Browsing by Author "Ssepuuya, Geofrey"

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Food waste supply and behaviour towards its alternative uses in Kampala city, Uganda
(Springer, 2023-10) Ssepuuya, Geofrey; Nsiyona, Elsie; Kakungulu, Moses; Alowo, Jane Frances; Nampala, Paul
Solid waste management is a major challenge in sub-Saharan Africa in general and its food waste component is high and increasing with the rapidly increasing population. Survey data (class p1) collected from households, hotels, restaurants, schools and produce markets were analysed using descriptive and logistic regression analyses for insights into the types and amounts of food waste, and respondents’ attitudes and practices towards its collection, disposal and alternative uses. Households produce the highest amounts of food waste compared to institutions (hotels, schools and restaurants) and produce markets. In a week, about 96, 72, and 93% of all the respondents in households, institutions and produce markets respectively experienced food waste at least one to three times. On average, with a solid waste collection coverage of 45%, households, institutions and markets in Kampala can respectively supply 680, 80, and 8 t of food waste daily. Moulding, poor food storage, food leftovers, food expiry and excess food produce were the major reasons for condemning food to waste. Over 90% of the respondents recognized food waste as a problem, and as a resource especially for use in livestock feed production, and were willing to consume house crickets raised on feed from food waste. Lower levels of education (none, primary and secondary levels), unemployment, and being divorced at household level were positively associated with recognizing food waste as a resource [X2 (21, N=209)=137.77, p= <0.0001] and re-use for alternative purposes [X2 (21, N=209)=47.44, p=0.001] by households and institutions [X2 (14, N=92)=30.97, p= <0.019]. Majority of the respondents were willing to donate food waste, especially married people and institutions that have been in existence for a period of 5–10 years. Keywords Food waste, Cricket feed, Edible insects, Attitudes & practices, Logistic regression
Functional and sensory properties of iron and folic acid fortifed NABE‑3 bean and silver fish composite instant four
(Discover Food, 2025-03-23) Ssepuuya, Geofrey; Hooper, Sharon; Nakyinsige, Khadijah; Maseruka, Eria Gyagenda; Musabi, Dianah; Rukundo, Peter; Kebirungi, Harriet; Weatherspoon, Lorraine; Jackson‑Malete, Jose
Despite the need for Iron and Folic acid (IFA) during critical stages of child development and gestation, there is observed persistence in deficiencies despite several interventions. This situation motivated a food-based approach using IFAfortified NARO Bean-3 (NABE-3 bean) and silverfish. IFA fortified composite flours with NABE-3 (BF): silver fish flour (SFF) proportions as 100% BF, 90% BF: 10% SFF, 80% BF: 20% SFF, and 70% BF: 30% SFF were developed. Functional, pasting, and sensory properties were assessed using standard methods. Increasing silverfish proportions in the composite flours was associated with decreased water absorption properties of the composite flours indicating reduced reconstitution abilities; reduced final viscosity but increased bulk density implying a high density of nutrients at lower viscosity and volume; and increased peak time indicating increased cooking energy requirements. The compressibility and Hausner ratios of the flours were high and not significantly different, indicating low flowability of the bean flour and its composites with silver fish. Increasing silverfish proportions reduced sensory score from liked moderately to indifferent on a 9-point hedonic scale due to colour darkening, and increased intensity of fishy aroma and flavour. The 90% BF: 10% SFF and 80% BF: 20% SFF composites were more acceptable than the 70% BF: 30% SFF. However, all the composites were more acceptable than the control 100% BF: 0% SFF. Incorporation of silver fish into NABE bean flour generally leads to increased sensory acceptability and nutrient density but reduced functionality.