Browsing by Author "Ssepuuya, Geoffrey"

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    Contribution of instant amaranth (Amaranthus hypochondriacus L.)-based vegetable soup to nourishment of boarding school adolescents
    (Food science & nutrition, 2018) Ssepuuya, Geoffrey; Katongole, James; Tumuhimbise, Gaston Ampek
    Uganda has one of the youngest populations in the world with about 78% of its population below 30 years of age, most of which are adolescents. The boarding school diet fed to adolescents is rich in carbohydrates and proteins but lacks adequate amounts of micronutrients to meet the adolescent RDA requirements. This study aimed at contributing to the improvement of the nutritional status of boarding school adolescents in Uganda by developing an acceptable convenient instant vegetable soup rich in protein (12.30 ± 0.25–13.26 ± 0.25%), total carotenoids (154.19 ± 12.62– 292.68 ± 3.56 RAE/μg), and iron (2.33 ± 0.06–4.37 ± 0.03 mg). The three soup formulations showed desirable reconstitution and instant characteristics owing to the observed functional properties. The soup had a high dispensability (69%–71%), water absorption capacity of 1.53–1.98 g/g, bulk density of 0.79–0.80 g/ml, and swelling capacity of 5.05–5.38 g/g. The overall sensory acceptability was within a range of 6.2–6.7 and not significantly different from the control commercial soup. The soups contributed over 25% of the adolescent RDA requirements for carbohydrate, protein, dietary fiber, vitamin A, and iron but not for zinc (5.7%) and calcium (9.7%). These results indicate the potential of the soup to improve the nutritional status of adolescents. However, there is a need for additional research to increase the formulated soups’ acceptability, its contribution to zinc and calcium RDA adolescent requirements, as well as to determine its bioavailability and shelf stability.
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    Effect of heat processing on selected grain amaranth physicochemical properties
    (Food science & nutrition, 2014) Muyonga, John H.; Andabati, Brian; Ssepuuya, Geoffrey
    Grain amaranth is a pseudocereal with unique agricultural, nutritional, and functional properties. This study was undertaken to determine the effect of different heat-processing methods on physicochemical and nutraceutical properties in two main grain amaranth species, of Amaranthus hypochondriacus L. and Amaranthus cruentus L. Grains were prepared by roasting and popping, milled and analyzed for changes in in vitro protein digestibility, gruel viscosity, pasting characteristics, antioxidant activity, flavonoids, and total phenolics. In vitro protein digestibility was determined using the pepsin-pancreatin enzyme system. Viscosity and pasting characteristics of samples were determined using a Brookfield Viscometer and a Rapid Visco Analyzer, respectively. The grain methanol extracts were analysed for phenolics using spectrophotometry while antioxidant activity was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. Heat treatment led to a reduction in protein digestibility, the effect being higher in popped than in roasted samples. Viscosities for roasted grain amaranth gruels were significantly higher than those obtained from raw and popped grain amaranth gruels. The results for pasting properties were consistent with the results for viscosity. In both A. hypochondriacus L. and A. cruentus L., the order of the viscosity values was roasted>raw>popped. The viscosities were also generally lower for A. cruentus L. compared to A. hypochondriacus L. Raw samples for both A. hypochondriacus L. and A. cruentus L. did not significantly differ in total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant activity values. Thermal processing led to an increase in TFC and antioxidant activity. However, TPC of heat-processed samples remained unchanged. From the results, it can be concluded that heat treatment enhances antioxidant activity of grain amaranth and causes rheological changes dependent on the nature of heat treatment
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    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.
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    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.