Production and utilization of jackfruit (Artocarpus heterophyllus) in Uganda

Jackfruit originated from East Asia, known to be the largest tree born fruit weighs up to 30kg and yields 50-80 tons per hectare annually. The fruit has large potential in Uganda and has been used in value added products on a small and rudimentary scale. This work assessed the production and utilization patterns of jackfruit with a view of determining its capacity to sustain industrial scale processing. A cross-sectional survey was conducted in jackfruit producing regions from April to June 2016. The study variables were household farm size, number of jackfruit trees, types, utilization methods and constraints associated with jackfruit production. A purposive sampling design was used to select districts, sub-counties, parishes and villages to participate in the survey. A total of 400 household heads from the study area were interviewed using a semi structured questionnaire. Responses and observations were recorded; secondary data was also reviewed for information on the total number of households in a district. The results showed that 32% of the respondents worked on 1-2 acres of farmland on which they have at least 2-7 jackfruit trees. About 57% of jackfruit trees were planted while the remaining 43% were inherited. The study area was estimated to have about 1.7 million fruiting jackfruit trees with the number of fruits per tree varying between 20-120 fruits and weighing11 kg, on average. Jackfruit harvest season in Uganda has two peaks in March to April and November to December, with the latter season yielding more fruit. Jackfruit is categorized into white, orange and yellow types based on the pulp color, hard or soft according to pulp texture. About 78% of households produced jack fruit mainly for home consumption, 16% of the households sold the fruit, and 6% fed it to animals while 1% of the household processed them into dried chips or jackfruit wine. The estimated jackfruit production per district in the study area was 0.3 million metric tons/annum. Although the study area has a potential of producing jackfruit for industrial processing, there is need to grow more jackfruit in an organized manner to meet the increasing and competing demands for both home consumption and industrial processing.Keywords: Jackfruit Artocarpus heterophyllus, production, categorization, utilization, household, consumption, flake

Proximate composition and sensory characteristics of refractance window dried cowpea composite porridges

Undernutrition is a major public health concern in Uganda. Locally available nutrient dense diets can help reduce the problem of undernutrition.  Utilisation of cowpea leaf powder in preparing composite porridge blends depends on sensory acceptance of the consumers. A Nutrisurvey  software was used to formulate two composite flour blends, namely maize and millet in a ratio 2:8 and cowpea-maize in a ratio of 1:9 to achieve the  daily requirement of protein for children. The study developed a process for the production of composite cowpea flour from finger millet flour and  maize flour and followed a one factor design in which maize flour (MF) and millet flour (MMF) was substituted with cowpea leaves flour (CPL). The  composites were dried using refractance window drying technology. The proximate composition of the composite flours were determined using  standard methods while sensory acceptability of porridges was rated on a five-point Likert scale using an untrained panel. Results indicated a  significant (p < 0.05) increase in protein (10.9 to 13.4%), dietary fibre (11.01 to 13.0%) and lipids (4.71 to 5.3%) contents for cowpea-millet composite  porridge. For cowpea-maize composite flour, a significant (p < 0.05) increase in protein (5.9 to 7.6%), dietary fibre (1.47 to 3.3%) and lipids (2.84 to  3.3%) was also observed. Sensory evaluation indicated that between the two composite porridges, the cowpeamillet porridge blend was  significantly (P≤0.05) more appealing in terms of colour (3.61±0.8), aroma (2.96±0.2), taste (3.24±0.6), texture (3.62±0.6) and general acceptability  (3.61±0.8) to the panellists than the cowpea-maize porridge blend. The cowpea-millet and cowpea-maize composite flours can contribute more than  100% of the recommended dietary allowance of protein and carbohydrate requirements for children aged 0-8 years. The study findings indicate that  the cowpea-based composite flours have the potential to make a significant contribution to the improvement in the nutritional status of  infants and children in developing countries

Composition and functional properties of yam bean (Pachyrhizus spp.) seed flour

Open Access JournalYam bean (Pachyrhizus spp.) is legume crop that not only produces edible roots but also has a high yield of unutilized seeds. Although the yam bean seeds are rich in protein, they are not used due to a high content of toxic rotenone. In this study, yam bean seeds were detoxified and the nutritional and functional properties of their protein determined to assess the proteins’ potential for applications. Seeds of 10 accessions (2 accessions of P. erosus, 4 accessions of P. ahipa and 4 accessions of P. tuberosus) were analyzed for proximate composition, pasting and functional properties (bulk density, least gelation concentration, water absorption capacity, oil absorption capacity, emulsifying capacity, emulsion stability, foaming capacity, foam stability and protein solubility). The results showed that yam bean seeds contained: 29.2 - 32.1 g/100g proteins, 31.3 - 33.0 g/100 g carbohydrates, 24.1 - 25.6 g/100g total fat, 7.5 - 8.1 g/100g crude fiber and 3.4 - 4.1 g/100g ash. The defatted P. erosus seed flour contained 45.6 - 48.8 g/100g protein, 32.6 - 36.5 g/100g total carbohydrate, 6.7 - 7.1 g/100g crude fiber, 6.0 - 6.4 g/100g ash and 5.2/100 g crude fat. The defatted yam bean seed flour exhibited relatively high protein solubility (68.0% - 70.4%), least gelation concentration (14%), water absorption capacity (2.8% - 2.9%) and oil absorption capacity (1.5%). The defatted flour exhibited emulsifying capacity of 35.7% - 36.0%, emulsion stability of 33.2% - 33.5%, foaming capacities of 42% and foam stability of 25.1% - 25.8%. With respect to pasting properties, the defatted yam bean seed flours exhibited pasting temperature of 80.0˚C - 81.3˚C, peak viscosity of 145.5 - 146.7 RVU, trough viscosity of 95.1 - 102.0 RVU, break down of 43.5 - 51.6 RVU, set back of 252.9 - 258.1 RVU and final viscosity of 348 - 360 RVU. The results show that yam bean seed has potential for use in both food and nonfood applications

On-farm evaluation of effectiveness of improved postharvest handling of maize in reducing grain losses, mold infection and aflatoxin contamination in rural Uganda

Postharvest losses remain a challenge among smallholder farmers in sub-Saharan Africa. The uses of hermetic storage containers  (hermetic bags and metallic silos), tarpaulin sheet (plastic sheet) and raised racks reduce postharvest deterioration of grain. This study evaluated the effectiveness of selected improved drying and storage postharvest technologies and practices in reducing maize grain postharvest losses among smallholder farmers in Kamuli and Apac districts, Uganda. The assessed improved storage technologies were hermetic bags and metallic silos against woven polypropylene bags (common farmer practice). For drying, use of tarpaulins and raised racks were assessed against drying on bare ground (common farmer practice). Grain quality and quantity were determined at harvest as well as during drying and six months of storage using Longe 10H variety. Mean quantitative losses, mold infection and aflatoxin level of maize at harvest were 13.72 ± 5.44%, 59.01 ± 17.97% and 1.21 ± 0.7 ppb, respectively for traditional practice. Improved drying and storage technologies resulted in significantly lower (p≤0.05) losses, mold infection and aflatoxin level than the common  farmer practices. Drying on bare ground (3.04 ± 1.50%) resulted in 1.94 times and 7.07 times higher quantitative losses than drying on  tarpaulins (1.56 ± 1.09%) and raised racks (0.43 ± 0.58%). By the sixth month of storage, polypropylene bag storage resulted in 3.7 times and 84 times higher quantitative losses (23.7 ± 5.11%) than hermetic bags (6.33 ± 5.41%) and metallic silos (0.28 ± 0.22%), respectively. Polypropylene bag storage also resulted in 4.4 times and 6 times higher aflatoxin levels (45.82 ± 20.88 ppb) than hermetic bags and metallic silos, respectively. The interaction effects of type of drying technology and storage technology used on aflatoxin levels at the end of the storage period was significant. The highest mold infection and aflatoxin levels were observed when drying was done on bare ground and storage was in polypropylene bags and by the sixth month of storage, mold infection was 90.54 ± 5.48% and average aflatoxin content was 53.47 ± 22.79 ppb. Storage in metallic silos was the most effective in controlling mold infection and aflatoxin contamination, regardless of drying practice, while storage in polypropylene bags was the least effective. From the results, improved drying and storage technologies and practices were found to reduce postharvest maize losses, mold infection and aflatoxin level by over 50%. Use of raised drying racks and storage in metallic silos was found to be the most effective combination in maintaining maizequality and reducing postharvest losses. Key words: Aflatoxins, maize quality, mold infection, grain storage, postharvest losse

Perceived nutrition benefits and socio-demographic factors affecting consumption of forest foods in eastern and southern Cameroon

African forests act as sources of both plant and animal foods that provide significant amounts of nutrients and healthy boosting bioactive compounds. This study investigated the relationship between knowledge, perceptions and socio-demographic attributes towards consumption of forest foods. A total of 279 females in charge of decision making with respect to food preparation, were randomly selected from 12 villages in southern and eastern Cameroon, and interviewed using researcher administered questionnaires. Multivariate logistic regression analysis was used to identify the socio demographic factors and perceptions affecting consumption of forest foods. Baillonella toxisperma (African pearwood) (98%), Irvingia gabonesis (bush mango) (81%) and Trichoscypha abut (Mvout) (70%) were identified as the most nutritious foods. Among the animal forest foods, bush meat (11%) and Imbrasia spp. (edible caterpillars) (10%) were identified as the most nutritious. Consumption of forest foods was higher among polygamous families and also positively related to length of stay in the forest area, as well as age of female respondents. Education had an inverse relationship with use of forest foods. Perception towards the nutritional value of forest foods were also found to positively influence consumption of forest foods. Since negative perceptions were found to influence consumption, there is need to invest in awareness campaigns to strengthen the current knowledge levels among the study population.Les for\ueats africaines sont des r\ue9servoirs d\u2019aliments v\ue9g\ue9taux et animaux fournissant des quantit\ue9s importantes de nutriments et compos\ue9s bioactifs stimulants naturels. La pr\ue9sente \ue9tude analyse la relation entre les connaissances, les perceptions et les caract\ue9ristiques sociod\ue9mographiques de la consommation des aliments issus des for\ueats. Un total de 279 femmes responsables du choix et de la pr\ue9paration des aliments familiaux ont \ue9t\ue9 choisis au hasard dans 12 villages du Sud et de l\u2019Est du Cameroun, et interview\ue9 \ue0 l\u2019aide de questionnaires administr\ue9s par des chercheurs. L\u2019analyse de r\ue9gression multi-vari\ue9e a \ue9t\ue9 utilis\ue9e pour identifier les facteurs sociod\ue9mographiques et les perceptions qui affectent la consommation desdits aliments. Baillonella toxisperma (Moabi) (98%), Irvingia gabonesis (mangue sauvage) (81%) et Trichoscypha abut (Mvout) (70%) ont \ue9t\ue9 identifi\ue9s comme les aliments v\ue9g\ue9taux les plus nutritifs. Pour ce qui est des aliments forestiers d\u2019origine animale, la viande de brousse (11%) et Imbrasia spp. (chenilles comestibles) (10%) ont \ue9t\ue9 identifi\ue9s comme \ue9tant les plus nutritifs. La consommation des aliments issus des for\ueats \ue9tait plus \ue9lev\ue9e parmi les familles polygames et positivement corr\ue9l\ue9e \ue0 la dur\ue9e de s\ue9jour dans la zone foresti\ue8re, ainsi qu\u2019\ue0 l\u2019\ue2ge des femmes interrog\ue9es. Le niveau d\u2019\ue9ducation avait une relation inverse avec l\u2019utilisation des aliments forestiers. La perception de leurs valeur nutritives avait \ue9galement une influence positive sur leur consommation. \uc9tant donn\ue9 que les pr\ue9jug\ue9s qui ont longtemps marqu\ue9s ces aliments influencent n\ue9gativement leur consommation, il est n\ue9cessaire de sensibiliser et de renforcer le niveau de connaissance des populations \ue9tudi\ue9e sur la valeur nutritive de ces produits

Perceived nutrition benefits and socio-demographic factors affecting consumption of forest foods in eastern and southern Cameroon

African forests act as sources of both plant and animal foods that provide significant amounts of nutrients and healthy boosting bioactive compounds. This study investigated the relationship between knowledge, perceptions and socio-demographic attributes towards consumption of forest foods. A total of 279 females in charge of decision making with respect to food preparation, were randomly selected from 12 villages in southern and eastern Cameroon, and interviewed using researcher administered questionnaires. Multivariate logistic regression analysis was used to identify the socio demographic factors and perceptions affecting consumption of forest foods. Baillonella toxisperma (African pearwood) (98%), Irvingia gabonesis (bush mango) (81%) and Trichoscypha abut (Mvout) (70%) were identified as the most nutritious foods. Among the animal forest foods, bush meat (11%) and Imbrasia spp. (edible caterpillars) (10%) were identified as the most nutritious. Consumption of forest foods was higher among polygamous families and also positively related to length of stay in the forest area, as well as age of female respondents. Education had an inverse relationship with use of forest foods. Perception towards the nutritional value of forest foods were also found to positively influence consumption of forest foods. Since negative perceptions were found to influence consumption, there is need to invest in awareness campaigns to strengthen the current knowledge levels among the study population.Les for\ueats africaines sont des r\ue9servoirs d\u2019aliments v\ue9g\ue9taux et animaux fournissant des quantit\ue9s importantes de nutriments et compos\ue9s bioactifs stimulants naturels. La pr\ue9sente \ue9tude analyse la relation entre les connaissances, les perceptions et les caract\ue9ristiques sociod\ue9mographiques de la consommation des aliments issus des for\ueats. Un total de 279 femmes responsables du choix et de la pr\ue9paration des aliments familiaux ont \ue9t\ue9 choisis au hasard dans 12 villages du Sud et de l\u2019Est du Cameroun, et interview\ue9 \ue0 l\u2019aide de questionnaires administr\ue9s par des chercheurs. L\u2019analyse de r\ue9gression multi-vari\ue9e a \ue9t\ue9 utilis\ue9e pour identifier les facteurs sociod\ue9mographiques et les perceptions qui affectent la consommation desdits aliments. Baillonella toxisperma (Moabi) (98%), Irvingia gabonesis (mangue sauvage) (81%) et Trichoscypha abut (Mvout) (70%) ont \ue9t\ue9 identifi\ue9s comme les aliments v\ue9g\ue9taux les plus nutritifs. Pour ce qui est des aliments forestiers d\u2019origine animale, la viande de brousse (11%) et Imbrasia spp. (chenilles comestibles) (10%) ont \ue9t\ue9 identifi\ue9s comme \ue9tant les plus nutritifs. La consommation des aliments issus des for\ueats \ue9tait plus \ue9lev\ue9e parmi les familles polygames et positivement corr\ue9l\ue9e \ue0 la dur\ue9e de s\ue9jour dans la zone foresti\ue8re, ainsi qu\u2019\ue0 l\u2019\ue2ge des femmes interrog\ue9es. Le niveau d\u2019\ue9ducation avait une relation inverse avec l\u2019utilisation des aliments forestiers. La perception de leurs valeur nutritives avait \ue9galement une influence positive sur leur consommation. \uc9tant donn\ue9 que les pr\ue9jug\ue9s qui ont longtemps marqu\ue9s ces aliments influencent n\ue9gativement leur consommation, il est n\ue9cessaire de sensibiliser et de renforcer le niveau de connaissance des populations \ue9tudi\ue9e sur la valeur nutritive de ces produits

Performance and Acceptability of Orange Fleshed Sweetpotato Cultivars in Eastern Uganda

White fleshed sweetpotato ( Ipomea batatus ) cultivars are an important staple and source of carbohydrates in Uganda. However, their orange fleshed sweetpotato (OFSP) counterparts are less common. The OFSP varieties can offset Vitamin A deficiency (VAD). Increased consumption of the OFSP cultivars could contribute to alleviation of VAD a common problem in Uganda. Research was conducted on-farm in twenty parishes of Iganga and Kamuli districts of eastern Uganda to evaluate the agronomic performance, consumer acceptability, dry matter and beta carotene content of 4 OFSP cultivars. The OFSP cultivars gave lower yield than the local white fleshed cultivars. Beta carotene content was generally higher in OFSP cultivars than in white fleshed ones. Ejumula, and SPK004 in Iganga, as well as kala in kamuli district gave more yield than the other orange fleshed cultivars. Children expressed preference for the OFSP compared to the white fleshed ones. Farmers who participated in on farm trials with OFSP cultivars continued to plant the OFSP cultivars after the trial indicating good potential for adoption. Farmer selection criteria were identified to include high yield, resistance to disease and pests, fast growth rate, good taste and nutritive value. Given the higher nutritional value, children's taste preference and willingness of farmers to grow OFSP cultivars, it is concluded that the production and distribution of planting material should be facilitated especially for cultivars Ejumula, Kala and SPK004