Department of Food Processing Technology
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Item Acid production, growth kinetics and aroma profiles of lactobacillus flora from stilton cheese(Elsevier: Food Chemistry., 2019-02-23) Mugampoza, Diriisa; Gkatzionis, Konstantinos; Linforth, Robert S.T.; Dodd, Christine E.R.The effect of Lactobacillus plantarum isolates from Stilton cheese on aroma profiles of milk fermentation was examined. Representative Lb. plantarum isolates were cultured alone and in combination with acid-producing and non-acid producing Lactococcus lactis NCIMB 9918 in UHT milk at 30 & 18 °C for 48 h & 12 weeks, respectively in presence and absence of salt, simulating cheese production and ripening. During long-term ripening, Lb. plantarum grew faster when co-cultured with non-acid producing Lc. lactis in the presence of salt. One isolate of Lb. plantarum produced the highest concentration of alcohols, organic acids and acetoin. Co-culture of Lb. plantarum with acid-producing Lc. lactis enhanced acid and alcohol production, whereas co-inoculation with non-acid producing Lc. lactis increased acetoin synthesis. Lb. plantarum is an incidental organism in cheese and its presence is unpredictable. Occurrence of different genotypes of Lb. plantarum could contribute to batch to batch variation in the cheese aroma characteristics.Item Antimicrobial, Growth, Acid and Aroma Properties of the Dominant Microflora Isolated at Different Stages of Gouda Cheese Production(Kyambogo University [unpublished work], 2023-10) Namiiro, JosephineThe microflora of Gouda cheese is dominated by starter culture lactic acid bacteria (SLAB) and non-starter organisms, which are not deliberately added. Both of these groups of microorganisms are responsible for development of the cheese flavor and organoleptic properties during ripening. This study generally aimed to characterize the dominant microbial species at different stages of Gouda cheese production in order to identify non-starter bacterial strains with positive effects for possible application as starter culture adjuncts in fermented dairy matrices. Ten (10) independent samples from the Gouda cheese production line at Sanatos Dairies (U) Limited were collected at each of the following stages of production: raw milk, pasteurized milk, non-spiced Gouda cheese of one week, non-spiced Gouda cheese of one month, and spiced Gouda cheese of one month. The samples were enumerated within 8 h, for total viable counts (TVC), yeast and molds, total Lactococci, Staphylococcus spp., total coliforms/E. coli and total LAB using standard protocols. After enumeration of plates, colonies with different morphologies were purified (isolated) and examined for cell morphologies, Gram reaction and biochemical characteristics for presumptive identification and subsequently speciated the bacterial isolates using 16S rDNA sequence analysis. The dominant species were examined for genetic diversity using Unweighted Pair Group Method with Arithmetic Mean (UPGMA) clustering. Selected isolates from each of the major clusters were evaluated for antimicrobial activity, growth, acid and aroma production capacity in Ultra High Temperature (UHT) milk in order to prospect their possible application as starter culture adjuncts in fermented milk. LAB (2.34 - 7.77 log CFU/g) dominated the microflora of raw milk and cheese samples. TVC in respective samples corresponded with LAB counts implying that LAB were the major organisms in different samples examined. Of the 125 microbial isolates, 121 (96.8%) were found to be bacteria and were presumptively identified as Staphylococcus spp. (26.5%), Streptococcus, or Enterococcus (23.9%), Klebsiella, Enterobacter, Eschericia coli, Salmonella, Proteus, Serratia, or Yersinia (19%), Bacillus, Streptomyces, Listeria or Corynebacterium (9.9%) and Lactobacillus or Clostridium were 14.1%. 16S rDNA sequence analysis delineated 28 species with Lactococcus lactis (12.5%), Streptococcus lutetiensis (8.8%) and Lactobacillus plantarum (5%) being the major LAB species detected in all cheese samples; the rest of the isolates were either spoilage or pathogenic bacteria that could have found their way into the cheese post production. UPGMA clustering of these organisms associated them according to their different species and source of isolation; L. lactis from non-spiced Gouda cheese matured for one week were clustered together with L. lactis from spiced Gouda cheese matured for one month implying similar genetic relatedness. Each of the S. lutetiensis and L. plantarum clusters were only obtained from spiced Gouda cheese matured for one month. Thus, Lactococcus lactis and Lactobacillus plantarum were evaluated further for growth, antimicrobial activity against selected pathogenic bacterial strains, acid and aroma production properties. Single and mixed cultures of these organisms had similar growth patterns. All isolates inhibited E. coli, Salmonella and S. aureus on solid media assays but only one isolate of Lc. lactis (Gw-05) inhibited E. coli and Salmonella in the cell-free supernatant assay. In single culture, Lc. lactis had better acid production properties than Lb. plantarum. Mixed of these organisms enhanced acid production. During short term ripening, L. plantarum synthesized more organic acids, ketones, esters and aldehydes (13.7%, 2.3%, 9.3%, and 0.8%, respectively) than L. lactis which mostly produced organic acids and esters (38.7%, 6.6%, respectively). Co-culture of these organisms inhibited aroma production; only three organic acids and one ester were produced. During long term ripening, each of L. lactis and L. plantarum only produced organic acids and esters. However, L. plantarum produced more esters than L. lactis. Co-culture of the organisms enhanced aroma production resulting from synthesis of organic acids, esters and one ketone. It was therefore concluded that LAB dominate the microflora of Gouda cheese production. L. lactis has better prospects for application as primary starter culture in dairy products because they promote rapid acidification of milk, which is desirable for curd formation. Short-term fermentation of milk by single culture of L. lactis and L. plantarum enhance aroma production, while long term ripening enhances aroma production in mixed culture. Single cultures of these organisms could therefore enhance aroma formation in yoghurt, which requires short-term fermentation, whereas mixed culture could be applied in cheese, which requires long-term ripening.Item Assessment of the cold chain capacity used in bulk handling of perishable agricultural produce in Uganda(Kyambogo University [unpublished work], 2023-11) Abaasa, PaulaHigh food post-harvest losses negate the efforts geared towards improving food security and livelihoods of the population. There has been increased interest in addressing challenges associated with food post-harvest losses in policy circles, academia, and the private sector. Of the several mitigation measures suggested, investment in the food cold chain has been repeatedly pointed out as a solution to extensive postharvest losses worldwide, especially for perishable agricultural produce. This study assessed the cold chain capacity used in bulk handling of perishable agricultural produce (milk, meat, fish, fruits and vegetable) in the 16 cities of Uganda (Arua, Gulu, Jinja, Mbarara, Mbale, Masaka, Hoima, Entebbe, Lira, Kampala, Fort Portal, Kabale, Moroto, Nakasongola, Wakiso, and Soroti). Furthermore, the study monitored temperature and relative humidity management of the cold chain facilities and lastly assessed knowledge, attitude and practices of perishable produce retailers towards the cold chain. A total of 51 cold chain facilities used for bulk handling of perishable agricultural produce were found in 09 out of the 16 cities. These were spread out across the cities of Kampala, Wakiso, Mbarara, Fort Portal, Entebbe, Gulu, Masaka, Soroti and Jinja, with Kampala having the highest proportion (47.37%). The total bulk refrigerated storage space in the 16 cities was 39849.25 m3 serving a total ‘within city’ local population of about 8.8 million people which translates to a refrigerated storage capacity of 4.50 m3 per 1,000 inhabitants. The private sector owned the highest proportion (75.44%) of the cold chain facilities and only 21.05% were publicly owned. Generally, the temperatures of the cold chain facilities were not managed effectively as they varied significantly from the respective set point(s) of the cold rooms over the study period. Majority (51.4%) of the perishable produce retailers had no knowledge of the cold chain and 71.56% reported absence of nearby cold chain storage options. Therefore, there is inadequate refrigerated storage capacity for bulk handling of perishable agricultural produce in Uganda and this presents a need for investment in this sector by both public and private players. Cold chain operators need to actively monitor and manage the cold storage temperature and humidity. Interventions should target sensitization of perishable produce retailers on the paramount importance of cold chain management. These interventions will contribute to reduction of post-harvest losses in perishable agricultural produce.Item Assessment of the cold storage capacity used in bulk handling of perishable agricultural produce in Ugandan cities{fr}Évaluation de la capacité d'entreposage frigorifique utilisée pour la manutention en vrac de produits agricoles périssables dans les villes ougandaises(International Journal of Refrigeration, 2024-06-08) Matia, Mukama; Paula, AbaasaInvestment in the food cold chain has been reportedly identified as a solution to extensive postharvest losses worldwide. However, cold chain investment in the Ugandan food value chain is largely unknown. This study located, characterised, and determined the efficacy of bulk cold storage facilities used in handling perishable agricultural food produce in the 16 city districts of Uganda. Only 9/16 city districts had bulk cold storage facilities, translating to a cold storage capacity of 4.5 m3 per 1,000 inhabitants. The private sector owned the highest proportion by volume (90.3%) of these facilities with the highest volume used for handling multiple perishable products (11,590 m3). Generally, temperature varied significantly from the respective set points in the facilities. Variations were observed for between 1/3 to 3/4 of the logged period above maximum allowable storage temperatures for the different products, showing efficacy lapses. These results indicate investment and management gaps and opportunities in this indelible sector in food value chain by both government and private sector players.Item 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, EdiriisaAdvances 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.Item Carcass characteristics and meat quality assessment in different quail lines fed on canola seed supplemented diets(Indian Journal of Animal Sciences, 2020-01) Sabow, Azad Behnan; Haddad, Hurea Saber; Khadijah, NakyinsigeThe effect of dietary supplementation with canola seed on carcass and meat quality characteristics in three quail lines was studied. Ninety quails aged 4-weeks were selected from three lines (white, black and brown) and randomly allocated to 3 feeding groups. One group was fed a basal diet as control, while the other two groups were fed on basal diet with 1 or 3% canola seed supplementation. Quails were slaughtered at 10 weeks of age. At 24 h postmortem, breast and thigh meat samples were separated; vacuum packaged and stored at –40°C until meat quality analyses. Results showed that carcass characteristics did not differ (P>0.05) between dietary treatments. However, the inclusion of canola seed increased (P<0.05) the concentration of total omega-3 fatty acid in meat and decreased widely the omega-6: omega-3 ratio compared to the control diet. Feeding 3% canola seeds decreased the level of malondialdehyde (MDA) in the breast and thigh muscles of quails at day 5 of post-mortem. Regardless of dietary treatments, no carcass and meat quality characteristics except carcass weight differed between 3 quail lines. Brown quails exhibited significantly higher (P<0.05) carcass weight than white and black ones. These results indicate that feeding canola seed might modify meat fatty acid profile with better shelf life during postmortem aging. Likewise, due to high carcass weight, brown quail lines may be preferred for meat production purposes.Item Changes in aroma, pectin and physical properties of ripening cooking bananas(Kyambogo University, 2019-11) Namakajjo, Richard JonathanPost-harvest losses are high in the cooking banana value chain in Uganda due to the short shelf life of the green bananas (6 to 10 days). The losses give rise to large amounts of solid wastes that later decompose into greenhouse gases that contribute to global warming. Hence, there is a need to add value to waste bananas by extracting bioactive substances such as aroma and pectin. In this study, changes in pulp and peel Colour, texture, fruit, pulp and peel weight, fruit, pulp and peel thickness and specific gravity were analysed during 0-12 days of ripening under ambient conditions. Pectin content was determined using acid extraction in combination with either ethanol or calcium chloride precipitation methods. Chemical properties of the pectin (ash content, methoxyl content, anhydrouronic acid and degree of esterification) were analyzed using Rangana’s protocol. Aroma compounds in the three ripening cooking banana cultivars, Nakitembe AAA-EA (NAK), Mpologoma AAA-EA (MPO) and Musakala AAA-EA (MUS) were analyzed using solid phase micro-extraction with gas chromatography flame ionization detection (SPME-GC-FID). Pectin extracted from the banana samples was used to formulate a pineapple jam containing different concentrations of banana pectin. The jam was evaluated for sensory acceptability using 30 untrained panelists. Colour significantly (p<0.05) changed from green to yellow in all cultivars with the peel showing more observable changes compared to pulp. There was significant decrease in hardness of all the selected bananas cultivars (p<0.05); Nakitembe 84.51 N to 9.76 N (88.45 % reduction), Musakala 80.48 N to 11.0 N (86.33 % reduction), Mpologoma 76.81 to 13.46 (82.48 % reduction). During the ripening period, hardness, fruit and peel weight, as well as fruit and peel thickness decreased significantly (p<0.05) and the extent of decrease was specific to a given banana cultivar. There was a significant increase in pulp to peel ratio forItem Characterization of glucose syrup and ethanol from starch extracted from selected cassava and maize varieties grown in Uganda(Kyambogo University [unpublished work], 2023-10) Bwamiki, LydiaThe research aimed to extract starch from the selected cassava and maize varieties, evaluate enzymatic and acid hydrolysis processes for glucose syrup production, and assess ethanol production. Characterization of the resulting glucose syrup and ethanol was also performed. A total of four (4) cassava varieties and four (4) maize varieties were used in this study. These included two local varieties of cassava (Mukumba and Mwezi mukaaga), two improved cassava varieties (TME 14 and NAROCASS 1), two open pollinated maize varieties (Longe 4H and Longe 5H) and two hybrid maize varieties (H 5355 and H 2115). Cassava was harvested at twelve (12) months while maize was harvested at four (4) months (120 days) after planting. Cassava and maize starch were extracted in three independent replicates using the wet and alkaline extraction methods, respectively. Glucose syrup was produced using acid and enzyme hydrolysis. Glucose syrups were fermented using Young’s dried active yeast (Saccharomyces cerevisiae) to obtain ethanol. There was no significant difference in the starch yield of the local and improved varieties for either cassava or maize. H 2115 produced the highest yield of 50.83% among the maize varieties while Mwezi mukaaga had the highest yield (29.1%) among the cassava varieties. Selection of the varieties for starch characterization was based on starch yield. Swelling power and solubility for all the starch varieties increased with increasing temperatures with Mwezi mukaaga having the highest swelling power (18.23 g/g) at 90°C and TME 14 having the highest solubility (2.45%) at 90°C. The content of amylose of cassava starch was higher than that of maize with Mwezi mukaaga having highest amylose content of 24.25%. Maize had higher resistant starch content than cassava with H2115 having the highest resistant starch content of 0.82%. The gelatinization temperatures for all starch varieties were not significantly different (p>0.05). Cassava varieties were much lighter than the maize varieties. The cassava starch granules were round, truncated with larger particle sizes (17.40 and 17.95 μm) as compared to the maize starch granules which were round, irregular and polygonal with smaller particle sizes (11.05 and 9.10 μm). Acid hydrolysis significantly produced higher (p>0.05) sugar concentration for both crop types as compared to enzyme hydrolysis. Among maize varieties, H 2115 had highest sugar content of 46.1 g/100 g (acid hydrolysis) and H 5355, 40.3 g/100 g (enzyme hydrolysis), while among cassava varieties, TME 14 had the highest sugar content of 31.2 g/100 g (acid hydrolysis) and Mukumba, 12.41 g/100 g (enzyme hydrolysis). Enzyme hydrolyzed samples showed highest sugar consumption by the yeast hence a higher alcohol (ABV) content and ultimately a better fermentation efficiency. Enzyme hydrolyzed glucose syrups had a higher ethanol content than the acid hydrolyzed syrups, with no difference between maize and cassava varieties in each treatment. These results propose that maize and cassava are good sources of starch, glucose syrup and ethanol with the maize varieties used in this study giving higher sugar concentrations than the cassava varieties.Item Characterization of pectin from pulp and peel of Ugandan cooking bananas at different stages of ripening(Journal of Food Research, 2020-09) Samuel, Gafuma; Diriisa, Mugampoza; Peacekind, Kyosaba; Richard, NamakajjoEast African highland cooking bananas (EA-AAA) are a staple food and major source of calories for Ugandans. Cooking bananas are considerably wasted along the postharvest chain majorly due to poor handling and ripening. Banana waste is a potential source of secondary products such as pectin, wine, beer to mention a few. The aim of this study was to extract and characterize pectin from selected cooking bananas at various stages of ripening in order to assess their potential for commercial pectin production. Pectin was extracted from the bananas at five stages of ripening i.e. stages 0 (green maturity), 1, 2, 5 and 7. Extracted pectin at stages 2, 5 & 7 was characterized. Pectin yield from banana pulp decreased significantly with ripening (P<0.05) from between 18.1 to 22.65% at green maturity to between 0.65 to 1.28% at stage 7 of ripening. Pectin yield from banana peels was generally lower decreasing from between 5.34 to 6.61% at green maturity to between 1.01 to 1.38% at stage 7. The equivalent weight (1774 to 10144) of the pectin at selected stages of ripening was not significantly different (P>0.05) except individually. Methoxyl content was not significantly different among cultivars (P>0.05), however, it increased significantly through ripening stages (P<0.05). Anhydrouronic acid (AUA) ranged between 24.51 to 67.38% and increased with stage of ripening. AUA of pectin from pulp and peel did not differ significantly (P>0.05). The degree of esterification at each of the three stages was generally high (77 to 94%) implying high gelling power. These results showed that purity of pectin increases while yield decreases with ripening and that banana pectin has a high degree of esterification implying rapid set pectin. Thus, banana peel and pulp can be good sources of industrial pectiItem Chemical and microbiological characteristics of cocoa beans from Pidie district,Aceh province,Indonesia(Proceeding of AIC: Health and Life Sciences, 2018) Wahyuni, Martina Fitri; Yunita, Dewi; Yusriana; Aisyah, Yuliani; Lahmer, Rabya A; Mugampoza, DiirisaThis research aimed to examine the chemical and microbiological characteristics of cocoa beans which are used as a raw material in a small-scale chocolate factory in Pidie Jaya District, Aceh Province, Indonesia. The information would be used to improve the overall quality of the cacao beans produced in the country. 8 triplicate samples were collected from a local farmer in Padang Tiji Sub-District, Pidie District, Aceh Province, Indonesia starting from Day 0 to Day 5 fermentation, after drying, and after roasting. The samples were then analysed for water content, pH, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast, using standard methods. The results showed that the water content slightly decrease during fermentation from 66.60 % to 56.40 % and continued to decline drastically to only 1 % after roasting. Also, the pH declined from 4.91 at Day 0 to 3.93 at Day 3 of fermentation suggesting the growth of LAB and AAB. Then, the pH increased again at Days 4 (4.15) and Days 5 (4.41) this increase occurs because the existing citric acid is used up during fermentation. Before fermentation, the total cell count of yeast was dominant. The highest LAB and AAB growth occurred on the second day of fermentation. These results indicate that the microflora of raw cacao beans and at the end of fermentation is dominated by yeast. It is suspected that the increase in yeast growth at the end of this fermentation is becausecertain types of yeast dominate.Item Chemical composition of seeds from major passion fruit species: Passiflora edulis Sim,Passiflora eduli F flavicarpa and Passiflora maliformis grown in Uganda(Kyambogo University(Unpublished work), 2021-03) Atuhwera, Agnes J.Passion fruit (Passiflora spp.) seeds are usually discarded after extraction of the juice. The seeds, however, represent an important source of edible oil with a high proportion of polyunsaturated fatty acids and other vital components required for good health. The study determined the proximate composition, mineral content and fatty acid profile of the seeds of major passion fruit species (Passiflora edulis Sims, Passiflora edulis F.jlavicarpa and Passiflora maliformis L) grown in Uganda. In addition, stability tests including total carotenoids of oil extracted from these seeds were determined. Passion fruit seeds presented substantial amounts of oil, crude fibre and carbohydrates in the respective ranges of24.70±0.29 to 37.24±0.09%, 31.56±0.43 to 36.28±0.50% and 16.19±1.71 to 22.53±0.03% with significant differences at p~0.05. Crude ash content ranged from 1.36±0.10 to 2.32±0.01% with significant difference at p~0.05. The seeds had substantial amounts of proteins which ranged between 10.68±0.96 and 11.72±0.06% with no significant difference at p~0.05. Mineral composition analysed included Potassium (K), Sodium (Na), Calcium (Ca), Zinc (Zn), Copper (Cu), Iron (Fe), Selenium (Se) and Manganese (Mn) using AAS. The dominant mineral element was Potassium, highest in Passiflora ma/iformis L at 9.52±0.00 mg/l OOg and lowest at 4. 77±0.00mg/1 OOg in Passiflora edulis Sims followed by Fe, Zn, Ca, Cu, Se, Mn, then Na in their respective ranges of 2.32±0.008 to 5.98±0.002 mg/lOOg, 1.19±0.007 to 6.71±0.008 mg/lOOg, 1.45±0.035 to 2.01±0.033 mg/ lOOg, 1.34±0.006 to 1.94±0.001 mg/lOOg, 0.20±0.011 to 2.09±0.013 mg/lOOg, 0.77±0.008 to 1.82±0.001 mg/lOOg and 0.15±0.00 to 0.19±0.00 mg/OOg with significant differences at p~0.05. Passion fruit seed oil contained 14 detectable and quantifiable fatty acids including 4 major essential ones (linoleic acid, oleic acid, palmitic acid and stearic acid). The amount of linoleic acid and oleic acid were in the ranges of 67.57±0.85 to 72.18±0.86% and 14.59±0.17 to 16.41±0.21% of fatty acids, respectively with significant differences at p~0.05. Palmitic acid ranged between 8.68±0.1 1 and1 1.18±0.14%. Levels of Stearic acid were the lowest in the oil in the range of 2. 78±0.03 and 3.16±0.04% with significant differences at p~0.05. The unsaturated fatty acid content in oil was found to be high ranging from 85.68±0.98 to 87.60±0.15% with significant differences at p~0.05. Iodine values ranged from 125.25±0.04 to 135.35±0.02 g/lOOg of oil while saponification values ranged from 174.98±1.45 to 191.74± 1.32 mgKOH/g of oil with significant differences at p~0.05. The peroxide value was 0.10±0.00 meqOilkg in all species with no significant difference at p~0.05 . These results were within the recommended ranges by WHO and Codex standards for edible oils. Total carotenoids expressed as mg P-carotenoid/1 OOg of oil were significantly higher (p<0.05) m Passiflora edulis F.jlavicarpa with value of21.41±0.4 mg P-carotenoid/lOOg. In general, passion fruit seed oil contains substantial amounts of unsaturated fatty acids and is stable to peroxidation and can therefore be utilized in the human diet for health benefits .Item Composition of Oil from selected Traditional and improved Groundnuts (Arachis hypogea) and Oyster nuts (Telfairia pedata) grown in Uganda(Kyambogo University, 2021-02) Hatoho Musalima, JulietGroundnuts and oyster nuts are important sources of edible oil, protein and micronutrients. Chemical composition of these nuts is affected by genetic and environmental factors as well as thermal treatment. The study determined chemical composition and oxidative stability of oil from groundnuts and oyster nuts grown in Uganda. Six traditional groundnut cultivars; Acholi white, Igola, Egoromoit, Rudu red, Rudu white, Red beauty and 14 improved cultivars; Serenut 1 to 14 were examined. Serenut cultivars were obtained from the National Semi-Arid Research Resources Institute in Serere District, Uganda while local cultivars were obtained from Soroti and Katakwi Districts in Eastern Uganda. Oyster nuts were obtained from three districts; Dokolo in North, Luwero in Central and Kamuli in Eastern Uganda. Oil from raw samples and heat treated nuts was analysed for fatty acid (FA) composition. Oil from raw nuts was analysed for antioxidant vitamins, minerals and tannins. Fatty acids were determined by Gas Chromatography-Mass Spectrometry with a Flame Ionisation Detector. Iodine value and lipid health indices were calculated from FA composition data. Vitamin A and E were analysed by High Performance Liquid Chromatography, beta-carotene and tannins by Visual Spectrometry while minerals by Atomic Absorption Spectrometry. All assays were done in triplicate. Analysis of variance was used to determine differences in composition was done using SPSS version 23. Traditional and improved groundnut cultivars had high oil yield ranging from 26.63 to 54.60%. Significant variability (p<0.05) was detected in oil yield among all cultivars. Oyster nuts yielded 45.32 to 56.14% oil. Acid value, peroxide value and iodine value of raw groundnut and oyster nut oil were within the recommended levels. Peroxide value of oil from stewed nuts was within recommendations. Raw groundnut oil contained 39.83 to 55.89% oleic, 20.23 to 35.59% linoleic and 11.90 to 17.17% palmitic acid as the major FA. Oil from Acholi white had high level of saturated and polyunsaturated FA compared to other cultivars. Raw oyster nut oil contained 41.50 to 44.87% linoleic, 33.58 and 38.75% palmitic and 9.48 to 13.65% stearic acid. Oleic, alpha linolenic, gamma linolenic and eicosenoic acid occurred in trace amounts. Polyunsaturated to saturated FA ratios were greater than the minimum level; 0.45 established by FAO/WHO. Omega-6 to ω3 ratio was beyond the recommended level of 4:1. Atherogenic and thrombogenic indices were <1 while hypocholesterolemic to hypercholesterolemic index was >1. Iodine decreased while peroxide value increased significantly (p<0.05) during processing. There was only slight modification (<10%) of the fatty acids composition during heat treatment and roasting at 179.3°C for 15min mostly caused decrease in polyunsaturated fatty acids. Stewing at 92oC for 15min appeared to be the better processing method for cooking of groundnuts and oyster nuts regarding conservation of linoleic acid and stability to oxidation. Vitamin A content of oil varied from not detected to 559 μg Retinol Activity Equivalents (RAE)/100 g. The highest level was detected in oil from Acholi white while none was detected in Igola, Rudu red and Red beauty; all traditional cultivars. Vitamin A in oil from improved cultivars ranged from 1.02 to 208.8 μg RAE/100 g in oil from Serenut 4Tan and 9Tan, respectively. Beta-carotene in oil ranged from 0.21 mg/100 g in Egoromoit to 1.72 mg/100 g in Rudu red while α-tocopherol ranged from 0.88 mg/100 g in Acholi white to 7.19 mg/100 g Serenut 13 Tan. Vitamin A in oyster nut oil ranged from 23.84 to 29.17 μg RAE/100 g. Oil from Kamuli nuts had the highest yield and nuts from Dokolo had the lowest. Beta-carotene in oil ranged from 2.65 to 3.69 mg/ 100 g. Nuts from Kamuli had the highest levels. Vitamin E (α-tocopherol) in oil ranged from 1.03 to 1.77 mg/100 g. The highest level of vitamin E was found in nuts from Dokolo. Calcium content ranged from, 0.05 to 3.41 mg/100 g; magnesium from 0.66 to 3.49 mg/100 g, iron from 0.02 to 0.35 mg/100 g and 0.05 to 0.55 mg/100 g zinc. Calcium content was low in traditional cultivars and the reverse was true for magnesium in comparison to improved cultivars. Iron and zinc occurred in trace.Item The conceptual framework for a combined food literacy and physical activity intervention to optimize metabolic health among women of reproductive age in urban Uganda(BMC Public Health volume, 2022-02-18) Yiga, Peter; Lippevelde, Wendy Van; Seghers, Jan; Ogwok, Patrick; Tafiire, Henry; Muluuta, Susan Nakaayi; Matthys, ChristopheBackground Metabolic health of urban Ugandans, mostly women, has increasingly become sub-optimal. As women are strategic for family behavioral change and do not meet WHO recommendations regarding dietary and physical activity (PA), there is an urgent need for science-based interventions to tackle unhealthy dietary and PA behaviors. Objective To develop a food literacy and PA promotion intervention to optimise metabolic health among women of reproductive age in urban Uganda. Methodology Steps 1- 6 of the Intervention Mapping protocol were used to design the intervention. Results Notable determinants from Step 1 were health/beauty paradox, nonfactual nutrition information, socio-cultural misconceptions around moderate PA, fruits, and vegetables. Others included gaps in food/PA knowledge, skills, and self-efficacy. We hypothesised that changing the overall existing behaviours in one intervention may meet strong resistance. Thus, we decided to go for gradual stepwise changes. Hence in step 2, three behavioural intervention objectives were formulated; (1) women evaluate the accuracy of nutrition and PA information., (2) engage in moderate intensity PA for at least 150 min a week, and (3) consume at least one portion of vegetables and one portion of fruit every day. Based on the food literacy model, intervention objectives were formulated into performance objectives and matrices of change objectives. In step 3 a combination of eleven behavioural change techniques were selected and translated into practical strategies to effect changes in determinants. In step 4, intervention components and materials were developed. The intervention consists of five interactive group sessions, 150 min each. Infographics on benefits/recommendations, vegetable recipes, and practical tips to eat more fruits, vegetables, and to engage more in PA are included. Personalised goals and action plans tailored to personal metabolic health and lifestyle needs, and environmental opportunities form the basis of the intervention. A randomized controlled trial is being conducted to evaluate the intervention (https://clinicaltrials.gov/ct2/show/NCT04635332). Conclusions The intervention is novel, based on a holistic food literacy model. The intervention is built on determinants specific to urban Uganda, evidence based behavioural change theoretical models and techniques, detailing the hypothesised behavioural change mechanism. If effective, an evidence-based intervention will become available for reference in urban Uganda.Item Determinants of dietary and physical activity behaviours among women of reproductive age in urban sub-Saharan Africa: a systematic review(Cambridge University Press: British Journal of Nutrition., 2020-05-28) Yiga, Peter; Seghers, Jan; Ogwok, Patrick; Matthys, ChristopheUrban sub-Saharan Africa is in a nutrition transition shifting towards consumption of energy-dense nutrient-poor diets and decreasing physical activity. Determinants of nutrition transition in sub-Saharan Africa are presently not well understood. The objective of this review was to synthesise available data on determinants of dietary and physical activity behaviours among women of reproductive age in urban sub-Saharan Africa according to the socio-ecological framework. We searched MEDLINE, Embase, Scopus, Web of Science and bibliographies of included articles for qualitative, observational and randomised controlled studies published in English from January 2000 to September 2018. Studies conducted within general populations of women aged 18–49 years were included. Searches were according to a predefined protocol published on PROSPERO (ID = CRD42018108532). Two reviewers independently screened identified studies. From a total of 9853 unique references, twenty-three studies were retained and were mainly from South and West Africa. No rigorous designed quantitative study was identified. Hence, data synthesis was narrative. Notable determinants of dietary behaviour included: convenience, finances, social network, food skills and knowledge gaps, food deserts and culture. Cultural beliefs include strong relationship between high social status and weight gain, energy-dense confectionery, salt or fat-rich foods. Physical activity is influenced by the fast-changing transport environment and cultural beliefs which instigate unfavourable gender stereotypes. Studies with rigorous qualitative and quantitative designs are required to validate and develop the proposed frameworks further, especially within East Africa. Nevertheless, available insights suggest a need for comprehensive skill-based interventions focusing on socio-cultural misconceptions and financial limitations.Item Determinants of dietary and physical activity behaviours among women of reproductive age in urban Uganda, a qualitative study(Cambridge University Press: British Journal of Nutrition., 2020-10-01) Yiga, Peter; Ogwok, Patrick; Achieng, Julian; Auma, Mary Devota; Seghers, Jan; Matthys, ChristopheTo explore determinants of dietary and physical activity behaviours among women of reproductive age. Design: Data were collected through focus group discussions (FGD). The FGD guide was based on a modified theoretical framework; theory of planned behaviour was incorporated with constructs of health belief model, precaution adoption process model, social cognitive and social support theory. Discussions were audio recorded, transcribed verbatim and analysed thematically. Setting: Kampala, Uganda. Participants: Women were categorised into young adults; 18–34 years and adults; 35–45 years Results: Separate FGD with independent participants were conducted for dietary and physical activity behaviours until data saturation was achieved. Six FGD were conducted per behaviour. Determinants of dietary behaviours at intra-individual level included gaps in food skills, knowledge and self-efficacy, food safety concerns, convenience, finances and physiological satisfaction. The social-cultural norms were relationship between vegetable consumption and low social status, consideration of fruits as a snack for children and not food and habitual orientation towards carbohydrate foods. At environment level, social networks and increased availability of energy-dense, nutrient poor, street and processed foods influence dietary behaviour. For physical activity, intra-individual determinants were knowledge gaps and self-efficacy, while socio-cultural norms included gender stereotypes. Home (limited space and sedentary entertainment like social media and TV) and physical environment (cheap motorised transportation) influence physical activity. Conclusion: The existing cultural beliefs promote dietary and physical activity behaviours which are divergent from healthy recommendations. Therefore, a comprehensive intervention is needed to address socio-cultural misconceptions, financial and time limitations in urban Uganda.Item Determining food insecurity: An application of the Rasch Model with household survey data in Uganda.(International Journal of Food Science, 2014-11) Owino, Abraham; Wesonga, Ronald; Nabugoomu, FabianThe inexplicable nature of food insecurity in parts of Uganda and worldwide necessitated an investigation into the nature, extent, and differentials of household food security. The main objective of this study was to examine the food security dynamics and model household food insecurity. The Rasch modelling approach was employed on a dataset from a sample of 1175 (Tororo = 577; Busia = 598) randomly selected households in the year 2010. All households provided responses to the food security questions and none was omitted from the analysis. At 5 percent level of significance the analysis indicated that Tororo district average food security assessment (0.137 ± 0.181) was lower than that for Busia district (0.768 ± 0.177). All the mean square fit statistics were in the range of 0.5 to 1.5, and none of them showed any signs of distortion, degradation, or less productivity for measurement. This confirmed that items used in this study were very productive for measurement of food security in the study area. The study recommends further analysis where item responses are ordered polytomous rather than the dichotomous item response functions used. Furthermore, consideration should be given to fit models that allow for different latent distributions for households with children and those without children and possibly other subgroups of respondents.Item Dietary diversity and nutritional status of learners in secondary schools of Kampala city, Uganda(Kyambogo University, 2021-04) Tukahirwa, PatienceIntroduction: The diet one takes is very fundamental for boosting and sustaining one’s health and nutrition’s needs especially when it is a balanced diet. Dietary diversity is vital for exposing the learners to different nutrients. Proper dietary diversity boosts education of learners and sustains their health and nutrition. The main objective of the study was to assess diet adequacy, nutritional status and nutrition and health education of learners in Kampala City, Uganda. Specifically, to assess the nutritional status determinants, establish the existing school menu options and adequacy of diet accessed by learners and to identify nutrition and health education activities emphasised in schools in Kampala City. Methodology: The study units included non-boarding secondary schools in the two divisions of Kampala Central and Kawempe. The study employed a cross-sectional design and descriptive in nature with qualitative and quantitative methods. The sample size of 240 respondents was selected. In addition, 24 key informants that is to say a head teacher and teacher responsible for nutrition matters were considered for the interviews from the 12 schools, 6 in each division. The study also employed multi-stage simple random sampling with three stages of sampling, criterion-based sampling and purposive sampling. Statistical analysis involved ANOVA techniques for finding mean differences while correlations were used for continuous variables at 0.05 statistical significance. The BMI z scores were got using WHO Anthro plus of 2007. Results: The mean (SD) age of learners was 15.6 (1.6), BMI Z-score 0.5 (1.1) and DDS 6.1(2.3). Majority of learners 80.5% had normal nutritional status: 11.7% underweight, 5.9% overweight and 1.9% obese. There was a strong significant correlation between age and BMI of learners (p < 0.001; r = 0.721) which implies that BMI increases with age of learners. There was a relationship between mean BMI and parental level of education (p = 0.001) and grade of learners (p = 0.031). Majority of the respondents 66.8% consumed 6 or more food groups. The most provided school foods included; mingled maize meal (posho), beans, rice, greens and maize porridge with meat, fish, groundnuts, maize on the cob and Green cooked banana (matooke) accessed within a week. All schools offered nutrition and health education activities the commonly offered being emergency preparedness, physical activity and fitness and counselling. Conclusion: It was established that majority of the learners had a normal nutritional status and it was positively associated with parental income source, grade and age of learners. Majority of the learners consumed 6 or more food groups and were getting lunch at school. This study findings have implications on public health nutrition and quality education. Where possible, there is need for improving nutritional sensitivity of meals provided by providing animal source foods that are rich sources of essential nutrients as part of the menu. Being an urban setting and given that one of every 10 learners assessed were in the overweight and obesity risk category, school-focused policy measures and guidelines promoting healthy school meals and food environments might be needed to check this problem from increasing among learners.Item Diversity of lactobacillus species of stilton cheese relates to site of isolation(Frontiers: Food Microbiology., 2020-05-12) Mugampoza, Diriisa; Gkatzionis, Konstantinos; Swift, Benjamin M. C.; Rees, Catherine E. D.; Dodd, Christine E. R.This study has characterized the dominant non-starter Lactobacillus species isolated from different sites in a Stilton cheese to establish its diversity, stress-tolerance, anti-microbial activity and potential contribution to quality of cheese. Fifty-nine Lactobacillus isolates were cultured from the outer crust, blue veins and white core of the cheese and were speciated phenotypically and by 16S rDNA sequence analysis. Lactobacillus plantarum was the dominant species detected with only two isolates identified as Lactobacillus brevis. Strains were typed by pulse-field gel electrophoresis (PFGE) using the enzyme NotI to examine their genomic diversity. Cluster analysis of PFGE patterns produced five major clusters which associated isolates with their sites of isolation within the cheese. One L. plantarum isolate from each cheese site was selected and evaluated for salt, acid, relative humidity, and heat tolerance to determine whether stress conditions within the isolation site selected their phenotype. D72°C values were 6, 13, and 17 s for strains from the crust, veins and core, respectively, suggesting strains on the crust may not have been able to survive pasteurization and therefore had been added post-pasteurization. All strains recovered from heat injury within 24–48 h at 4°C. pH values of 3, 3.5, and 4 suppressed growth but strains showed a varying ability to grow at pH 4.5 and 5; isolates from the core (which has the lowest pH) were the most acid-tolerant. All strains grew at 3.5 and 5% salt but were suppressed at 10%; those from the crust (which has a lower water activity) were the most halo-tolerant, growing at 8% salt whereas strains from the core were sensitive to this salt concentration. All 57 L. plantarum isolates were examined for antimicrobial activity and variable activity against Lactobacillus pentosus and other genera was demonstrated; plantaricin EF genes were present in 65% of strains. It was concluded that there are varied phenotypes and genotypes of Lactobacillus in a Stilton cheese according to site of isolation. Occurrence of different L. plantarum genotypes could contribute to variation in the cheese quality from batch to batch and provides criteria for selecting isolates as potential adjunct cultures.Item Effect of farmyard manure integrated with triple superphosphate on yield and grain quality of Biofortified common beans in central Uganda(Kyambogo University, 2021-08) Wabusa, DerrickA study was carried out to assess the effect of farmyard manure integrated with triple superphosphate on soil conditions, yield and grain quality of bio-fortified common bean Genotypes in central Uganda. The study evaluated the effect of different amendments of farmyard manure integrated with triple superphosphate (TSP) on soil conditions, yield components and grain quality of bio-fortified common bean genotypes. The experiments were set in a Randomized Complete Block Design (RCBD) conducted at Mukono Zonal Agricultural Research Institute (MUZARDI) in two rainfall seasons, where treatments included; Cattle manure + TSP, Swine manure + TSP, Chicken manure + TSP, TSP alone and control replicated five times. Bio-fortified common bean genotypes used in the study included Naro bean 1 and Naro bean 3, NABE16 a local check. Data was collected on; organic matter, soil pH, nitrogen, potassium and phosphorus content, harvest index, number of pods, pod length, number of grains per pod, weight of 100grains, grain yield, crude carbohydrates, fats, proteins, Iron and zinc content. Data collected was analyzed by a t-test for objective one and analysis of variance for objective two and three using Genstat statistical package (15th edition). Results showed that amendment of the soil with Swine manure + TSP significantly increased Organic matter by; 1.51% and potassium 1.22% than Chicken manure + TSP, Cattle + TSP, TSP alone and a control respectively. Chicken manure + TSP highly increased soil pH and Nitrogen by 1.80 and 2.20%, TSP alone improved Phosphorus by 5.2 PPM than other treatments. Yield parameters were not significantly (P>0.05) affected by treatments except weight of 100 grains. However bean genotypes grown in Swine manure + TSP recorded maximum yield of 14 pods, 4 grains per pod, 32.93g weight of 100grains, grain yield was (1843kgha-1) and lowest (1253 to 650kg/ha) in TSP+ cattle manure and control. Grain quality attributes were significantly (P<0.05) affected by all treatments however, swine manure + TSP was superior over other treatments on xiv grain quality of bio-fortified beans by 91.82% seed purity, 56.77%crude carbohydrates, 177.20 ppm Iron and 33.58 ppm Zinc content but, crude fats and crude proteins were higher in treatment TSP alone and Chicken manure + TSP. Bio-fortified bean Genotype Naro bean 1 significantly performed better than Naro bean 3 and Nabe 16. It was therefore, concluded that swine manure + TSP significantly improved soil conditions, yield and seed qualities of bio-fortified common beans. Therefore, basing on these findings, farmers should adopt amendment of swine manure with TSPItem Efficacy of dietary polyphenols from whole foods and purified food polyphenol extracts in optimizing cardio metabolic health: a meta-analysis of randomized controlled trials(Advances in Nutrition, 2023-03) Tonny, Kiyimba; Peter, Yiga; Michael, Bamuwamye; Patrick, Ogwok; Bart, Van der Schueren; Christophe, MatthysThe evidence from clinical trials concerning the efficacy of dietary polyphenols on cardiometabolic health is divergent. Therefore, this review aimed to determine the pooled effect of dietary polyphenols on cardiometabolic risk markers and compare the difference in efficacy between whole polyphenol-rich foods and purified food polyphenol extracts. We conducted a random-effect model meta-analysis of randomized controlled trials (RCTs) on the effect of polyphenols on blood pressure, lipid profile, flow-mediated dilation (FMD), fasting blood glucose (FBG), waist circumference, and markers of inflammation. Effect size was expressed as weighted mean difference and 95% CI. RCTs published in English between 2000 and 2021 involving adult participants with cardiometabolic risks were searched in electronic databases. Forty-six RCTs involving 2494 participants with a mean age of 53.3 10 y were included in this review. Whole polyphenol-rich food but not purified food polyphenol extracts significantly reduced systolic blood pressure (SBP, 3.69 mmHg; 95% CI: 4.24, 3.15 mmHg; P ¼ 0.00001) and diastolic blood pressure (DBP, 1.44 mmHg; 95% CI: 2.56, 0.31 mmHg; P ¼ 0.0002). Concerning waist circumference, purified food polyphenol extracts led to a larger effect ( 3.04 cm; 95% CI: 7.06, 0.98 cm; P ¼ 0.14). Significant effects on total cholesterol ( 9.03 mg/dL; 95% CI: 16.46, 1.06 mg/dL; P ¼ 0.02) and TGs ( 13.43 mg/dL; 95% CI: 23.63, 3.23; P ¼ 0.01) were observed when purified food polyphenol extracts were considered separately. None of the intervention materials significantly affected LDL cholesterol, HDL-cholesterol, FBG, IL-6, and CRP. When both whole food and extracts were pooled together, there was a significant reduction in SBP, DBP, FMD, TGs, and total cholesterol. These findings suggest that polyphenols both as whole food and purified extracts can be efficacious in reducing cardiometabolic risks. However, these results must be interpreted with caution because of high heterogeneity and risk of bias among RCTs. This study was registered on PROSPERO as CRD42021241807.
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