Acceptability and nutritional contribution of grain amaranth recipes in Uganda

Grain amaranth is a highly nutritious crop. It is high in proteins and its proteins are of high quality. Compared to common starchy staples, grain amaranth also contains higher levels calcium, zinc, iron as well as vitamins A, E and folic acid. Grain amaranth has also been reported to exhibit nutraceutical properties. Despite its high nutritional value and nutraceutical properties, grain amaranth consumption in Uganda is low. This study was undertaken to evaluate the acceptance of grain amaranth containing recipes and to determine their potential nutritional contribution. A 24 hourrecall was conducted on a sample of 420 respondents drawn from nine sub-counties, three from each of three districts: The results of the 24 hour recall were used to calculate nutritional quality indices. The 24 hour recall results showed low nutritional quality indices for zinc, calcium, niacin, thiamin and lipids. In addition, diets for 74% of respondents were low in iron. A total of 17 recipes containing grain amaranth and other locally produced foods were then developed with the aim of producing productswith enhanced zinc, calcium, niacin, thiamin, iron and energy content. Products prepared based on the developed recipes were subjected to  proximate analysis and sensory evaluation while the recipes were assessed by farmer groups for acceptability. All the products developed were found to be highly acceptable, all scoring .7.5 on nine point scale. The presence of grain amaranth in the products enhanced the nutrient content of most foods, when compared to the traditional recipes without grain amaranth. The most marked positive changes attributable to presence of grain amaranth in the food formulations were observed in the levels of Zn, Fe and Ca. Grain amaranth markedly enhanced the nutrient content for the starchy staple dishes which dominate diets of low income households in the communities studied. These findings show that if incorporated into locally consumed dishes, grain amaranth would fill some of the dietary nutrient gaps. The high acceptability of the products containing grain amaranth and the recipes tested showed high potential for grain amaranth adoption once the recipes are disseminated.Key words: Amaranth, dietary assessment, sensory evaluatio

Characteristics of a self-assembled fibrillar gel prepared from red stingray collagen

A translucent collagen gel was formed from a transparent acidic solution of red stingray collagen by adjusting to physiological ionic strength and pH in phosphate buffer and then incubating at 25?37°C. During fibril formation from red stingray collagen, the turbidity increased when the NaCl concentration was increased at constant pH and the rate of fibril formation was accelerated by higher pH or lower NaCl concentration. The T m of red stingray collagen fibrillar gel was estimated as 44.3 ± 3.5°C, which was higher than that of the collagen solution, 33.2°C. In addition, red stingray collagen gel maintained its shape without melting and was suitable for culture of mouse stromal cells at 37°C

Nutritional and hypocholesterolemic properties of termitomyces microcarpus mushrooms.

Wild edible mushrooms, Termitomyces microcarpus are widely consumed in Uganda, partly because of their taste, flavour and because they are believed to have medicinal benefits. This study investigated the nutrient composition of the Termitomyces microcarpus mushrooms and the effect of the mushroom on feed intake, weight gain, serum cholesterol and triglycerides of male albino rats. Semi-dried mushrooms collected from Kyenjojo District in western Uganda were analyzed for nutrient composition using standard procedures. To determine the effect of dietary intake ofmushrooms, a completely randomized study design was used with experimental treatments having diets containing 25, 45 and 60% air -dried mushroom flour mixed with the basal feed and 0.5% cholesterol. These were compared to a control diet consisting of only commercial (basal) feed and to a diet containing basal feed and 0.5% cholesterol. The rats were fed on the five diets for ten weeks and were monitored for changes in feed intake and weight at weekly intervals for six weeks and in serum total cholesterol, High Density Lipoprotein (HDL)-cholesterol, Low Density Lipoprotein (LDL)-cholesterol and triglycerides at two weeks intervals for ten weeks. Proximate analysis revealed that the mushrooms contained 25.5% protein, 2.3% fat, 11.2% dietary fibre, 48.37% available carbohydrates and 12.67% water. The mushrooms were also found to contain 61 mg/100g of iron, 156 mg/100g of calcium and a number of other dietary minerals. Dietary inclusion of Termitomyces microcarpus mushrooms significantly reduced the feed intake and weight gain of therats by up to 36.8 and 29.5%, respectively. The reduction increased with the proportion of dietary mushroom. Inclusion of mushrooms in the diets of rats also lowered their total serum cholesterol, LDL-cholesterol and triglycerides by up to 15.6, 28.3 and 29.9%, respectively. Reduction in serum lipids did not, however, show a clear relation to the quantity of mushrooms in the diet. The reduction in the total serum cholesterol, LDL- cholesterol and triglycerides may be attributed to the high quantities of fibre in the mushrooms. These results suggest that consumption of T.microcarpus mushrooms could contribute to reducing the prevalence of diseases linked to high blood lipids.Key words: Serum cholesterol, mushroom, Termitomyces microcarpus, triglyceride

DIETARY PATTERNS IN UGANDA AND THEIR INFLUENCING FACTORS: A CRITICAL REVIEW

Improving the understanding of dietary patterns and underlying factors remains crucial in designing nutritional interventions and policy making. This review sought to provide a holistic picture of the studies covering dietary patterns in Uganda and the associated factors so as to identify gaps in existing literature and provide a basis for nutrition-sensitive interventions. A literature search for publications dating from March 2010 to 2021 was done using the terms dietary diversity, nutrient intake, food consumption and food choices in Uganda. Studies covering populations above 6 months of age, male and female, with exception of diseased populations, were screened. Because of the variability in the methodologies for assessment of dietary intake and dietary diversity, meta-analysis was not conducted. A total of 17,728 articles were found and 25 studies met the inclusion criteria. Nine of the 25 studies reported on dietary diversity indicators and their associated factors. The literature shows that diets in Uganda are mainly composed of starchy staples, especially cereals, roots, tubers and bananas, with legumes constituting the main protein source. The diets are characterized by low consumption of fruits and vegetables as well as animal protein sources. The share of food expenditure allocated to the different food groups corresponded to information on consumption for the different groups. Studies revealed that household food expenditure was higher among urban households, an observation attributable to their high reliance on food purchases to meet food requirements. The share of household expenditure on cereals and staples was reported to decrease with increasing wealth quantile and was lower among urban households. An opposite trend was reported for animal protein sources. Across the different studies, the mean dietary diversity score was above three (3). Nonetheless, intake of micronutrients and the mean dietary energy consumption (DEC) were reported to be lower than the daily recommended values. Given the lack of uniformity in the indicators across the different studies and differences in methodologies especially for dietary diversity scores, the existing research is inadequate for establishing quantitative evidence on the trends in dietary patterns and diversity, gender and age group differences in relation to dietary patterns. There is a need for highquality, nation-wide research using validated tools and methodologies to measure dietary patterns and trends and explore the relation to gender and age groups

Nutritional status research in Uganda: A critical review and trend analysis

Uganda is ranked 77th out of 95 countries in terms of under-nutrition prevalence. Under-nutrition is closely linked to 40% of all mortalities among children below 5 years of age. It is projected that by 2050 malnutrition in all its dimensions combined will cost the country US $7.7 billion (19 trillion Uganda Shillings) in lost productivity, yet timely investing in nutrition would translate into an economic gain of US$ 1.7 billion (4.3 trillion Uganda shillings) through enhanced productivity. A critical review and trend analysis, following the Preferred Reporting Items for Systematic Reviews and Meta-analysis (PRISMA) approach was carried out. This was aimed at critically assessing the status of nutrition and identifying existing research gaps and intervention options. In addition, the study was focused on generating evidence for nutrition policy discourse. The review mainly focused on peer reviewed publications, covering the period from 2011 to 2022. A total of 215 materials were downloaded, 28 articles were used for literature review and 14 were used for further synthesis and trend analysis. It was found that stunting among children under 5 years was higher in the rural areas (37%) than in the urban areas (34%). Wasting and underweight among the same age group were most rampant in northern region, with prevalence rates of 7.5% and 14.6%, respectively, while stunting was most prevalent in western region (33.2%). Available data showed increasing prevalence of obesity and overweight. The proportion of women 15-49 years who were overweight or obese increased from 17% in 2006 to 19% in 2011 and 24% in 2016. On the other hand, prevalence of thinness among women aged 15-49 years declined from 12% in 2006 and 2011 to 9% in 2016. The review unearthed dearth of literature on nutrition for the elderly, adolescents and young adults. It would be prudent to invest in research to bridge the identified gaps. The outcome of such studies would be instrumental in informing nutrition policy in Uganda

DIETARY PATTERNS IN UGANDA AND THEIR INFLUENCING FACTORS: A CRITICAL REVIEW

Improving the understanding of dietary patterns and underlying factors remains crucial in designing nutritional interventions and policy making. This review sought to provide a holistic picture of the studies covering dietary patterns in Uganda and the associated factors so as to identify gaps in existing literature and provide a basis for nutrition-sensitive interventions. A literature search for publications dating from March 2010 to 2021 was done using the terms dietary diversity, nutrient intake, food consumption and food choices in Uganda. Studies covering populations above 6 months of age, male and female, with exception of diseased populations, were screened. Because of the variability in the methodologies for assessment of dietary intake and dietary diversity, meta-analysis was not conducted. A total of 17,728 articles were found and 25 studies met the inclusion criteria. Nine of the 25 studies reported on dietary diversity indicators and their associated factors. The literature shows that diets in Uganda are mainly composed of starchy staples, especially cereals, roots, tubers and bananas, with legumes constituting the main protein source. The diets are characterized by low consumption of fruits and vegetables as well as animal protein sources. The share of food expenditure allocated to the different food groups corresponded to information on consumption for the different groups. Studies revealed that household food expenditure was higher among urban households, an observation attributable to their high reliance on food purchases to meet food requirements. The share of household expenditure on cereals and staples was reported to decrease with increasing wealth quantile and was lower among urban households. An opposite trend was reported for animal protein sources. Across the different studies, the mean dietary diversity score was above three (3). Nonetheless, intake of micronutrients and the mean dietary energy consumption (DEC) were reported to be lower than the daily recommended values. Given the lack of uniformity in the indicators across the different studies and differences in methodologies especially for dietary diversity scores, the existing research is inadequate for establishing quantitative evidence on the trends in dietary patterns and diversity, gender and age group differences in relation to dietary patterns. There is a need for highquality, nation-wide research using validated tools and methodologies to measure dietary patterns and trends and explore the relation to gender and age groups

Influence of variety, growth location and storage conditions on development of hard-to-cook defect in common bean (Phaseolus vulgaris L).

Storage of beans, especially at temperatures higher than 25ºC, and relative humidity greater than 65%, lead to development of the hard-to-cook (HTC) defect which results in increased cooking time, fuel and water use. This has a negative effect on acceptability and utilization of beans. This study was aimed at investigating the influence of bean variety, moisture content, growth location and storage containers on the development of HTC defect. Freshly harvested (within one month of storage) beans of varieties K131, K132, NABE4 and NABE 11 collected from farmers were first assessed for susceptibility to the HTC defect and then chemical changes associated with differences in moisture content and storage conditions were determined. Bean samples were obtained from farmers at initial moisture content of about 15%. Some of the beans were dried to moisture content of 12 and 9%. Samples at 15%, 12% and 9% were stored in plastic buckets, earthenware, polypropylene and sisal bags at ambient temperature (22-28 oC). Samples were drawn at monthly intervals and analyzed for cooking time, lignin, acid detergent fiber, calcium and magnesium content. Extent of HTC defect was found to be in the order K131> K132> NABE11> NABE4. The higher the moisture content the greater the extent of HTC development. HTC was found to be associated with increase in lignin content (r2 = 0.72). A significant increase in acid detergent fibre (ADF) was observed in samples stored in all the 4 storage containers. The increase was highest for beans stored in polypropylene bags and plastic buckets while beans stored in the sisal bags and earthenware had the least increase. Storage in sisal bags (25ºC, RH 74%) which allowed equilibration of the temperature and relative humidity with that of the environment controlled HTC defect development more than other methods; pot (22ºC, RH 93%) polypropylene bags (25.8ºC, RH 80%) and plastic bucket (27.9ºC, RH 84%). Based on the results of this study drying beans to lower moisture content and prevention of heat build up during storage, are recommended as strategies to control HTC development. Keywords: Hard –to-cook, Legumes, Grain storage, Lignification. AJFAND Vol. 8 (3) 2008: pp. 333-34

DIETARY DIVERSITY AND MICRONUTRIENT RICH FOOD CONSUMPTION PATTERNS AMONG WOMEN OF REPRODUCTIVE AGE IN KAYUNGA AND JINJA, UGANDA

The diets of women of reproductive age (WRA) in low-income countries have been reported to be inadequate in micronutrients which lead to undernutrition. The foods commonly consumed by women are usually starchy plant-based cereals, roots and tubers which are limited in micronutrients. Amidst Uganda producing abundance of fruits and vegetables which are sources of micronutrients, it seems that consumption patterns have a role to play. The aim of this study was, therefore, to evaluate the prevailing diets of women of reproductive age in Kayunga and Jinja districts. A cross- sectional study was conducted in August 2019. Four hundred and ninety two (492) women of reproductive age were purposively selected from the two sub-counties to participate in the study. A 24-hour recall questionnaire was used estimate the women’s minimum dietary diversity for women of reproductive age (MDD-W) and it is contribution towards meeting micronutrient requirements. Means were computed for continuous variables, while proportions were computed for the descriptive variables that were placed under different themes and categories. Results revealed that more than 80% of women did not achieve the minimum dietary diversity. Less than 50% of the women consumed foods from plant and animal protein rich food groups that are major sources of iron, zinc, calcium, and vitamin B-12. In addition, more than 80% of the women’s diets lacked vitamin A- rich fruits and vegetables and dark green leafy vegetables which are the rich food group sources for vitamin A and folate. Therefore, over 80% of the women in Kayunga and Jinja districts did not obtain the required micronutrients for their good health and that of their children and thus, are at risk of poor health due to micronutrient deficiencies. It is recommended to have nutrition education coupled with demonstrations to mothers on how to prepare a diversified diet