Browsing by Author "Ainebyona, Paddy"

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    Determination of the Effect of Changing Ingredient Type and Concentration on Functional Properties of Banana-Vegetable Soup Powder
    (European Journal of Agriculture and Food Sciences, 2021) Ainebyona, Paddy; Kigozi, Julia; Mukisa, Ivan M.
    Bananas continue to experience high post-harvest losses of up to 45% due to limited value addition. The limiting factor being lack of key nutrients in the fruit hence the need to supplement banana with different ingredients. The purpose of this study was to evaluate the effect of changing ingredient type and concentration on functional properties and analyze the potential of developing an acceptable soup for children between 6 to 59 months using banana flour. Using Nutri-survey, grain amaranth, pumpkins, tomatoes, mushrooms and carrots were the selected ingredients. Design Expert was used to perform Response surface methodology (RSM) using a mixture design to establish the optimal ingredient concentrations. The optimal formulation constituted banana, grain amaranth, pumpkins, carrots and mushrooms at 41%, 41%, 9%, 5% and 4% respectively. Tomatoes were eliminated for its insignificant effect (p<0.05) to functional properties of the soup flour. The product had an energy composition of 409.39 kCal/100 g, peak viscosity of 2631.41 Cp while the holding viscosity, breakdown viscosity, final viscosity, peak time, carbohydrates, proteins and zinc contents were 1430.11 Cp, 1209.57 Cp, 2495.29 Cp, 4.9 minutes, 65.38%, 14.86% and 13.50 g/100 g respectively. Mathematical models predicting variation of gross energy, protein content, fiber content and ash content were significant at p<0.05. The results suggest that a nutritious soup can be obtained from banana flour.
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    Influence of Source Area and Solar Drying on The Quality Characteristics of Pineapples Varieties Grown in Central Uganda
    (International Journal of Scientific Advances, 2021) Yekoyada, Musoke; Kigozi, Julia; Nabubuya, Agnes; Ainebyona, Paddy
    In Uganda, pineapples form the most developed and widely grown commodities among the fruit’s subsector. The fruit is highly produced in central Uganda from the districts of Kayunga, Luwero and Masaka concentrating largely on three varieties of smooth Cayenne, Queen and Red Spanish with smooth cayenne taking the largest share of pineapple farmers. This study targeted analyzing the effect of source area and drying on the quality of pineapple varieties produced in Uganda. Two varieties were collected from three large scale pineapple growing districts in Central Uganda and they were prepared and coded for quality analysis. Physical properties of the varieties were investigated. The results indicated a significant differences in weight, diameter, circumference and height of the pineapple varieties as compared to source areas at p<0.05. Findings showed no significant differences (p<0.05) between varieties and between source areas with respect to proximate composition across all parameters tested with the exception of dietary fiber. Mineral content varied significantly between different varieties grown in selected areas of Uganda (p<0.05). Potassium was the most abundant mineral found in both pineapple varieties while both varieties exhibited low iron levels. Similarly, Solar drying had varied significant effects on some quality parameters of dried fruits and vegetables but retained substantial amounts. Findings revealed significant differences (p<0.05) for all tested variables with the exception of titratable acidity with respect to biochemical composition of solar dried pineapple. The mineral content of solar dried pineapple among different cultivars and among production areas (p<0.05). Findings revealed that Potassium was the most abundant mineral retained after solar drying. Pineapple quality as observed in this study is affected by many factors, such as genotype, environment, climate, soil characteristics and agricultural practices among many others which in turn affects quality of the final products. Solar drying improved the shelf life of pineapples and therefore can be used to improve the marketability of pineapples in the value chain.
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    Optimization of Extrusion Conditions and Cooked Vegetable-Chicken Mixture for Instant Banana-Vegetable Soup Powder
    (European Journal of Agriculture and Food Sciences, 2021) Ainebyona, Paddy; Kigozi, Julia; Mukisa, Ivan M.
    Instant soups are preferred by consumers for their flexibility in preparation and longer storage life. Extrusion cooking is one of the recent developments reported to improve nutrient content of soups. However, little information is available regarding use of extrusion cooking in development of banana vegetable soups. This study investigated the use of extrusion cooking in production of instant banana-vegetable soup. The moisture content was varied using a chicken broth prepared from chicken wings and spicy vegetables (thyme, rosemary, parsley, etc.) to improve flavor and acceptability of the extruded product. The mixture of Banana : Amaranths: pumpkins : mushrooms : carrots =40.84:40.84:9.24:3.76:5.34 was extruded at different moisture content (10–20%) and barrel temperature (100-180°C) and the effect on product responses; reconstitution potential, vitamin A retention, vitamin C, total fat among other parameters were investigated at constant screw speed (45Hz) and feed rate (50 Hz) to produce an instant banana-vegetables soup. The optimum extrusion temperature and moisture were 123.3oC and 10.122%, respectively. The optimal product had a mixture formulation of 60% extruded flour and 50% vegetable flour with chicken level at 16.6%. The overall acceptability score, fiber content, fat content, ash content, vitamin C and vitamin A values of the optimum flour were 7.1, 6.8%, 11.2%, 4.92%, 19.4 g/100 g and 1.21 mg/100 g, respectively.