School of Food Technology, Nutrition and Bioengineering (SFTNB)

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  • Item
    Analysis of Leachate Chromium from Solid waste disposal site at Kiteezi, Kampala City (Uganda)
    (Makerere University, 2013) Ahebwa, Amelia
    Poverty, population growth and high urbanization combined with ineffectual and underfunded governments preventing efficient management of wastes has become of global concern especially in developing countries across the world. Landfilling remains the simplest, cheapest and most cost-effective method of disposing waste, in both developed and developing nations of the world. The most commonly reported danger to human health from these landfills is from the use of surface water and groundwater that has been contaminated by leachate that is discharged into these water bodies from the landfills. Municipal landfill leachates are highly concentrated complex effluents which, among other constituents, contain heavy metals such as cadmium, chromium, copper, lead, zinc, nickel, and xenobiotic organic substances. The main aim of this study therefore was to assess the levels of chromium in the leachate prior to and after treatment at the solid waste disposal site in Kiteezi and further downstream after discharge. Kampala presently has one landfill site located in Kiteezi, Mpererwe. The Kiteezi landfill is a containment site, 29 acres in size and has been filled with waste since 1996. The site poses a health and environmental risk to the neighbouring communities due to poor planning and management of the site. Process inefficiency of leachate treatment in the plant often causes poorly treated leachate quality at the solid waste disposal site. In this study, water samples collected from the site were assessed to determine their chromium concentrations using the Flame atomic absorption spectrometry method. The results obtained of chromium levels in the samples were found to be within the WHO safety standards for drinking and irrigation water.
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    Hydrological modelling of river Manafwa basin for irrigated agricultural development
    ( 2015-11) Ddamulira, Solomon
    Agricultural production is carried out in most parts of Uganda for both domestic and commercial purposes. In most regions of Uganda, the population depends on this rain fed agricultural production throughout the year. The changes in the climate have greatly hindered the production leading to a decline of 10% in agricultural produce. Therefore there is a need of supplementary production in order to increase production within the regions of Uganda. One of the methods to improve production within Uganda is carrying out irrigated agriculture. Eastern region of Uganda is one of the targeted areas for the irrigated agriculture due to presence of major permanent rivers such as Manafwa and Mpologoma. Presence of the permanent rivers in the region has made available potential water sources for irrigated agriculture to supplement food production during dry periods of the year. The change in climate has led to uncertainties in the river flows hindering irrigation planning in the region. Therefore there was a need to determine the available water for irrigation from the river flows that can sustain irrigation within the region. In this study, a hydrological model was conducted for river Manafwa flows to determine the potential acreage that they can sustain for surface irrigation. Using ArcGIS, a digital elevation model was used to clip out the catchment which was then delineated to establish drainage area of about 8410 km2 and the watershed. Annual runoff estimates were computed using the SCS CURVENUMBER method in GIS. The catchment curve numbers were determined using soil and land use data layers from FAO website, where the layers were reclassified, superimposed and merged. The annual runoff estimates were computed using spreadsheets and rainfall data. The river flows were then characterized from daily historical flow measurements from 1946 to 1946 at Busiu gauging station where hydrograph and flow duration curves were plotted. The dependable flow was determined at 75% probability of exceedance (5.29 m3/s). Water balance analysis was done to determine the portion of water is available for agricultural use. Maize crop having the highest water requirement was used as the base crop to determine the minimum acreage that can be irrigated from the available water. Using CropWat software, the irrigation requirement for maize crop for both growing seasons was determined. Two crop growing seasons were considered for the river water shed. For April - August season, an irrigation requirement of 0.62 l/s/ha and the potential irrigation acreage of 2810 ha was determined. . For September - March season, an irrigation requirement of 0.89 l/s/ha and the potential irrigation acreage of 1958 ha was determined. The results suggest that within the river Manafwa basin, the agricultural water can be utilized for irrigation for a particular acreage as this will increase agricultural production within the region.
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    Pyrolysis of e-waste for oil production
    (Makerere University, 2018) Lindrio, Cissy
    Electronic waste is one of the fastest growing waste streams in Uganda and apparently there is no well-established procedure of dealing with this waste. If not well disposed off, this waste is nonbiodegradable and can be highly toxic especially if openly dumped or landfilled. On the other hand, a large portion of E-waste contains plastics, in addition to some metal elements that could be recovered with appropriate technology. The main objective of this study was to investigate the viability and efficiency of pyrolysis of e-waste in volume reduction and fuel recovery from plastics. The study was conducted at Makerere University Agricultural Research Institute Kabanyolo and at the Chemistry Research Makerere University Laboratory. Pyrolysis was carried out in a batch reactor, for every batch, 250 g of e-waste was pyrolysed under temperature regimes of 150 ºC, 300 ºC and 400 oC with retention times of 60, 90 and 120 minutes. The fuel was collected over water, as it is less dense than water while char was collected by emptying the remains in the reactor. . Fractional distillation was used to characterize and separate the different components of the liquid fuel. The quantity and quality of fuel collected depended entirely on the temperature and residence time. Liquid yields ranging from 21.12- 81.88 % and char content of 14.4-76.8 wt.% were obtained. Highest char content of 76.8 wt.% was obtained at temperature 150 oC and retention time of 60 minutes whereas the highest fuel yield was obtained at temperature 300 oC at a retention time of 120 minutes. The liquid fuel had densities of 0.880-g/cm3, 0.887-g/cm3and 0.776-g/cm3 Upon distillation it was found that the fuel oil on average contained 14.06 wt.% naphthalene, 13.3 wt.% diesel and 33.6 wt.% gasoline. The solid volume reduction was achieved as the masses decomposed making pyrolysis a better option for waste management.
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    Development of a Self-Sustaining Electro-Mechanical Power Conversion Generating System
    (Makerere University, 2018) Muwanguzi, Enoch
    Access to modern and clean energy services is a necessary requirement for achieving development goals that extend far beyond the energy sector, such as poverty eradication, access to clean water, improved public health and education, women’s empowerment and increased food production. In Uganda, 618 000 households in urban areas and 4.85 million households in rural areas of Uganda don’t have access to electricity. In addition; those who have access to electricity are facing frequent blackouts and high costs of pre-paid electricity. This has constrained the economic growth of the nation in the recent years. This research was aimed at developing a low maintenance-cost power generation system suitable for small scale and medium industries. A system that is capable of continuous electro-to-mechanical energy conversion and storage was designed and assembled. The system consists of an alternating current motor of one horse power capacity that is used to drive the belt and pulley drive which from a gear-train and produces a speed at the alternator increased by over one and half revolutions per minute. The remarkable point about this system is that grater electrical output power can be obtained from the output of the alternator than appears to be drawn from the input motor. It is done with the help of Gravity wheel (flywheel). The flywheel is coupled with the gear-train in order to produce more extra energy (free-energy). The overall study is done with various parameters of flywheel, alternator, motor, inverter and battery charger to obtain the maximum extra energy out of the system. This system was started using the electricity mains to run the 1 horsepower motor for about a minute to allow the system gain momentum. The output power from the 1000 W alternator was passed through the battery charger to maintain charge on 100 Ah battery. Power from the battery was passed through a 2000 W pure sine wave inverter to power the motor after being disconnected from the mains. The assumed extra power from the alternator was regulated and supplied to the load. After disconnecting the mains; the system was able to power a 100 W bulb for about a 60 seconds and with no load, the system ran for about 90 seconds and then finally came to halt. The halt can be attributed to the capacity of the alternator used. It produced little power than what was required for the system to sustain itself. This system can be improved by using a 3 kW permanent magnet alternator, 1 horsepower motor in the system, approximately 30 kg flywheel with 30 inches in diameter, and two class “A” belts.
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    Comparative study of the performance of rice husk bio char to sand filters in water treatment
    (Makerere University, 2018-06) Nekesa, Patrica Rhoda
    Despite being the backbone of the Ugandan economy, Agriculture is still one of the least developed sectors in the country, efforts to develop this sector include the appropriate use and disposal of agricultural wastes by farmers to prevent their underutilization Rice is one of the three major grain commodities grown in the country with an annual tonnage of over 170,000 tones translating to over 30,000 tons of rice husk with only 17% is put to good use and the rest subjected to on-site burning and land dumping.. Biochar produced from pyrolysis of agricultural waste such as rice husks is a stable carbon rich compounds which has various beneficial applications like soil conditioning, remediation, carbon sequestration and water treatment This study set out to investigate the performance of rice husk-based bio char in waste water filtration and also compare this performance to the traditional sand filters. Waste water treatment is a worldwide issue due to increment in both urbanization and industrialization. The rice husk biochar was pyrolyzed at temperatures between 300 -500oC giving a gravimetric yield of 50% then Physically and chemically characterized through proximate analysis as these properties have a direct influence on waste water filtration. To study the efficiency of rice husk biochar in comparison to sand filters, samples of waste water were collected from the industrial area in Banda, Nakawa division, Kampala, Uganda. Treatments consisting of different biochar particle sizes (2mm,0.5mm and 25µmm) were taken to determine the best particle size for waste filtration. Other treatments of equal column length (30mm), equal mass (20 g) of biochar and sand were taken to compare their filtration capabilities. Sample wastewater was analyzed (pre and post) for different contaminants (PH, Temperature, Total Dissolved Solids, Electrical Conductivity, Total Hardness and Chloride) after being filtered through biochar and sand filters. Significant decrease in concentration of contaminants was observed. In biochar values of contaminants decreased from (TDS-530 ppm, EC -731µs/cm, T.H-105 mg/l and Cl -245.7 mg/l) in wastewater to (335.3ppm, 433.0µs/cm,116.7mg/l, 164.7mg/l, respectively) for particle size of 2mm to (353.3ppm, 521.0 µs/cm, 98.0mg/l, 130.2mg/l) for particle size of 0.5mm and to (377.3ppm, 554.7 µs/cm, 86.7mg/l, 130.2mg/l) for particle size of 250µmm making the smallest particle size the most efficient In the comparative study with sand filters, the char and sand reduced the contaminants with average efficiencies of 0.15 0.13, respectively in terms of the equal column length and efficiencies of 0.2-RHBC and 0.1-sand in terms of the equal mass. It can be concluded from results that efficiency of biochar in treating wastewater is much better as compared to sand as the reduction in contaminants values is significant in case of afore mentioned therefore rice husk biochar can be used as a sorbent for wastewater filtration in place of sand. Furthermore, given the gravimetric yield of the rice husks, there is a significant reduction in rice husk waste volume meanwhile providing an alternative approach to use of agricultural waste to provide a useful commodity to society
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    Assessment of Food Safety Knowledge, Attitudes and Self-reported practices of food handlers in a selected hotel in Kampala, Uganda.
    (Makerere University, 2018-08) Kamoga, Paul Martin
    The main aim of this study was to examine the food safety knowledge, attitudes and self-reported practices of food handlers in hotels in Uganda. A cross section study design was conducted to gather information regarding knowledge attitudes and self-reported practices among food handlers in a selected hotel in Kampala, Uganda. A total of 30 rspondents were randomly chosen with in different strata i.e. managers/supervisors, chefs/cooks and waiters or waitresses from two hotels. The data collection tools included a structured questionnaire, which were to collect information about knowledge, attitude and self-reported practices among food handlers and an observation checklist. Quantitative data was analyzed using Statistical Package for Social Scientists. Majority of the food handlers indicated that they were knowledgeable in safe food handling and their responsibility as regards to food safety. The knowledge and attitude about some aspects of food safety were mixed. However, percentage of correct answers varies with issues questioned. The most common food safety violations were not wearing head gears when required i.e 83.3% were not putting on head gears, 70% were not removing jewelry, 100% did not check for readiness of food using a thermometer. There is immediate need for increasing awareness and need for education among food handlers regarding particularly food safety. There is also need in improvement in monitoring of certain practices concerning food safety for example putting on head gears and removal of jewelry. As well as properly cleaning the working surfaces.
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    Adoptive design and construction of a of a manual paddy rice transplanter.
    (Makerere University, 2018-08-09) Komakech, George Bush
    Rice is a crop of growing importance in Uganda with about 75,000 Ha under rice cultivation. In Uganda, rice production has increased rapidly in the past 10 years while the yield has been stagnant. This can partly be attributed to hand methods of seedling transplanting that result in low seedling placement, spacing inefficiencies and drudgery for the farmer which limits the size of field that can be planted. The farmers cannot however turn to imported transplanters due to high import cost prices. To that effect therefore, a manual lowland rice transplanter was designed, fabricated and tested. The working mechanism of the rice transplanter is that seedlings are kept on the tray and allowed to flow down under gravity while 2 planting arms attached to a shaft pick up the seedlings off the seed tray and place them in the ground at the desired spacing, depth and angle of place. The motion of the shaft is given by the ground wheel using chain and sprocket arrangement. The seedlings are planted into the land by a simple four bar mechanism. The planter shall reduce the time taken to transplant seedlings compared to hand transplanting thus allowing more time for harvest. It will as well improve inter-row and intra-row spacing of rice plants to allow for more room to grow, allow plants to get more sunshine and air and produce more tillers unlike when planted randomly. According to the tests done, the transplanter places seedlings at 30cm by 25cm planting distances at a rate of 4 seedlings per second, hence a planting capacity of 0.75 acres per hour. The transplanter was fabricated at Tree shed Engineering Limited. This report also includes a clear methodology indicating the steps taken to design the transplanter and finally the test protocol for performance and efficiency. In conclusion the designed transplanter will be able to reduce drudgery, improve timeliness and improve row spacing of rice plants
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    Effect of Xut Car Tires and Ash on Heavy Metal Release into the Environment
    (Makerere University, 2018-09-18) Ssebunya, Raphael
    The increased usage of used car tires in the crafts Industry has led to an increase in number of cut tire pieces exposed to the environment. Burning of tire pieces for fuel is one of the common practices carried out to eliminate the tire pieces from the environment in Uganda. The practice not only releases smoke to the environment, but also leaves ash from burnt tire pieces exposed to environment. The study therefore seeks to assess the release of Lead and Zinc from the unused cut tire pieces and ash from burnt tire pieces when left open to water and soil. A survey was carried out to establish the percentage of usage of the tire in the crafts industry and what goes to waste. Through digestion of tire pieces and Ash and testing the digested mixture with the atomic absorption spectrometer, the composition of tire pieces and ash was determined. The effect of surface area on release of Lead and Zinc into water from tire pieces and ash was done through keeping the tire pieces of small size 8x10-5 mm, medium 4mm and tire Ash in water and testing the water after21 days. Results from small size cut tire pieces showed that tires had 0.146mg/L and 1.493mg/L of Lead and Zinc and medium had 0mg/L and 0.902mg/L of lead and Zinc. In the same way Ash was found to contain 5.072mg/L and 160.551mg/L of Lead and Zinc respectively. This indicated that the smaller the surface area, the more the release of these elements into water and the larger the surface area the lesser the elements released into water.
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    Nutritional status and dietary practices of adolescent refugees in Adjumani district
    (Makerere University, 2018-11-26) Luwalo, Nelson Mandela
    A case study was conducted among the adolescent refugees from South Sudan in Adjumani district to investigate their nutritional status and dietary practices A cross sectional survey was conducted utilizing both qualitative and quantitative data collection methods through sampling of adolescents from three refugee settlements (Ayilo, Maaji and Mungula). Pretested questionnaires were used to collect data from 50 respondents from each settlement. SPSS was used to clean and analyse the data. Frequencies and chi-square were the methods used to present the data. From the study, most of the respondents (74%) had a normal nutritional status using BMI for age Z score >-2<+2 and also a high number of respondents (84%) had normal MUAC readings (>18.5 cm for adolescents from 11 years to 14 years, >21.0 for adolescents aged 15- 17 years and >22 for adolescents aged 18-19). Respondents (46%) failed to meet their daily recommended fruit and vegetable servings. This was attributed to the high cost of fruits and vegetables. Occupation impacted on respondents' dietary diversity which could be attributed to the fact that most of them were students. This can be attributed to the nutritional education they underwent. The study shows the poor health and nutritional status among the adolescents. Periodical concerted efforts towards their nutrition along with focused health education will improve the health and nutritional status of these adolescents.
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    Assessment of fruit and vegetable intake among corporate workers in Kampala city center, Kampala district
    (Makerere University, 2019) Nalwoga, Bridget
    Introduction: There is a low level of consumption of fruits and vegetables globally resulting in micronutrient deficiencies such as Iron Deficiency Anemia and chronic diseases such as hypertension, diabetes, cancer and coronary heart disease. Objective: This study was conducted to assess the level of consumption, diversity and nutrition knowledge on fruits and vegetables among corporate workers in Kampala city center, Kampala District. Methods: A cross-sectional study was conducted and data was collected using a questionnaire administered by an interviewer. Fruit and vegetable diversity was assessed using food frequency questionnaire while level of consumption was determined using a multiple pass 24-hour recall. The questionnaire also had a section assessing nutrition knowledge on fruits and vegetables of the participants. Data was collected from a sample of 60 people and analyzed using SPSS to obtain frequencies, means and correlations. Results: Of the 60 participants, only 15% met WHO recommendations for fruits and vegetables (≥5 servings). The mean number of servings consumed in a day by the study population was 2.6±1.7 (p<0.001). Only 8% of the study population consumed all the classes of fruits and vegetables in a week. Although the score of nutrition knowledge on fruits and vegetables was 60%, participants generally lacked knowledge on the recommendations of fruits and vegetables. However, an increase in nutrition knowledge was observed after nutrition education. Conclusion: Diversity and consumption of fruits and vegetables was low among corporate workers in Kampala district. Nutrition knowledge was fair among the study participants. The nutrition knowledge of the study participants was improved after nutrition education.
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    Design and construction of a cocoa seed grinder
    (Makerere University, 2019) Bagonza, Gerald
    Africa is the largest producer of cocoa accounting for 72% of the total global production and Uganda is ranked the 6th among cocoa producing countries in Africa. If Uganda was to sell intermediate products like cocoa butter or cocoa powder it would earn three times more than what is earned when raw cocoa beans are exported. Traditionally, cocoa grinding is done by a pestle and mortar which requires a lot of effort leading to limited production capacities and poor quality of produce. Available literature indicates that the available cocoa grinding technologies are expensive and inaccessible to small scale cocoa processors. The overall objective of this study was to develop a cocoa seed grinding technology suitable for smallholder cocoa processors basing on a production capacity of 20kg/hr. A cocoa seed grinding machine was designed and constructed using locally available material. The main components of the prototype are the feed hopper, milling chamber with hammers, a motor for power supply, pulley and belt system and a sieve. The developed machine has an efficiency of 81.25% with a grinding rate of 19.37 kg/hr. With the use of the developed prototype, drudgery is reduced when compared with traditional grinding methods since it is run by a 2 HP electric motor. An economic analysis of the project was done and results indicated that the project is economically justifiable and worth taking. Stainless steel is recommended for construction of the machine rather than the use of mild steel especially for the components that get directly into contact with the cocoa.
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    Effect of extraction parameters (defatting, solvent type, solvent concentration, sonication time and processing method) on total phenolics’ of the edible long-horned grasshopper Ruspolia differens
    (Makerere University, 2019) Madong, Oscar
    This study aimed at determining the effect of extraction parameters (defatting, solvent type, solvent concentration, sonication time and processing method) on total phenolic content in Ruspolia differens (edible grasshoppers) in Uganda. The Folch method was used during the defatting process, three solvents, ethanol, methanol and acetone each at different concentrations (50%, 75% and 100%) were used in the extraction of Total Phenolic Content using different sonication time of 15, 30, 45 or 60 minutes for both the defatted and raw samples of R. differens while Total Phenolic Content was determined using Folin Ciocalteu’s reagent method. The highest Total Phenolic Content obtained in the grasshopper was 0.066 mg GAE/ml from the raw sample using Acetone as the solvent, with the concentration of 100% at 45 minutes sonication time. Pan frying as a method of processing resulted in the highest total phenolic content obtained from a raw sample of 0.065 mg GAE/ml while all other processing methods significantly increased the total phenolic content especially in raw samples whereas defatted samples gave lower total phenolic content.
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    Level of awareness on obesity, its causes and preventive practices among Makerere University lecturers, Kampala
    (Makerere University, 2019) Waisswa, Jamiru Jr.
    Introduction: Obesity is one of the major problems the world is facing today. In order to understand the level of awareness on obesity, its causes and preventive practices among Makerere University lecturers, Kampala, various theoretical perspectives and reviews of literature were used. The purpose of this study was to examine the level of awareness on obesity, its causes and preventive practices among Makerere University lecturers, Kampala. The focus was on three main aspects; levels of awareness of obesity among lecturers, causes of obesity among lecturers and preventative practices of obesity. Methods: Three research questions were formulated to guide the researcher investigate the phenomena. A descriptive survey design was used to collect data from the field through the use of questionnaires. The study employed simple random sampling to select respondents. A total of 93 lecturers participated in the study. Descriptive statistics was used to analyze the data using SPSS version. Results: The data from the study indicated that lecturers of Makerere University have significantly high levels of awareness on obesity. All lecturers were who participated in the study had ever heard about obesity. The findings also further indicated the majority (81.7%) of the lecturers linked obesity mostly to physical inactivity and consumption of foods rich in fats. However, majority (85.4%) of the lecturers couldn’t establish how smoking causes obesity. Results from the study also indicated that all lecturers (100%) believed that periodic physical activity and eating low fat foods like fruits and vegetables mostly prevents obesity. However, majority (90%) of the lecturers still couldn’t establish whether good infant nutrition and none smoking could prevent obesity. Conclusion: The researcher thus recommends increased funding of nutrition programs to create awareness especially on obesity, carrying out guidance and counseling sessions on obesity to lecturers and so on. The researcher also suggests further studies of the same topic in other higher institutions of learning in Uganda.
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    Investigation of bagasse ash as a substitute for sand in the construction
    (Makerere University, 2019-05-17) Mumbere, Edgar
    Sugar industries in Uganda produce sugarcane bagasse ash (SBA) as a by-product after burning sugarcane bagasse to run the steam turbines for electricity production. However, the disposal of this ash is a challenge to the sugar industries and as such most of it is left unutilized and this has become an environmental hazard. On the other hand, the booming construction industry in Uganda has led to increased use sand whose mining endangers many wetland ecosystems. This research was conducted to investigate the potential of bagasse ash as a substitute for sand. Bagasse ash samples were collected from KSL and its characterization was done at Geology laboratory at Makerere University using XRF machine. Thirty-six concrete cubes of dimensions 150 mm were made, with different proportions of SBA namely; 0 %, 15 %, 30 %, 50 % and 70 % substitution of sand were cast in the cubes using a mix design M 30 in ratios of 1:1.5:3. Three replicates in each proportion were made; the cubes were cured and tested for compressive strength at test ages of 7, 14 and 28 days. The results showed that compressive strength of concrete was 27.69 MPa to 28.03 MPa when sand is substituted by SBA from 30 % to 50 % respectively at test age of 28 days. These findings therefore recommend 30 % to 50 % substitution of sand with SBA in concrete.
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    Investigation of the effect of bagasse from sugarcane varieties on power production
    (Makerere University, 2019-06-27) Kamusiime, Solomon
    Sugarcane (Saccharum officinarum) is a perennial grass grown for production of sugar and bioenergy worldwide. The world produces about 1.9 billion Mt of sugarcane. It is milled to extract juice for sugar processing and the byproducts which include bagasse are used for other purposes such as electricity generation in thermal power plants. The characteristics of bagasse fuel used at Kakira Sugar Limited thermal plant have not been studied and documented. The objectives of this study were therefore to characterize the bagasse from the different sugarcane varieties grown at Kakira Sugar Limited and to determine ignition characteristics of the bagasse for combustion. Bagasse from Six sugarcane varieties, Co 945, Co 449, Co 421, R83- 2089, CB 38-22 and FR 93- 761 were collected from Kakira sugarcane plantations. They were milled to fine bagasse powder using a laboratory crusher. Proximate, chemical composition and thermogravimetric analyses were done. Calorific value was studied using a bomb calorimeter. Chemical composition analysis was used to determine the Lignin, Hemi-cellulose and Cellulose composition in the bagasse. Proximate, chemical composition and thermogravimetric analyses results showed that bagasse from Co 449 is most suitable for cogeneration because of its highest value of hemi-cellulose content by percentage (30.21±1.17%) compared to other varieties. It also ignites at relatively lower temperatures (230˚C) compared to bagasse from other varieties. Co 449 burns upto a Tmax of 620˚C, a value higher than the rest. It has relatively lower moisture content (2.52±0.45 d.b%) and relatively high lignin content (11.76±0.00%) producing the highest gross heating value of 19,606.67KJ/kg and relatively low ash content (1.42±0.10%).
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    Production of instant soup flour from potato peels
    (Makerere University, 2019-07) Mudondo, Joyce
    Potato peels are considered waste products from the potato processing industry in Uganda. However, potato peels have a lot of benefits including being a good source of energy, minerals, vitamins, and fibre and can be used in the production of several value-added products. In Uganda, the potential of using potato peels in production of value added products has not yet been explored. This study therefore focused on using potato peels as a main ingredient in production of an instant flour for making soup. The potato peels were washed and subjected to two treatments namely heating at 61ᵒC for 10, 20 and 30 minutes and steaming for 5, 10 and 15 minutes. The heated peels were then oven dried at 100ᵒC for 7 hours, milled using a hammer mill and sieved using a 250-micron sieve. The functional and physicochemical properties of the potato peel flour were determined using standard methods. The potato peel flour with highest water absorption capacity among the heated and steamed potato peels was used in the formulation of instant soup; and after proximate composition and sensory evaluation was determined using standard methods. The oil absorption capacity (OAC) of potato-based soup flour from peels heated at 61 oC varied from 261.2 to 195.4%. The oil absorption capacity of the potato-based soup flour from peels steamed ranged from 258.3 to 205.4 The water absorption capacity of the potato-based soup flour from peels heated at 61oC ranged from 365.3 to 287.0%. The water absorption capacity of the potato-based soup flour from peels steamed ranged from 296.5 to 280.1%. The swelling power of the potato-based soup flour from peels heated at 61oC ranged from 2.1 to 2.2%. The swelling power of the potato-based soup flour from peels steamed ranged from 2.3 to 1.9%. The water absorption index of the potato-based soup flour from peels heated at 61oC ranged from 5.2 to 5.5%. The water absorption index of the potato-based soup flour from peels steamed varied from 4.0 to 4.8%. The water solubility index of the potato-based soup flour from peels heated at 61oC ranged from 7.4 to 10.7%. The water solubility index of the potatobased soup flour from peels steamed ranged from 9.3 to 15.1%. The pasting properties showed that the flours from the potato peels heated at 61oC for 10 minutes showed the highest peak viscosity (457cp), trough (426cp), setback(411cp) and final(837cp) viscosity. The flours from the potato peels steamed for 5 minutes had the highest peak viscosity (641cp), trough(501cp), breakdown(140cp), setback(702cp) and final(1203cp) viscosity though the control: reference sample showed the highest pasting properties. The peak time ranged from 5.73 to 7.00 minutes with the reference sample having 5.73 minutes and the others having 7.00 minutes. The proximate composition of the formulated potato peel flour had a higher fibre content of 5.94%, ash content of 10.28%, fat content of 3.10%, protein content of 13.89% and carbohydrate content of 56.72%. The flour also had a 7.08% moisture content below the recommended flour moisture content of 8% as recommended by Jay (1978). The v soup with formulation two (75% peel flour) from the potato peels steamed recorded the highest acceptability score for appearance, colour, thickness, mouthfeel and overall acceptability. The physicochemical and functional properties of the flours were influenced by the heat treatments and the steaming process with 75% peel flour (formulation two) gave the most acceptable flour. The study findings indicated that potato peels are suitable raw materials for instant flour that can be used in production of soup.
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    Evaluation of the sensory properties of ready to eat protein-enriched corn-soybean extruded snacks
    (Makerere University, 2019-07) Nakimera, Emma
    Maize (Zea mays), is among the most widely-cultivated crops in Uganda, but has very minimal protein content. Soybean (Glycine max), has been used extensively blended in various products to enhance their protein content. Extrusion is a short time process in which feed material is cooked by means of temperature, moisture, mechanical shear, and pressure, as it is forced through a die. This study was aimed at developing protein enriched snacks from maize and soy. The effect of the extrusion parameters: barrel temperature (90, 120 and 150o C), feed moisture content (10%, 15% and 20%) and the maize-soybean ratios (0%, 15% and 30% soy content) on the sensory properties (color, taste, aroma, texture /crunchiness and overall acceptability) of the extruded snacks was evaluated through sensory evaluation. The color, aroma and taste scores increased with increase in the soy content of the feed. Color was more pronounced at higher temperatures. High moisture content (>10%) resulted into hard texture of the snacks. The overall acceptability of the samples increased with higher degree of liking of the attributes. The best maize-soybean extrudates were obtained at a barrel temperature of 90o C, 10% moisture content and a mixing ratio of 30 parts of soybean flour to 70 parts of maize flour. There is need to improve the acceptability of the extrudates through use of flavoring. Maize (Zea mays), is among the most widely-cultivated crops in Uganda, but has very minimal protein content. Soybean (Glycine max), has been used extensively blended in various products to enhance their protein content. Extrusion is a short time process in which feed material is cooked by means of temperature, moisture, mechanical shear, and pressure, as it is forced through a die. This study was aimed at developing protein enriched snacks from maize and soy. The effect of the extrusion parameters: barrel temperature (90, 120 and 150o C), feed moisture content (10%, 15% and 20%) and the maize-soybean ratios (0%, 15% and 30% soy content) on the sensory properties (color, taste, aroma, texture /crunchiness and overall acceptability) of the extruded snacks was evaluated through sensory evaluation. The color, aroma and taste scores increased with increase in the soy content of the feed. Color was more pronounced at higher temperatures. High moisture content (>10%) resulted into hard texture of the snacks. The overall acceptability of the samples increased with higher degree of liking of the attributes. The best maize-soybean extrudates were obtained at a barrel temperature of 90o C, 10% moisture content and a mixing ratio of 30 parts of soybean flour to 70 parts of maize flour. There is need to improve the acceptability of the extrudates through use of flavoring.
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    Design and fabrication of a regenerator chamber for a continuous pasteurizer
    (Makerere University, 2019-07) Tumusiime, Simon
    The agro-processing industry has developed to increase production, boost product value addition, and preserve food. This has not been achievable due to dependence on imported machinery and the high cost of production in processing. Efforts to develop locally fabricated machines are still impugned by energy inefficiency that results in the high costs of production, especially thermal food processing machines leading to technologies not being adopted. ABE with support from FBTIC is developing a continuous pasteurizer that is energy efficient. This study aimed at the design and fabrication of the regeneration unit of the continuous pasteurizer. A proper simulation was done using Computational Fluid Dynamics (CFD) to establish the best cross-section for tubes. The machine components were properly sized to the appropriate heating area. The machine was fabricated using stainless steel 316. The regenerator was tested to establish its performance indices. The performance tests focused on the effect of tube side flow rate and shell inlet temperature on the tube outlet temperature and thermal effectiveness. The regenerator was found to have thermal effectiveness of 78.24%. The tube flow rate, shell inlet temperature and its interaction effect significantly (p < 0.05) affected the tube outlet temperature. In conclusion, the machine elevates the temperature of the cold fluid by 30 °C, efficiently reducing the energy budget expense on heat by 40 %. It is recommended that the machine is further tested at varying shell mass flow rate to ascertain optimum flow rates. Also, future machines should have the tube inlet and outlet openings located at topmost end to of the shell to enable tube filling.
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    Evaluation of beans as an ingredient in producing maize and millet based complementary foods
    (Makerere University, 2019-07) Tuhaise, Nicholas
    Complementary foods in most of developing countries including Uganda are based on cereals, tubers and traditional foods like plantains, yams and cassava. Other nutrient dense foods that can be incorporated in complementary feeding are locally available but are underutilized due to un awareness among people on their nutritional contribution in complementary foods. Different approaches of utilizing the locally available nutrient dense foods are needed so as to offer communities’ opportunities to feed their children nutrient dense foods based on locally available, low costs, easily adopted as well as of highly acceptable attribute foods. This study developed millet and maize basedcomplementary floursusing beans as a potential protein source. Specifically, the study assessed the physiochemical properties, protein digestibility, sensory properties and consumer acceptability as well as the shelf life stability of the formulated flours. The results obtained were analyzed using XLSTART 2019 Version and subjected to one-way analysis of variance(ANOVA). The LSD between the meanswas determined using Fisher’s method at p<0.05. The proximate composition results showed that moisture content, ash, fat, crude fiber, crude protein, and carbohydrate content ranged from(5.92 to 7.33%), (1.07 to 3.21%), (2.06 to 2.37%), (3.83 to 8.33%), (9.33 to 15.48%), (64.46 to 70.92%) respectively in all samples. Invitro protein digestibility ranged (48.40 to 60.26%) in all samples. Sensory evaluation revealed that all porridge samples were accepted by panelists’ although porridge from sample B was the most acceptedby the panelists. Attributes like color, smell, thickness, mouthfeel, appearance and taste were the drivers to consumer liking of the formulated porridge. Therefore, the utilization of beans, millet and maize can provide composite products with high nutritional values, high bio-available protein, acceptable attributes and which can stay for a long time. It is therefore recommended from this study that, the awareness on the nutritional benefits, higher bio- available protein and shelf life stability of these foods in complementary feeding should be created to all communities so as to increase their utilization which will also increase its production. This will help in reducing childhood malnutrition in rural communities in Uganda which is contributed by the use of low nutrient dense complementary foods.
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    Weight status and dietary patterns of type 2 diabetic patients aged 20-65 years in Jinja regional referral hospital
    (Makerere University, 2019-08) Kia, Imelda
    Background: Type 2 diabetes mellitus, a disease previously known for "the rich'', has become a health problem affecting both the rich and poor. The disease has increasingly become prevalent in adults and the elderly. Diabetes mellitus is a medical complication characterized by an elevation of blood glucose level. The increasing prevalence of T2DM has not been counteracted with enough sensitization about the dietary management of disease. This study aimed at identifying dietary patterns of type 2 diabetic patients in Jinja Regional Referral Hospital (JRRH). Methodology: The study was carried out at JRRH and the study population consisted of adults (20 years to 65 years) with a sample size of 105 participants. Purposive sampling was used and data collected using anthropometry, questionnaires and 24 hour recall. Nutrition status (BMI), food groups consumed and relationship between diabetes and obesity were determined. Data was analyzed using SPSS version 16.0. Results: Results showed that the majority of the participants were female (58.1%) and most of the participants had basic education. The results showed that 48.6% of the participants were overweight and 20% obese. Only 25% of the participants had normal BMI whereas 5.7% were underweight. Majority of the people (98.1%) were not engaged in smoking and alcohol consumption. There was no significant relationship (P>0.05) between T2DM and the study variables of BMI, dietary intake, smoking and alcohol consumption. However, Cross tabulation between marital statuses, nature of work of the participants and type 2 diabetes mellitus showed significant relationship with p-values of 0.46 and 0.009 respectively. Conclusion: The findings of this study have revealed that majority of the participants had three meals per day, however the energy intake was low (52.8%, 1800Kcal). The most consumed food groups were cereals and legumes. Fruit consumption among these patients was very low. There was no relationship between almost all the study variables and type 2 diabetes mellitus. There was high consumption of high energy foods such as cereals and plantain. The consumption of high energy foods poses high risks of obesity and the possible outcomes like type 2 diabetes. There is more need for sensitization on dietary intake and further investigation on dietary patterns of diabetic patients.