Browsing by Author "Ssepuuya, Geoffrey"

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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 safety of iron biofortified bean-silverfish composite instant flour for making sauce
(Wiley Legume science, 2025-02-28) Nakyinsige, Khadijah; Musabi, Dianah ; Hoope, Sharon ; Kebirungi, Harriet ; Maseruka, Eria Gyagenda ; Ssepuuya, Geoffrey ; Wiesinger, Jason A. ; Glahn, Raymond P. ; Rukundo, Peter ; Weatherspoon, Lorraine ; Sonko, Peter ; Malete, Jose Jackson
Beans are the main source of protein in the diet of many Ugandans, especially rural households, the urban poor, schools, and prisons. Beans are mainly utilized following drying with hardly any value addition and require long preparation times. This study evaluated the nutrition quality and safety of instant iron biofortified beans and silverfish composite flour using extrusion cooking. Three varieties of iron biofortified beans (NARO BEAN 1, 2, and 5C) were composited with ground fish in the ratios of 70:30, 80:20, and 90:10. The composite flour was analyzed for proximate composition, selected minerals, iron bioavailability, phytate content, folic acid content, and microbiological safety. The composite flour (50 g) was reconstituted into a gravy-type in-stant sauce with boiling water (100 mL) and subjected to sensory evaluation using a panel of 50 semi trained analysts. Addition of silverfish to the beans enhanced the sensory acceptability of the instant sauce with the sample containing the yellow bean variety NARO BEAN 5C (80:20) being the most preferred. Compositing beans with silverfish significantly increased moisture, protein, calcium, zinc, magnesium, and folic acid content. The combination yielded more bioavailable iron. The product had low levels(< 0.25 ppb) of aflatoxins, which is lower than the FDA's action level for aflatoxins in food/feed of 20–300 ppb and undetectable Salmonella spp., Escherichia coli, and Staphylococcus aureus indicating its safety.