Browsing by Author "Weatherspoon, Lorraine"

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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.
Quality and safety of iron biofortified bean-silverfish composite instant flour for making sauce
(Wiley Legume science, 2025-02-28) Nakyinsige, Khadijah; Musabi, Dianah ; Hoope, Sharon ; Kebirungi, Harriet ; Maseruka, Eria Gyagenda ; Ssepuuya, Geoffrey ; Wiesinger, Jason A. ; Glahn, Raymond P. ; Rukundo, Peter ; Weatherspoon, Lorraine ; Sonko, Peter ; Malete, Jose Jackson
Beans are the main source of protein in the diet of many Ugandans, especially rural households, the urban poor, schools, and prisons. Beans are mainly utilized following drying with hardly any value addition and require long preparation times. This study evaluated the nutrition quality and safety of instant iron biofortified beans and silverfish composite flour using extrusion cooking. Three varieties of iron biofortified beans (NARO BEAN 1, 2, and 5C) were composited with ground fish in the ratios of 70:30, 80:20, and 90:10. The composite flour was analyzed for proximate composition, selected minerals, iron bioavailability, phytate content, folic acid content, and microbiological safety. The composite flour (50 g) was reconstituted into a gravy-type in-stant sauce with boiling water (100 mL) and subjected to sensory evaluation using a panel of 50 semi trained analysts. Addition of silverfish to the beans enhanced the sensory acceptability of the instant sauce with the sample containing the yellow bean variety NARO BEAN 5C (80:20) being the most preferred. Compositing beans with silverfish significantly increased moisture, protein, calcium, zinc, magnesium, and folic acid content. The combination yielded more bioavailable iron. The product had low levels(< 0.25 ppb) of aflatoxins, which is lower than the FDA's action level for aflatoxins in food/feed of 20–300 ppb and undetectable Salmonella spp., Escherichia coli, and Staphylococcus aureus indicating its safety.