School of Food Technology, Nutrition and Bioengineering (SFTNB) Collections
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ItemPotential of cowpeas-cereal blends as alternatives to corn-soy blend for children under five years(Makerere University, 2025)Malnutrition is a burden among children below five years of age in Uganda due to inadequate intake of proteins and micronutrients. Children are often weaned onto adult foods such as matooke, potatoes, unfermented or non-germinated; maize, millet, cassava porridges. These foods are mashed and diluted resulting into being limited in protein and energy. This study therefore, aimed to modify starch in the cereals and enhance the nutrient content to obtain a desirable nutrient-dense and optimal viscosity of a complimentary porridge. Extrusion processing was used to produce instant porridge flour blends. Design Expert formulation software version 11.0.3.0 was used to estimate the optimum amounts of cowpea, millet, maize and sorghum flours in order to meet the target nutrient contents for protein (14%), fat (6%) and energy (380 kcal per 100 g) of cowpea–cereal blend. The World Food Program (WFP) corn soy blend plus was used as a reference. Flour blends were separately mixed with water to achieve moisture content levels of 14, 16 and 18% and fed into the extruder at a barrel temperature of 150 oC and varying screw speeds of 40, 45 and 50 Hz. The flours were then packed in polythene bags and stored at 4 °C until analysis was conducted. Feed moisture content of 17.17% and screw speed of 50 Hz were selected as optimal processing conditions for the processing of maize-cowpea blend. These processing conditions resulted in flour with fat content (0.73%), ash content (2.7%), protein content (13.2%), protein digestibility (56%), energy (259 kcal), final viscosity (105.6 CP), and pasting temperature (53.9 oC). In addition, a feed moisture content of 17.46% and a screw speed of 45 Hz were optimal conditions for the production of sorghum-cowpea blend. These processing conditions resulted in extrudates with fat content (0.68%), ash content (3.1%), protein content (10%), protein digestibility (73.1%), energy (242 kcal), final viscosity (75.8 CP), and pasting temperature (57.3 oC). On the other hand, feed moisture content of 18.0% and screw speed of 50 Hz resulted in extrudates with ash content (3.0%), protein content (12.6%), protein digestibility (84.4%), energy (252 kcal), final viscosity (70.6 CP), and pasting temperature (56.7 oC). The sensory testing of porridge showed that all cowpea-cereal composite made porridge acceptability scores above 5 suggesting they were all acceptable though the reference - corn soy blend plus had higher scores. Sensory evaluation scores showed that all cowpea-cereal composite porridges received acceptability scores above 5, indicating they were acceptable. However, corn-soy blends plus had higher scores than cereal-cow pea blends. The study showed that the use of locally available cereals and cowpeas at optimal processing conditions improves the nutrient content making it suitable for use as a weaning food in resource-poor communities.
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ItemNutrition-sensitive determinants of anemia among women of childbearing age in Eastern Uganda : a secondary analysis to inform nutrition programming(Makerere University, 2024)Anemia is associated with poor health status and poor birth outcomes among women of childbearing age. It is estimated to contribute to more than 115,000 maternal deaths and 591,000 prenatal deaths globally per year. Globally, in 2019 it was estimated that 30 percent of women 15–49 years were affected by anemia and in Eastern Uganda, the prevalence was 21 percent. In other areas, nutrition sensitive factors like…. are related to anaemia. However, the relationship between nutrition-sensitive determinants such as household women's dietary diversity, water sanitation hygiene, and anemia is less known. The study explored nutrition-sensitive determinants including; Household food security, Women's Dietary Diversity, and Water, Sanitation and Hygiene (WASH) conditions, in relation to anemia among women of reproductive age in Eastern Uganda. Secondary data from the 2019 Uganda National Panel Survey (UNPS) was used. Multistage stratified sampling was used to select 558 women of reproductive age included in the study. Anemia among pregnant women was defined as a hemoglobin value < 11 g/dL and non-pregnant women were < 12 g/ dL. Chi-square was used to assess the association between individual nutrition-sensitive determinants with anemia. The logistic regression model was used to assess the status of anemia, using R. Variance Inflation Factor (VIF) with values below 5 were indicated lack of multicollinearity among independent variables and retained in the logistic regression model. The overall prevalence of anemia among women was 18.3 percent (SD: 38.7 percent). In the pregnant women, the prevalence of anaemia was 24.3 percent (SD: 43.5 percent) and for non-pregnant was 17.8 (SD: 38.3 percent). The results revealed 24.4 percent of women’s households were food secure; 19% had acceptable dietary diversity, 94.3 percent had a source of water for drinking; 22.9 percent sanitation facilities, and only 7.3 percent practiced hand washing. The results show that only the Source of water for drinking: (χ2= 4.9893 p-value = 0.026) was significantly associated with anemia. The results from regression model demonstrated promising performance metrics, including the area under the curve (AUC) (81.2 percent) values. Women's dietary diversity (AOR =0.73; 95CI: 0.56–0.97), hand washing (AOR=0.72; 95CI: 0.14–0.91), pregnancy status (AOR=56.53; 95CI: 20.89–152.95) were associated with increased odds of being anemic while being wealthier reduced risk of anaemia (AOR=0.10; 95CI: 0.02–0.52) among women. The study findings of anaemia among women indicated a mild to moderate public health problem in eastern Uganda, and associated with several nutrition-sensitive determinants like women's dietary diversity, source of water for drinking, and hand washing practice.
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ItemAssessing potential impact of climate change on irrigation requirement of coffee : a case study of Greater Luwero, Uganda(Makerere University, 2025)Coffee irrigation enhances yields and contributes to the fight against poverty especially under Climate Change (CC). In Uganda, the impact of climate change on irrigation requirement of coffee is inadequately understood. This knowledge gap is critical for evidence-based policy development and the design of coffee irrigation systems. This study evaluates the impact of climate change on the irrigation requirement of coffee in the Greater Luwero between 2021 to 2080.The study objectives include; (i) to simulate climate variables for use in CropWat Model, (ii) to compute the irrigation requirement of coffee between 2021-2080 under RCP4.5 and RCP8.5, and (iii) to investigate the perception of coffee farmers to climate change. LARS-WG.6 was used to simulate climate between 2021-2080 under climate scenario RCP4.5 and RCP8.5. The simulated climate data was integrated into the CropWat.8 water balance model to analyze projected irrigation requirements. Additionally, a survey of 49 farmers was conducted to evaluate the farmers perception to climate change. Findings indicate significant changes in temperature and humidity but no significant change in rainfall and solar radiation for the study period P>0.05. Irrigation requirement under RCP4.5 increases from 668.06×104m3/ha/year to 1013.97×104m3/ha/year in Kiziba, 703.73×104m3/ha/year to 985.87×104m3/ha/year for Katugo and 755.92×104m3/ha/year to 985.5×104m3/ha/year in Wakyato for the years 1991–2080. Under the RCP 8.5 climate scenario, irrigation requirements increase from 673.06×104m3/ha/year to 1049.74×104m3/ha/year in Kiziba,867.61×104m3/ha/year to 1116.54×104m3/ha/year in Katugo and 876.73×104m3/ha/year to 1070.18×104m3/ha/year in Wakyato. Survey results agree with the simulations projecting significant increase in coffee irrigation requirement between 2021-2080 in the region. Existing irrigations systems need to be upgraded to meet future water requirements. The study recommends adoption of drip irrigation over sprinklers to optimize water use efficiency. Additionally, Government should support coffee farmers in irrigation infrastructure development through grants and subsidies. Further research on climate-smart coffee irrigation is recommended in Uganda for improved farmers livelihood.
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ItemPrediction of consumer acceptable quality of cooking banana hybrids(Makerere University, 2024-11)Cooking bananas (East African Highland Bananas - EAHBs) also known as “Matooke” play a vital role as a staple food and income source in East Africa, yet consumer acceptability and quality traits remain underexplored. This study aimed to profile the culinary, sensory, and physicochemical and biochemical properties of EAHBs and to develop predictive models linking these traits to consumer preferences. Specifically, the objectives were to: (1) profile the culinary properties of EAHBs, (2) determine sensory attributes and consumer acceptability traits, (3) evaluate instrumental, physicochemical, and biochemical properties relevant to cooking bananas, and (4) develop predictive models for quality based on the instrumental, physicochemical, biochemical and sensory attributes. Culinary analysis revealed significant variability among EAHB varieties in terms of perception. The most important attributes for both preference and acceptance of new hybrids were deep yellow colour of the cooked Matooke, soft texture, smooth mouthfeel, “Matooke aroma”, and non-astringent taste. Quantitative descriptive analysis (QDA) revealed that firmness of the Matooke in the mouth was well predicted by hardness when touched (R2=0.85). QDA’s ability to discriminate among the banana hybrids revealed that it may be used as a tool during the assessment and selection of new cooking banana hybrids to identify relevant sensory attributes. Agglomerative hierarchical cluster analysis (AHC) ranked the matooke samples into two sensory clusters. Cluster 1 which consisted of mainly hybrids with the exception of three landraces (Kabucuragye, Nakawere, and Nfuuka) was characterized by hardness, firmness in the mouth, non-yellow colour, non- homogenous colour, no Matooke aroma and low intensity of sweetness. Except six hybrids (NARITA 18, NARITA 4, NARITA 17, NARITA14, NARITA 7r1, NARITA 7r2), cluster 2 was mainly landraces characterized by a yellow homogenous colour, good Matooke aroma, sweetness, and high moldability. The study showed attribute terms that could be used to describe Matooke, and also revealed that QDA may be used as a tool during the assessment and selection of new cooking banana hybrids to identify relevant sensory attributes because of its ability to discriminate among the banana hybrids.
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ItemBiopreservation of brycinus nurse fish (Onangananga) using beeswax and thyme essential oil with complementary packaging(Makerere University, 2024-12)Bio-coatings maintain food quality by minimizing exchange of oxygen, light and moisture across the food matrix, hence inhibiting microbial proliferation. Including essential oils in the bio-coatings enhances flavor, antioxidant and antimicrobial properties thereby extending shelf life. This study aimed to evaluate the preservation effectiveness of beeswax and thyme essential oil coatings on sun-dried Brycinus nurse fish (Onangnanga) obtained from Panyimur market, Pakwach district, Uganda. Sun-dried B.nurse samples were stored under ambient conditions in open (box), vacuum, and container packaging for six weeks. Analyses were conducted weekly to assess microbial quality (Salmonella, Pseudomonas, E. coli, Staphylococcus, and total plate counts (TPC)) and, biochemical properties (pH, moisture content, total volatile basic nitrogen (TVBN), and Thiobarbituric acid reactive substances (TBARS)). Sun-dried B.nurse exhibited low microbial quality with TPC of 7 log CFU/g, detectable levels of Salmonella spp, E.coli spp. ranged from 3.56 to 3.74 log CFU/g and Staphylococcus spp from 1.11 to 6.9 log CFU/g. Moisture content significantly (p < 0.05) increased from 15.06% during storage as follows: Container packaging to 28.81%, vacuum package to 16.26%, beeswax coating to 26.1% and thyme with beeswax coating to 21.80%. TVBN levels significantly increased (p< 0.05) from 24.12 mgN/100g to 35.61 mgN/100g, with the different treatments as follows: container packaging (34.39 mgN/100g), vacuum packaging (35.61 mgN/100g) beeswax coating (32.08 mgN/100g) and thyme with beeswax coating (30.83 mgN/100g). TBARS values increased significantly (p<0.05) from 4.03 mgMDA/kg to 18.25 mgMDA/kg, with container packaging (11.81 mgMDA/kg), vacuum packaging (15.14 mgMDA/kg), beeswax coating (12.46 mgMDA/kg) and thyme with beeswax coating (9.92 mgMDA/kg). The pH values remained stable regardless. Both packaging types and coatings significantly (p<0.05) influenced the quality of sun-dried B. nurse. This study showed that beeswax and thyme essential oil coatings combined with suitable packaging preserved the quality of sun-dried Brycinus nurse , hence effectively extending its shelf life by 21 days.