Browsing by Author "Atukwase, Abel"

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    Cure Rate and Associated Factors for Children with Severe Acute Malnutrition Under the Out patient Therapeutic Care Programme in the Health Centres of Kabale District in Southwestern Uganda. A Cross Sectional Study.
    (Research Square, 2021) Ssekajja, Vincent; Wamani, Henry; Kitutu, Freddy; Atukwase, Abel
     Severe Acute Malnutrition (SAM) is one of the leading causes of morbidity and mortality among children under the age of ve.  Globally, SAM affects 19 million children with sub-Saharan Africa being the most affected. In Uganda, Global acute malnutrition (GAM) affects 4% and SAM 1% children. Kabale district in South Western Uganda, located in Kigezi sub-region, has been reported to have a GAM prevalence of 3.8 % and SAM of 2.9% among children below ve years. To ensure timely detection and management of SAM, the government of Uganda in collaboration with development partners introduced Out Patient Therapeutic Care (OTC) program in all health centre level III and IV in Kabale district.  However, there is limited information about the Cure rate of children and associated factors under the OTC program in Kabale district. This study was therefore designed to assess the Cure rate and factors affecting it.  
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    Effect of Salt on the Sensory and Keeping Quality of Orange Fleshed Sweetpotato Crisps
    (Food and Nutrition Sciences, 2013) Ampek Tumuhimbise, Gaston; Orishaba, Joanita; Atukwase, Abel; Namutebi, Agnes
    The study was carried out to determine the effect of salt on the sensory, nutritive and keeping quality of OFSP crisps. Crisps were made by deep frying slices of approximately 3.5 mm thickness treated with, 2% and 4% table salt. A con-trol with no salt treatment was prepared alongside the treated ones. Two varieties of OFSP; Ejumula and Kakamega were used in the study. After deep frying, the crisps were cooled to room temperature, packed in paper-lined high den-sity polythene pouches and stored in a dark cupboard at room temperature for three months. During the storage period, the crisps were analyzed for proteins, fat and carotenoid content. Changes in sensory attributes were analyzed using a semi-trained panel. Results indicated that freshly prepared crisps treated with 2% salt had the highest acceptability mean scores for all attributes while there was no significant difference (p > 0.05) between crisps made from either Ejumula or Kakamega variety. Carotenoid content decreased with increase in salt concentration in both OFSP varieties. Shelf-life studies showed that the decline in sensory attributes started after 2 months of storage. The study shows that OFSP crisps treated with 2% salt are more acceptable and reasonably stable during storage.