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Use of COVID-19 ICT surveillance applications in Uganda: a case study of Kampala City, Wakiso and Mukono districts
(ScienceOpen Preprints, 2025-03-29) Nandu, Goswami; Robert Stalone Buwule; Mary Acanit; Schmid-Zalaudek; Bianca Brix
Different Information Communication Technologies (ICTs) health-based innovations such as cloud computing, web and mobile surveillance applications were used by proactive governments to fight COVID-19. Contact tracing mobile applications were used by more than 100 countries. However, the extent to which these surveillance applications have been used to track Covid-19 in Uganda is not clear. This study aimed to establish the use of COVID-19 surveillance applications in Uganda. This was a purely qualitative study. Health practitioners managing these surveillance applications were interviewed from Kampala City, Mukono and Wakiso districts of Uganda. The assessment of the COVID-19 surveillance applications underscores the relevance of health-based ICTS. The surveillance applications provided accurate, authoritative and timely data. However, there were false alerts as result of inaccurate data supplied by the applications. The study recommends increased facilitation of the surveillance officers, continuous training of surveillance teams and integration of the applications for the management of other non-communicable diseases.
Morphometry of mango varieties and sociodemographic factors influencing mango production in Uganda
(International Journal on Food, Agriculture, and Natural Resources, 2025-03-27) Nakisozi, Henriettah; Ogwok, Patrick; Mugampoza, Diriisa
Mangoes are Uganda’s most extensively distributed fruit crop. This study documented the morphological characteristics of mango fruit varieties and farming practices aimed at developing value-added food products. A total of 390 mango growers participated in the survey. A digital weighing scale and Vernier caliper were used to measure the morphological characteristics of mango fruits at physiological maturity. Twenty-two mango varieties were identified. Kagoogwa, Apple mango, and Doodo were the common varieties grown by over 30% of the growers. Kent, Tommy Atkins, and Bire were also widely grown, as reported by over 20% of growers. Of the six commonly grown varieties, four were indigenous, namely, Kagoogwa, Apple mango, Doodo, and Bire. Kent recorded the highest fruit weight (830.00 g) and Koona had the lowest (107.50 g). Principal component (PC) analysis showed that PC1 and PC2 explained 85.93% of the overall variation in data. PC1 explained 76.06% of the variation and PC2 accounted for 9.87%. Both PC1 and PC2 were positively linked to fruit and pulp weights. However, PC1 had a substantial influence with an eigenvalue of 5.32 while PC2 had an eigenvalue of 1.69. Non-indigenous varieties were larger (p<0.05) and had more pulp than indigenous varieties. The study provides insights into mango diversity in Uganda and highlights the potential for commercial exploitation of these fruits in the development of nutrient-rich food products.
E-Learning
(Springer, 2025-02-28) Mugizi, Wilson; Nagasha, Judith Irene
In this chapter, we elucidate the state of E-learning and the way forward in higher education in Africa. We look at E-learning as an emerging discipline, the progress achieved in education through the use of information and communication technologies (ICTs) and specifically the Internet, the multiple definitions that have emerged during the past few decades, and the advance in the uptake in African institutions of higher education to suggest a way forward. Since this chapter is an exploration of the state of the field, it is a critical review. The chapter familiarizes stakeholders in education with current knowledge and trends in E-learning in higher education in Africa. This offers an understanding of the progress, the steps taken to implement E-learning, and the way forward. The pertinent question that emerges is the following: Why evaluate E-learning in African higher education? The answer to this question is a simple one. Basically, since the education landscape worldwide has changed following the outbreak of the coronavirus disease 2019 (COVID-19) which made E-learning a requirement, and is no longer a peculiar way providing education by specific institutions and departments, mainly those offering distance education, stakeholders in higher education in Africa have to take steps to fully integrate E-learning in teaching and learning. This chapter provides insights for the implementation of E-learning in higher institutions of education in Africa. But, in order to do this effectively, we deem it very important to show how E-learning has conceptualized the continent.
Employers' desired employability skills in pre-service teacher graduates: a case study of Kyambogo University, Uganda
(Journal of Research Innovation and Implications in Education, 2025) Kakooza, Abdulaziz; Kaahwa, Maria Goretti; Owino, Philip
The study explored the key employability skills sought by employers of graduate teachers in Uganda, examining how these competencies can be integrated more effectively into pre-service teacher training programs. Guided by an interpretivist philosophical orientation, this qualitative single-case study was conducted at Kyambogo University. Purposive sampling included 2 heads of department, 8 lecturers, 22 final-year pre-service teacher trainees, and 8 head teachers from both public and private secondary schools. Data collection encompassed key informant interviews and focus group discussions. Thematic analysis was used to derive key themes. Trustworthiness was reinforced through peer debriefing, triangulation, and member checking. Findings revealed that employers consistently emphasized a set of ten core employability skills communication, collaboration, critical thinking, creativity, leadership, emotional intelligence, adaptability, problem-solving, time management, and self-sufficiency. These competencies were deemed vital for newly hired teachers to manage dynamic classroom environments, innovate within resource constraints, and contribute effectively to school communities. The study recommended that pre-service teacher training programmes should systematically embed these employability skills and assess them through practical experiences and mentorship. Stakeholders, including policymakers and educational leaders, must also offer institutional support such as professional development and structured collaborative opportunities to foster ongoing skill enhancement.
Functional and sensory properties of iron and folic acid fortifed NABE‑3 bean and silver fish composite instant four
(Discover Food, 2025-03-23) Ssepuuya, Geofrey; Hooper, Sharon; Nakyinsige, Khadijah; Maseruka, Eria Gyagenda; Musabi, Dianah; Rukundo, Peter; Kebirungi, Harriet; Weatherspoon, Lorraine; Jackson‑Malete, Jose
Despite the need for Iron and Folic acid (IFA) during critical stages of child development and gestation, there is observed persistence in deficiencies despite several interventions. This situation motivated a food-based approach using IFAfortified NARO Bean-3 (NABE-3 bean) and silverfish. IFA fortified composite flours with NABE-3 (BF): silver fish flour (SFF) proportions as 100% BF, 90% BF: 10% SFF, 80% BF: 20% SFF, and 70% BF: 30% SFF were developed. Functional, pasting, and sensory properties were assessed using standard methods. Increasing silverfish proportions in the composite flours was associated with decreased water absorption properties of the composite flours indicating reduced reconstitution abilities; reduced final viscosity but increased bulk density implying a high density of nutrients at lower viscosity and volume; and increased peak time indicating increased cooking energy requirements. The compressibility and Hausner ratios of the flours were high and not significantly different, indicating low flowability of the bean flour and its composites with silver fish. Increasing silverfish proportions reduced sensory score from liked moderately to indifferent on a 9-point hedonic scale due to colour darkening, and increased intensity of fishy aroma and flavour. The 90% BF: 10% SFF and 80% BF: 20% SFF composites were more acceptable than the 70% BF: 30% SFF. However, all the composites were more acceptable than the control 100% BF: 0% SFF. Incorporation of silver fish into NABE bean flour generally leads to increased sensory acceptability and nutrient density but reduced functionality.