Browsing by Author "Muggaga, Christopher"

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    Dietary Intake and Socio-economic Predictors of Inadequate Energy and Nutrient Intake Among Women of Child Bearing Age in Karamoja Sub-region of Uganda
    (Research Square, 2021) Muggaga, Christopher; Uma, Ipolto Okello; Kaaya, Archileo Natigo; Taylor, David; Ongeng, Duncan; Mugonola, Basil
    Karamoja sub-region is the most food insecure part of Eastern Africa. The poor status of food security in the sub-region is reflected in the high rate of undernutrition among women of child bearing age (WCBA) and children under five years (CUFY). The sub-region is unique in Uganda in terms of cultural diversity, agro-ecology and rainfall pattern, and agricultural practices. However, the influence of these unique characteristics on dietary intake of WCBA in the sub-region is less understood. Therefore, this study examined dietary intake and socio-economic predictors of inadequate energy and nutrient intake among WCBA in Karamoja sub-region. A longitudinal study design was used involving 755 WCBA in the harvesting season where 635 were followed-up in the planting season. Data were collected using 24-hour recall, dietary diversity, and socio-economic and demographic questionnaires. Intake of energy and nutrients were generally significantly higher (p<0.05) during the planting season than in the harvesting season. Irrespective of the district, physiological status and season, household consumption of plant-based foods was far higher than intake of animal-based foods dominated by starchy stables (76-100%), dark green leafy vegetables (70-100%) and legumes, nuts and seeds (22-97%) depending on the district. Majority of the respondents had two meals (breakfast: 65-100%; supper: 90-100%) with up to 45% of WCBA who consumed alcohol across meal times. Overall on average, 57.7, 66.6, 78.5, 60.3, 67.7 and 93.7% of WCBA did not meet the Recommended Daily Allowance (RDA) for energy, protein, calcium, iron, zinc and folic acid, respectively. Binary logistic regression revealed that inadequate intake of energy and nutrients significantly increased (p<0.05) with the status of being Lactating/breastfeeding, and was influenced by age of WCBA, number of women married, education level and occupation of the household head depending on season. This study demonstrated that dietary intake of WCBA in Karamoja sub-region was inadequate. Age of WCBA, number of women married, education level and occupation of the household head and spouse, and being a lactating/breastfeeding mother were the key socio-economic and demographic factors that influenced inadequate intake of energy and nutrients among WCBA.
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    The Effect of Traditional Malting Technology Practiced by an Ethnic Community in Northern Uganda on In-Vitro Nutrient Bioavailability and Consumer Sensory Preference for Locally Formulated Complementary Food Formulae
    (Food Science & Nutrition, 2018) Alowo, Docus; Muggaga, Christopher; Ongeng,  Duncan
    The occurrence of anti-nutritional constituents in plants is an important factor that negatively affects bioavailability of nutrients and effectiveness of plant-based foods in complementary feeding in rural areas in developing countries. However, proven methods that improve bioavailability of nutrients and tailored for application in processing complementary foods among rural communities are largely lacking. This study examined the efficacy of a traditional malting technology practiced by the Acholi ethnic community of northern Uganda to improve protein digestibility and bioavailability of iron and zinc from millet–sesame–soy composite containing 200, 300, and 550 kcal meant for complementary feeding of children aged 6–8, 9–12, and 13–23 years old, respectively. The technology involves washing and soaking of ingredients for 12 hr; malting ingredients individually for 48 hr with water changed after every 6 hr; and sun-drying malted ingredients for 72 hr. Results showed that the level of anti-nutritional factors significantly reduced (p ≤ 0.05) in all the composite formulae except the content of total phenolics in 200, tannins in 300 and 550 kcal, composite formula, respectively. In vitro protein digestibility significantly improved (p ≤ 0.05) in all the composite formulae except in the 200 kcal formula. Iron bioavailability significantly increased (p ≤ 0.05) in all the composite formulae except in the 550 kcal energy category. Improvement in zinc bioavailability was only observed in the 300 kcal formula. However, there were significant reductions (p ≤ 0.05) in the level of caregiver preferences for sensory properties and overall acceptability of the composites. These results demonstrate that the traditional malting technology has potential to improve nutrient bioavailability in plant-based foods but requires improvement in order to increase its efficacy and mitigate negative effects on sensory appeal.
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    Recommended Daily Allowance-Based Contribution of Household’s Own Agricultural Production to Food and Nutrition Security in Karamoja Sub-Region of Uganda
    (Agriculture & Food Security, 2022) Muggaga, Christopher; Basil, Mugonola; Okello‑Uma, Ipolto; Kaaya, Archileo Natigo; Taylor, David; Ongeng, Duncan
    In Uganda, agriculture is the main pathway for dietary intake among the households. Karamoja sub-region, located in Northeastern part of Uganda is the most food insecure in the country. Although agriculture contributes greatly to Uganda’s food systems, there is inadequate evidence for household energy and nutrient intake from agricultural production in the sub-region. Karamoja sub-region is typical because crop production has increasingly become part of the agricultural system in a largely semi-arid environment, predominantly occupied in pastoralism. Therefore, a cross-sectional study of 520 participants investigated the contribution of household’s own agricultural production to dietary intake, seeking to answer whether or not own agricultural production translates into adequate energy and nutrient intake. Own food production did not meet energy and nutrient requirements, contributed disproportionately among the districts to household cumulated annual RDAs. This was reflected in the higher proportion of households in Moroto not attaining the cumulative annual RDA (energy: 100.0; protein 100.0; iron 86.5; and zinc 100.0%) than in Abim (energy: 81.6; protein 53.3; iron 23.7; and zinc 59.9%). Overall in Karamoja sub-region, the total energy and nutrients required by the household and supplied from their agricultural production were 15,589.7 ± 10,230.6 and 4226.0 ± 3980.1 kcal/day for energy, 317.6 ± 202.6 and 154.4 ± 153.7 g/day for proteins, 49.5 ± 30.8 and 50.2 ± 47.6 mg/day for iron, and 52.7 ± 32.6 and 25.4 ± 24.5 mg/day for zinc. Inter-household distribution of the absolute difference between energy and selected nutrients required by the household and that derived from own agricultural production showed deficits in household energy and nutrients needs. Further, polygamy, subsistence farming by spouse, lack of formal education by spouse positively predicted energy and nutrient supplied from own agricultural produce while lack of formal education negatively predicted energy nutrients supplied from agricultural produce. Increase in household size increased energy and nutrient required from agricultural production. Own agricultural production contributes limitedly to household energy and nutrient needs in the sub-region. There are great variations in the households’ capacity to derive energy and nutrients from own agricultural produce in Karamoja sub-region. Polygamy, subsistence farming, education and household size predicted energy and nutrients required from and supplied by agricultural production.
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    Traditional Vegetable Preservation Technologies Practiced in Acholi Subregion of Uganda Improves Mineral Bioavailability but Impacts Negatively on The Contribution of Vegetables to Household Needs for Micronutrients
    (Food Science & Nutrition, 2021) Bighaghire, Raymond; Okidi, Lawrence; Muggaga, Christopher; Ongeng, Duncan
    The impact of traditional African preservation methods on the contribution of vegetables to household micronutrient needs (Recommended Dietary Allowance: RDA) has largely remained unquantified. Using Acholi subregion of Uganda as a case area, this study examined using the predominant vegetables consumed in fresh and preserved forms (cowpeas—Vigna unguicullata, okra/lady fingers—Abelmoschus esculentus, Malakwang—Hibscus cannabinus, and eggplants—Solanum melongena), the effect of major traditional vegetable preservation methods (sun drying, boiling and sun drying, and salting and sun drying) on the contents of micronutrients (vitamin A, iron, zinc, calcium, magnesium, and phosphorus), the levels of antinutritional factors (total polyphenols, oxalate, tannins, and phytate), bioavailability of iron and zinc, and the contribution of vegetables to the cumulative annual household RDA for micronutrients. Laboratory analysis showed that all the preservation methods, except the sun drying method reduced the contents of micronutrients by 20%–82% (p ≤ .05). The contents of antinutritional factors reduced by 1%–80% while in vitro bioavailability of iron and zinc increased by 21%–296% (p ≤ .05). Nutritional computation revealed that except for calcium, the preservation methods combined, reduced the contribution of the vegetables to cumulative annual RDA for other micronutrients by 28%–60%. These results demonstrate that improvements in bioavailability of essential nutrients (iron and zinc) by traditional preservation methods investigated are associated with significant loss of micronutrients which culminates in significant reduction in the contribution of cultivated vegetables to household RDA for micronutrients. Traditional African preservation methods should be optimized for nutrient retention.