2), hybrids under evaluation (n = 12), female parent cultivars used in breeding (n = 3), and popular local East African Highland bananas (n = 6). Results: Local cultivars (Mpologoma, Mbwazirume, and Muvubo) had significantly higher moisture, crude fat, ash, protein, and amylose contents compared to the hybrids (p < 0.05). Hybrid cultivars (N2, N6, and M33) had the highest dry matter contents, while the other hybrid cultivars had higher phenolic contents. Sensory evaluation identified key desirable characteristics of cooked bananas to be color, texture, aroma, taste, and astringency. Some hybrid cultivars (N21, N15, N11, N8, 17914S-24, N2, and N6) had lower sensory scores compared to others (M32, N17, M9, M33, and N24) and the local cultivars. Principal component analysis and Pearson correlation revealed positive relationships between physicochemical properties (titratable acidity, pH, phenols, tannins, starch, amylose, moisture, and minerals composition) and desirable sensory characteristics (yellow homogeneous color, sweet and matooke tastes, and low astringency). Conclusion: Breeders could select for the attributes with positive relationships to enhance the adoption and consumption of the hybrid cooking bananas. However, further work is needed to establish the acceptability thresholds of the attributes.
Tetracycline residues in milk and beef from the Ugandan cattle corridor
(Journal of Environmental Science and Health, Part B, 2026-02-05) Mwesigye, Justus; Kwetegyeka, Justus; Gumula, Ivan; Omara, Timothy; Kiganda, Ivan
Veterinary antibiotic residues in foods of animal origin (FOAO) are of public health concern because they can contribute to antimicrobial resistance, disruption of gut microbiota, hypersensitivity reactions and developmental effects following chronic exposure. This study investigated the occurrence of six veterinary tetracyclines (oxytetracycline, tetracycline, doxycycline, chlortetracycline, demeclocycline and methacycline) in FOAO from the Ugandan Cattle Corridor districts of Nakaseke and Nakasongola. Raw milk, muscle tissue, liver and kidneys were analyzed for tetracyclines using high performance liquid chromatography and liquid chromatography-tandem mass spectrometry. District-wise analysis revealed a moderate prevalence of tetracycline residues in milk (5.3–42.1%) and beef (7.7–69.2%), with oxytetracycline being the most detected. Of these, 5.3–69.2% of the samples had oxytetracycline, methacycline and tetracycline concentrations exceeding their maximum residue limits established by the European Union Commission Regulation No. 37/2010. These results provide baseline data on the presence of tetracycline residues in marketed FOAO from the Ugandan Cattle Corridor. It emphasizes the need for strengthened antimicrobial stewardship, enforcement of veterinary drug withdrawal periods, and routine national antimicrobial residues monitoring in FOAO.