Browsing by Author "Mugampoza, Ediriisa"

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Bioeconomy and the production of novel food products from agro-industrial wastes and residues under the context of food neophobia
(AgBioForum, 2018) Tsimitri, Paraskevi; Michailidis, Anastasios; Loizou, Efstatioa; Mantzouridou, Fani Th; Gkatzionis, Konstantinos; Mugampoza, Ediriisa
Advances in bioeconomy lead to exploitation of wastes for the production of high added-value products. Sometimes, these products face consumer resistance due to a phenomenon known as "neophobia." The aim of this study was the investigation of consumer acceptance/rejection of a novel food product and the segmentation of consumers according to their "food neophobia tendency." A "functional" novel yogurt derived from halloumi whey was chosen as a hypothetical scenario. Data was collected through a survey in typical urban areas in Greece and Cyprus. Statistical analysis revealed three types of "food neophobia tendency" in each study area. Regarding the acceptability of the novel yogurt, consumers are driven by their curiosity about the taste of the novel yogurt, while the main factor of rejection was found in the absence of a health issue.
Mathematical modelling of color, texture kinetics and sensory attributes characterisation of ripening bananas for waste critical point determination
(Elsevier: Journal of Food Engineering., 2016-12) Nannyonga, Stella; Bakalis, Serafim; Andrews, James; Mugampoza, Ediriisa; Gkatzionis, Kostas
It is vital to correlate the instrumental and non-instrumental analyses of food products so as to determine the product waste critical point. Texture and color (instrumental) were determined by a universal testing machine (UTM) and colorimetry respectively to ascertain the kinetics of bananas during ripening. While deterministic, descriptive and ranking sensory tests were employed for sensory attributes characterisation. Seven banana color ripening stages were used for color variation and three temperatures (16, 23 and 30 °C) were used to study the kinetics, L, a, b and ΔE were calculated and axial puncture force, PF determined. Logistic model and first order reaction models were used. The sensory attributes results indicated banana waste critical point from stage 6 while instrumental analyses still indicated a model trend up to stage 7.
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.
Microbiological quality and safety assessment of sun dried Rastrineobola argentea (Mukene) sold at selected landing sites of lake Victoria and peri urban Kampala city markets
(African Journal of Food Science, 2020-05-26) Muhame, Andrew M.; Mugampoza, Ediriisa; Lubuulwa, L. Leonard; Byarugaba-Bazirake, George; Byarugaba-Bazirake, George W.; Mutambuka, Martin
Silver fish (Rastrineobola argentea) also locally known in Uganda as Mukene contributes significantly to Ugandan national economy and its value was estimated at $13 million US dollars in 2015. The fish is traditionally dried under direct sunshine on bare ground in unhygienic conditions, which expose it to dust and microbiological contamination. In this study, the microbial load of indicator and pathogenic organisms was determined in Mukene sold at selected landing sites of Lake Victoria and Kampala markets, Uganda. A total of 46 samples were collected randomly from landing sites and markets. The total aerobic counts, total coliforms, Escherichia coli, Salmonella and Staphylococcus aureus were enumerated using standard microbiological methods. The findings showed that Mukene was of low microbial quality for total plate counts, total coliforms, E. coli and S. aureus counts with values ranging from 2.48-8.61 log cfu/g, 0.36-3.09 log MPN/g, 0.36-3.04 log MPN/g and 0.10-6.66 log cfu/g, respectively. Of all samples analyzed, 63% were positive for Salmonella species. As salmonellae and staphylococci are often implicated in incidences of food poisoning, this study suggests that consumption of sun dried Mukene sold at landing sites of Lake Victoria, Uganda, poses a public health concern. There is the need to improve on hygiene during processing, storage and distribution of Mukene in Uganda.
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.
Optimizing extrusion for maximum resistant starch: unlocking the potential of banana flour
(Elsevier, 2025-06-30) Kembabazi, Stellamaris; Mutambuk, Martin; Zawawi, Norhasnida; Mugampoza, Ediriisa; Shukri, Radhiah; Muranga, Florence Isabirye
Banana starch, particularly rich in resistant starch type 2 (RS2), is known for its physiological benefits, but it lacks thermal stability compared to resistant starch type 3 (RS3). This study explored the use of twin-screw extrusion to modify native starch into the more thermally stable RS3 in banana flour derived from East African Highland cooking bananas. Using a central composite design, four variables; banana cultivar, feed moisture, barrel temperature, and screw speed were optimized. The highest RS content (38 %) was achieved under the following conditions: cultivar Enyeru, 18 % feed moisture, 90 °C barrel temperature, and 300 rpm screw speed. Post-cooking evaluation of the optimized extrudate showed significant RS retention and improved thermal stability. The increased RS positively impacted the functional properties: solubility, swelling power, water absorption capacity, and oil absorption capacity. Extrusion further improved the banana flour attributes with better paste stability against shear and heat, as well as reduced bulk density and tannin. These findings highlight the potential of extrusion technology to enhance the RS3 content in banana flour, offering new opportunities for functional food applications.
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.