CHARACTERISATION OF POTATO VARIETIES COMMONLY GROWN IN UGANDA FOR FOOD PROCESSING SUITABILITY

Potato ( Solanum tuberosum L.) is an important crop for food and income generation in Uganda. However, lack of data on the physico-chemical characteristics of the major potato varieties to support industrial-level processing is one of the major limitations. To bridge the existing information gap, nine major potato varieties grown in Uganda; namely: Cruza, Kachpot1, Kimuli, Kinigi, Mbumbamagara, Rutuku, Rwashaki, Rwangume and Victoria were characterised to generate information on physical, chemical and processing traits. The results indicated that Kinigi had the highest dry matter (27.2%); whereas Rutuku had the lowest (19.28 %). Most varieties had tubers of medium size (50-60 mm), round in shape with medium eye depth. Kimuli recorded the highest (0.55 g 100 g-1 FW) levels of reducing sugars; whereas Kinigi had the lowest (0.02 g 100 g-1 FW). Cluster analysis separated the varieties into three groups; group 1 included varieties Cruza, Kimuli and Rwangume, which were found unsuitable for processing French fries and crisps due to high levels of reducing sugars; but are excellent candidates for preparation of mashed potato and salads. The second group included Kachpot1, Kinigi and Rwashaki and was found suitable for processing French fries, crisps and starch due to high dry matter and low reducing sugars. Group 3 included Mbumbamagara, Rutuku and Victoria and was found only suitable for production of potato flour, mashed potato and salads due to low dry matter content and small tubers.The information generated by the study is important in guiding interventions aimed at improving the potato value chain in Uganda and its contribution to socio-economic development.La pomme de terre (Solanum tuberosum L.) est une culture importante pour l\u2019alimentation et la g\ue9n\ue9ration de revenus en Ouganda. Cependant, le manque de donn\ue9es sur les caract\ue9ristiques physico-chimiques des principales vari\ue9t\ue9s de pommes de terre pour appuyer la transformation au niveau industriel est l\u2019une des principales contraintes. Pour combler ce manque d\u2019information, neuf vari\ue9t\ue9s de pommes de terre cultiv\ue9es en Ouganda, \ue0 savoir : Cruza, Kachpot1, Kimuli, Kinigi, Mbumbamagara, Rutuku, Rwashaki, Rwangume et Victoria ont \ue9t\ue9 caract\ue9ris\ue9es pour g\ue9n\ue9rer des informations sur les traits physiques, chimiques et de transformation. Les r\ue9sultats ont indiqu\ue9 que Kinigi avait la teneur en mati\ue8re s\ue8che la plus \ue9lev\ue9e (27,2%), tandis que Rutuku en avait la plus faible (19,28%). La plupart des vari\ue9t\ue9s avaient des tubercules de taille moyenne (50-60 mm), de forme ronde avec une profondeur d\u2019\u153il moyenne. Kimuli a enregistr\ue9 la concentration la plus \ue9lev\ue9e (0,55 g 100 g-1 FW) de sucres r\ue9ducteurs, tandis que Kinigi a enregistr\ue9 la plus faible (0,02 g 100 g-1 FW). L\u2019analyse typologique (Cluster) a synth\ue9tis\ue9 les vari\ue9t\ue9s en trois groupes. Le groupe 1 comprenait les vari\ue9t\ue9s Cruza, Kimuli et Rwangume, qui se sont av\ue9r\ue9es inadapt\ue9es \ue0 la production des frites et des chips en raison de leurs niveaux \ue9lev\ue9s de sucres r\ue9ducteurs, mais sont d\u2019excellents candidats pour la pr\ue9paration de pur\ue9e de pommes de terre et de salades. Le deuxi\ue8me groupe comprenait Kachpot1, Kinigi et Rwashaki et s\u2019est av\ue9r\ue9 adapt\ue9 \ue0 la pr\ue9paration des frites, des chips et de l\u2019amidon en raison de leur mati\ue8re s\ue8che \ue9lev\ue9e et de faibles concentrations en sucres r\ue9ducteurs. Le groupe 3 comprenait Mbumbamagara, Rutuku et Victoria et n\u2019\ue9tait adapt\ue9 qu\u2019\ue0 la production de farine de pommes de terre, de pur\ue9e de pommes de terre et de salades en raison de la faible teneur en mati\ue8re s\ue8che et des petits tubercules. Les informations g\ue9n\ue9r\ue9es par cette \ue9tude sont importantes pour guider les interventions visant \ue0 am\ue9liorer la cha\ueene de valeur de la pomme de terre en Ouganda et sa contribution au d\ue9veloppement socio-\ue9conomique

Understanding intra-community disparity in food and nutrition security in a generally food insecure part of eastern Africa

Food and nutrition insecurity continues to be one of the major development challenges in sub-Saharan Africa and other developing regions of the world. Karamoja sub-region, located in northern Uganda, is one of the poorest and most food insecure part of Eastern Africa. Previous studies have generalized the sub-region as food insecure. However, limited attention has been paid to locational differences in the food and nutrition security situation within this culturally and ecologically diverse part of the country. A crosssectional study design was used to examine at a community level, disparity in food and nutrition security situation among communities in Kotido and Moroto districts of the Karamoja sub-region. The study investigated the status of agricultural production, dietary habits and food security situation using individual household survey, focus group discussions, key informant interviews, household food insecurity access scale (HFIAS) and food insecurity coping strategy index (CSI). Data were analyzed using descriptive statistics, analysis of variance, and correlation and regression methods, at 5 % level of significance. The results showed that irrespective of ethnic differences, majority of households (78.8%) consumed less than 3 meals 24 hours preceding the interview. Generally, agricultural production was inadequate to support household food security and less than 30% of the households had adequate calorie intake. However, calorie intake adequacy was at least three (3) times higher in Kotido than in Moroto district. Plant foods were more frequently consumed than animal-source foods. At least 57% and 73% of households in Kotido and Moroto districts, respectively, never consumed fish. Food security was generally predicted by household size, ownership of food stores, occupation of household caregivers, number of livestock (especially goats) owned by households, time taken to fetch water (related to distance to water source) and sorghum production. Whereas it is generally known that Karamoja sub-region is highly food insecure, this study has demonstrated that communities in Moroto district are worse-off than those in Kotido district. Therefore, community-level characteristics ought to be an essential baseline consideration in designing food and nutrition interventions in Karamoja, and indeed in food insecure localities in general.Keywords: Karamoja, Eastern Africa, dietary practices, coping strategies, animal source food