Browsing by Author "Mugabe, Amos"

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Fatty acid composition of oils from green coffee beans from different agro-ecological zones of Uganda
(Kyambogo University(Unpublished work), 2018-11) Mugabe, Amos
Coffee is an important agricultural commodity and beverage widely consumed throughout the world. Two-thirds of Ugandans depend on coffee as an important source of income. The quality of coffee determines the relative price and its end use. The lipid composition has been used to characterize Arabica and Robusta coffee. Oil yield, fatty acid (FA) composition and oil nutritional quality of green coffee beans; arabica coffee (Coffea arabica) from Bugisu, Rwenzori, Kisoro and Maracha, and robusta coffee (Coffea canephora var. robusta) from Iganga, Ibanda, Rukungiri, Mbarara, Ntungamo, Masaka, Kayunga and Luwero coffee regions of Uganda were determined. Green coffee beans were obtained from Uganda Coffee Development Authority (UCDA) and coffee dealers in Iganga, Luwero, Kisoro and Maracha Districts. Oil was extracted in a Soxhlet apparatus using n-hexane. Fatty acids were determined as the FA methyl esters (FAME) using flame ionization detection gas chromatography. Differences in oil yield were analysed by ANOV A. The PUF A/SaF A, MUF A/SaF A, (PUF A +MUF A)/SaF A and PUF A/MUF A ratios were used to evaluate the nutritional quality of the oil. Oil yield ranged between 1. 75 and 15 .45%. Arabica coffee from Bugisu gave a significantly (p < 0.05) higher oil yield. Robusta coffee from Ntungamo gave the lowest mean oil yield. Unsaturated fatty acids (UFA) predominated over saturated fatty acids (SaFA). Linoleic and oleic acids were the main unsaturated fatty acids accounting for 53% of the total. Palmitic acid was the major SaFA. Oil yield and FA composition were dependent on agro-ecological coffee sample source and coffee variety. Based on the obtained nutritional quality indices, green coffee oil can be used in foods on blending with other oils. Nevertheless, there is need to investigate the existence of the transfatty acids in green coffee oil. KEY WORDS: Coffea arabica, Coffea canephora, fatty acid, green coffee beans, oil yield
Microbiological and chemical quality of raw milk, Bongo andyoghurt from diverse sources in Mbarara District, Uganda: a cross-sectional analysis of contamination and safety indicators
(Cogent Food & AgriCulture, 2026-04-12) Mugabe, Amos; Mugampoza, Ediriisa; Wacoo, Paul alex
This study assessed the microbiological and chemical quality of milk, Bongo, and yoghurt collected from different points along the dairy value chain in Mbarara district, Uganda, over three sampling rounds between October and December 2024. a total of270 samples were analyzed, comprising 162 milk samples from farms, collection centers, and processors, as well as 54 yoghurt and 54 Bongo samples from processors. Microbiological quality was evaluated using standard plate count methods to determine total viable counts (TVc), Escherichia coli, and yeasts and moulds, while Salmonella was detected qualitatively. chemical quality was assessed through ph and titratable acidity following iSo protocols. overall results showed that milk from informal collection centers had the highest contamination (TVc 8.73 log cFU/ml; E. coli 4.02 log cFU/ml).yeasts and moulds were highest (5.55 log cFU/ml) in yoghurt from small-scale processors. Salmonella was detected only in milk from farms and informal collection centers. Milk from formal farms had the highest ph (7.01), whereas yogurt from small-scale processors highest titratable acidity (0.93% lactic acid). Statistical analysis(one-way anoVa, Tukey’s test, p < 0.05) showed variation in quality along the dairy value chain hence the need for improved hygiene and processing practices, especially in informal sectors.
Milk handling practices and milk spoilage along the informal dairy value chain of Uganda
(East African Journal of Science, Technology and Innovation, 2026-03-30) Mugabe, Amos; Mugampoza, Ediriisa; Wacoo, Paul Alex
In low-and middle-income countries such as Uganda, smallholder dairy farmers rely heavily on milk production for income, nutrition, and livelihood security. However, improper milk handling and weak enforcement of food safety regulations remain major challenges. This study assessed awareness and milk handling practices among key actors inthe informal dairy value chain. A cross-sectional survey was conducted from January to April 2024 across Uganda’s six milk sheds using a multistage cluster sampling design. A total of 384 farmers, 231 Milk Collection Centres (MCCs), and 70 Small and Medium Enterprises (SMEs) were surveyed. Data were analyzed using descriptive statistics and mixed-effects logistic regression. Among farmers, common vices included long nails (48%), improper handwashing (34%), and unguided coughing or sneezing. Poor hygienic practices, such as failure to wash udders before milking (50.9%), use of a common udder cloth for multiple cows (33.3%), and inadequate cleaning of milking containers, were significantly associated with milk spoilage (p < 0.05). Independent predictors amongfarmers included inadequate udder hygiene (Odd ratio (OR) = 6.94; 95% Confidence Interval (CI): 1.19–40.38), handwashing before milking (OR = 0.054; 95% CI: 0.006–0.497), drying hands before milking (OR = 11.05; 95% CI: 1.26–96.87), and aluminium versus plastic containers (OR = 0.103; 95% CI: 0.012–0.899). At MCCs, body scratching (OR = 32.05; 95% CI: 1.08–948.57), finger licking (OR = 0.231; 95% CI: 0.060–0.886), milk testing (OR = 34.06; 95% CI: 2.53–458.07), and use of gumboots (OR = 0.115; 95% CI: 0.022–0.595) were significant predictors. Among SMEs, spoilage was associated with working as a Quality Controller (OR = 23.82; 95% CI: 1.89–299.51) or Operator (OR = 99.92; 95% CI: 3.29–3039.56) and using a cloth for filtering milk (OR = 0.064; 95% CI: 0.005–0.830). Overall, poor hygienic practices were the strongest determinant of contamination along the informal dairy value chain. These findings highlight the urgent need for targeted training and technical support to improve milk handling practices and protect consumer health.
Prevalence of antibiotic and heat resistant Salmonella species in the dairy value chain : a review
(Cogent Food & Agriculture, 2025-09-19) Mugabe, Amos; Mugampoza, Ediriisa; Wacoob, Paul Alex
Milk and dairy products are essential constituents of balanced and nutritious diets worldwide; however, they are susceptible to contamination by Salmonella species, which can cause salmonellosis in consumers. This contamination raises significant public health concerns as epidemiological evidence has repeatedly identified milk and dairy products as sources of infectious disease outbreaks. Additionally, Salmonella infections can also affect dairy animals, impacting milk quality and resulting in economic losses for farmers. Traditional control methods include the use of antibiotics and heat, but Salmonella can develop resistance to these interventions, complicating efforts to ensure safety in the dairy industry. This review highlights the global prevalence of Salmonella in the dairy value chain, factors contributing to its contamination, and the demographics most affected. It also highlights commonly reported serotypes, their resistance mechanisms, and the urgent need for implementation of control strategies to reduce the public health burden of Salmonella contamination in milk and dairy products, with particular emphasis on resource-limited settings.