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

Nile perch collagen and gelatin extraction and physico-chemical characterisation

Please read the abstract in the section 00front of this documentThesis (PhD(Food Science))--University of Pretoria, 2005.Food Scienceunrestricte

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

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

Facteurs Associes A L’Emergence De L’Epidémie De La Rougeole Dans La Zone De Sante D’Oicha

la Zone de santé d’Oicha est depuis plus de deux décennies sous l’empire de groupes armés semant mort et désolation y compris la destruction d’une dizaine des centres de santé et ayant occasionnes la délocalisation de certains d’entre eux.  A la suite de l’errance, une partie majeure de la population vit dans le camp des déplacées internes, dans les écoles dans une grande promiscuité et en dessous du minimum de dignité humaine.  Ainsi l’objectif générale de cette étude consiste à identifier les facteurs associes à l’émergence de la rougeole dans la Zone de santé. Pour y parvenir nous avons utilisé une méthode descriptive dans une approche transversale. Les données ont été collectes à l’aide d’un guide d’interview, ces données ont été synthétisées par les statistiques descriptives. Le test de chi-carré et le p-value à 95% d’intervalle de confiance nous ont permis de tester le niveau d’association entre la variable dépendante et les variables indépendantes. Le paquet de statistiques en sciences sociales(SPSS) nous a servi à générer le résultat.Le résultat a révélé que 65% des personnes ayant développés la rougeole n’était pas vacciné. L’état de malnutrition a été associé à l’émergence de l’épidémie, (p-value 0.015). Cependant, une non association  significative entre  la résidence, distance entre le site vaccination, la perception de la nécessite du vaccin, confiance au vaccin, la perception de la sécurité dans le milieu, la compatibilité du vaccine et les croyances, disponibilité du vaccine dans les sites de vaccination et la vaccination anti rougeoleuse (p≥0,05 non significatif au seuil conventionnel de 5%. Les autorités de la zone de santé en collaboration avec leur partenaire, le PEV et le gouvernement Congolais doivent multiplier les efforts pour stabiliser la zone sur le plan sécuritaire et accroitre la desserte de la Zone en vaccin de ma manière permanente pour éviter l’émergence d’épidémie similaire dans l’avenir

Morphological characteristics, bioactive compounds content, and antioxidant activity of different accessions of African eggplant (Solanum anguivi Lam.)

African eggplant (Solanum anguivi Lam.) fruits reportedly exhibit antidiabetic properties, possibly due to the presence of bioactive compounds. This study aimed to assess the bioactive compounds content (BCC) and antioxidant activity (AA) in the fruits of fourteen African eggplant accessions. The relationship between the fruit BCC and AA, and the plant (leaf, stem and fruit) morphological characteristics was determined. Morphological traits for the plant accessions were characterized based on existing Solanum species descriptors. Total phenolics, flavonoids, saponins, vitamin C and AA  were determined by spectrophotometry, while total alkaloids were detected by gravimetry. HPLC was used for the quantification of phenolic compounds. Morphological characteristics, BCC and AA differed among the accessions. The fruit’s accessions contained total phenolics (8.0-12.4 mg gallic acid equivalent/g dry weight (DW)), saponins (51.1-124.8 mg diosgenin equivalent/g DW), alkaloids (81.4-127.7 mg/g DW), vitamin C (3.6-6.4 mg ascorbic acid equivalent/g DW), and flavonoids (0.9-2.1 mg quercetin equivalent (QE)/ g DW) and exhibited a high AA (1.2-4.6 mg QE/g DW). Amongst the quantified phenolic compounds, chlorogenic acid (21.4-301.3 μg/ g DW) had the highest content. Cluster analyses showed that morphological characteristics might be useful to predict accessions with similar BCC and AA. Accessions with high total phenolics provided the highest AA, and, therefore, may mediate health benefits

Nutrients and bioactive compounds content of Baillonella toxisperma, Trichoscypha abut and Pentaclethra macrophylla from Cameroon

Baillonella toxisperma, Pentaclethra macrophylla and Trichoscypha abut are important foods for communities living around forests in Cameroon. Information on the nutritional value and bioactive content of these foods is required to establish their contribution to the nutrition and health of the communities. Samples of the three foods were obtained from four villages in east and three villages in south Cameroon. The foods were analyzed for proximate composition, minerals and bioactive content using standard chemical analysis methods. T. abut was found to be an excellent source of bioactive compounds; flavonoids (306 mg/100 g), polyphenols (947 mg/100 g), proanthocyanins (61.2 mg/100 g), vitamin C (80.05 mg/100 g), and total oxalates (0.6 mg/100 g). P. macrophylla was found to be a rich source of total fat (38.71%), protein (15.82%) and total fiber (17.10%) and some bioactive compounds; vitamin E (19.4 mg/100 g) and proanthocyanins (65.0 mg/100 g). B. toxisperma, was found to have high content of carbohydrates (89.6%), potassium (27.5 mg/100 g) and calcium (37.5 mg/100 g). Flavonoids, polyphenols, vitamins C and E are the main bioactive compounds in these forest foods. The daily consumption of some of these fruits may coffer protection against some ailments and oxidative stress. Approximately 200 g of either B. toxisperma or P. macrophylla, can supply 100% iron and zinc RDAs for children aged 1–3 years, while 300 g of the two forest foods can supply about 85% iron and zinc RDAs for non-pregnant non-lactating women. The three foods provide 100% daily vitamins C and E requirements for both adults and children. The results of this study show that Baillonella toxisperma, Pentaclethra macrophylla and Trichoscypha abut can considerably contribute towards the human nutrient requirements. These forest foods also contain substantial levels of health promoting phytochemicals notably flavonoids, polyphenols, vitamins C and E. These foods therefore have potential to promote nutrition and health, especially among forest dependent communities who consume them in substantial amounts

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

Determinants Of Covid-19 Vaccine Hesitancy Among Healthcare Workers In Oicha Health District, Democratic Republic Of Congo

Background: High rates of vaccination worldwide are required to establish herd immunity and stop the spread of the current COVID-19 pandemic. Vaccine hesitancy is a major barrier for achieving this goal across different populations including Healthcare workers. The purpose of the study was to identify key determinants of COVID-19 vaccine hesitancy among healthcare workers in the health district of Oicha, in Democratic Republic of the Congo. The results shall inform policymakers in public health on how to deal with these major challenges and improve communication for behaviour change strategies towards utilization of vaccination. Methods: The study adopted a cross-sectional descriptive survey research design. The population study was 649 healthcare workers, working in public or integrated health care facilities. A stratified random sampling technique was used to draw a sample size of 248 respondents. Data was collected using interview schedules. The data was analyzed using descriptive statistics with presentation made using tables and figures. The level of association between the independent and dependent variables was assessed by chi-squared test and adjusted odds ratio and p-values at 95% confidence interval.  The Statistical Package for Social Sciences (SPSS) software was used for data analysis.Result: The findings show that 58.0% of healthcare workers in Oicha Health District were hesitant. Vaccine hesitancy were associated with variables as shown by bivariate and multivariate analysis results. Belief in vaccine safety (chi-square 202, p-value 0.0000.05; OR=2[0.77;6.34] were significantly associated with hesitancy of COVID-19 vaccine.  Besides, 96% of the respondents stated that they had already heard mixed negative news about the COVID-19 vaccine.Conclusions and recommendations: Finally, it was established that vaccine safety, effectiveness, necessity, availability and trust in administrative authority were associated with vaccine hesitancy. This study can guide policymakers in improving the vaccination strategies