School of Food Technology, Nutrition and Bioengineering (SFTNB) Collections
Permanent URI for this collection
Browse
Recent Submissions
1 - 5 of 142
-
ItemPhysico-chemical quality, microbial contamination, health risks, and community knowledge and perceptions of underground well water in commercial establishments of Kampala(Makerere University, 2025)Underground wells are a major water source in Kampala but pose contamination and health risks due to limited community knowledge and poor sanitation. This study assessed the physico-chemical quality, microbial contamination, health risks, and community knowledge, perceptions, and practices regarding underground well water quality in commercial establishments in Kampala. A cross-sectional study was conducted among 302 respondents and 42 water samples from Kawempe, Central, and Makindye Divisions. Data collection followed standard analytical procedures, and results were compared with EAS and WHO water quality guidelines. Quantitative Microbial Risk Assessment (QMRA) based on E. coli data applied the Beta-Poisson model for risk estimation. Respondents (52% female, 48% male) were mainly aged 28-37 years; 48% had knowledge about underground water quality but 42.58% distrusted its safety. Education, gender, and age significantly influenced water-related knowledge and practices. Most physico-chemical parameters pH, hardness, EC, TDS, and iron fell within acceptable limits, except at Kisugu TC, Nsambya 1, and Nabukeera Plaza, where non-compliance occurred. Microbial results revealed high contamination with total coliforms and E. coli, especially in the Central Division, indicating fecal pollution and risk of waterborne diseases. Salmonellae and H. pylori were also detected in several sites. Regulatory compliance for E. coli and TC was low (≤24%), while Salmonellae showed the highest compliance (81%). QMRA findings showed the highest infection risks in the Central Division, with children more vulnerable than adults. The daily infection probabilities exceeded WHO benchmarks, indicating significant public health threats. While water from underground wells in Kampala is largely chemically safe, microbial contamination remains severe, posing serious health risks, particularly to children. The study underscores the urgent need for enhanced water quality monitoring, community education, sanitation improvements, and sustainable groundwater management policies.
-
ItemSafety of ready-to-eat foods in highway tourist stopover food service establishments in Uganda(Makerere University, 2025)In Uganda, highway tourist stop-over food service establishments (HTSFEs) are frequented by tourists to and from upcountry destinations. Their setup and operations are, therefore, critical in ensuring food safety. The HTSFEs had previously not been profiled, and their operations were poorly documented. This study focused on profiling these establishments, evaluating food safety knowledge, attitudes, and practices of food handlers, and analyzing the microbiological quality and aflatoxin levels of RTE foods and the potential carcinogenic risk leading to hepatocellular carcinoma as a result of the consumption of such foods. The study adopted a cross-sectional design involving the collection of quantitative data from managers (n = 30) of HTSFEs. An interviewer-administered questionnaire and an observational checklist were used to collect data. The research also explored food handlers' (n = 108) food safety knowledge, attitudes, and practices, using a structural equation model. Data was collected using a self-administered structured questionnaire. The study further evaluated the microbiological quality of 100 samples of Ready-To-Eat (RTE) foods in highway tourist stop-over food service establishments in Uganda, following International Standards Organisation (ISO) protocols. The RTE foods included fresh fruit juice, vegetable salads, fried eggs, and vegetables wrapped in a chapati (‘Rolex’), beef samosas, roasted chicken, and roasted beef. The samples were examined for the presence of Enterobacteriaceae, fungi, presumptive Escherichia coli, Staphylococcus spp., Salmonella spp., and Total Plate Count (TPC). A total of 84 food samples of maize bread (posho) and groundnut sauce were collected from 15 purposively selected HTSFEs. Samples from both foodstuffs were assessed for total aflatoxins (TAFs) and aflatoxin B1 (AFB1) using the Enzyme-Linked Immunosorbent Assay (ELISA technique). The risk of developing primary liver cancer (hepatocellular carcinoma) was computed using models recommended by the joint FAO/WHO expert committee on food additives based on Estimated Dietary Intake (EDI) and average potency. The EDI was determined based on daily food intake, mean level of AFB1, and average body weight. Based on the food safety compliance scores, none of the HTSFE belonged to grade A, and the rest were as follows: B (36.6%), C (30%), and Non-graded (33.3%). Most of the HTSFE were located in Western (47.6%) and Eastern Uganda (36.7%). None of the HTSFE had a food safety management system. A substantial percentage (58.6%) was inspected by the Uganda Tourism Board (UTB) in addition to either the local council or the city council. Half of the food handlers had adequate knowledge of food safety and good practices. Food safety knowledge significantly influenced practices (β = 0.37, p < 0.05), while attitude had an insignificant and negative effect on practices (β = -0.04, p > 0.05). Overall, the microbiological standard set for RTE foods by the Uganda National Bureau of Standards (UNBS) and the East African Community (EAC) was violated in 40% of the food samples tested. All fresh fruit juices exceeded specifications for TPC and fungi. Some of the vegetable salads (44.4%), ‘Rolex’ (25%), beef samosas (75%), roasted chicken (80%), and roasted beef (38.5% conformed to the specifications for Staphylococcus spp. All the Rolex and beef samosas conformed to the specifications for E. coli. Some of the fresh fruit juices (13%), vegetable salad (38.9%), roasted chicken (50%), and roasted beef (38.5%) conformed to the standard specifications for E. coli. All the beef samosas conformed to the specifications for Enterobacteriaceae. Salmonella spp. were not detected in any of the food samples. There was a significant difference (p < 0.05) in the microbiological quality of RTE from the different grades of HTSFE. RTE food samples from grade B HTSFE presented with better microbiological quality. All groundnut sauce samples had quantifiable levels of total aflatoxins (TAFs) ranging from 20.64 - 193.7µg/kg and AFB1 ranging from 12.82 – 53.95µg/kg, well above the regulatory limits of 10µg/kg and 5µg/kg, respectively. Similarly, all posho samples had TAFs (13.79 – 95.98 µg/kg) above the regulatory limits of 10µg/kg. Only 15.6% of the posho samples were within the regulatory limit for AFB1 of 5µg/kg There was no significant difference (p < 0.05) in total aflatoxin concentration and AFB1 in food samples from the different grades of HTSFE. The estimated dietary intake (EDI) for AFB1 ranged between 26.15 and 45.43 ng/kg bw/day, resulting from the consumption of groundnut sauce and posho, respectively. The margin of exposure was 15.29 (groundnut sauce) and 8.8 (posho). The derived risk of developing primary liver cancer was 1.0208 and 0.5876 cases per 100,000 people per year from posho and groundnut sauce consumption, respectively. This is potentially dangerous to the consumers This study emphasizes the importance of letter-grading of HTSFE, implementation of food safety management systems, law enforcement, consideration of the microbiological quality of RTE foods in the grading criteria, sensitization of key stakeholders in the food value chain on proper food handling, and better training of food handlers to ensure the safety of RTE foods in Uganda’s HTSFE, contributing to consumer protection and sustainable tourism
-
ItemPotential of cowpeas-cereal blends as alternatives to corn-soy blend for children under five years(Makerere University, 2025)Malnutrition is a burden among children below five years of age in Uganda due to inadequate intake of proteins and micronutrients. Children are often weaned onto adult foods such as matooke, potatoes, unfermented or non-germinated; maize, millet, cassava porridges. These foods are mashed and diluted resulting into being limited in protein and energy. This study therefore, aimed to modify starch in the cereals and enhance the nutrient content to obtain a desirable nutrient-dense and optimal viscosity of a complimentary porridge. Extrusion processing was used to produce instant porridge flour blends. Design Expert formulation software version 11.0.3.0 was used to estimate the optimum amounts of cowpea, millet, maize and sorghum flours in order to meet the target nutrient contents for protein (14%), fat (6%) and energy (380 kcal per 100 g) of cowpea–cereal blend. The World Food Program (WFP) corn soy blend plus was used as a reference. Flour blends were separately mixed with water to achieve moisture content levels of 14, 16 and 18% and fed into the extruder at a barrel temperature of 150 oC and varying screw speeds of 40, 45 and 50 Hz. The flours were then packed in polythene bags and stored at 4 °C until analysis was conducted. Feed moisture content of 17.17% and screw speed of 50 Hz were selected as optimal processing conditions for the processing of maize-cowpea blend. These processing conditions resulted in flour with fat content (0.73%), ash content (2.7%), protein content (13.2%), protein digestibility (56%), energy (259 kcal), final viscosity (105.6 CP), and pasting temperature (53.9 oC). In addition, a feed moisture content of 17.46% and a screw speed of 45 Hz were optimal conditions for the production of sorghum-cowpea blend. These processing conditions resulted in extrudates with fat content (0.68%), ash content (3.1%), protein content (10%), protein digestibility (73.1%), energy (242 kcal), final viscosity (75.8 CP), and pasting temperature (57.3 oC). On the other hand, feed moisture content of 18.0% and screw speed of 50 Hz resulted in extrudates with ash content (3.0%), protein content (12.6%), protein digestibility (84.4%), energy (252 kcal), final viscosity (70.6 CP), and pasting temperature (56.7 oC). The sensory testing of porridge showed that all cowpea-cereal composite made porridge acceptability scores above 5 suggesting they were all acceptable though the reference - corn soy blend plus had higher scores. Sensory evaluation scores showed that all cowpea-cereal composite porridges received acceptability scores above 5, indicating they were acceptable. However, corn-soy blends plus had higher scores than cereal-cow pea blends. The study showed that the use of locally available cereals and cowpeas at optimal processing conditions improves the nutrient content making it suitable for use as a weaning food in resource-poor communities.
-
ItemNutrition-sensitive determinants of anemia among women of childbearing age in Eastern Uganda : a secondary analysis to inform nutrition programming(Makerere University, 2024)Anemia is associated with poor health status and poor birth outcomes among women of childbearing age. It is estimated to contribute to more than 115,000 maternal deaths and 591,000 prenatal deaths globally per year. Globally, in 2019 it was estimated that 30 percent of women 15–49 years were affected by anemia and in Eastern Uganda, the prevalence was 21 percent. In other areas, nutrition sensitive factors like…. are related to anaemia. However, the relationship between nutrition-sensitive determinants such as household women's dietary diversity, water sanitation hygiene, and anemia is less known. The study explored nutrition-sensitive determinants including; Household food security, Women's Dietary Diversity, and Water, Sanitation and Hygiene (WASH) conditions, in relation to anemia among women of reproductive age in Eastern Uganda. Secondary data from the 2019 Uganda National Panel Survey (UNPS) was used. Multistage stratified sampling was used to select 558 women of reproductive age included in the study. Anemia among pregnant women was defined as a hemoglobin value < 11 g/dL and non-pregnant women were < 12 g/ dL. Chi-square was used to assess the association between individual nutrition-sensitive determinants with anemia. The logistic regression model was used to assess the status of anemia, using R. Variance Inflation Factor (VIF) with values below 5 were indicated lack of multicollinearity among independent variables and retained in the logistic regression model. The overall prevalence of anemia among women was 18.3 percent (SD: 38.7 percent). In the pregnant women, the prevalence of anaemia was 24.3 percent (SD: 43.5 percent) and for non-pregnant was 17.8 (SD: 38.3 percent). The results revealed 24.4 percent of women’s households were food secure; 19% had acceptable dietary diversity, 94.3 percent had a source of water for drinking; 22.9 percent sanitation facilities, and only 7.3 percent practiced hand washing. The results show that only the Source of water for drinking: (χ2= 4.9893 p-value = 0.026) was significantly associated with anemia. The results from regression model demonstrated promising performance metrics, including the area under the curve (AUC) (81.2 percent) values. Women's dietary diversity (AOR =0.73; 95CI: 0.56–0.97), hand washing (AOR=0.72; 95CI: 0.14–0.91), pregnancy status (AOR=56.53; 95CI: 20.89–152.95) were associated with increased odds of being anemic while being wealthier reduced risk of anaemia (AOR=0.10; 95CI: 0.02–0.52) among women. The study findings of anaemia among women indicated a mild to moderate public health problem in eastern Uganda, and associated with several nutrition-sensitive determinants like women's dietary diversity, source of water for drinking, and hand washing practice.
-
ItemAssessing potential impact of climate change on irrigation requirement of coffee : a case study of Greater Luwero, Uganda(Makerere University, 2025)Coffee irrigation enhances yields and contributes to the fight against poverty especially under Climate Change (CC). In Uganda, the impact of climate change on irrigation requirement of coffee is inadequately understood. This knowledge gap is critical for evidence-based policy development and the design of coffee irrigation systems. This study evaluates the impact of climate change on the irrigation requirement of coffee in the Greater Luwero between 2021 to 2080.The study objectives include; (i) to simulate climate variables for use in CropWat Model, (ii) to compute the irrigation requirement of coffee between 2021-2080 under RCP4.5 and RCP8.5, and (iii) to investigate the perception of coffee farmers to climate change. LARS-WG.6 was used to simulate climate between 2021-2080 under climate scenario RCP4.5 and RCP8.5. The simulated climate data was integrated into the CropWat.8 water balance model to analyze projected irrigation requirements. Additionally, a survey of 49 farmers was conducted to evaluate the farmers perception to climate change. Findings indicate significant changes in temperature and humidity but no significant change in rainfall and solar radiation for the study period P>0.05. Irrigation requirement under RCP4.5 increases from 668.06×104m3/ha/year to 1013.97×104m3/ha/year in Kiziba, 703.73×104m3/ha/year to 985.87×104m3/ha/year for Katugo and 755.92×104m3/ha/year to 985.5×104m3/ha/year in Wakyato for the years 1991–2080. Under the RCP 8.5 climate scenario, irrigation requirements increase from 673.06×104m3/ha/year to 1049.74×104m3/ha/year in Kiziba,867.61×104m3/ha/year to 1116.54×104m3/ha/year in Katugo and 876.73×104m3/ha/year to 1070.18×104m3/ha/year in Wakyato. Survey results agree with the simulations projecting significant increase in coffee irrigation requirement between 2021-2080 in the region. Existing irrigations systems need to be upgraded to meet future water requirements. The study recommends adoption of drip irrigation over sprinklers to optimize water use efficiency. Additionally, Government should support coffee farmers in irrigation infrastructure development through grants and subsidies. Further research on climate-smart coffee irrigation is recommended in Uganda for improved farmers livelihood.