Browsing by Author "Okidi, Lawrence"

Now showing 1 - 12 of 12
  • Thumbnail Image
    Item
    Development of micronutrient dense composite flour for routine enrichment of complementary foods for children 6–24 months old in Acholi sub‑region of Uganda
    (Discover Food, 2023-12-11) Ugada, Aliet Mmbone; Okidi, Lawrence; Ongeng, Duncan
    Background The use of local foods has been widely recognized as a sustainable strategy to address micronutrient deficiencies among resource-constrained households in rural areas in developing countries. Acholi sub-region of Uganda has recently recorded a high prevalence of micronutrient deficiencies due to inadequate iron, zinc, and calcium contents in complementary foods. Thus the sub-region was used as a case study to examine the potential of amaranth grain silverfish-iron rich beans micronutrient dense composite flour in improving nutritional quality of complementary foods. Design Microsoft Excel was used to derive ingredient combinations based on the micronutrient requirements. Laboratory analyses were used to determine (1) nutritional quality; (2) functional properties and; (3) storage stability of the micronutrient-dense composite flour. Data was analysed using a one-sample t-test and analysis of variance by Statistical Package for Social Sciences (SPSS) version 25. Results The micronutrient-dense composite flour contained 19 mg/100 g, 13 mg/100 g, and 354 mg/100 g of iron, zinc, and calcium, respectively. The cost (0.037–0.058 USD) of the micronutrient-dense composite flour required to meet the RDA for iron and zinc among children 6–24 months old was found lower than the cost (4.81 USD) of a sachet of standard micronutrient powder equivalent to RDA. The product exhibited low bulk density (0.68 g/l), high water solubility index (25.56–29.16%), and short reconstitution time (40.00–45.00 s), and remained safe during the entire 70 days of storage. Theoretically, daily enrichment of complementary foods for children 6–11 and 12–24 months old with 58 and 37 g of the composite, respectively would contribute 100% of the recommended dietary allowance for iron and zinc and 50% for calcium. Conclusion The developed micronutrient-dense composite flour has the potential to improve the micronutrient quality of complementary foods. A concerted effort is required to promote its use as a strategy to address micronutrient deficiencies among children 6–24 months in resource-constrained settings.
  • Thumbnail Image
    Item
    Disparity in prevalence and predictors of undernutrition in children under five among agricultural, pastoral, and agro-pastoral ecological zones of Karamoja sub-region, Uganda: a cross sectional study
    (BMC Pediatrics, 2022-05-30) Okidi, Lawrence; Ongeng, Duncan; Muliro, Patrick Simiyu; Matofari, Joseph Wafula
    Background Undernutrition accounts for nearly half of under-five child mortality in developing countries where household nutrition is largely dependent on agriculture. Despite the strong influence of agroecology on agriculture in those countries, limited information exists on whether undernutrition in children under five varies with agro-ecological location. Methods Using Karamoja sub-region of Uganda, one of the most food insecure parts of Eastern Africa as a case area, and applying a multi-stage sampling procedure, and a structured questionnaire, this study examined in a comparative manner, the prevalence and predictors of undernutrition in children under five among the agricultural, pastoral, and agro-pastoral ecological zones. Chi-square test and Kruskal-Wallis test were used to establish the disparity in prevalence of undernutrition and household contextual characteristics, respectively. Binary logistic regression was used to determine the predictors of undernutrition in children under five among the three agro-ecological zones. The level of statistical significance was set at p ≤ 0.05. Results The prevalence of underweight, stunting, and wasting ranged from 36 to 58% but varied with agroecology in terms of the peak age ranging from 6 to 37 months. Child characteristics, feeding practices, household economic factors, sanitation factors, and caregiver characteristics that predict undernutrition among children under five were identified (p ≤ 0.05). Caregiver handwashing after using latrine (p = 0.005) and diarrhoea in a fortnight (p < 0.001) increased the likelihood of stunting in pastoral agroecology only whereas cereal storage in both sacks and granary in agro-pastoral zone was associated with reduced likelihood of both underweight (p < 0.001 and p = 0.014) and stunting (p = 0.011 and p = 0.018), respectively. A male child was more likely to be underweight and stunted in pastoral (p = 0.002 and p = 0.011) and agro-pastoral (p = 0.017 and p = 0.002) agroecology, respectively. Household expenses reduced the likelihood of both underweight and wasting in pastoral (p = 0.013 and p = 0.005) and agricultural (p = 0.011 and p = 0.021) agroecology, respectively. Flour storage duration increased the stunting likelihood in pastoral (p = 0.032) and agro-pastoral (p = 0.006) agroecologies. Conclusion This study has revealed that, in a food insecure developing country setting such as Karamoja sub-region of Uganda, undernutrition among children under five varies with agroecology. Thus, nutritional interventions in such locations should be agroecology specific.
  • Thumbnail Image
    Item
    Disparity in prevalence and predictors of undernutrition in children under five among agricultural, pastoral, and agro-pastoral ecological zones of Karamoja sub-region, Uganda: a cross sectional study
    (BMC Pediatrics, 2022-05-30) Okidi, Lawrence; Ongeng, Duncan; Muliro, Patrick Simiyu; Matofari, Joseph Wafula
    Background: Undernutrition accounts for nearly half of under-five child mortality in developing countries where household nutrition is largely dependent on agriculture. Despite the strong influence of agroecology on agriculture in those countries, limited information exists on whether undernutrition in children under five varies with agro ecological location. Methods: Using Karamoja sub-region of Uganda, one of the most food insecure parts of Eastern Africa as a case area, and applying a multi-stage sampling procedure, and a structured questionnaire, this study examined in a comparative manner, the prevalence and predictors of undernutrition in children under five among the agricultural, pastoral, and agro-pastoral ecological zones. Chi-square test and Kruskal-Wallis test were used to establish the disparity in prevalence of undernutrition and household contextual characteristics, respectively. Binary logistic regression was used to determine the predictors of undernutrition in children under five among the three agro-ecological zones. The level of statistical significance was set at p ≤ 0.05. Results: The prevalence of underweight, stunting, and wasting ranged from 36 to 58% but varied with agroecology in terms of the peak age ranging from 6 to 37 months. Child characteristics, feeding practices, household economic factors, sanitation factors, and caregiver characteristics that predict undernutrition among children under five were identified (p ≤ 0.05). Caregiver handwashing after using latrine (p = 0.005) and diarrhoea in a fortnight (p < 0.001) increased the likelihood of stunting in pastoral agroecology only whereas cereal storage in both sacks and granary in agro-pastoral zone was associated with reduced likelihood of both underweight (p < 0.001 and p = 0.014) and stunting (p = 0.011 and p = 0.018), respectively. A male child was more likely to be underweight and stunted in pastoral (p = 0.002 and p = 0.011) and agro-pastoral (p = 0.017 and p = 0.002) agroecology, respectively. Household expenses reduced the likelihood of both underweight and wasting in pastoral (p = 0.013 and p = 0.005) and agricultural (p = 0.011 and p = 0.021) agroecology, respectively. Flour storage duration increased the stunting likelihood in pastoral (p = 0.032) and agro-pastoral (p = 0.006) agroecologies Conclusion: This study has revealed that, in a food insecure developing country setting such as Karamoja sub-region of Uganda, undernutrition among children under five varies with agroecology. Thus, nutritional interventions in such locations should be agroecology specific.
  • Thumbnail Image
    Item
    In vitro bioavailability-based assessment of the contribution of wild fruits and vegetables to household dietary iron requirements among rural households in a developing country setting: The case of Acholi Sub region of Uganda
    (Wiley, 2020-10-14) Tuyizere, Jean Damascene; Okidi, Lawrence; Elolu, Samuel; Ongeng, Duncan
    Wild fruits and vegetables (WFV) are believed to contain substantial quantities of micronutrients and are commonly consumed in rural areas of developing countries endowed with natural vegetation. Previous studies that provided evidence on the contribution of WFV to household micronutrient intake in a developing country setting did not consider the effect of anti-nutritional factors. Therefore, applying the in vitro bioavailability assessment technique and using the Acholi sub-region of Uganda a case area, this study examined the contribution of commonly consumed WFV to the pooled annual household dietary requirement for iron. Laboratory analysis showed that the concentration of antinutrients varied with plant species but the pool was dominated by phytate (10.5–150 mg/100 g) and phenolic substances (38.6–41.7 mg GAE/g). In vitro, iron bioavailability varied with plant species and was quantitatively higher in vegetables than fruits by 27% although the total concentration of the micronutrient was higher in fruits than vegetables by 142%. Nutritional computation, taking into account, household composition, and physiological status revealed that consumption of WFV resulted in a median contribution of 1.8% (a minimum of 0.02 and a maximum of 34.7%) to the pooled annual household dietary iron requirements on the basis of bioavailable iron fraction. These results demonstrate that WFV contributes meagrely to household iron needs but may serve other dietary and non-nutrient health purposes.
  • Thumbnail Image
    Item
    Optimised combination of rosemary, ginger and garlic improves microbial shelf-life and sensory acceptability of vitamin A and iron-enriched cassava-based pancake (Kabalagala)
    (Elsevier, 2024-08-08) Ngala, John Ngoka; Okidi, Lawrence; Ongeng, Duncan
    In Uganda, the prevalence of vitamin A deficiency is 8.3 and 9.0 % in the urban and rural areas, respectively, while iron deficiency is at least 53 % in CUF. This necessitated the development of vitamin A and iron-enriched cassava-based pancakes (Kabalagala) with desirable sensory and physical properties. However, enrichment reduced microbial shelf life by 66.67 %, from 72 to 24 h. Individual application of spices (rosemary, ginger, and garlic) resolved the microbial shelf-life challenge but the products were sensorially inacceptable. A special cubic- constrained simplex lattice mixture design approach was used to generate different ternary combinations of the three spices. Ridge analysis was used to determine the optimal spices’ proportions based on the pancakes’ total plate count and sensory properties. Optimal values were 1.0 g rosemary, 0.5 g ginger, and 0.5 g garlic; and 0.5 g rosemary, 0.5 g ginger, and 1.0 g garlic, for products targeting children 2–3- and 4–5-years-old, respectively. Optimal spices combination improved microbial shelf-life by 44 and 34 h for products targeting children 2–3- and 4–5-years-old, respectively. The acceptability scores of the optimised products were largely better than the control products. It is therefore recommended that local processors adopt the new products and make them available to improve the intake of Vitamin A and iron among CUF in Uganda.
  • Thumbnail Image
    Item
    Prevalence of aflatoxin along processing points of locally made complementary food formulae in northern Uganda: Safety and children’s exposure across seasons
    (Heliyon, 2023-07-22) Achiro, Eunice; Okidi, Lawrence; Echodu, Richard; Alarakol, Simon Peter; Anena, Juliet; Ongeng, Duncan
    Aflatoxin contamination along the processing points of locally made complementary food composite needs to be ascertained and minimized to reduce exposure to weaning children. The study established the concentrations of total aflatoxin (TAF) and aflatoxin B1 (AFB1) along the processing points of locally made malted millet sesame soybean composite (MMSSC) across season one (wet) and season two (dry) and determined children's exposure to them. A total of 363 samples were collected in 2019. TAF and AFB1 concentrations were determined quantitatively using an enzyme-linked immunosorbent assay (ELISA). Consequently, exposure of individual children was assessed as Estimated Daily Intake (EDI), (ng kg−1 bw day−1). All the samples along the processing points had detectable concentrations of TAF and AFB1 ranging from 0.578 μg kg−1 to 1.187 μg kg−1 and 0.221 μg kg−1 to 0.649 μg kg−1 respectively. Contamination was highest in raw materials; soybean (Glycine max) > sesame (Sesamum indicum), followed by stored composite, freshly prepared composite, and least in millet (Eleusine coracana). Contamination varied significantly across seasons with the wet season having higher contamination than the dry season at P = 0.05. All samples (100%) were within the European Commission (EC) acceptable maximum tolerable level for TAF and AFB1 (4 μg kg−1 and 2 μg kg−1) respectively for processed foods for general consumption. But were below the EU acceptable maximum tolerable level for TAF and AFB1 (0.4 μg kg−1 and 0.1 μg kg−1) respectively for processed baby foods cereals. However, all were within the United States- Food and Drug Authority (US-FDA) and East African Community (EAC) set maximum acceptable limit of 20 μg kg−1 for TAFs, 10 μg kg−1 and 5 μg kg−1 for TAF and AFB1 respectively. Conversely, exposure to these toxins was much higher than the Provisional Maximum Tolerable Dietary Intake (PMTDI) of 0.4 ng kg−1 bw day−1 to 1.0 ng kg−1 bw day−1. A significant difference in exposure to both toxins was observed with the weight. The age of 5 months was the most exposed. A concerted effort is needed to reduce children's exposure to MMSSC to TAF and AFB1, taking sesame and soybean as priority ingredients and proper storage based on season to control contamination.
  • Thumbnail Image
    Item
    Status of food safety knowledge, attitude, and practices of caregivers of children in northern Uganda
    (2023-05-31) Achiro, Eunice; Okidi, Lawrence; Nassanga, Prossy; Echodu, Richard; Alarakol, Simon Peter; Nassanga, Prossy; Ongeng, Duncan
    The safety of homemade weaning foods in low- and middle- income countries is of great concern as rural households have limited access to standardized commercial weaning foods. In the Acholi subregion of Uganda, complementary foods are locally produced. However, there is limited information on the Food safety knowledge (FSK), food safety attitude (FSA), and food hygiene practices (FHP) of the caregivers. This study examined food safety knowledge, attitude, and practices of the caregivers of children 6– 23 months of age in Amuru and Nwoya districts, Northern Uganda, be tween March 2019 and June 2019. A cross- sectional study was conducted involving 180 caregivers. Data were collected using semi- structured questionnaires and focus group discussions and analyzed using descriptive statistics, multivariate binary logis tic regression, and thematic content analysis. Caregivers had sufficient FSK (74.1%) and positive FSA (68.1%). However, only 17.6% of them adhered to FHP. Frequency of food safety training (p = .041) and households with children who suffered from foodborne illness (p = .001) significantly predicted FSK. Conversely, both FSK and FSA were significantly predicted by gender roles in decision- making on household income (p = .006) and households with older children (p = .041). A significant positive correla tion was observed between FSK and FSA (r = .406, p = .000). However, major barriers to adherence to FHP were inadequate sanitation facilities and caregiver's workload. The overall nontranslation of sufficient FSK and positive FSA into proper FHP calls for future intervention to harness the sociodemographic factors that influence FSK and FSA and address the barriers to FHP among caregivers.
  • Thumbnail Image
    Item
    The effect of rosemary, ginger, or garlic on microbial shelf life and sensory acceptability of nutritionally enriched cassava-based pancake (Kabalagala)
    (Applied Food Research, 2023-12-22) Assocle, Mahoussi Simone; Okidi, Lawrence; Duncan, Ongeng
    Iron and vitamin A contents of Cassava-based pancake (Kabalagala), a delicacy among children in northern Uganda have recently been improved through the addition of biofortified iron-rich beans and orange-fleshed sweet potato. The nutritionally improved product (NIK) was designed as a strategy to address iron and vitamin A deficiencies which are endemic challenges among children in Uganda. However, the NIK had a lower microbial shelf life (24 h) than the original product (72 h). The objective of this study was to investigate the potential of the spices; rosemary, ginger, and garlic to improve the microbial shelf life of the NIK. Each of the spices was used individually to prepare NIK at a rate of 0.5, 0.75, and 1 %. The resultant products were evaluated for counts of total microbial load, Enterobacteriaceae, lactic acid bacteria, yeasts and molds as well as consumer sensory acceptability during storage at ambient temperature. Results of One-way Analysis of Variance (ANOVA) showed that all the spices exhibited potency against the microbial groups investigated only when included in the NIK at 0.75 % or 1 % (p < 0.05). The microbial shelf life of the NIK based on total microbial count increased from 24 to 72 h depending on the spice type and concentration. The spice, 1 % ginger resulted in Enterobacteriaceae and yeast and molds counts within acceptable microbial threshold for the entire storage time (72 h) with a maximum load of 3.41 and 2.82 log10 CFU/g, respectively. The NIK containing ginger or garlic at 0.75 or 1 %, was more accepted and the extent of acceptability increased with storage time (p < 0.05). Based on the overall acceptability, the consumer acceptability varied from 1 % garlic >0.75 % garlic >1 % ginger >0.75 % ginger >0.5 % ginger in decreasing order. Spearman's correlation analysis revealed a strong association between the sensory parameters examined (appearance, aroma, texture, taste) and the overall acceptability of the products (p < 0.05). The magnitude of association between appearance, aroma, texture, taste and overall acceptability varied between 0.396–0.703, 0.504–0.679, 0.452–0.589, and 0.498–0.698, respectively. This study has demonstrated that ginger or garlic when applied at 0.75–1 % improves microbial shelf life of NIK concomitant with better consumer sensory acceptability. Therefore, ginger or garlic can be applied at 0.75–1 % to produce microbiologically and sensorially acceptable NIK for use to improve intake of vitamin A and iron among children in Uganda.
  • Thumbnail Image
    Item
    The mix of good nutritional attitude and poor nutritional knowledge is associated with adequate intake of vitamin A and iron from wild fruits and vegetables among rural households in Acholi subregion of Northern Uganda
    (Food Science & Nutrition, 2018-10-25) Okidi, Lawrence; Odongo, Walter; Ongeng, Duncan
    Nutritional knowledge and attitude of a population greatly affect intake of essential micronutrients. Much of the understanding on the impact of nutritional knowledge and attitude on nutrient intake has been derived from studies conducted among affluent societies using commercial food products. However, information on the link between status of nutritional knowledge and attitude on intake of essential nutrients from wild fruits and vegetables among rural communities is largely lacking. This study examined the status of nutritional knowledge and attitude associated with intake of vitamin A and iron from wild fruits and vegetables among rural households in Acholi subregion of northern Uganda. A cross- sectional study design making use of individual household questionnaire and proximate dietary recall of a calendar year consumption period involving 248 randomly selected rural households was applied. Results showed that households had good nutritional attitude but poor nutritional knowledge. Status of knowledge was dependent on nutrition training (p = 0.028; coefficient, β = 0.710) and age of the respondent (p = 0.044; β = −0.023), whereas status of attitude was predicted by age of the respondent (p = 0.014; β = 0.048). Consumption of wild fruits and vegetables contributed adequately to the dietary vitamin A and iron requirements of the households. The results have demonstrated that intake of vitamin A and iron from wild fruits and vegetables among rural households is associated with good nutritional attitude but poor nutritional knowledge. A concerted effort is necessary to improve household nutritional knowledge for better utilization of wild fruits and vegetables.
  • Thumbnail Image
    Item
    The need for an educational paradigm shift in sub-Saharan Africa
    (HAMK Unlimited Professional, 2023-12-21) Ojok, Karlo; Kimatu, Josphert N.; Mutambo, James; Okidi, Lawrence; Ruhiu, Samuel; Määttänen, Satu; Laitinen, Eija
    Teachers have traditionally been regarded as transmitters and learners as receivers of knowledge. This paradigm is now shaken up with calls to reform the pedagogical practices from teacherdominated to learner-centered methods, to improve the quality of education, and subsequently employment opportunities of graduates. This article discusses the current status quo of teaching and learning in African higher education institutions, and the knowledge required to facilitate an educational paradigm shift towards student-centered methods. In an effort to jumpstart this paradigm shift, the article proposes a research study on teaching perceptions, to determine the factors that contribute to implementing student-centered approaches.
  • Thumbnail Image
    Item
    Traditional vegetable preservation technologies practiced in Acholi subregion of Uganda improves mineral bioavailability but impacts negatively on the contribution of vegetables to household needs for micronutrients
    (Food Science and Nutrition, 2020-05-20) Bighaghire, Raymond; Okidi, Lawrence; Muggaga, Christopher; Ongeng, Duncan
    The impact of traditional African preservation methods on the contribution of veg etables to household micronutrient needs (Recommended Dietary Allowance: RDA) has largely remained unquantified. Using Acholi subregion of Uganda as a case area, this study examined using the predominant vegetables consumed in fresh and pre served forms (cowpeas—Vigna unguicullata, okra/lady fingers—Abelmoschus esculen tus, Malakwang—Hibscus cannabinus, and eggplants—Solanum melongena), the effect of major traditional vegetable preservation methods (sun drying, boiling and sun dry ing, and salting and sun drying) on the contents of micronutrients (vitamin A, iron, zinc, calcium, magnesium, and phosphorus), the levels of antinutritional factors (total polyphenols, oxalate, tannins, and phytate), bioavailability of iron and zinc, and the contribution of vegetables to the cumulative annual household RDA for micronutri ents. Laboratory analysis showed that all the preservation methods, except the sun drying method reduced the contents of micronutrients by 20%–82% (p ≤ .05). The contents of antinutritional factors reduced by 1%–80% while in vitro bioavailability of iron and zinc increased by 21%–296% (p ≤ .05). Nutritional computation revealed that except for calcium, the preservation methods combined, reduced the contribution of the vegetables to cumulative annual RDA for other micronutrients by 28%–60%. These results demonstrate that improvements in bioavailability of essential nutrients (iron and zinc) by traditional preservation methods investigated are associated with significant loss of micronutrients which culminates in significant reduction in the con tribution of cultivated vegetables to household RDA for micronutrients. Traditional African preservation methods should be optimized for nutrient retention.
  • Thumbnail Image
    Item
    Traditional vegetable preservation technologies practiced in Acholi subregion of Uganda improves mineral bioavailability but impacts negatively on the contribution of vegetables to household needs for micronutrients
    (Food Science & Nutrition published by Wiley Periodicals LLC., 2021) Bighaghire, Raymond; Okidi, Lawrence; Muggaga, Christopher; Ongeng, Duncan
    The impact of traditional African preservation methods on the contribution of vegetables to household micronutrient needs (Recommended Dietary Allowance: RDA) has largely remained unquantified. Using Acholi subregion of Uganda as a case area, this study examined using the predominant vegetables consumed in fresh and preserved forms (cowpeas-Vigna unguicullata, okra/lady fingers-Abelmoschus esculentus, Malakwang-Hibscus cannabinus, and eggplants-Solanum melongena), the effect of major traditional vegetable preservation methods (sun drying, boiling and sun drying, and salting and sun drying) on the contents of micronutrients (vitamin A, iron, zinc, calcium, magnesium, and phosphorus), the levels of antinutritional factors (total polyphenols, oxalate, tannins, and phytate), bioavailability of iron and zinc, and the contribution of vegetables to the cumulative annual household RDA for micronutrients. Laboratory analysis showed that all the preservation methods, except the sun drying method reduced the contents of micronutrients by 20%-82% (p ≤ .05). The contents of antinutritional factors reduced by 1%-80% while in vitro bioavailability of iron and zinc increased by 21%-296% (p ≤ .05). Nutritional computation revealed that except for calcium, the preservation methods combined, reduced the contribution of the vegetables to cumulative annual RDA for other micronutrients by 28%-60%. These results demonstrate that improvements in bioavailability of essential nutrients (iron and zinc) by traditional preservation methods investigated are associated with significant loss of micronutrients which culminates in significant reduction in the contribution of cultivated vegetables to household RDA for micronutrients. Traditional African preservation methods should be optimized for nutrient retention.