Department of Food Process and Post Harvest Technology

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A qualitative exploration of fermented milk processing traditionally practiced by the pokot ethnic group of Karamoja in Uganda
(Elsevier, 2026-07-10) Owiny, Emmanuel; Oyet, Sunday Mark; Chemutai, Doreen; Kitambo, Enos; Muggaga, Christopher; Okello, Uma-Ipolto
Traditional food processing methods have the potential to combat malnutrition while providing sustainable livelihoods in communities such as the Karamojong devasted by a high burden of malnutrition and associated health consequences. The purpose of the current study was to document the traditional milk processing among the Pokot community in Karamoja subregion of Uganda, specifically focusing on the sour milk. A qualitative study involving five key informants and 46 Focus Group Discussion (FGD) participants was employed. We found that traditional knowledge of fermenting milk is passed by the older women to younger generations while in their childhood. We also observed that the Pokot ethnic community used burnt plant parts for treating fermentation vessels. Calabash or gourds were the most common fermentation vessels though some households used plastic jerricans as fermentation vessels. A traditionally fermented milk locally known as lolon, follows seven key steps: cleaning of the gourds, milking, sieving, boiling, defatting, fermentation, and draining. Our study demonstrates that milk processing by traditional methods by the Pokot ethnic community is culturally entrenched, initiated when the women are at a young age. Cultural identity associated with the milk processing among the Pokot reinforces food systems, therefore, we recommend the need for further empirical research beyond the current exploration such as innovations for improving and optimizing the process steps to improve food security and nutrition among the Pokot community in Karamoja subregion.
A strategic approach for African Agricultural Universities experiencing low human capacity to engage in graduate-level training: Lessons from Gulu University in Uganda
(Fifth RUFORUM Biennial Regional Conference, 2016-10) Ogenge, D
The significance of agriculture in driving Africa’s growth and development has greatly gained recognition in the recent past. African universities are expected to play a critical role in African agricultural development process because of their inherent pivotal role in human capital development and agro-technology generation. Many universities in Africa are plagued with low human capacity, a key factor, which has continued to undermine their contribution to economic development in the continent. The most glaring capacity gap is evident at graduate-level training. Therefore, this paper shares lessons based on experience from Gulu University in Uganda on how agricultural universities experiencing human resource capacity gaps can innovatively venture into high quality PhD-level training. The paper describes innovation in curriculum process that led to the development and mounting of a thematic area-based taught PhD program in the Faculty of Agriculture and Environment. This PhD model is considered as an “accommodative strategy” suitable for human resource-constrained universities as it allows for effective use of existing limited human capacity while providing room for expansion within the same curriculum structure concomitant with staff capacity improvement.
Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake (Kabalagala) Designed for Children 2-5 Years Old
(Taylor & Francis, 2021-04-25) Adoko, Melas Cayrol; Olum, Solomon; Elolu, Samuel; Ongeng, Duncan
Innovative use of locally available food resources to develop products of enhanced nutritional quality is one of the strategies believed to alleviate deficiencies of essential micronutrients such as vitamin A and iron are endemic among children 2–5 years in developing countries such as Uganda. New cassava-based pancake (kabalagala) formulae composed of orange-fleshed sweet potato, iron-rich beans, cassava, and sweet banana were developed to target the vitamin A and iron needs of children 2–5 years in Uganda. The new products had better sensory appeal and nutrient density had better physical properties during storage, and were stable to oxidative rancidity but had lower microbial shelf-life compared to the original pancake formula (composed of cassava and sweet banana). Notwithstanding bioavailability constraints, theoretical nutritional computation revealed that serving 100 g (approximately four pieces) of the new products would contribute approximately 99–102% of vitamin A and 110–119% of the iron requirements of the targeted children.
Agroecology influences Salmonella food contamination with high exposure risk among children in Karamoja sub-region: A high diarrhoea prevalent locality in Uganda
(Heliyon, 2022-11-11) Lawrence Okidia; Duncan Ongeng,; Patrick Simiyu Muliroa; Joseph Wafula Matofaria
Uganda is among low-income countries where Salmonella induced diarrhoea still contributes significantly to children under five years (CUF) mortality. Karamoja, a sub-region characterised by three agroecologies (pastoral: PE; agro-pastoral: APE; agricultural: AE), is a geographical location that has consistently experienced a high prevalence of diarrhoea among CUF over the last decade nationally. This study examined whether agroecology influences Salmonella food contamination and exposure risk to CUF. A total of 240 food samples (PE: 78; APE: 73; AE: 89) were examined for Salmonella load using Xylose Lysine Deoxycholate Agar and confirmed using polymerase chain reaction targeting invA gene. Analysis of variance for nested design was used to compare Salmonella counts among food types within and across agroecologies and means were separated using Tukey Honestly Significant Difference test at 5% (p < 0.05). Proportion of foods with Salmonella load exceeding World Health Organisation (WHO) set-limit was expressed in percentage. Exposure risk of CUF was computed by multiplying quantity of food intake by Salmonella load and compared to minimum infectious dose (MID) of the pathogen (3 log CFU) whereas chi-square was used to compare proportions of CUF with exposure above or below MID among agroecologies. Salmonella load ranged from 0.00 0.00 to 8.23 1.12 log CFU but varied by food type and agroecology. Salmonella aggregated load in foods from PE was significantly higher than from APE or AE (p <0.05). The proportion of Salmonella contaminated foods from PE, APE, and AE was 33–90%, 40–67%, and 17–88%, respectively. Salmonella exposure risks to CUF were similar (p > 0.05) at 96%, 92%, and 91% in PE, APE,and AE, respectively. Sorghum-based foods and leafy vegetables were the predominant high-risk foods. This study has revealed that Salmonella contamination of foods with high exposure risk among CUF in Karamoja sub-region varies with agroecology. Efforts to address food contamination in the sub-region should take into account agroecology.
Agroecology influences Salmonella food contamination with high exposure risk among children in Karamoja sub-region: A high diarrhoea prevalent locality in Uganda
(Heliyon, 2022-11-11) Okidi, Lawrence; Ongeng, Duncan; Muliro, Patrick Simiyu; Matofari, Joseph Wafula
Uganda is among low-income countries where Salmonella induced diarrhoea still contributes significantly to children under five years (CUF) mortality. Karamoja, a sub-region characterised by three agroecologies (pastoral: PE; agro-pastoral: APE; agricultural: AE), is a geographical location that has consistently experienced a high prevalence of diarrhoea among CUF over the last decade nationally. This study examined whether agroecology influences Salmonella food contamination and exposure risk to CUF. A total of 240 food samples (PE: 78; APE: 73; AE: 89) were examined for Salmonella load using Xylose Lysine Deoxycholate Agar and confirmed using polymerase chain reaction targeting invA gene. Analysis of variance for nested design was used to compare Salmonella counts among food types within and across agroecologies and means were separated using Tukey Honestly Significant Difference test at 5% (p < 0.05). Proportion of foods with Salmonella load exceeding World Health Organisation (WHO) set-limit was expressed in percentage. Exposure risk of CUF was computed by multiplying quantity of food intake by Salmonella load and compared to minimum infectious dose (MID) of the pathogen (3 log CFU) whereas chi-square was used to compare proportions of CUF with exposure above or below MID among agroecologies. Salmonella load ranged from 0.00 ± 0.00 to 8.23 ± 1.12 log CFU but varied by food type and agroecology. Salmonella aggregated load in foods from PE was significantly higher than from APE or AE (p < 0.05). The proportion of Salmonella contaminated foods from PE, APE, and AE was 33–90%, 40–67%, and 17–88%, respectively. Salmonella exposure risks to CUF were similar (p > 0.05) at 96%, 92%, and 91% in PE, APE, and AE, respectively. Sorghum-based foods and leafy vegetables were the predominant high-risk foods. This study has revealed that Salmonella contamination of foods with high exposure risk among CUF in Karamoja sub-region varies with agroecology. Efforts to address food contamination in the sub-region should take into account agroecology.
Agroecology influences Salmonella food contamination with high exposure risk among children in Karamoja sub-region: A high diarrhoea prevalent locality in Uganda
(Heliyon, 2022-11-11) Lawrence Okidi; Duncan Ongeng; Patrick Simiyu Muliro; Joseph Wafula Matofari
Uganda is among low-income countries where Salmonella induced diarrhoea still contributes significantly to children under five years (CUF) mortality. Karamoja, a sub-region characterised by three agroecologies (pastoral: PE; agro-pastoral: APE; agricultural: AE), is a geographical location that has consistently experienced a high prevalence of diarrhoea among CUF over the last decade nationally. This study examined whether agroecology influences Salmonella food contamination and exposure risk to CUF. A total of 240 food samples (PE: 78; APE: 73; AE: 89) were examined for Salmonella load using Xylose Lysine Deoxycholate Agar and confirmed using poly merase chain reaction targeting invA gene. Analysis of variance for nested design was used to compare Salmonella counts among food types within and across agroecologies and means were separated using Tukey Honestly Significant Difference test at 5% (p < 0.05). Proportion of foods with Salmonella load exceeding World Health Organisation (WHO) set-limit was expressed in percentage. Exposure risk of CUF was computed by multiplying quantity of food intake by Salmonella load and compared to minimum infectious dose (MID) of the pathogen (3 log CFU) whereas chi-square was used to compare proportions of CUF with exposure above or below MID among agroecologies. Salmonella load ranged from 0.00 0.00 to 8.23 1.12 log CFU but varied by food type and agroecology. Salmonella aggregated load in foods from PE was significantly higher than from APE or AE (p < 0.05). The proportion of Salmonella contaminated foods from PE, APE, and AE was 33–90%, 40–67%, and 17–88%, respectively. Salmonella exposure risks to CUF were similar (p > 0.05) at 96%, 92%, and 91% in PE, APE, and AE, respectively. Sorghum-based foods and leafy vegetables were the predominant high-risk foods. This study has revealed that Salmonella contamination of foods with high exposure risk among CUF in Karamoja sub-region varies with agroecology. Efforts to address food contamination in the sub-region should take into account agroecology.
Agroecology influences Salmonella food contamination with high exposure risk among children in Karamoja sub-region: A high diarrhoea prevalent locality in Uganda
(Heliyon, 2022-11-11) Lawrence Okidi; Duncan Ongeng; Patrick Simiyu Muliro; Joseph Wafula Matofari
Uganda is among low-income countries where Salmonella induced diarrhoea still contributes significantly to children under five years (CUF) mortality. Karamoja, a sub-region characterised by three agroecologies (pastoral: PE; agro-pastoral: APE; agricultural: AE), is a geographical location that has consistently experienced a high prevalence of diarrhoea among CUF over the last decade nationally. This study examined whether agroecology influences Salmonella food contamination and exposure risk to CUF. A total of 240 food samples (PE: 78; APE: 73; AE: 89) were examined for Salmonella load using Xylose Lysine Deoxycholate Agar and confirmed using poly merase chain reaction targeting invA gene. Analysis of variance for nested design was used to compare Salmonella counts among food types within and across agroecologies and means were separated using Tukey Honestly Significant Difference test at 5% (p < 0.05). Proportion of foods with Salmonella load exceeding World Health Organisation (WHO) set-limit was expressed in percentage. Exposure risk of CUF was computed by multiplying quantity of food intake by Salmonella load and compared to minimum infectious dose (MID) of the pathogen (3 log CFU) whereas chi-square was used to compare proportions of CUF with exposure above or below MID among agroecologies. Salmonella load ranged from 0.00 0.00 to 8.23 1.12 log CFU but varied by food type and agroecology. Salmonella aggregated load in foods from PE was significantly higher than from APE or AE (p < 0.05). The proportion of Salmonella contaminated foods from PE, APE, and AE was 33–90%, 40–67%, and 17–88%, respectively. Salmonella exposure risks to CUF were similar (p > 0.05) at 96%, 92%, and 91% in PE, APE, and AE, respectively. Sorghum-based foods and leafy vegetables were the predominant high-risk foods. This study has revealed that Salmonella contamination of foods with high exposure risk among CUF in Karamoja sub-region varies with agroecology. Efforts to address food contamination in the sub-region should take into account agroecology.
Ash filtrate from plant residues (kado-atwona) enhanced mineral contents of traditionally prepared vegetables
(Gulu University, 2023) Mohamud Abdikarim Maclow
Micronutrient deficiencies remain a significant public health concern for children under the age of five and women of reproductive age in Northern Uganda, as well as other regions across the globe. The present study aimed to examine the impact of different quantities of sesame residue ash filtrate on the mineral composition and sensory acceptability of Vigna unguiculata (cowpea) and Cucurbita pepo (pumpkin) leaves, prepared using traditional methods. The ash filtrate was derived from residual sesame plant material. The concentrations of minerals in both the ash filtrate and cooked vegetables were analyzed utilizing an atomic absorption spectrophotometer. Thirty grams each of cowpea and pumpkin leaves were subjected to cooking with varying amounts of sesame ash filtrate. The experiment was conducted with four different treatments, including 0 mL (control), 15 mL, 30 mL, and 45 mL of sesame ash filtrate. Standard procedures were employed to investigate sensory assessments among 97 participants and mineral analyses of traditionally prepared vegetables with varying ash filtrate application. The findings reveal that the application of ash filtrate at a rate of 15 mL resulted in the highest overall acceptability scores of 4.69 and 4.18 for cooked cowpea and pumpkin leaves, respectively. The addition of 15 mL of sesame ash filtrate resulted in significant improvements in the concentrations of zinc (18.25-59.50 mg/Kg, p value= 0.01, ∝= 0.05), iron (24.6-128.95 mg/Kg, p value= 0.01, ∝= 0.05), magnesium (129.75-305.15 mg/Kg, p value= 0.01, ∝= 0.05), calcium (299.5-353.85 mg/Kg, p value= 0.03, ∝= 0.05), potassium (172.75-303.25 mg/Kg, p value= 0.005, ∝= 0.05), and sodium (190.0 -301.0 mg/Kg, p value= 0.002, ∝= 0.05) in cooked cowpea and pumpkin leaves. In order to optimize the utilization of ash filtrate, it is recommended that households add approximately 15 mL of the filtrate to 30 g of vegetables (equivalent to one market bundle).
Attitude and Willingness to Consume Locally Made Soymilk by Refugees and Host Community Members in Northern Uganda
(Gulu University, 2024) Okello Emmanuel
The well-being of refugees and host community members is threatened by reliance on diminishing food aid, limited financial capacity and market access, insufficient land for farming, and overpopulation, among other challenges. This situation is exacerbated by food rations that primarily consist of starchy staples with limited or no animal protein, increasing the risk of nutritional deficiencies. The consumption of locally produced plant-based milk substitutes such as soymilk could provide a cost-effective solution to address these risks.However, the acceptance and consumption of such foods depend on consumer attitude and preferences. This study investigated the willingness to consume and the factors influencing attitude towards the consumption of locally made soymilk among refugee and host communitymembers. A cross-sectional mixed-methods study was conducted with 365 participants in Palabek Refugee Settlement, Lamwo District. Data were collected using a semi-structured questionnaire and focus group discussions guide, and analysed using SPSS version 25 and thematic inductive analysis, respectively. The findings reveal that most respondents (75%) had not consumed soymilk prior to the study, with a higher proportion of the host community (29%) reporting prior consumption compared to the refugee group (22%). The majority of respondents (99%) exhibited a positive attitude towards locally made soymilk, with no significantdifferences between the two study groups. Participants expressed a high likelihood of consuming different soymilk flavors (Mean Score = 3.96), with lemongrass flavor being the most preferred, followed by vanilla and plain flavors. Significant differences were noted, as refugees expressed a higher likelihood of consuming these flavors compared to the host community. The willingness to consume soymilk improved significantly after participants were trained on soymilk preparation methods, with mean scores increasing from 4.12 to 4.88 among refugees and from 4.08 to 4.28 among host community members. Household size, education level, monthly income, cost of soymilk and its raw materials, sensory attributes, accessibility of soymilk, health and nutritional benefits were key factors influencing attitude towards soymilk consumption. Organizations, including Non-Governmental Organizations (NGOs) and government agencies, should leverage these factors and the high acceptance of locally made soymilk to design inclusive, culturally sensitive, and nutritionally adequate programs. These programs should address the nutritional needs of both host and refugee communities, fostering resilience and long-term health improvements.
Bioactive Potential of Fermentable Oligo-Di-Monosaccharides and Polyols (FODMAPs) and Lactic Acid Bacteria in Composite Fermented Beverages Developed from Selected Ugandan Food Crops
(Gulu University, 2026-08) Alowo, Docus.
Dietary interventions for functional gastrointestinal disorders remain ineffective in Uganda largely due to inadequate information on bioactive foods. In this study, an in vitro evaluation of bioactive potential of Fermentable Oligo-Di-Monosaccharides and Polyols (FODMAPs) and lactic acid bacteria isolated from fermented composite beverages was conducted. It examined how varietal differences, processing methods, and ingredient type influence FODMAPs content, prebiotic potential, genotypic characteristics of lactic acid bacteria, and probiotic capacity. Improved and indigenous varieties of soybean, millet, sorghum, and sesame were processed by roasting or malting. FODMAPs were extracted, analysed using HPLC-UV and Megazyme kits, and tested for prebiotic attributes. Extracts with promising prebiotic attributes were used to develop fermented composite beverages from which lactic acid bacteria were isolated, examined for genotypic characteristics, and probiotic capacity. Results showed that improved varieties of soybean (maksoy 3N), Millet (seremi 2) and sorghum (narosorg 2) had significantly (p < 0.05) lower oligosaccharide contents than indigenous varieties by 10.2 to 73.9%. Malting was more effective than roasting (p < 0.05) in reducing FODMAPs by 17-70% for galacto-oligosaccharides and 66% for fructo-oligosaccharides. Probiotic strains, Lactiplantibacillus plantarum ATCC 14917 and Lacticaseibacillus rhamnosus ATCC 7469 grew better in extracts from improved varieties than those from indigenous varieties by a difference of 15-25% (p < 0.05). However, Lpb. plantarum produced more short-chain fatty acids than Lb. rhamnosus by 6–50% following incubation in extracts from improved varieties. Lpb. plantarum and Lb. rhamnosus incubated in improved variety extracts exhibited better antagonistic activity against common enteric pathogens (Salmonella enterica and Shigella flexneri), reducing pathogen density by over 40%. Lactic acid bacteria from composite fermented beverages of improved crop varieties had greater genotypic plasticity, and better (p < 0.05) probiotic attributes. These findings highlight the potential of composite ingredients from improved crop varieties to enhance gastrointestinal health. Nevertheless, in vivo studies are necessary to validate the results.
Biofortification of Finger Millet Grown in Biochar Amended Soils Using Zinc AND Iron
(Gulu University, 2023) Manijawire Alinafe
Recurrent dearth of micronutrients from soils and crops aggravated by the impacts of climate change has augmented an increase of hidden hunger with over 2 billion people affected across the globe. This problem is more rampant in developing countries with devastating economic setbacks, which deprive them from diet diversification. This calls for more interventions in enriching the cereal crops which are naturally low in micronutrients despite being the source of staple food for millions of people in African countries. One of the key approaches towards the drive to reducing malnutrition is biofortification. A two-season pot experiment was carried out at Gulu University’s Faculty of Agriculture and Environment experimental site. The aim of the experiment was to explore the effects of soil and foliar application of mineral based fertilizers (iron and zinc) in biochar amended soils on yield and grain quality of finger milletgrown in allisols and ferralsols. The experiment had eight treatments with four replicates which were arranged in RCBD in both soil types. The results from the experiment revealed that biofortification in biochar amended soils improved yield and quality of finger millet in both soil types. Maximum yield of 50 – 53 g/pot were recorded in both soils with biochar treatments, sprayed with both iron and zinc compared to the yield of 23.8 g/pot -25.5 g/pot in control. Similarly, an increase in protein content from 4.67 % to 11 % was also mirrored in treatments receiving foliar application of both iron and zinc in biochar amended soils. Zinc and iron content were higher in grains (41.5 - 44.6 mg/100g and 11.3 - 13.3 mg/100g, respectively) from treatments which had biochar and were foliarly applied with iron and zinc. Soil organic carbon and moisture content significantly (P < 0.05) influenced Zn and Fe uptake from soil. Overall, both soil and foliar application methods of mineral fertilizers in biochar amended soils are ideal in enhancing nutrient availability for crop growth and yield coupled with improved grain quality.
Community-based nutrition-sensitive approach to address short-term hunger and undernutrition among primary school children in rural areas in a developing country setting:
(BMC Nutrition, 2020) Elolu, Samuel; Ongeng, Duncan
Background: Undernutrition in childhood is an important factor that greatly impedes the achievement of full human potential at adulthood. Despite increased enrolment of pupils in primary schools in developing countries, short-term hunger and undernutrition continue to impact negatively on school attendance, retention and education outcomes in economically disadvantaged rural areas. This study examined the feasibility of a community-based participatory action research approach building capacity of rural women food vendors to use local food resources to produce nutritionally enhanced food products for primary school feeding in rural localities in a developing country setting. Methods: Mixed methods approach incorporating focus group discussions (FGDs) to evaluate parents’ and school administrators’ perceptions of the community-based approach, participatory experimental improvement of nutritional quality of an energy-based cassava product (gari) involving community women food vendors, and cross-sectional acceptability assessment of improved products among rural primary school children. Qualitative content analysis, one-way analysis of variance and correlation analysis was used to analyse FGD data, compare nutritional profile and consumer sensory profile of different products, and examine associations between sensory attributes and acceptability of the products, respectively. Results: The approach of using local food resources to produce nutritious products targeting school feeding was strongly recognised by parents, school administrators, teachers and small scale rural women food vendors as an adoptable nutritionsensitive means of addressing short-term hunger among primary school children in rural settings. The action research resulted in a highly accepted nutritionally enhanced product (consisting of cassava, soy and silver fish) exhibiting superior nutritional properties (23.29% protein, 90.5 g/100 g calcium, 4.5 g/100 g zinc, 11.6 g/100 g iron, 40.40 g/100 g phosphorus, 61.57 μg/100 g vitamin A) compared to the original energy-dominated cassava product (2.18% Protein, 55.6 g/100 g calcium, 1.2 g/100 g zinc, 4.4 g/100 g iron, 6.6 g/100 g phosphorus, 11.23 μg/100 g vitamin A) (p < 0.05). Nutritional computation revealed that serving 120 g of the new product would suffice to meet 30% of the recommended dietary allowance for essential nutrients that children should receive from school meals. Conclusion: Community-level nutrition-sensitive innovation using local foods resources offers the opportunity for rural women food vendors to contribute to addressing short-term hunger and undernutrition challenges in primary schools in economically-disadvantaged localities in developing countries.
consumer perceptions and demand factors driving consumption of pumpkin products in gulu city
(Gulu University, 2024-01-09) Rubangakene Derrick Otim
Despite nutritional values of pumpkin products, they are not widely consumed by the local population. To enhance consumption of pumpkin products, understanding the influence of consumer perceptions combined with demand factors on consumption of pumpkin product I paramount. The study was set out to examine the relationship between socio-economic factors and sources of pumpkin products, assess the influence of consumer perceptions on consumption of pumpkin products and determine the factors affecting consumer demand decisions for pumpkin products Using a cross-sectional survey 427 households in Gulu City, this study examined the influence of consumer perceptions and demand factors on consumption of pumpkin products. Data analysis involved descriptive statistics and two different models. Negative Binomial Regression Model (NBR) was used to assess the influence of consumer perceptions on consumption and Heckman Two-stage regression model was used to determine factors driving consumer decisions to demand for pumpkin products. Findings show that consumption of pumpkin products is influenced by consumer perceptions on health benefits on heart health, consumer taste and preference for aroma, hard skin, nutty taste, fibreness, perceived health benefits on eye vision, quantity consumed, income, reliance on self-production, boiled preparation, product price, household size, and sensitization on healthy foods. Consumer decision to purchase pumpkin products is driven by perceived health benefits for immunity, eyesight, heart health, and weight loss, marital status, income spent on products, proximity to supermarkets, number of men in the household and sensitization on healthy foods. Consumer decision on quantity demanded for pumpkin products depends on product prices, income price of substitutes, number of men in the household, and sensitization on healthy foods. The study recommends that sensitization programs should structure messages to emphasize the role of pumpkins in enhancing human health.
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.
DEVELOPMENT OF NUTRIENT ENRICHED CASSAVA – ORANGE FLESHED SWEET POTATO-BASED SNACK FOR SCHOOL FEEDING OF CHILDREN AGED 6-15 YEARS
(Gulu University, 2024-12) ULANGO, TOM
Introduction Undernutrition in rural regions is a global concern that is exacerbated by non-sustainable practices such as pupils feeding programs and school gardens. Nutrient-dense, reasonably priced meals can be given to rural populations as a solution. The goal of the current study is to develop a nutrient enriched snack made of cassava-OFSP blend that may be fed to school-age children (6-15 years) in the Zombo district. The snacks were formulated from a blend of cassava, Orange Fleshed Sweet Potato (OFSP), maize, amaranth seed and NARO Bean2 flours and contained both macro (protein, crude fiber, crude fats, ash, energy) and micro (iron, zinc and vitamin A) nutrients Method During the study, both a cross-sectional and a randomized design (CRD) were employed in the investigation. 130 pupils participated in the study and assessed the snack's preferences for colour, flavor, taste and mouth feel. Reducing the proportion of cassava and OFSP less than 25% and 0% respectively in the formulation, significantly (p<0.05) improved the color of the snacks. According to the study, lowering these flour proportions could not have a significant (p>0.05) impact on how good the snack tastes. Additionally, the taste and texture of the snacks SP3 and SP6 improved dramatically (p<0.05) when the amount of cassava flour in the control snack SP2 (100% Cassava flour) was decreased. The study noted that adding other flours instead of cassava boosted the amount of protein in the new product SP5 (40% Orange Fleshed Sweet Potato, 15% Cassava, 20% Maize, 7% Amaranth and 18% Iron Rich Bean Flours) the control SP2 from 20.67% to 26.48% (p<0.05). Similarly, addition of more flours to substitute cassava flour in snack SP2 significantly (p>0.05) increased the crude fiber content from 0.8 in snack SP2 to 6.43% in snack SP3. The study therefore indicates that nutrient dense snacks can be developed using local plant materials that are available in the communities to meet the recommendable dietary requirement of iron 10mg/day for children 6-8 years, 8mg for boys and girls children 9-13 years, 11mg/day and 15mg per day for adolescent boys and girls and girls 14-18 years respectively among school children 6-15 years in Zombo district, West Nile Sub-region. Results: The study developed 9 snack samples SP1 (100:0:0:0:0), control SP2 (0:100:0:0:0), P3 (80:5:0:7:8), SP4 (60:10:10:7:13), SP5(40:15:20:7:18), SP6 (20:20:30:7:23) SP7(0:25:40:7:28), SP8 (0:30:50:7:33) and SP9 (0:0:55:7:38) with various proportions (Orange Fleshed Sweet Potato: cassava: maize: amaranth seed: iron rich bean 2) flours respectively. Sensory analysis indicates that xiii variation in flour proportions resulted in the development of snacks that were significantly different (p<0.05) by 0.84 score for colour compared to the control SP2. Flavour of the snacks improved by 0.61 score in in snack SP3 while, mouth feel had a score difference of 0.83 for snack P6. Generally, flour formulation caused a significant (p<0.05) change in snacks SP7, SP8 and SP9; for colour, SP3, SP4, SP5, SP6 and flavour SP8; SP3 and SP6 respectively but did not (p>0.05) significantly improve taste and preferences of all the snacks despite SP3 score of 3.02 being the highest and lowest (2.79) in snack SP2 (control) using hedonic scale 5 liked most and 1 disliked most. Proximate and micronutrient analysis indicates that SP6, SP9 and SP3 had the highest iron (44.01mg/100g), Zinc (7.17mg/100g) and vitamin A (1441.33µg/100g) respectively however, SP3 had the highest (12.37%) moisture content making the snack prone to spoilage due to growth of microbes. Servings of snack (20g, 70g & 67g) of SP9, would meet 100% RDA of iron, zinc vitamin A for children 9-13 years, similarly, SP9 servings of 27.3g and 37.3g, 80g (girl) and 103g (boys), would meet 100% RDA of iron, zinc and vitamin A for children 6-15 years depending on the nutritional requirements for th various sexes and age of the children. The requirements of RDA of iron (10mg/day), zinc 5mg/day and vitamin A (400µg/RAE) per day for boy and girl children 6-8years respectively, while for by and girl children 9-15years, SP9 and SP6 servings of (20g,70g,67g) and (18.2g,86.5g,57g) would provide the RDA of 5mg/day, 8mg/day 600µgRAE/day for iron, zinc and vitamin A respectively whereas, children 14-15 years would be served 103g and 85.6g of the snacks SP9 and SP6 to meet the RDA of vitamin A (900 µgRAE and 700 µgRAE) for boys and girls respectively and 153.4g serving and 190.3 g serving of SP9 and SP6 would provide 11mg/day for zinc. Conclusion: The study indicates that locally available, nutritious and underexploited plant materials can be used to develop composite flour mixes using cassava, OFSP, maize, amaranth seed and NAROBean2 can be used to create edible and nutrient dense snacks that would meet the RDA for iron, zinc and vitamin recommended for education sector in Uganda to embrace cassava-OFSP-based snacks developed from the locally available foods in the current study with further studies on the effects of soaking, malting, roasting on the nutrient bioavailability. Recommendation Future studies should evaluate water soluble nutrients like iron, zinc and vitamin A bioavailability during the soaking, roasting, and malting processes used during the development of the cassava-OFSP snack formulations. Therefore, schools can develop snacks to enhance nutrient intake among the school children to improve their health and increase their concentration in class
Dietary habits and nutrient intake among elderly persons in adjumani district
(Gulu University, 2023) Adibaku, Francis .
Globally prevalence of malnutrition among elderly persons is alarming and it’s even worst in developing countries due to poor dietary habits and low nutrient intake.The overall objective of this study was to assess the dietary habits, energy and nutrient intake among elderly persons in Adjumani district. Specifically, the study determined the dietary habits, energy and nutrient intake adequacy among elderly persons and associated social and health factors. This study employed a cross-sectional survey design involving 246 elderly persons. Data was collected using individual household semi- structured questionnaires. Results showed that elderly persons had moderate dietary habits with majority consuming cereals, roots and tubers and pulses with less or no consumption of meat, milk and eggs. Majority of the respondents had two meals per day with medium dietary diversity score (DDS of 4.54±1.11). Results for dietary intake adequacy indicated that RDA for most of the micronutrients were met although intake of iron was above RDA but within upper tolerance limit while intake of Vitamin A and B12 were below the RDA. The intake of energy was below RDA and lipids intake was below RDA for male elderly persons although intake of carbohydrate was above the RDA. Intake of protein was adequate among male and low for female elderly persons. Calcium intake was below the RDA among the genders. The results also indicated that gender, living status, level of education, marital status and income level were among the social predictors of dietary habits, energy and nutrient intake (p<0.05). The results also revealed that hypertension, dental illness and eye disease were the health predictors of dietary habits, energy and nutrient intake of elderly persons (p<0.05).There is need for more sensitization on good nutrition, prioritization of geriatric health management and deliberate nutritional intervention to target elderly persons.
Dietary intake and socio-economic predictors of inadequate energy and nutrient intake among women of childbearing age in Karamoja sub-region of Uganda
(Journal of Health, Population and Nutrition, 2023) Muggaga, Christopher; Okello‑Uma, Ipolto; Natigo, Archileo Kaaya; Taylor, David; Ongeng, Duncan; Basil, Mugonola
Karamoja sub-region is the most food insecure part of Eastern Africa. The poor status of food security in the sub-region is reflected in the high rate of undernutrition among women of childbearing age (WCBA) and children under 5 years (CUFY). The sub-region is unique in Uganda in terms of cultural diversity, agro-ecology and rainfall pattern and agricultural practices. However, the influence of these unique characteristics on dietary intake of WCBA in the sub-region is less understood. Therefore, this study examined dietary intake and socio-economic predictors of inadequate energy and nutrient intake among WCBA in Karamoja sub-region.
Dietary iron intake and prevalence of iron deficiency anemia among women of childbearing age in Adjumani refugee settlement
(Gulu University, 2024-09-01) Ikomolot Caroline
Anemia is a big threat to global population of women of childbearing age (WCBA). Factors such as malnutrition, infections, and poor sanitation are identified as the main contributors to high prevalence of anemia in this age category. However, information about the contribution of iron deficiency anemia (IDA) to general anemia prevalence remains unknown especially in a refugee settlement where iron intake is compromised by many factors. This study investigated: (i) dietary iron intake; (ii) contribution of iron deficiency to anemia prevalence and (iii) socio-economic and dietary factors influencing serum iron status of 462 WCBA in Adjumani refugee settlement using cross-sectional survey. IDA was determined by analyzing serum ferritin using Human Ferritin ELISA kit (Bio-techne company, United Kingdom), following standard procedure and manual from the manufacturer. According to the results, the dietary iron intake of the study sample was not significantly different (p≤0.05) from recommended daily intake (RDI) of iron except for the intake of the study samples from Pagirinya refugee settlement which was lower than RDI (p≤0.05) and mainly from plant sources. Engagement in income generating activities (IGAs) especially farming and fishing resulted in a significant increase in iron intake (p≤0.05). The prevalence of anemia in the sample was 34.42% with mean hemoglobin concentration of 10.25g/dL but the prevalence varied among the different settlements studied. Iron deficiency anemia (IDA) accounted for 37% of anemia among those who were found to be anemic after the initial screening. Overall, there was a significant impact of IGAs, education, and monthly income on serum iron status of women (p < 0.05). This study has demonstrated that the intake of iron among refugee women was primarily from starchy plant-based food sources but was generally not significantly different from recommended intake except for inter-settlement variations. Despite meeting the recommended iron intake, iron deficiency is still persistent, and the level of anemia is high among refugee women of childbearing ages, suggesting poor quality of dietary iron sources. Therefore, consumption of a mix of animal-based and iron rich-plant food sources among women of childbearing age in Adjumani refugee settlement should be encouraged. The promotion of nutrition interventions could also consider diversifying the economic activities of women in the refugee context to improve the impact.
Dietary quality, anaemia prevalence and their associated factors among rural school- going adolescents in Acholi sub -region of Uganda
(Springer Nature, 2024-12-28) Adokorach, Gloria; Oyet, Sunday Mark; Obai, Gerald; Muggaga, Christopher
Background Globally, iron deficiency anaemia is a widespread public health problem affecting vulnerable populations including adolescents. However, over the years, the Uganda Demographic Health Surveys mostly report the status of anaemia for women of reproductive age (15–49 years) and children up to 5 years, leaving out the focus on adolescents. Moreover, high prevalence of anaemia among children below five years could suggest that anaemia still persists at adolescence. Therefore, the study aimed at determining dietary quality, prevalence of anaemia and their associated factors among school-going adolescents. Methods A cross-sectional study involving 341 adolescent boys and girls aged 10–19 years was carried out in two rural schools in Gulu district. Prevalence of anaemia was determined by obtaining blood specimens from a finger prick into a microcuvette and analysed for haemoglobin (Hb) level using Haemoglobin analyser, whereas dietary quality was assessed using the Individual Dietary Diversity Score (IDDS). Socio-economic and demographic data were collected using a semi-structured questionnaire. Results The overall prevalence of anaemia was 16.0% (Girls:18.1%; Boys:13.0%), while the mean Hb level was 13.2 ± 1.4 g/dl (Girls 13.0 ± 1.3 g/dl; Boys 13.5 ± 1.6 g/dl). The mean number of food groups consumed among the adolescents was 3.5 ± 2.1 for girls and 3.0 ± 1.8 for boys (p˃0.05). Animal source foods, fruits and vitamin A-rich vegetables, other fruits and vegetables were consumed by adolescent girls more than the boys. Similarly, a higher proportion of adolescent girls than boys consumed iron-rich foods: fish and meat, organ meat and dark green leafy vegetables. Further, all the socio-demographic factors in the study did not predict dietary diversity (p ˃ 0.05). On the other hand, education attainment by parent/guardian and nature of menstruation predicted the prevalence of anaemia amongst adolescents (p < 0.05). Conclusions The prevalence of anaemia was high among adolescents. Coupled with this, there, was low dietary diversity among the adolescents. The level of education of the parent/guardian and nature of the menstrual discharge were significant predictors of anaemia amongst girls. From this study, we recommend interventions by both health and agricultural-related practitioners to strengthen activities in rural schools such as health and nutrition education to create awareness about dietary diversity and promotion of agricultural practices such as school vegetable gardens, orchards poultry production and rearing of small ruminants to support consumption of diverse foods in schools with the view of reducing the burden from iron deficiency anaemia.
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.

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