Browsing by Author "Mukisa, Ivan M."

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    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.
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    Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice
    (Food Science & Nutrition, 2016) Natukunda, Sheilla; Muyonga, John H.; Mukisa, Ivan M.
    Tamarind seeds are not consumed despite their high antioxidative activity. In this study, 0–10% tamarind seed powder (TSP) was incorporated into mango juice and cookies. Total phenolics (Folin–Ciocalteu assay), antioxidant activity (2,2-diphenyl- 1 picrylhydrazyl (DPPH) radical scavenging assay), flavonoid (aluminum chloride assay), condensed tannins content (Vanillin-HCl assay), and consumer acceptability (n = 50) of the products were determined. TSP increased the pH and viscosity and reduced titratable acidity of juice. Incorporation of TSP increased the: total phenolic content (6.84 ± 0.21 to 88.44 ± 0.8 mg GAE/100 mL); flavonoid (4.64 ± 0.03–21.7 ± 0.36 mg CE/100 mL); condensed tannins (0.24 ± 0.01–21.81 ± 0.08 mg CE/100 mL) and total antioxidant activity (4.65 ± 0.88–21.70 ± 0.03 mg VCE/100 mL) of juice. A similar trend was observed for cookies. Maximum sensorially acceptable TSP levels were 1.5% and 6%, respectively, for juice and cookies. TSP can thus be utilized as a source of natural antioxidants in food products.
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    Evaluating repellence properties of catnip essential oil against the mosquito species Aedes aegypti using a Y‑tube olfactometer
    (Scientific Reports, 2024) Batume, Charles; Mulongo, Ivan M.; Ludlow, Richard; Ssebaale, John; Randerson, Peter; Pickett, John A.; Mukisa, Ivan M.; Scofield, Simon
    The mosquito species Aedes aegypti (L.) is known to act as a vector in the transmission of various diseases, including dengue fever and yellow fever. The use of insect repellents is one of precautionary measures used to mitigate the risk of these diseases in humans by reducing mosquito biting. Nepetalactone, a potent natural insect repellent primarily found in catnip (Nepeta cataria) essential oil, has emerged as a promising candidate for mosquito repellence. Here, we evaluated the potential of catnip essential oil (> 95% nepetalactone) for use as a mosquito repellent. Using a Y-tube olfactometer and human hands as an attractant, we analysed the effectiveness of catnip oil at repelling the mosquito species Aedes aegypti. We tested a range of dilutions of catnip essential oil and found that concentrations as low as 2% were effective at repelling > 70% of mosquitoes for between one and four hours after repellent application. These findings suggest that nepetalactone could potentially be used as a natural, effective alternative to synthetic mosquito repellents, thereby offering protection against vector-borne diseases.
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    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.
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    Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage
    (Food science & nutrition, 2017) Mukisa, Ivan M.; Byaruhanga, Yusuf B.; Muyanja, Charles M. B. K.; Langsrud, Thor; Narvhus, Judith A.
    Single and mixed starter cultures of lactic acid bacteria (LAB): Weissella confusa MNC20, Lactobacillus plantarum MNC21, Lactococcus lactis MNC24 and Lactobacillus fermentum MNC34 and yeasts: Issatchenkia orientalis MNC20Y and Saccharomyces cerevisiae MNC21Y were used to produce Obushera, a fermented sorghum beverage. Microbial counts, pH, sugars, organic acids, and volatile compounds in starter culture and spontaneous fermentations were monitored during 48 hrs. Maximum counts of LAB (8.4–9.4 log cfu g−1) and yeasts (7.5 ± 0.1 cfu g−1) starter cultures were attained in 6–48 hrs. Weissella confusa, Lc. lactis, and Lb. fermentum showed possible acid sensitivity while I. orientalis produced surface films. LAB starter cultures and their combinations with S. cerevisiae lowered pH from 5.83 to <4.5 (3.50–4.13) in a shorter time (12 hrs) than spontaneous fermentations (24 hrs). Lactococcus lactis and W. confusa metabolized glucose the fastest (p < .05) during the first 6 hrs. Lactobacillus fermentum, Lb. plantarum, and S. cerevisiae utilized glucose and maltose concurrently. Lactobacillus plantarum and S. cerevisiae additionally utilized fructose. S. cerevisiae metabolized sugars the fastest (p < .05) during the first 12–24 hrs. Lactobacillus plantarum and W. confusa produced the highest (p < .05) amounts of lactate (5.43 g kg−1) and diacetyl (9.5 mg kg−1), respectively. LAB also produced acetate, ethanol, acetaldehyde, acetone, and acetoin. Coculturing LAB with S. cerevisiae reduced (p < .05) lactate and diacetyl yield. Yeasts produced high amounts of acetaldehyde and methyl alcohols. Issatchenkia orientalis produced higher (p < .05) amounts of 2-methy- 1- propanol and 3-methyl- 1- butanol than S. cerevisiae. Combinations of LAB with S. cerevisiae produced a profile flavor compounds close to that of spontaneously fermented Obushera. These combinations can be adopted for controlled fermentation of Obushera and related fermented cereal products.