Browsing by Author "Mutambuka, Martin"

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    Microbiological quality and safety assessment of sun dried Rastrineobola argentea (Mukene) sold at selected landing sites of Lake Victoria and Peri Urban Kampala City Markets
    (African Journal of Food Science, 14(6), 2020) Muhame, Andrew Mwebesa; Mugampoza, Ediriisa; Lubuulwa, Leakey Leonard; Byarugaba-Bazirake, George William; Mutambuka, Martin
    Silver fish (Rastrineobola argentea) also locally known in Uganda as Mukene contributes significantly to Ugandan national economy and its value was estimated at $13 million US dollars in 2015. The fish is traditionally dried under direct sunshine on bare ground in unhygienic conditions, which expose it to dust and microbiological contamination. In this study, the microbial load of indicator and pathogenic organisms was determined in Mukene sold at selected landing sites of Lake Victoria and Kampala markets, Uganda. A total of 46 samples were collected randomly from landing sites and markets. The total aerobic counts, total coliforms, Escherichia coli, Salmonella and Staphylococcus aureus were enumerated using standard microbiological methods. The findings showed that Mukene was of low microbial quality for total plate counts, total coliforms, E. coli and S. aureus counts with values ranging from 2.48-8.61 log cfu/g, 0.36-3.09 log MPN/g, 0.36-3.04 log MPN/g and 0.10-6.66 log cfu/g, respectively. Of all samples analyzed, 63% were positive for Salmonella species. As salmonellae and staphylococci are often implicated in incidences of food poisoning, this study suggests that consumption of sun dried Mukene sold at landing sites of Lake Victoria, Uganda, poses a public health concern. There is the need to improve on hygiene during processing, storage and distribution of Mukene in Uganda.
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    Optimisation of raw tooke flour, vital gluten and water absorption in tooke/wheat composite bread: Effect of raw tooke flour and vital gluten on wheat flour physicochemical and dough rheological properties (Part I)
    (African Journal of Food Science, 2010) Muranga, Florence I.; Mutambuka, Martin; Nabugoomu, Fabian; Lindhauer, M. G.
    Raw Tooke Flour (RTF) is a generic, shelf stable flour from matooke (a cooking banana variety) targeting the baking industry. However, its lack of gluten has hampered development of RTF/wheat composite bread. It is thus necessary to optimize levels of substitution of RTF into wheat flour with vital gluten as a processing aid for improving rheological and baking properties. The specific objective of this study was to determine effect of RTF (0 - 33%) and vital gluten (0 - 3%) on wheat flour pasting and dough rheological properties. The Rapid Visco Analyser was used to measure flour pasting properties while the Farinograph and Extensograph measured dough rheology. Response Surface Methodology (RSM) procedures were used to relate variables to dough rheological properties. RTF significantly increased the pasting profile of wheat flour (by increasing peak, minimum and final viscosities). It weakened the dough (by increasing degree of softening; reducing dough stability and extensibility) while vital gluten strengthened it. Water absorption increased with both variables while dough development time (DDT) was reduced by RTF. Though vital gluten improved dough properties, it did not effectively counteract the negative effects of RTF at the levels applied in the study.