Browsing by Author "Nakimbugwe, Dorothy"

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Impact of food-to-food fortification by house cricket powder on the sensory, functional, and nutritional properties of climate-smart cassava flour
(Springer Link, 2024-11-28) Ssepuuya, Geoffrey; Jjoloba, Wilberforce; Nakamya, Leticia; Musalima, Juliet H.; Nakimbugwe, Dorothy; Ssendagala, George William
Cassava ranks as the 2nd most important staple food in Uganda. Several climate-smart cassava varieties have been developed but remain nutrient deficient. This study evaluated the impact of adding house cricket powder on cassava’s sensory, functional, and nutritional quality behaviour. Using design expert software (version 13) and sensory analysis techniques, the study screened and selected four cassava–cricket composites based on two cassava varieties (Narocass 1 and Magana) containing between 8.36% and 10.52% house cricket powder. These composites exhibited significantly lower scores (P < 0.05) for colour, aroma, aftertaste, and overall acceptability, although they remained within sensory acceptable limits, i.e., 5–7 on a 9-point hedonic scale. Cricket powder incorporation significantly increased the protein content from 1.05-1.11% to 6.46–6.81% (P < 0.001), fat content from 0.71-0.74% to 2.30–2.77% (P < 0.001), and protein digestibility from 83-84% to 88–94% (P < 0.001). The functional properties were statistically significantly (P < 0.05) influenced, however, there were not any significant changes in the sensory properties (taste, texture, flavour, mouth-feel, etc.) such as taste and mouthfeel that the significant changes in functional properties would influence. The pasting properties were not generally affected. Hence, nutritionally richer cassava–cricket powder composites can substitute the food functions of plain cassava flour. The sensory quality of house cricket powder should be improved through refining techniques known to positively influence the sensory properties of cereal and tuber flours to which it is normally added as an ingredient.
Nutritional potential of tamarind (Tamarindus indica L.) from semi-arid and subhumid zones of Uganda
(Springer Link: Journal of Food Measurement and Characterization, 2020-01-03) Ebifa-Othieno, Esther; Kabasa, John David; Nyeko, Philip; Nakimbugwe, Dorothy; Mugisha, Antony
It has been reported that plants that experience some form of stress while growing tend to accumulate increased levels of nutrients that are useful to humans. We compare the proximate and mineral composition of Tamarindus indica leaves, fruit pulp and seeds from Uganda’s semi-arid and sub-humid zones with contrasting environmental conditions including temperature, rainfall, soils and geology. Samples were analyzed following standard AOAC procedures. Mineral content was in the order K > Ca > Mg > Na > Fe and K > Mg > Ca > Na > Fe for the semi-arid and subhumid zones respectively. Tamarindus indica fruit pulp and leaves from both zones plus seeds from the semi-arid zone contained the Na/K ratio of < 1 recommended by World Health Organisation for prevention and treatment of cardiovascular diseases. Proximate composition for leaves, fruit pulp and whole seeds were in the following ranges: Moisture content (9.83–69.42%), ash (1.93–11.6%), carbohydrate (64.74–88.7%), crude lipid (0.96–3.57%), crude fiber (0.89–14.93%), and crude protein (4.59–14.82%). Leaves contained higher levels of crude protein, crude lipid and crude fibre than fruit pulp. Tamarindus indica from the semi-arid zone tends to accumulate nutrients in ways that better promote human health. Tamarindus indica from both zones has high potential to provide functional foods and livestock feeds.