NRU :: Browsing by Author "Nakimbugwe, Dorothy"

Browsing by Author "Nakimbugwe, Dorothy"

Now showing 1 - 13 of 13

Bean-based nutrient-enriched puffed snacks: Formulation design, functional evaluation, and optimization
(Food Science & Nutrition, 2020) Muyonga, John H.; Nakimbugwe, Dorothy; Lung'aho, Mercy; Natabirwa, Hedwig; Tumwesigye, Kashub S.
School-age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. The objective of this study was to develop a nutrient-rich and acceptable extruded bean-based snack, which could contribute to improved nutrient intake, especially for school-age children. Snack formulations developed from Roba1 beans, maize, orange-fleshed sweet potato, and amaranth mixtures, and processed in a twin-screw extruder, were evaluated and optimized for nutritional, textural and sensory properties. High proportion of beans in the formulation was associated with high protein, iron, zinc, and dietary fiber content. An optimal formulation (82.03:10: 5:2.97; beans, maize, OFSP, amaranth), containing 20.38 g, 4.12 g, 4.83 mg, and 1.51 mg per 100 g, of protein, dietary fiber, iron, and zinc, respectively, was obtained. The snacks were crunchy and moderately acceptable with average sensory scores of 6 on a 9-point hedonic scale, and hardness 26.6 N. Nutrient contribution 43, 19, and 12% for protein, iron, and zinc, respectively, to children aged 6 to 8 years; and 24, 19, and 7.6%, respectively, to children aged 9 to 12 years from a 40 g serving was estimated from the snack. The results demonstrate the potential of using extrusion to produce nutrient enriched value-added food products from blends of iron-rich beans and common staples.
Calcium and s100a1 Protein Balance in the Brain– Heart Axis in Diabetic Male Wistar Rats
(Journal of Basic and Clinical Physiology and Pharmacology, 2021) Kasozi, Keneth Iceland; Nakimbugwe, Dorothy; Ninsiima, Herbert Izo; Kasolo, Josephine; Matama, Kevin; Owembabazi, Elna; Ssempijja, Fred
Calcium deregulation in diabetes mellitus (DM) is central to the brain–heart axis pathology. This has led to the use of medical plants in complementary medicine such as Amaranthus hypochondriacus (GA). The objective of the study was to establish the effects of grain amaranth feed supplementation on calcium, s100al protein and antioxidant levels on the brain–heart axis in diabetic male Wistar rats. The study involved six groups (n=5) with DM being induced in 20 rats. To the diabetic rats, Group I received mixtard®, Group II was positive control, Groups III and IV received GA feed supplementation at 25 and 50%. In the nondiabetic rats (n=10), Group V received 50% grain amaranth while Group VI was the negative control. The brain and heart tissues were harvested after five weeks and processed using standard methods. Grain amaranth feed supplementation led to improved calcium levels in DM as compared to the positive control. This also led to increased s100a1, antioxidant levels in the brain–heart axis during DM. This then protected the tissues against oxidative damage, thus preserving tissue function and structure. Grain amaranth’s actions on calcium signaling subsequently affected s100a1 protein levels, leading to improved tissue function in diabetes.
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.
Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour
(Food science & nutrition, 2016) Nkundabombi, Marie G.; Nakimbugwe, Dorothy; Muyonga, John H.
Common beans (Phaseolus vulgaris L.) are rich, nutritious and affordable by vulnerable groups, thus a good choice for biofortification to address malnutrition. However, increasing micronutrients content of beans, without improving micronutrients bioavailability will not improve the micronutrients status of consumers. Effect of different processing methods on the physicochemical characteristics of biofortified bean flour was determined. Processing methods used in this study were malting (48 h), roasting (170°C/45 min), and extrusion cooking using a twin screw extruder with three heating sections, the first set at 60°C, the second at 130°C, and the last one at 150°C. The screw was set at a speed of 35 Hz (123 g) and bean flour moisture content was 15%. Mineral extractability, in vitro protein digestibility, pasting properties, and sensory acceptability of porridge and sauce from processed flour were determined. All processing methods significantly increased (P < 0.05) mineral extractability, iron from 38.9% to 79.5% for K131 and from 40.7% to 83.4% for ROBA1, in vitro protein digestibility from 58.2% to 82% for ROBA1 and from 56.2% to 79% for K131. Pasting viscosities of both bean varieties reduced with processing. There was no significant difference (P < 0.05) between sensory acceptability of porridge or sauce from extruded biofortified bean flour and malted/roasted biofortified bean flour. Acceptability was also not affected by the bean variety used.
Effects of combined traditional processing methods on the nutritional quality of beans
(Food science & nutrition, 2015) Nakitto, Aisha M.; Muyonga, John H.; Nakimbugwe, Dorothy
Consumption of dry beans is limited by long cooking times thus high fuel requirement. The bioavailability of nutrients in beans is also limited due to presence of antinutrients such as phytates and tannins. Little research has been done on combined processing methods for production of nutritious fast cooking bean flour and the effect of combined treatments on nutritional quality of beans has not previously determined. The aim of this study was to reduce cooking time and enhance the nutritional value of dry beans. Specifically to: develop protocols for production of fast cooking bean flours and assess the effect of processing on the nutritional characteristics of the flours. Dry beans (K131 variety) were soaked for 12 h; sprouted for 48 h; dehulled and steamed for 25 and 15 min for whole and dehulled beans respectively or roasted at 170°C for 45 and 15 min for whole and dehulled beans respectively. Dehulling eliminated phytates and tannins and increased protein digestibility. In vitro protein digestibility and mineral (iron and zinc) extractability were negatively correlated with tannin and phytate content. Total available carbohydrates were highest in moist heat-treated bean flours. Overall, combined processing of beans improved the nutritional quality of dry beans and the resulting precooked flours need less cooking time compared to whole dry beans.
Fruit and vegetable consumption, leisure-time physical activity, and sedentary behavior among children and adolescent students in Uganda
(Food Science & Nutrition, 2019) Ndagire, Catherine T.; Muyonga, John H.; Nakimbugwe, Dorothy
Introduction: Fruit and vegetable (FV) intake and participation in leisure-time physical activity (PA) and in sedentary behavior in accordance with the recommendations are met in a minority of populations including children and adolescents. Objective: To describe the frequency of FV intake, leisure-time PA, and sedentary behavior, assess compliance with international recommendations, and how selected factors are associated with these recommendations. Methods: The FV consumption and PA questionnaire items previously assessed for reliability in a Ugandan setting were used to gather information about FV consumption, PA, and sedentary behavior among 621 children and adolescents attending schools in Kampala Uganda. The results of FV consumption and PA were categorized as adequate or inadequate while sedentary behavior was categorized as adequate or excess. The relationship between FV consumption, PA, and sedentary behavior with selected independent variables was verified by chi-square test statistic. Results: Half of the participants (50%) reported inadequate fruit consumption, and 76% of them reported inadequate vegetable consumption. More children (68%) than young adolescents (52%) and older adolescents (44%) met their daily recommendation for fruit consumption. A similar trend was observed for vegetable consumption. Adequacy of FV intake was significantly associated with participant’s age, level of education, school ownership, and type of school. Less of 8-to 17-year- olds (14%) than 18 years and above olds (41%) met their weekly recommendation for leisure-time PA. Majority of participants (54%) participated in acceptable levels of sedentary behaviors. Leisure-time PA was significantly associated with age category and school ownership while sedentary behavior was significantly associated with participant’s age and education level. Conclusions: The intake of FV and participation in leisure-time PA was not adequate in the study population. A significant proportion of participants engaged in excess sedentary behavior. Developing and implementing strategies to increase FV intake and PA among children and adolescents in schools should be a national priority.
Grain Amaranth Is Associated with Improved Hepatic and Renal Calcium Metabolism in Type 2 Diabetes Mellitus of Male Wistar Rats
(Evidence-Based Complementary and Alternative Medicine, 2018) Kasozi, Keneth Iceland; Namubiru, Sarah; Safiriyu, Abass Alao; Ninsiima, Herbert Izo; Nakimbugwe, Dorothy; Namayanja, Monica; Valladares, Miriela Betancourt
Dysregulation of calcium signaling is a hallmark of diabetes mellitus (DM) and grain amaranth (AG) has antidiabetic properties. Information on the mechanism of action of AG on blood, renal, and hepatic tissues is sparse, although it continues to be an important alternative medicinal plant in several developing countries. The objective of the study was to determine key changes in calcium levels and s100a1 protein levels and antioxidant and histopathologic changes in blood, renal, and hepatic tissues of male diabetic Wistar rats. Materials and Methods. This was an experimental study in which 30 male Wistar rats were kept for 5 weeks (6 groups, N =5). Groups 1-IV had T2DM induced using Nicotinamide and Streptozotocin: Group I, Mixtard®; group II, positive control; group III, 25% AG; group IV, 50% AG. Furthermore, group V consisted of normal rats given 50% GA and group VI was negative control. Blood, renal, and hepatic tissues were collected and analyzed for calcium, s100a1 protein levels, and antioxidant and histopathological changes. Results and Discussion. In blood, renal, and hepatic tissue, calcium and s100a1 levels were low during T2DM and these increased following AG supplementation. This was important for improved metabolic processes, thus leading to the low malondialdehyde (MDA) and glutathione peroxidase (GPx) activity in the tissues. Efficient antioxidant status was important for improved calcium signaling mechanisms, thus leading to improved tissue function and protection demonstrating the importance of AG as an alternative medicinal source through the calcium signaling pathway. Conclusion. Grain amaranth exerts its antidiabetic properties through improved calcium homeostasis in blood, kidney, and liver.
Innovative feedstocks for optimal mass production of the edible long-horned grasshopper, Ruspolia differens
(Frontiers in Physiology, 2022) Margaret, Kababu; Collins, Mweresa K.; Subramanian, Sevgan; Egonyu, James P.; Nakimbugwe, Dorothy; Ssepuuya, Geoffrey; Faith, Nyamu; Ekesi, Sunday; Tanga, Chrysantus M.
The edible long-horned grasshopper Ruspolia differens Serville (Orthoptera: Tettigoniidae) is a highly nutritious food source consumed in over 20 African countries. Its occurrence is highly seasonal, and wild harvesting is carried out using locally designed and inefficient light traps, thus limiting sustainable utilization as an important food source. To ensure year-round production and availability of R. differens, we evaluated the effects of low-cost and affordable diets based on agricultural by-products on their growth performance, survival, fecundity, and longevity. A total of four diets with varying ratios of agricultural by-products were evaluated: Diet 1 [33.3% maize bran (MB) + 33.3% wheat bran (WB) + 33.3% Moringa oleifera leaf powder (MOLP)], Diet 2 [25% MB + 25% WB + 25% MOLP + 25% shrimp powder (SP)], Diet 3 [20% MB + 20% WB + 20% MOLP + 20% SP + 20% soya bean meal], and Diet 4 (“control”—routinely used diet). The grasshoppers were subjected to the diets from the 1st nymphal instar (24-h-old stages) through adult stages until death. Diet 3 had the highest crude protein content (28%) and digestibility (74.7%). R. differens fed Diet 3 had the shortest development time (57 days) [p < 0.001], highest survival (87%) [p < 0.001], and maximum longevity (89 days) [p = 0.015] and fecundity (247 eggs/female) [p = 0.549] across the various diets. Female survival rate (59%) on Diet 3 was significantly higher compared to the males (41%). The adult female weight gain was significantly higher compared to males fed on different diets. Percentage hatchability of eggs was not significantly different when females were fed Diet 3 and Diet 2. There was a significantly positive correlation between longevity and fecundity of R. differens reared on Diet 2 and 3. These diets could be further optimized and fine-tuned for improved cost-effective mass production of R. differens continent-wide to reduce dependence on erratic and poor seasonal harvest during swarms.
Nutritional Characteristics of Selected Insects in Uganda for Use as Alternative Protein Sources in Food and Feed
(Journal of Insect Science, 2019) Bbosa, Tom; Tamale Ndagire, Catherine; Muzira Mukisa, Ivan; Fiaboe, Komi K. M.; Nakimbugwe, Dorothy
Insects are potential ingredients for animal feed and human food. Their suitability may be influenced by species and nutritional value. This study was aimed at determining the nutritional profile of four insects: Dipterans; black soldier fly (Hermetia illucens Linnaeus) family stratiomyidae and blue calliphora flies (Calliphora vomitoria Linnaeus) family Calliphoridae; and orthopterans; crickets (Acheta domesticus Linnaeus) family Gryllidae and grasshoppers (Ruspolia nitidula Linnaeus) family Tettigoniidae to establish their potential as alternative protein sources for animals (fish and poultry) and humans. Gross energy, crude protein, crude fat, crude fiber, carbohydrates, and total ash were in the ranges of 2028.11–2551.61 kJ/100 g, 44.31–64.90, 0.61–46.29, 5.075–16.61, 3.43–12.27, and 3.23– 8.74 g/100 g, respectively. Hermetia illucens had the highest energy and ash content; C. vomitoria were highest in protein and fiber content, R. nitidula were highest in fat, whereas A. domesticus had the highest carbohydrate content. All insects had essential amino acids required for poultry, fish, and human nutrition. The arginine to lysine ratios of H. illucens, C. vomitoria, A. domesticus, and R. nitidula were 1.45, 1.06, 1.06, and 1.45, respectively. The fatty acids comprised of polyunsaturated fatty acids (PUFAs) and saturated fatty acids (SFAs). Palmitic acid (23.6– 38.8 g/100 g of total fat) was the most abundant SFA, exception R. nitidula with 14 g/100 g stearic acid. Linoleic acid (190–1,723 mg/100 g) and linolenic acid (650–1,903 mg/100 g) were the most abundant PUFAs. Only C. vomitoria had docosahexaenoic acid. The study indicates that the insects studied are rich in crude protein and other nutrients and can potentially be used for human and animal (fish and poultry) feeding.
Nutritional composition, quality, and shelf stability of processed Ruspolia nitidula (edible grasshoppers)
(Food science & nutrition, 2017) Ssepuuya, Geoffrey; Muzira Mukisa, Ivan; Nakimbugwe, Dorothy
The nutritional and commercial potential of the edible grasshopper (Ruspolia nitidula, nsenene in Luganda), a delicacy in Uganda and many East African tribes, is limited by a short shelf life and unverified nutritional value. This research established that R. nitidula is nutritious with 36–40% protein, 41–43% fat, 2.5–3.2% carbohydrate, 2.6–3.9% ash, 11.0–14.5% dietary fiber, and 900– 2300 μg/100 g total carotenoids on a dry matter basis. Sautéing was the most preferred processing method resulting in grasshoppers with a notably better aroma and flavor. After 12 weeks of storage at room temperature, processed and vacuum packed, ready-to- eat grasshoppers maintained their edible quality with an acid value of 3.2 mg KOH/g, a total plate count of log 1.8 cfu/g, and an overall acceptability of 6.7–7.2 on a 9-point hedonic scale. Further research is required for extending the shelf stability beyond 12 weeks and characterizing the profile of major nutrients.
Optimized formulation and processing protocol for a supplementary bean-based composite flour
(Food Science & Nutrition, 2015) Ndagire, Catherine T.; Muyonga, John H.; Manju, Reddy; Nakimbugwe, Dorothy
Protein-energy malnutrition is the most serious nutritional body depletion disorder among infants and young children in developing countries, attributable to inadequate energy and nutrient intake, partly due to high dietary bulk of weaning and infant foods. The gruels fed to children are typically of low nutrient and energy density due to the low flour incorporation rate required for drinking viscosity. The aim of this study was to develop a nutritious product, based on common dry beans and other grains, suitable for supplementary feeding. The optimal processing conditions for desired nutritional and sensory attributes were determined using Response Surface Methodology. For bean processing, soaking for 6, 15, or 24 h, germination for 24 or 48 h, and cooking under pressure for either 10 or 20 min were the independent variables. The processed bean flour’s total polyphenol, phytic acid and protein content, the sensory acceptability of the bean-based composite porridge and its protein and starch digestibility were dependent variables. Based on product acceptability, antinutrients and protein content, as well as on protein and starch digestibility, the optimum processing conditions for the bean flour for infant and young child feeding were 24 h of soaking, 48 h of malting, and 19 min of steaming under pressure. These conditions resulted in a product with the highest desirability. The model equations developed can be used for predicting the quality of the bean flour and the bean-based composite porridge. Bean optimally processed and incorporated with grain amaranth and rice flours of a ratio of 40: 30: 30, respectively, resulted into flour with high energy, mineral, and nutrient density of the final porridge. The composite is well adaptable to preparation at rural community level. The use of these locally available grains and feasible processes could make a great contribution to nutrition security in sub-Saharan Africa and other developing countries.
Physico-chemical properties and extrusion behaviour of selected common bean varieties
(Journal of the Science of Food and Agriculture, 2018) Natabirwa, Hedwig; Muyonga, John H; Nakimbugwe, Dorothy; Lungaho, Mercy
Extrusion processing offers the possibility of processing common beans industrially into highly nutritious and functional products. However, there is limited information on properties of extrudates from different bean varieties and their association with raw material characteristics and extrusion conditions. In this study, physico-chemical properties of raw and extruded Bishaz, K131, NABE19, Roba1 and RWR2245 common beans were determined. The relationships between bean characteristics and extrusion conditions on the extrudate properties were analysed.Extrudate physico-chemical and pasting properties varied significantly (P < 0.05) among bean varieties. Expansion ratio and water solubility decreased, while bulk density, water absorption, peak and breakdown viscosities increased as feed moisture increased. Protein exhibited significant positive correlation (P < 0.05) with water solubility index, and negative correlations (P < 0.05) with water absorption, bulk density and pasting viscosities. Iron and dietary fibre showed positive correlation while total ash exhibited negative correlation with peak viscosity, final viscosity and setback. Similar trends were observed in principal component analysis.Extrudate physico-chemical properties were found to be associated with beans protein, starch, iron, zinc and fibre contents. Therefore, bean chemical composition may serve as an indicator for beans extrusion behaviour and could be useful in selection of beans for extrusion.
Prediction equations for body composition of children and adolescents aged 8e19 years in Uganda using deuterium dilution as the reference technique
(Clinical Nutrition ESPEN, 2018) Ndagire, Catherine T.; Muyonga, John H.; Odur, Benard; Nakimbugwe, Dorothy
Background and aims: Body composition is important as a marker of both current and future health status. Bioelectrical impedance analysis (BIA) is a simple and accurate method for estimating body composition in field, clinical and research settings, if standard protocol procedures are followed. However, BIA requires population-specific equations since applicability of existing equations to diverse populations has been questioned. This study aimed to derive predictive equations for Total Body Water (TBW), Fat Free Mass (FFM) and Fat Mass (FM) determinations with BIA and anthropometric measurements in a population of children and adolescents aged 8e19 years in Uganda. Methods: A cross-sectional study was conducted among 203 children and adolescents aged 8e19 years attending schools in Kampala district (also referred to as Kampala city since the city is conterminous with the district), Uganda through a two-stage cluster sample design. Deuterium dilution method (DDM) was used as the reference measure while BIA and anthropometric measures were used to create the new body composition prediction equations through multivariate regression. Results: The new prediction equations explained 88%, 87% and 71% of the variance in TBW, FFM % and of FM respectively with no statistical shrinkage upon cross-validation. The linear regression models proposed in this study were well adjusted with respect to TBW, FFM and FM. Log of TBW obtained by DDM ¼ 0.0129 Impedance index þ 0.0055 Age þ 0.0049Waist Circumference þ 0.1219Ht2 þ 2.0388. Log of FFM obtained by DDM ¼ 0.0197 FFM obtained by BIA e 0.0181 sex code e 0.00055 Impedance þ 3.1761. Log of FM obtained by DDM ¼ 0.0634 FM obtained by BIA e 0.1881 sex code þ 0.0252 Weight þ 0.5273.

Browsing by Author "Nakimbugwe, Dorothy"

Results Per Page

Sort Options