Browsing by Author "Muyonga, John"
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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 Contribution of forest foods to dietary intake and their association with household food insecurity: a cross-sectional study in women from rural Cameroon(Public health nutrition, 2016) Fungo, Robert; Muyonga, John; Kabahenda, Margaret; Kaaya, Archileo; Okia, Clement A.; Donn, Pauline; Mathurin, Tchatat; Tchingsabe, Obadia; Tiegehungo, Julius C.; Loo, Judy; Snook, LauraObjective: To determine the contribution of forest foods to dietary intake and estimate their association with household food insecurity. Design: Cross-sectional survey conducted among 279 households. Using a 7 d recall questionnaire, information on household food consumption was collected from women and used to determine the household dietary diversity score, food variety score and forest food consumption score (FFCS). Household Food Insecurity Access Scale (HFIAS) score was determined and Spearman rank correlation was used to establish the relationship between consumption of forest foods and HFIAS score. Women’s dietary intake was estimated from two 24 h recalls. The contribution of forest foods to women’s nutrient intakes was calculated and women’s nutrient intakes were compared with estimated average nutrient requirements. Setting: Rural forest-dependent households in twelve villages in eastern and southern Cameroon. Subjects: Household heads and their non-pregnant, non-lactating spouses. Results: Forty-seven unique forest foods were identified; of these, seventeen were consumed by 98% of respondents over the course of one week and by 17% of women during the two 24 h recall periods. Although forest foods contributed approximately half of women’s total daily energy intake, considerably greater contributions were made to vitamin A (93 %), Na (100 %), Fe (85 %), Zn (88 %) and Ca (89 %) intakes. Despite a highly biodiverse pool of foods, most households (83 %) suffered from high food insecurity based on the HFIAS. A significant inverse correlation was observed between the HFIAS score and the FFCS (r 2=−0·169,P=0·0006), demonstrating that forest foods play an important role in ensuring food security in these forest-dependent communities.Item Descriptive sensory analysis and consumer preferences of bean sauces(Food Science & Nutrition, 2020) Byarugaba, Rachel; Nabubuya, Agnes; Muyonga, JohnSensory acceptability of value-added bean products is a critical determinant of their consumption. This study determined the factors influencing consumer preference of processed beans. Dry common beans (Phaseolus vulgaris L) processed by boiling, roasting, and extrusion were milled into flour and used to make bean sauces. The sauces were evaluated by 10 panelists using quantitative descriptive analysis and ranked by 120 consumers for preference. The factors influencing consumer preference were computed by a partial least squares regression model. The results showed that sauces were more distinguishable by appearance, taste, and mouth-feel than by aroma, flavor, and after-taste. Sauces that were brown in color, with burnt aroma and burnt after-taste were preferred to those that were described as lumpy with mashed potato flavor. Oven roasted beans and boiled beans were preferred to traditionally roasted, extruded, and unprocessed beans. Preference was significantly (p < .05) positively influenced by brown color and negatively by lumpiness which were both sensory descriptors of the appearance of sauce. Appearance is therefore the leading influencer of consumer preference in bean sauces and should be prioritized by product developers over other sensory attributes in development of similar products for wider acceptance and utilization of common beans.Item Estimation of Spatial and Temporal Water Requirements of Grain Amaranth Using Satellite, Local and Virtual Weather Stations Datasets in Uganda(International Journal of Agricultural and Biological Engineering, 2016) Kyagulanyi, Joseph; Kabenge, Isa; Banadda, Noble; Muyonga, John; Mulamba, Peter; Kiggundu, NicholasIn this study, an integrated approach incorporating Remote Sensing (RS), Geographical Information System (GIS), local meteorological weather stations’ data and NASA’s virtual meteorological stations’ data were used to quantify Grain Amaranth (GA) water requirements in Uganda. Penman-Monieth method within CropWAT8 model and Surface Energy Balance Algorithm for Land (SEBAL) Model was used to quantify the evapotranspiration. Normalized Difference Vegetation Index (NDVI), daily spatial distribution of Evapotranspiration (ET), Land Surface Temperature (LST) and surface albedo were extracted from satellite imagery. The ratio of effective rainfall (Pe) to Potential Evapotranspiration (PET) – (Pe/PET) and time series for NDVI were computed to determine the growth stage of GA in different areas. The GA water demand was the highest in Karamoja sub-region (467.5 mm/season) and the lowest in Tororo (174.1 mm/season). The growing season for GA in most areas of Uganda was from March to December. Estimation of evapotranspiration in Karamoja sub-region with SEBAL model corresponded to the NDVI extracted, especially for highly vegetated areas. CROPWAT indicated that if GA was planted during the late September and early October in Karamoja sub-region, despite the decreasing moisture levels, the crop could have sufficient water supply during emergence to maturity. The ability to utilize low available moisture levels makes GA a potential crop to bridge the gap (due to the elongated drought) for the food production cycle in Karamoja sub-region.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 Provitamin A Crops: Acceptability, Bioavailability, Efficacy and Effectiveness(Food and Nutrition Sciences, 2013) Ampek Tumuhimbise, Gaston; Namutebi, Agnes; Turyashemererwa, Florence; Muyonga, JohnVitamin A deficiency (VAD) is the world’s commonest cause of childhood blindness. More than half of these cases occur in developing countries. Animal sourced foods though good sources of vitamin A are too expensive for poor rural people. Crops biofortified with provitamin A offer a convenient and accessible source of vitamin A. The other micro- nutrient programs of fortification and supplementation require more expensive inputs. Biofortification programs have developed crops that are rich in provitamin A. These crops include: maize, golden rice, cassava and orange fleshed sweetpotato (OFSP). With exception of golden rice, the rest of the biofortified crops have received considerable accep-tance among the communities. Both animal and human studies have shown that provitamin A from biofortified crops is highly bioavailable and have capacity to improve vitamin A status. After several years of research and promotion, it is time to fully commercialize provitamin A crops by encouraging farmers to start their large scale production and con-sumption.