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ETHICAL CHALLENGES IN UGANDA
(2016) Lajul, Wilfred
The world philosophy day is celebrated annually on the 16th of November. On such a day, it is worth reflecting on the major contributions of philosophy to the world. In as far as these contributions are concerned; other presenters will deal with in this conference. On the other hand, though philosophy has contributed significantly to the world and its development, it has also met several challenges. Among the challenges we can identify are those in the area of ethics.
Ethics is defined as the critical reflections on morality. Morality on the other hand is defined as the accepted standards of right and wrong according to an individual or a given society. By critically reflecting on the standards of right and wrong of different societies, we can derive principles or theories that can inform and justify our standards of behaviour. Ugandan indigenous communities had their own moral standards of behaviour. But the Ugandan society of today has both the indigenous standards of behaviour and the standards of behaviour introduced by western civilization and philosophy. When we critically reflect on these standards of behaviour we can derive different sets of ethical principles that should guide our behaviour both in the public and private sector. These double set of ethical principles in itself is a big source of confusion to individuals, institutional and public ethical practice. This confusion has created a number of ethical challenges in our society as we grapple with different ethical issues that are eating up the very moral fibre of our society like corruption, tribalism, nepotism, to mention some of them. We shall now try to identify some of the challenges that arise out of these ethical issues.
African Metaphysics: Traditional and Modern Discussions
(2017) Lajul, Wilfred
Although the literature on African metaphysics is growing, there is no common agreement on its meaning, nature and scope. In addition, most discussions on African metaphysics do not separate traditional from modern African metaphysics. Th is chapter deliberates on the ongoing discussions on African metaphysics, aiming to derive some generally acceptable meanings and understandings of the nature and scope of this subject, while being well aware of the varying opinions on the same. Similarly, the chapter will distinguish traditional African metaphysics from the emerging new discussions on the same subject.
African Metaphysics: Traditional and Modern Discussions
(2017) Lajul, Wilfred
Although the literature on African metaphysics is growing, there is no common agreement on its meaning, nature and scope. In addition, most discussions on African metaphysics do not separate traditional from modern African metaphysics. This chapter deliberates on the ongoing discussions on African metaphysics, aiming to derive some generally acceptable meanings and understandings of the nature and scope of this subject, while being well aware of the varying opinions on the same. Similarly, the chapter will distinguish traditional African metaphysics from the emerging new discussions on the same subject.
Improving carbohydrate quality of polished maize flour using heat-moisture treatment
(Gulu University, 2026-08) Kevin, Fassinou Finagnon Toyi
Polished maize flour, consumed by more than 90% of Ugandan households, has fast starch digestibility and low resistant starch (low carbohydrate quality), which may make its high consumption a risk factor for non-communicable diseases. Among many methods used to modify starch and reduce its digestibility, heat moisture treatment (HMT) is a preferable and extremely attractive method due to its effectiveness for promoting high resistant starch development, flexibility in relation to heat sources, low cost and the non-generation of chemical residues. However, limited studies exist on application conditions of HMT to decrease starch digestibility of polished maize typically consumed in Uganda and other African countries. The overall objective of this study, therefore, was to improve the carbohydrate quality of polished maize flour using HMT. Out of 86 maize varieties promoted in Uganda, thirteen widely cultivated and consumed were selected for evaluation of their carbohydrate quality in terms of the carbohydrate-to-fiber ratio and glycemic index, and internal factors affecting their starch digestibility. Four varieties among the thirteen varieties, UH5354, DK777, Longe 10H, and DT Max, were further assessed for optimal HMT conditions using Box–Behnken design. The effect of optimal HMT conditions on the physicochemical and techno-functional properties of maize was assessed. Finally, the effect of polishing grade on the physicochemical, techno-functional properties, starch digestibility, and sensorial properties of HMT-treated maize grains was determined. The results revealed that the CHO-to-fiber ratios of the thirteen maize varieties ranged between 5.28 and 10.15, whereas their glycemic indices ranged from 79.38 to 87.43, indicating low carbohydrate quality. The internal parameters affecting starch digestibility varied significantly across the maize varieties (p < 0.05), and these subjected the varieties to be grouped into four distinct clusters (p < 0.05) based on hierarchical cluster analysis. The optimal HMT conditions to minimize starch digestibility for the four varieties selected from the identified clusters were as follows: UH5354 (23.17%, 80°C, 4.12 h), DK777 (20.83%, 95.43°C, 5.42 h), Longe 10H (34.51%, 90.46°C, 3.01 h), and DT Max (19.24%, 97.02°C, 5.88 h). These optimal conditions had no significant effect on the physicochemical composition of the maize varieties. However, HMT affected some techno-functional properties. Particularly, the swelling volume of DT Max (7.13 ml/g) and Longe 10H (8.23 ml/g) reduced by 0.45 and 0.60ml/g, respectively while water absorption xv capacity of Longe 10H (1.20 ml/g) and UH5354 (1.27 ml/g) increased by 0.08 and 0.10 ml/g, respectively. The pasting temperature increased from 82.4°C to 90.8°C for DK777, 86.0°C to 87.3°C for UH5354, 79.9°C to 82.3°C for Longe 10H and 89.2°C to 94.4°C for DT Max. These changes potentially may affect the maize dough and posho quality and thus may decrease flour acceptability. In contrast, polishing significantly improved the amylose content and color (p < 0.05) and the swelling volume of UH5354 and Longe 10H (p < 0.05). The solubility, water absorption capacity, and pasting temperature consistently decreased
after polishing (p < 0.05), whereas the peak and holding viscosities increased (p < 0.05). Sensory quality improved substantially from unpolished to semi-polished forms, particularly for DK777, UH5354, and Longe 10H. Although HMT effectively reduces starch digestibility, it also negatively impacts the techno-functional properties of flour, which may affect flour acceptability. Conversely, polishing tends to improve these technofunctional properties of HMT-treated flour and thus enhances the sensory attributes of posho. It is therefore recommended that maize milling industries and processors in Uganda and other East African countries adopt the optimized heat-moisture treatment conditions
together with an appropriate polishing grade to produce polished maize flour of improved carbohydrate quality and acceptable sensory quality. Policymakers should also integrate this technology into national food and nutrition strategies to help mitigate diet-related noncommunicable diseases. Finally, further research should investigate the optimal conditions for both HMT and polishing to achieve lower starch digestibility as well as improved
sensory qualities while minimizing nutrient losses.
The Changing Pattern of Acoli Traditional Marriege in Lamwo District: A Historical Perspective from 1910-2020
(Gulu University, 2024) Orac Jimmy
This study aimed to investigate the changing pattern of Acoli traditional marriage in Lamwo district. The research was guided by the following objectives: to find out nature of Acoli traditional marriage, to explore the new forms and nature of marriage in Acoli society, and to find out the reasons for the changing pattern of Acoli traditional marriage.
A case study approach was employed. A sample of 75 respondents were selected through purposive and simple random sampling techniques from a total population of 85 individuals. Data was collected through key informant interviews and focus group discussions. The data was analyzed in line with the research objectives and subsequently converted into text format.
The findings revealed that the nature of Acoli traditional marriage have remained with minor changes. The study also found that there are new forms of marriage within the Acoli societies in Lamwo. The research also indicated factors such as employment, financial status, and educational level causing changes to tradition marriage.
The study concludes that Acoli traditional marriage in Lamwo have undergone limited alterations. it further concludes that there are new forms of marriages practiced by the Acoli people. Furthermore. the research concludes that employment. financial stability, and educational background are key factors contributing to these changes in marriage.