Browsing by Author "Kigozi, Julia"
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Item Arduino based control of the Food and Water Conveyance Systems of a Refractance Window Dryer(International Journal of Scientific Advances, 2021) Mutumba, Raymonds; Kigozi, Julia; Tumutegyereize, Peter; Ssenyimba, Shaffic; Muyonga, JohnA refractance window dryer with a 14.5kg/hr throughput capacity was developed to effectively dry food product of 3mm on the conveyor belt. For efficient dryer performance an automated system for the conveyor belt movement and water conveyance system was designed. The automated system comprised of an ARDUINO centered control system, an arrangement of sensors, water pump and the conveyor motor. A computer program was written in Arduino environment, successfully compiled and uploaded on to the controller board to process all commands. The system was fi rst simulated successfully in ISIS Proteus environment and connected onto a bread board for testing before attaching the motor onto the main circuit board. Performance tests done at 85°C revealed that there was no movement of the belt as temperature built steadily from 31.19°C until it reached a temperature of 92.0°C in the boiler. The maximum recorded water temperature was 98.06°C and the system had an operating range of 95±3°C. Achieving this led to an automated food conveyance system that was reliable and ensured high product quality. The Arduino based system worked well and is recommended for the refractance window dryer and can be up scaled to a bigger similar machine.Item An Audit into the Nature of Operations of Agro-processing Micro, Small and Medium Enterprises (MSMEs) in Uganda(Journal of Food Industry, 2021) Kigozi, Julia; Baidhe, Emmanuel; Muzira Mukisa, Ivan; Muyanja, Charles; Namubiru, Leatitiah; Katarikawe, BrendaThe agro-processing Micro, Small, and Medium-Sized Enterprises (MSMEs) form an integral part of the manufacturing sector in Uganda. To effectively facilitate product certification among MSMEs, there is a need to fully understand the nature of their operations so that appropriate interventions can be put in place. This study assessed the status quo of operations at selected MSMEs in Uganda. A semi-structured paper-based questionnaire was administered to the owners, managers, or supervisors of 40 selected agro-processing MSMEs enrolled under the project “Empowerment of the Agro-Processing Industry to meet the Quantity and Quality Standards for the Local and Export Market”, a programme enhancing the practical skills of students at Makerere University dubbed the “EAPI Project.” The seven-section questionnaire consisted of both quantitative and qualitative questions focusing on (i) product optimization, (ii) raw material verification and storage, (iii) good manufacturing practices, (iv) measuring and testing equipment, (v) product assessment, presentation, and storage, (vi) waste and pest management, and (vii) infrastructure and energy utilization. The results indicated that only 23.7% of agro-processing MSMEs clearly understood the standards. Packaging was the most optimized parameter (74.4%), followed by texture and sensory properties (59% and 51.1%, respectively). About 74% of the agro-processing MSMEs were compliant in declaring the raw materials on the product label. Maintenance of valid medical certificates, routine inspection of personnel, and provision of protective gear ranked low, with a score of 1 out of 10. Inadequate documentation was a cross-cutting issue for all operations, yet it was a driver for GMPs. There is a need to strengthen the understanding and practice of food processing standards from the Uganda National Bureau of Standards (UNBS), in the agro-processing MSMEs through continuous human and institutional-capacity development programs.Item 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.Item Development and performance evaluation of a Pedal Operated Seed Cleaner (POS‑Cleaner)(SN Applied Sciences, 2021) Akatuhurira, Wilber; Tumutegyereize, Peter; Oluk, Isaac; Baidhe, Emmanuel; Kigozi, Julia; Mayanja, Ismael; Balimunsi Kivumbi, HusseinTraditional grain cleaning methods are labor-intensive, time-consuming, and yet very inefficient. The use of available mechanical seed cleaners is widely limited since they are expensive to own, operate, and maintain. A Pedal Operated Seed Cleaner (PoS-Cleaner) was developed and its performance evaluated. Appropriate engineering principles and methodologies were used in the sizing and construction of the machine. The cleaner consists of a bicycle-like pedaling system, hopper, a centrifugal fan, and three cleaning sieves which include two inside interlocking sieves (one sieve fixed and the other adjustable); whose meshes can be adjusted to be larger than the size of the unclean seeds by longitudinally translating the second sieve to achieve the appropriate seed size. This allows trapping of impurities larger than the seeds. Cleaning rates of 576.5 kg/h, 375.8 kg/h, and 377.4 kg/h for maize, beans, and groundnuts were obtained respectively. Maize, beans, and groundnuts had their highest cleaning efficiencies of 95.09%, 87.61%, and 81.67% at inner sieve sizes of 13 mm, 16 mm and 10 mm respectively, pedaling speed of 60 rpm. The PoS-Cleaner presents a more viable cleaning option for smallholder farmers in rural and remote areas with no access to the national grid, therefore producing highquality seeds. This will eventually facilitate agricultural value addition and increase individual family incomes in Uganda.Item Influence of EAPI Skills Training Course on the Knowledge, Attitude, and Practice of Undergraduate University Students: A Case of the EAPI Program, Uganda(International Journal of Learning and Development, 2021) Kigozi, Julia; Baidhe, Emmanuel; Muzira Mukisa, Ivan; Muyanja, Charles; Namubiru, Leatitiah; Katarikawe, BrendaUpon employment, fresh graduates have been widely criticized for their underperformance due to their lack of relevant practical skills. Furthermore, students need training that allows them to blend knowledge with the practice in the workspace. This study assessed the influence of an ‘Empowerment of the Agro-processing Industry (EAPI)' skills training for the agro-processing industry, on the knowledge, attitude, and practice among students in the School of Food Technology Nutrition and Bio-Engineering (SFTNB), Makerere University. Students were trained in 8 modules including; food process and value-chain management, food product optimization, national and international standards of food products, application of good management practices (GMP) and hygienic food processing, quality control in food production processes, waste management, infrastructure development to meet quality & production capacity in food production facilities and food product marketing & preparation for export markets. A semi-structured questionnaire with a descriptive, scale and thematic analysis was used to evaluate the impact of the training. The reliability of the responses of the questionnaires was tested using Cronbach’s alpha and they showed high reliability; yielding values that ranged between 0.88 and 0.97. Results showed a statistically significant difference (p < 0.05) in knowledge, attitude and practice for product optimization, adequate processing facility, standardization, certification, and export marketing. Cronbach’s alpha values ranged between 0.88 and 0.97 for all stated variables indicating that the scales were sound and reliable. Therefore, the inclusion of similar study material into the current curriculum would help improve and enrich the curriculum thereby producing well-prepared students for the food processing industry in Uganda.Item Influence of Fieldwork on the Preparedness of Food Technology and Bioengineering students for the Job Market: A Case study of EAPI Student Skills Enhancement Program(Business and Management Research, 2021) Kigozi, Julia; Baidhe, Emmanuel; Muzira Mukisa, Ivan; Muyanja, Charles; Namubiru, Leatitiah; Katarikawe, BrendaThis study aimed at evaluating the influence of fieldwork on the professional and personal skills among Food Technology and Bioengineering (FTB) students of Makerere University. The data was obtained from 40 respondents from three FTB programs (Food Science and Technology, Human Nutrition, and Agricultural Engineering). A semi-structured electronic questionnaire was used to collect the data. The questionnaire comprised of Part 1: Student biography, Part II: Participation in the EAPI student skills enhancement program, Part III: Professional skills, and Part IV: Personal growth. Part I and II consisted of closed-ended questions while Part III and Part IV were evaluated on a 5-point Likert scale (1- Strongly disagree and 5 – Strongly Agree). Descriptive analysis was used to evaluate the student demographic information and participation in the student enhancement program. The reliability of the Likert scale for professional development and personal growth was determined using the Cronbach’s alpha index. The study results indicated that 60% (n=40) of the respondents better understood their career goals through fieldwork, 83% (n=40) increased their skills and knowledge in performing particular tasks, 55% (n=40) changed their attitude and feelings about self and others, while 75% (n=40) had the opportunity to apply theoretical concepts to the actual work environment. Fieldwork stimulated the FTB students’ interest in the field of food processing, mindset change especially concerning job creation, conduct, and prospects. The study findings explain the need to adjust the mode of knowledge delivery and dispensation at the Higher Education Institutions to reduce the rate of unemployment and improve the employability of students.Item 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, PaddyIn 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.Item 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.Item Performance Analysis of An Arduino Based Calibration and Temperature Control System for A Refractance Window Dryer(African Journal of Biotechnology, 2011) Mutumba, Raymonds; Kigozi, Julia; Tumutegyereize, Peter; Ssenyimba, Shaffic; Muyonga, JohnAutomated control of temperature in fruit dryers is important for product quality and retention of nutrient content. In this study, the continuous refractance window dryer (RWD) was calibrated for drying temperature to enable the dryer to be set to dry a wide range of products. The drying operation in a RWD is carried out over a bed of hot water. The calibration system comprised of a computer program, calibrated knob, arrangement of sensors and output components. A computer program was successfully written in Arduino environment and a circuit board connected. A DS18B20 sensor was used to read the hot water temperature and a 5V potentiometer employed to vary the voltage as it corresponds to the desired water temperature. The system calibration focused on drying temperatures for mango, tomato and pineapple, but it can be applied to any other food products since the optimum drying temperature for most food products falls within the considered range. A calibration equation relating potentiometer voltage and temperature was formulated with the potentiometer maximum angular sweep found to be 295°. This angular sweep corresponded with 94.9996°C as the maximum calibration temperature. The system was found to be 97.6% accurate at attaining the desired temperature. A calibrated label was developed and marked accordingly. The developed system was simple to operate and robust throughout the testing hence it can be recommended for similar machines.Item Potential Benefits of the EAPI Agro-processing Skills Training Course on Micro, Small, and Medium Scale (MSMEs) Agro-processors in Uganda(Journal of Food Industry, 2020) Kigozi, Julia; Baidhe, Emmanuel; Oluk, Isaac; Muzira Mukisa, Ivan; Muyanja, Charles; Namubiru, Leatitiah; Katarikawe, BrendaMicro, Small, and Medium Scale Enterprises (MSMEs) in Uganda contribute significantly to socio-economic growth and development. Several training programs have been organized to upgrade the skills and competencies of personnel in these agro-processing enterprises but these often lack a wholistic approach. An Empowerment of the Agro-Processing Industry (EAPI) training was organised to include eight modules covering the key concepts necessary for an agro-processor. These included; food process and value-chain management, product optimization, national and international food standards, Good Management Practices (GMP) and hygienic food processing, quality control, waste management, infrastructure development for food production and food product marketing. This study assessed the potential benefits of the EAPI training on 40 agro-processors from 40 selected agro-processing facilities. Upon completion of a three-day skills development training, MSME practitioners were interviewed using a semi-structured questionnaire. Descriptive, scale, and thematic analysis were used in the study. The questionnaire used was reliable (Cronbach’s coefficient alpha for relevancy = 0.873). Agro-processors found all modules relevant with an average score ranging between 8.7 and 9.5 on a scale of 10. Increase in knowledge, and interaction between stakeholders were the most outstanding potential benefits of the training. Respondents anticipated improving their operations after the training. Provision of handouts, increasing the number of days for the training, and simplifying the language of delivery were some of the suggested improvements. The study suggests that trainings of this nature could improve operations at different agro-processing facilities.Item Quantification Of Physico-Chemical Characteristics And Modeling Faecal Sludge Nutrients From Kampala City Slum Pit Latrines(Int. J. Res. Eng. Adv. Technol, 2016) Kimuli, Daniel; Zziwa, Ahamada; Banadda, Noble; Kabenge, Isa; Kiggundu, Nicholas; Kambugu, Robert; Wanyama, Joshua; Tumutegyereize, Peter; Kigozi, JuliaFailure to quantify nutrients in feacal sludge usually leads to its poor disposal resulting into surface water and groundwater pollution. Therefore, this study was conducted to determine and model the distribution of nutrients in pit latrine sludge as a step towards reuse of available nutrients. Sampling was done at 0.0, 0.5, 1.0 and 1.5 m depths from 31 lined and 31 unlined latrines during rainy and dry season. Physico-chemical characteristics such as chemical oxygen demand (COD), dissolved oxygen (DO), moisture content, temperature and nutrients including ammonia,nitrate, total nitrogen, phosphorus and potassium were determined. Results indicated that COD, temperature and DO decreased and moisture content increased with sludge depth. There was no significant variation (P˃0.05) in nutrients and physico-chemical properties except COD. Strong correlations of R2 Adj ˃ 0.85 were obtained between modeled and measured values. The relative root mean square error of the predicted nutrients was less than 10%. Results revealed that the model is good estimator phosphorus concentrations in lined pits followed by total nitrogen in unlined pits and nitrates in lined pits.