Browsing by Author "Jjoloba, Wilberforce"

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Impact of food-to-food fortification by house cricket powder on the sensory, functional, and nutritional properties of climate-smart cassava flour
(Springer Link, 2024-11-28) Ssepuuya, Geoffrey; Jjoloba, Wilberforce; Nakamya, Leticia; Musalima, Juliet H.; Nakimbugwe, Dorothy; Ssendagala, George William
Cassava ranks as the 2nd most important staple food in Uganda. Several climate-smart cassava varieties have been developed but remain nutrient deficient. This study evaluated the impact of adding house cricket powder on cassava’s sensory, functional, and nutritional quality behaviour. Using design expert software (version 13) and sensory analysis techniques, the study screened and selected four cassava–cricket composites based on two cassava varieties (Narocass 1 and Magana) containing between 8.36% and 10.52% house cricket powder. These composites exhibited significantly lower scores (P < 0.05) for colour, aroma, aftertaste, and overall acceptability, although they remained within sensory acceptable limits, i.e., 5–7 on a 9-point hedonic scale. Cricket powder incorporation significantly increased the protein content from 1.05-1.11% to 6.46–6.81% (P < 0.001), fat content from 0.71-0.74% to 2.30–2.77% (P < 0.001), and protein digestibility from 83-84% to 88–94% (P < 0.001). The functional properties were statistically significantly (P < 0.05) influenced, however, there were not any significant changes in the sensory properties (taste, texture, flavour, mouth-feel, etc.) such as taste and mouthfeel that the significant changes in functional properties would influence. The pasting properties were not generally affected. Hence, nutritionally richer cassava–cricket powder composites can substitute the food functions of plain cassava flour. The sensory quality of house cricket powder should be improved through refining techniques known to positively influence the sensory properties of cereal and tuber flours to which it is normally added as an ingredient.
Quality and stability of cricket (Acheta domesticus) enriched cassava (Manihot esculenta Crantz) flour
(Kyambogo University (Unpublished work), 2024-08) Jjoloba, Wilberforce
Cassava, being a starchy staple, contains minimal protein and other nutrients, which limits its utilisation as a complete food. Incorporating edible insects, such as house crickets, has shown promise in improving the nutritional profile of staple foods like maize and millet. However, the impact of house cricket powder incorporation on cassava flour properties remains relatively unexplored. This study aimed to enhance the nutritional composition of cassava flour using cricket powder without compromising its nutritional, functional, safety, shelf life and sensory properties. By so doing, the study contributes to the resilience and well-being of populations reliant on cassava as a staple food. Four improved cassava varieties i.e. Mkumba, NAROCASS 1, NASSE 3 and NASSE 14 and one local variety i.e. Magana were selected based on their agronomical properties and processed into cassava flour. House crickets underwent two treatments prior to processing into cricket powder. Composites were formulated using Design expert software after which they were screened to obtain the sensorialy acceptable formulation for chemical, functional, microbial and shelf life studies. Standard methods were used for all analyses. Findings were analysed using ANOVA. Sensory analysis revealed a significant negative impact of cricket powder on colour, aroma, aftertaste, and overall acceptability. Protein content significantly increased by 5.54% (p <0.05) and fat content 2.21% (p <0.05) in cassava-cricket composite flours. Solubility decreased while swelling capacity and oil absorption capacity increased with cricket powder incorporation. Chemical analysis showed absence of aflatoxin and pesticide residues, while microbiological assays showed absence of Salmonella sp. and Staphylococcus aureus. Over a 24-week storage period, cassava-cricket composite flours’ moisture content, peroxide value, and acid value, remained with the range recommended by Codex Alimentarius and East African standards. Total plate count and total coliform counts declined consistently during the shelf life study period, indicating microbial suppression. Sensory attributes and levels of yeast and moulds remained consistent throughout storage, suggesting the stability of cassava-cricket composite flours over 24 weeks. Findings suggest that cricket powder enhances the nutritional value of cassava flour without compromising safety, functionality, shelf life or sensory acceptability. Further studies could explore the use of cricket powder in different food matrices.