Browsing by Author "Tumwesigye, Kashub S."
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Item 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.Item Fusarium oxysporum Race 1 resistance and quality traits variations in apple banana germplasm(Journal of Plant Breeding and Crop Science, 2020) Buregyeya, Henry; Tumuhimbise, Robooni; Matovu, Moses; Tumwesigye, Kashub S.; Kubiriba, Jerome; Nowankunda, Kephas; Tushemereirwe, Wilberforce K.; Karamura, Deborah; Karamura, Eldad; Kityo, Robert M.; Rubaihayo, PatrickMusa species, AAB genome group, commonly known as Sukali Ndizi (SND) in Uganda, has attained a substantial commercial value in the recent past owing to its superior fruit quality attributes and better prices. However, its sustainable production and productivity are highly threatened by Fusarium wilt. To facilitate large scale area expansion of this important dessert banana, the present study was carried out to identify the near-ideotypic lines of best quality fruit traits that are also resistant to Fusarium wilt. Nineteen SND ecotypes were subsequently collected from nine key SND growing districts of Uganda and evaluated in the field and laboratory for different fruit quality attributes and response to Fusarium wilt. Results showed a wide diversity among SND ecotypes for fruit-quality traits (fruit pulp texture, flavor and taste). The ecotypes were, however, not significantly different (p > 0.05) for susceptibility to FOC race 1. Cluster analysis based on organoleptic and physio-chemical properties grouped the 19 ecotypes into two major-clusters, each of which was also split into two sub-clusters. Individual subclusters summarize levels of similarity amongst the different ecotypes. The study confirmed the presence of diversity in SND germplasm that could be exploited for SND genetic improvement of the crop through hybridization and selection.Item Mode of inheritance for resistance to FOC Race 1 and fruit quality traits in Sukali Ndizi cultivar of Banana(Journal of Plant Breeding and Crop Science, 2021) Buregyeya, Henry; Tumwesigye, Kashub S.; Matovu, Moses; Nowakunda, Kephas; Namanya, Priver; Tushemereirwe, Wilberforce K.; Karamura, Eldad; Rubaihayo, PatrickInformation on the genetic control of resistance to Fusarium oxysporum f.sp.cubense (FOC) race (1) and fruit quality traits in Sukali Ndizi cultivar of banana is key to its genetic improvement. The mode of resistance to Fusarium wilt in Sukali Ndizi was analyzed in 536 hybrids and 5 parental lines and quality attributes in 137 hybrids and two parental lines, grown in same environment. Fruit quality was assessed by physical measurements and fruit composition whereas resistance to Fusarium wilt was assessed by corm discoloration symptoms. All the assessed traits were quantitatively inherited. Flavor attributes, and pulp texture showed a predominance of additive inheritance with complementary gene action whereas total soluble solutes showed non-additive gene with dominant gene action. Fruit acidity had incomplete dominancy with the genetic model explained by both single gene and certain multiple genes. Resistance to Fusarium wilt showed dominant gene action and polygenic effects. Involvement of a few genes governing wilt resistance suggested the ease of breeding for this trait. Pedigree breeding method could be recommended for incorporating various traits in (cv. Sukali Ndizi) of banana.