Browsing by Author "Isabirye Muranga, Florence"

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    Effect of processing technique on energy density and viscosity of cooking banana: implication for weaning foods in Uganda
    (International journal of food science & technology, 2008) Bukusuba, John; Isabirye Muranga, Florence; Nampala, Paul
    The type and quality of weaning food plays a vital role in the growth and development of children. The high rates of malnutrition reported in banana consuming areas of Uganda reveal the bulkiness and high viscosity of the predominant banana-based weaning foods. The objective was to determine the impact of processing technique on energy density and viscosity of cooking banana. Part of the unprocessed dried slices was milled into fine flour and the rest extruded. Pre-gelatinised banana flour was produced using a modified earlier method. Nutrient and energy composition of the flours were determined using standard methods. Data were subjected to one-way anova ⁄ least significant difference test and t-test using GenStat 5 Release 3.2. Pregelatinisation and extrusion cooking significantly raised energy content of banana significant impact on its viscosity but with extrusion cooking achieving better results. Extrusion cooking and pre-gelatinisation increase the energy content of cooking bananas and significantly reduces its bulkiness. Soybean and simsim addition will improve protein quality and quantity of banana-based weaning products.
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    Investigation of the potential of fortified instant matooke flour in rehabilitation of malnourished children (Part 1): Optimal level of fortification of instant tooke flour porridge and its nutritional quality attributes
    (African Journal of Food Science, 2009) Isabirye Muranga, Florence; Kanyago, Miriam; Nabugoomu, Fabian; Ntambi, James M.
    The aim of this study was to optimize levels of incorporation of soybean and sesame flours into instant tooke (cooking banana) flour (ITF) porridge with respect to sensory quality. The flours were prepared using conventional dehydration procedures. A mixture design was developed for incorporating sesame and soybean flours into matooke flour. From the design thirteen porridge formulations were developed on which sensory evaluation was determined using 9-point hedonic scale. Sensory parameters determined were taste color, flavor, consistency, mouth feel and overall acceptability. Based on sensory evaluation, one optimal formulation was identified. Nutritional quality attributes of the optimum formulation were determined. Viscosity was determined using the Rapid Visco-Analyser. The optimal formulation was 64.90, 16.34 and 18.76 % matooke, soybean and sesame respectively. The results indicated that incorporation of soybean and sesame into ITF porridge significantly (p<0.001) enhanced its sensory quality attributes. Energy density and protein content of the optimum formulation was 502.12 Kcal and 11.1% respectively. Incorporation of sesame and soybean flours into ITF resulted in reduction in viscosity. The study suggested that fortification of ITF with soybean and sesame enhances sensory and nutritional quality.