Browsing by Author "Namutebi, Agnes"

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    Effect of Salt on the Sensory and Keeping Quality of Orange Fleshed Sweetpotato Crisps
    (Food and Nutrition Sciences, 2013) Ampek Tumuhimbise, Gaston; Orishaba, Joanita; Atukwase, Abel; Namutebi, Agnes
    The study was carried out to determine the effect of salt on the sensory, nutritive and keeping quality of OFSP crisps. Crisps were made by deep frying slices of approximately 3.5 mm thickness treated with, 2% and 4% table salt. A con-trol with no salt treatment was prepared alongside the treated ones. Two varieties of OFSP; Ejumula and Kakamega were used in the study. After deep frying, the crisps were cooled to room temperature, packed in paper-lined high den-sity polythene pouches and stored in a dark cupboard at room temperature for three months. During the storage period, the crisps were analyzed for proteins, fat and carotenoid content. Changes in sensory attributes were analyzed using a semi-trained panel. Results indicated that freshly prepared crisps treated with 2% salt had the highest acceptability mean scores for all attributes while there was no significant difference (p > 0.05) between crisps made from either Ejumula or Kakamega variety. Carotenoid content decreased with increase in salt concentration in both OFSP varieties. Shelf-life studies showed that the decline in sensory attributes started after 2 months of storage. The study shows that OFSP crisps treated with 2% salt are more acceptable and reasonably stable during storage.
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    Ethno-Nomenclature of the Shea Tree (Vitellaria Paradoxa C.F. Gaertn.) and Its Products in the Shea Zones of Uganda
    (Global J Res. Med. Plants & Indigen. Med., 2012) Omujal, Francis; Agea, Jacob G.; Mulugo, Lucy W.; Vuzi, Peter C.; Namutebi, Agnes; Okello, John B. A.; Okonye, Godman; Nyanzi, Steven A.; Okullo, John B. L.
    A cross sectional survey was conducted in north-eastern Shea zones of Uganda to assess ethnonomenclature of the Shea tree (Vitellaria paradoxa C.F.Gaertn.) and products. The largely qualitative study that involved a total of six different ethnic groups was analyzed using emerging themes and patterns. Findings collected through individual and group interviews revealed variations and similarities in the ethno names. There was a wide variation in ethno-names of the Shea tree/products across and within the ethnic groups. The variations are explained by differences in languages spoken as well as dialects across the ethnic groups. It could also be a reflection of extensive range of occurrence of the Shea trees. Some ethnic groups e.g. Acholi and Langi; Madi and Lugbara had some similarities in the ethno-names. The similarity seemed to be explained by shared historical background and frequent interactions. Migration, intermarriages and frequent trade interactions had a contribution to the similarities between the ethnic groups. This study, however, did not investigate into the meanings of the ethno names, an area that should be taken up for further research.
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    Microstructure and In Vitro Beta Carotene Bioaccessibility of Heat Processed Orange Fleshed Sweet Potato
    (Plant foods for human nutrition, 2009) Tumuhimbise, Gaston A.; Namutebi, Agnes; Muyonga, John H.
    Orange fleshed sweet potato (OFSP) has been identified as a good source of β-carotene but the β-carotene bio accessibility is affected by processing. In this study, the effect of traditional heat processing methods on the microstructure and in vitro bioaccessibility of β-carotene from OFSP were investigated. Bio accessibility was determined using simulated in vitro digestion model followed by membrane filtration to separate the micellar fraction containing bioaccessible β-carotene. Processing led to decrease in the amount of all-trans-β-carotene and increase in 13-cis-β- carotene. Processed OFSP had significantly higher (P<0.05) bioaccessible β-carotene compared to the raw forms. Bioaccessibility varied with processing treatments in the order; raw < baked < steamed/boiled < deep fried. Light microscopy showed that the microstructure of OFSP was disrupted by the processing methods employed. The cell walls of OFSP were sloughed by the traditional heat processing methods applied. The findings show that heat processing improves bioaccessibility of β-carotene in OFSP and this was probably due to
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    Provitamin A Crops: Acceptability, Bioavailability, Efficacy and Effectiveness
    (Food and Nutrition Sciences, 2013) Ampek Tumuhimbise, Gaston; Namutebi, Agnes; Turyashemererwa, Florence; Muyonga, John
    Vitamin 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.