Browsing by Author "Nakimbugwe, Dorothy"

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Fatty acid composition and lipid stability of cricket (Gryllus bimaculatus) flour preserved using ginger and garlic extracts
(Future Foods, 2025-02-12) Akullo, Jolly Oder; Kiage-Mokua, Beatrice N; Nakimbugwe, Dorothy; Kwetegyeka, Justus; Ng’ang’a, Jeremiah; Kinyuru, John
Insect consumption is regarded as a sustainable diet with a high nutritional value and low environmental footprint. This study evaluated the fatty acid composition and oxidative stability of flour produced from crickets treated with ginger and garlic extracts. Ethanolic extracts of ginger, garlic and a combination were used to treat blanched cricket at a ration 1:4 (v/w). Treatments with sodium benzoate and distilled water served as positive and negative controls, respectively. Samples were dried in a hot air oven, milled to flour and packed in 10 μm polyethylene bags; stored at ambient conditions and evaluated on day on days 0, 30, and 60 of storage. Results showed that the major fatty acids in the flour were palmitic, oleic, and linoleic. During storage: palmitic acid increased from a range of 24.62 to 25.40 %; Oleic and linoleic acid decreased significantly ranging from 29.75 to 29.01 % and 32.85 to 32.21 %, respectively (p˂0.05). The ratio of polyunsaturated fatty acid to saturated fatty acid decreased significantly during storage. The acid value, peroxide value, and thiobarbituric acid reactive substances of flour increased significantly during storage (p˂0.05). The untreated flour was most affected than the spice treated flour. Treatment with a combination of ginger and garlic extracts is recommended due to the synergistic effect on the oil quality. Further investigation is required on the effects of various storage conditions and lengthy storage of spice preserved cricket flour on the fatty acid profile.
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.
Perception and cultural influence towards the use of insects and livestock raised on insect-enriched feed in urban Uganda
(Journal of Insects as Food and Feed, 2025-11-25) Ssepuuya, Geoffrey; Ssendagala, George William; Nakimbugwe, Dorothy
The increasing population and urbanization in sub-Saharan Africa are escalating the demand for acceptable alternative protein sources such as insects to conventional ones such as soy and animal protein. This study investigates the perception and cultural influence towards native and non-native insects’ use for food and feed, and the consumption of animal products raised on insect-enriched feed in urban Uganda. The study that surveyed 384 participants spanning 24 ethnic groups from both formal and informal sectors, revealed a substantial 87% engagement in entomophagy, predominantly among the youth (81%). Native edible insects i.e. grasshoppers (58%) and white ants (41%) were preferred to non-native ones such as house crickets (1%). Cultural influence was the predominant motivator, significantly (χ2 (1) = 238.6, p≤ 0.001) driving 83% of respondents’ entomophagous behaviour. A noteworthy 57% affirmed willingness to consume livestock raised on insect-enriched feed, majority (90%) support insect rearing and using insect-enriched feeds, with maggots (larvae) being the most preferred (χ2 (3) = 285.8, p<0.001) for feed. Familiarity and prior exposure through entomophagy significantly (p<0.05) influenced respondents’ attitudes towards using insects for food, feed, and consumption of livestock raised on insect feed. Ethnicity did not influence insects’ use as food but significantly influenced their attitude towards rearing insects for feed (p<0.001), supported by the Ganda, followed by Acholi and Ankole, and not other ethnic groups. Education was a significant (p<0.05) predictor of the respondents’ thinking that insects can be harmful and that packaging and hygiene associated with insect trade are poor. Emerging trends, such as purchasing insects from formal stores and consideration of safety and hygiene, especially among the educated, reflect a shift toward high regard for hygienic food and feed. Culture and familiarity should be used to promote insects’ utilisation, with appropriate guidelines/policies to ensure safe and hygienic insect farming, processing and marketing/distribution.