Changes In Physico-Chemical Properties And Flavour Compounds During Fermentation Of Different Obushera (Sorghum And Millet) Beverages

Four types of Obushera, a fermented millet or sorghum beverage: Ekitiribita,Obuteire, Obutoko and Enturire were analyzed for their physico-chemical properties, sugars, organic acids and volatile compounds during fermentation. Standard chemical methods were used to determine the physico-chemical properties of Obushera. The organic acids, carbohydrates, glucose, fructose and maltose were analyzed by high-performance liquid chromatography. The pH of all Obushera varied between 4.00±0.10 and 4.42±0.11 after 4 days of fermentation. The pH of Obuteire, Obutoko and Enturire dropped below 4.5 within one day of fermentation. Acidity ranged between 0.13% (Ekitiribita) to 1.33% (Enturire) after 4 days of fermentation. Dry matter decreased and varied between 5.4 and 22% after 4 days of fermentation. Fermentation resulted into a 20 40% reduction of dry matter in Obutoko, Obuteire and Enturire. Enturire had the highest dry matter content and decreased from 22% to 13%. Fermentation resulted in an apparent increase in protein concentration (5.7 12.3%). Flavour compounds identified included sugars, organic acids, aldehydes, ketones, alcohols and esters. Enturire contained the highest (p <0.05) concentrations of most flavor compounds. Sugars (maltose, glucose and fructose) were reduced during fermentation. The predominant organic acids detected were lactate, acetate and succinate and increased with fermentation time. Alcohols identified in Obushera were ethanol, 3-methyl-1-butanol, 2-methyl- 1-propanol and 2-methyl-1-butanol and increased during fermentation. Ethanol was the predominating alcohol reaching a maximum of 0.8-1.0% (Obuteire and Obutoko) and 4.5% in Enturire during fermentation. The aldehydes detected in Obushera were acetaldehyde, 2-methyl-1-propanal, 2-methyl-1-butanal and 3-methyl-1-butanal and varied from 0.1 mg kg-1 to 6.8 ± 1.2 mg kg-1. Diacetyl, acetoin and 2,3 pentanedione were the ketones identified in Obushera. Esters detected in Obushera included ethyl lactate, ethyl acetate, ethyl butyrate and isobutyl acetate. Significantly higher (p <0.05) amounts of esters were detected in Enturire than in the other types of Obushera. Principal Component analysis, grouped Obushera into three categories (Ekitiribita, Obuteire/Obutoko and Enturire) based on flavour profile differences

LOW-COST NUTRIENT-DENSE COMPOSITE FLOURS FOR CHILDREN AGED 1-5 YEARS DEVELOPED FROM LOCALLY AVAILABLE FOODS

Childhood malnutrition persists in low-income countries due to inadequate diet diversity and nutrient density. For seasonal crops, consumers make food substitutions based on price variations which has dietary implications and can cause episodes of nutritional deficiencies. Locally available foodstuffs can be used to formulate low-cost nutritionally adequate food mixtures. Design-Expert® and Nutrisurvey software were used to generate nutrient-dense formulations for the dry season (n=2) and wet season (n=5) from low-cost locally available foods in Eastern Uganda (sweet potatoes, sorghum, soybeans, beans, sesame, groundnuts and maize). Composite flours of the formulations were prepared and cooked following the World Food Program (WFP) recommendations and consumer acceptability determined using a consumer panel (n=43). The most acceptable formulation for the dry season (D2) and the most acceptable formulation for the wet season (R5) were selected for the determination of functional properties (dispersibility, bulk density and water absorption index (WAI) and water solubility index (WSI)), pasting properties (peak viscosity, breakdown viscosity, final viscosity, setback viscosity and peak time), color and nutrient density (energy content, sugars, starch, protein, crude fat, fiber, ash, iron and zinc). D2 contained 25.35g of sorghum, 1.31g of soybeans, 4.34g of beans, 33.11g of sesame and 35.89g of groundnuts per 100g of formulation. R5 contained 4.95g of maize, 20.98g of sorghum, 5.49g of beans, 29.39g of sesame and 39.19g of groundnuts per 100g of formulation. The nutrient densities of D2 and R5 when cooked according to WFP recommendations were also determined. D2 and R5 had high dispersibility (77.2-76.8%), low water absorption index (1.7-2.0g/g) and high water solubility index (0.2-0.3g/g). The pasting properties indicated that the formulations form stable low viscosity pastes that can withstand breakdown during cooking and have high resistance to retrogradation on cooling. Cooked D2 (100g) contained 87.2kcal, 9.5g starch, 2.3g sugars, 5.8g protein, 1.6g fat, 1.7g fiber, 2.3mg iron and 1.6mg zinc. Cooked R5 (100g) had 71.4kcal, 7.1g starch, 2.6g sugars, 4.2g protein, 0.9g fat, 1.0g fiber, 1.9mg iron and 1.4mg zinc. The cooked samples provided more than 50% of the Recommended Nutrient Intake (RNI) for children aged 1-5 years for protein and zinc per serving (200g for children aged 1-3 years and 250g for children aged 4-5 years). Adopting formulations developed in this study can potentially contribute to reducing undernutrition in children aged 1-5 years

NUTRITIONAL COMPOSITION OF LEAST-COST STAPLE FOOD SOURCES OF NUTRIENTS IN EASTERN UGANDA

Food cost and seasonal availability are important determinants of food choice and ultimately nutrient intake. This study aimed at establishing the nutritional composition of least-cost staple food sources of nutrients in Kamuli, Buyende and Pallisa districts in eastern Uganda across the cropping seasons. The World Food Programme (WFP) Vulnerability Analysis and Mapping (VAM) Market Analysis Tool guidelines were used to conduct a mini-survey to determine seasonal prices and availability of foods. Retailers (n= 268) from six markets in Kamuli, three in Buyende and six in Pallisa were interviewed. The least-cost sources of energy, protein, iron and zinc were determined using nutrient-cost values. The nutrient composition of the least-cost foods were determined using standard methods. For the first dry season, the least cost sources of energy, protein, iron and zinc were maize (0.052 $/1000kcal), soybeans (0.016$/10g), maize (0.070 $/10mg) and maize (0.086$/10mg), respectively. For the second dry season, the least cost sources of energy, protein, iron and zinc were maize (0.052 $/1000kcal), soybeans (0.015$/10g), maize (0.070 $/10mg) and maize (0.086$/10mg). For the first rainy season, the least cost source of energy was sorghum (0.074 $/1000kcal), protein was groundnuts (0.019$/10g), iron was sesame (0.100 $/10mg) and zinc was sweet potatoes (0.123$/10mg), respectively. For the second rainy season, the least cost sources of energy, protein, iron and zinc were sorghum (0.049 $/1000kcal), groundnuts (0.016$/10g), sesame (0.067 $/10mg) and sweet potatoes (0.082$/10mg), respectively. The richest sources of energy, sugars and starch, protein, fat, fibre and iron were sesame (797.2 ± 116.84 Kcal/100g), sweet potatoes (11.5 ± 1.22 and 86.8 ± 10.75 g/100g), soybeans (40.7 ± 4.58 g/100g), sesame (52.9 ± 3.82 g/100g), soybeans (7.0 ± 0.32 g/100g), groundnuts (7.0 ± 0.82 mg/g). The nutrition composition of least-cost foods in the dry seasons and rainy seasons indicates that they can be used to formulate low-cost nutrient-dense mixtures for the respective seasons

LOW-COST NUTRIENT-DENSE COMPOSITE FLOURS FOR CHILDREN AGED 1-5 YEARS DEVELOPED FROM LOCALLY AVAILABLE FOODS

Childhood malnutrition persists in low-income countries due to inadequate diet diversity and nutrient density. For seasonal crops, consumers make food substitutions based on price variations which has dietary implications and can cause episodes of nutritional deficiencies. Locally available foodstuffs can be used to formulate low-cost nutritionally adequate food mixtures. Design-Expert® and Nutrisurvey software were used to generate nutrient-dense formulations for the dry season (n=2) and wet season (n=5) from low-cost locally available foods in Eastern Uganda (sweet potatoes, sorghum, soybeans, beans, sesame, groundnuts and maize). Composite flours of the formulations were prepared and cooked following the World Food Program (WFP) recommendations and consumer acceptability determined using a consumer panel (n=43). The most acceptable formulation for the dry season (D2) and the most acceptable formulation for the wet season (R5) were selected for the determination of functional properties (dispersibility, bulk density and water absorption index (WAI) and water solubility index (WSI)), pasting properties (peak viscosity, breakdown viscosity, final viscosity, setback viscosity and peak time), color and nutrient density (energy content, sugars, starch, protein, crude fat, fiber, ash, iron and zinc). D2 contained 25.35g of sorghum, 1.31g of soybeans, 4.34g of beans, 33.11g of sesame and 35.89g of groundnuts per 100g of formulation. R5 contained 4.95g of maize, 20.98g of sorghum, 5.49g of beans, 29.39g of sesame and 39.19g of groundnuts per 100g of formulation. The nutrient densities of D2 and R5 when cooked according to WFP recommendations were also determined. D2 and R5 had high dispersibility (77.2-76.8%), low water absorption index (1.7-2.0g/g) and high water solubility index (0.2-0.3g/g). The pasting properties indicated that the formulations form stable low viscosity pastes that can withstand breakdown during cooking and have high resistance to retrogradation on cooling. Cooked D2 (100g) contained 87.2kcal, 9.5g starch, 2.3g sugars, 5.8g protein, 1.6g fat, 1.7g fiber, 2.3mg iron and 1.6mg zinc. Cooked R5 (100g) had 71.4kcal, 7.1g starch, 2.6g sugars, 4.2g protein, 0.9g fat, 1.0g fiber, 1.9mg iron and 1.4mg zinc. The cooked samples provided more than 50% of the Recommended Nutrient Intake (RNI) for children aged 1-5 years for protein and zinc per serving (200g for children aged 1-3 years and 250g for children aged 4-5 years). Adopting formulations developed in this study can potentially contribute to reducing undernutrition in children aged 1-5 years

NUTRITIONAL COMPOSITION OF LEAST-COST STAPLE FOOD SOURCES OF NUTRIENTS IN EASTERN UGANDA

Food cost and seasonal availability are important determinants of food choice and ultimately nutrient intake. This study aimed at establishing the nutritional composition of least-cost staple food sources of nutrients in Kamuli, Buyende and Pallisa districts in eastern Uganda across the cropping seasons. The World Food Programme (WFP) Vulnerability Analysis and Mapping (VAM) Market Analysis Tool guidelines were used to conduct a mini-survey to determine seasonal prices and availability of foods. Retailers (n= 268) from six markets in Kamuli, three in Buyende and six in Pallisa were interviewed. The least-cost sources of energy, protein, iron and zinc were determined using nutrient-cost values. The nutrient composition of the least-cost foods were determined using standard methods. For the first dry season, the least cost sources of energy, protein, iron and zinc were maize (0.052 $/1000kcal), soybeans (0.016$/10g), maize (0.070 $/10mg) and maize (0.086$/10mg), respectively. For the second dry season, the least cost sources of energy, protein, iron and zinc were maize (0.052 $/1000kcal), soybeans (0.015$/10g), maize (0.070 $/10mg) and maize (0.086$/10mg). For the first rainy season, the least cost source of energy was sorghum (0.074 $/1000kcal), protein was groundnuts (0.019$/10g), iron was sesame (0.100 $/10mg) and zinc was sweet potatoes (0.123$/10mg), respectively. For the second rainy season, the least cost sources of energy, protein, iron and zinc were sorghum (0.049 $/1000kcal), groundnuts (0.016$/10g), sesame (0.067 $/10mg) and sweet potatoes (0.082$/10mg), respectively. The richest sources of energy, sugars and starch, protein, fat, fibre and iron were sesame (797.2 ± 116.84 Kcal/100g), sweet potatoes (11.5 ± 1.22 and 86.8 ± 10.75 g/100g), soybeans (40.7 ± 4.58 g/100g), sesame (52.9 ± 3.82 g/100g), soybeans (7.0 ± 0.32 g/100g), groundnuts (7.0 ± 0.82 mg/g). The nutrition composition of least-cost foods in the dry seasons and rainy seasons indicates that they can be used to formulate low-cost nutrient-dense mixtures for the respective seasons