Browsing by Author "Kikafunda, Joyce K."

Now showing 1 - 3 of 3
  • Thumbnail Image
    Item
    Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans
    (International Journal of Food Sciences and Nutrition, 2008) Nyakuni, Geoffrey A.; Kikafunda, Joyce K.; Muyonga, John H.; Kyamuhangire, William M.; Nakimbugwe, Dorothy; Ugen, Michael
    Four common bean (Phaseolus vulgaris L.) varieties, Kawanda (K)131, K132, NABE4 and NABE11, were evaluated for the relationship between development of the hard-to-cook (HTC) defect and changes in nutritional quality during 6-month storage under ambient conditions. All varieties developed the HTC defect, but the extent was found to vary with variety. Cooking time increased by 113% in K131, 95.3% in K132, 56.4% in NABE4 and 42.93% in NABE11 after 6 months. The development of the HTC defect was found to be associated with a reduction in phytic acid content (r2 0.802), in vitro protein digestibility (r2 0.872) and in vitro starch digestibility (r2 0.729). The susceptibility to the HTC defect during storage could be attributed to a phytic acid interaction with proteins and carbohydrates, and is also associated with small seed size. Breeding for large seed size could therefore help reduce the development of the HTC defect.
  • Thumbnail Image
    Item
    Nutritional and Sensory Properties of high Energy/Nutrient Dense Composite Flour Porridges from Germinated Maize and Roasted Beans for Child-Weaning In Developing Countries: A Case for Uganda
    (Ecology of food and nutrition, 2006) Kikafunda, Joyce K.; Abenakyo, Loy; Lukwago, Fred B.
    The study aimed at increasing the energy and nutrient density of traditional weaning porridges from germinated maize and decorticated bean flours. Proximate analysis showed that the porridge from the composite flour had a higher protein and energy density than typical weaning porridges made from maize alone. For a breastfed infant, the blend could meet 75% of the remaining required energy, compared to 52% provided by the porridge from maize alone. Untrained sensory evaluation panelists scored the porridge from the blend as acceptable. This blend therefore has great potential as a weaning food in resource-poor and technologically under-developed countries.
  • Thumbnail Image
    Item
    Simple Food Group Diversity as a Proxy Indicator for Iron and Vitamin A Status of Rural Primary School Children in Uganda
    (Food and nutrition sciences, 2013) Acham, Hedwig; Ampek Tumuhimbise, Gaston; Kikafunda, Joyce K.
    Children in resource poor settings are at a high risk of inadequate iron and vitamin A intake when diets lack diversity and are dominated by staple foods. Yet comparative information on diet quality among school children is scarce. The objective of the study was to assess the potential of simple food group diversity to serve as a proxy indicator of iron and vitamin A status among rural school children in Uganda. A cross sectional correlation model of associations between Food Group Diversity (FGD) and iron and vitamin A status was used. We analyzed 8 schools in Kumi District, Uganda, randomly selected from the 34 schools that participated in the main part of the study. Our sample included primary school children, aged between 9 - 15 years (n = 172). Food group diversity and food variety (FV) were calculated from both a food frequency questionnaire (FFQ) and a 24-hour dietary recall. The FGD and FVS were tested against iron (as serum ferritin) and vitamin A (as serum retinol) status. The FGD (based on FFQ data) was 9.6 (±1.9). There was a posi-tive correlation between 24-hour recall and FFQ for consumption of cereals (Corr. Coef = 0.28; p < 0.05), which was also the most highly consumed group (98.9% & 86.9% by FFQ and 24-hour recall; respectively). Consistent with other studies, increase in the number of food groups significantly increased serum ferritin and serum retinol measures (p < 0.001). Presence of at least one food item in the “roots & tubers”; “cereals”; and “pulses/nuts”, significantly increased serum ferritin and serum retinol concentrations (p < 0.01). We speculate that simple food group diversity may reflect intake and serve as a simple indicator of iron and vitamin A status among school children. Strategies aimed at increas-ing dietary diversity in the community may benefit the families of these children and improve their micronutrient status.