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Determinants of demand for quality declared rice seeds in nwoya and gulu districts, northern Uganda
(Gulu University, 2024) Apiyo, Scovia Perphency.
Most (over 89%) smallholder rice farmers in northern Uganda obtain rice seeds from informal sources which are uncertified and unregistered and this affects the yields and seeds quality in the rice farming business. This study investigated the determinants of smallholder farmers’ demand for quality-declared rice seeds in Northern Uganda. A cross-sectional study was conducted, and data were collected from 196 selected smallholder rice farmers from Nwoya and Gulu districts using simple random sampling method. All data obtained were entered, cleaned and analyzed using Statistical Package for Social Sciences (SPSS) version 27.0. Exploratory factor analysis and descriptive statistics was used to examine attitudes and quality declared rice seed distribution channels used by smallholder farmers respectively. Binary logistics regression model, chi-square tests and t-tests were generated to compare means at 10%, 5% and 1% significant level. Significance (p≤0.01, p≤0.05 and p≤0.1) were observed in the use of communal labour**, participation in rice seeds demonstration/trials*, access to extension services**, attitude on ease of getting quality declared rice seed** respectively. The study also revealed that farmers possess a positive attitude towards quality declared rice seeds, much as they face challenges in accessing and affording such seeds. Formal, informal and semi-formal distribution channels for quality declared rice seeds were identified. Formal channels involved seeds sourced from the national research organization that produce foundation seeds and supply them to private business-oriented seed companies, which then produce quality-declared rice seeds on a commercial scale. Informal sources comprised of farmer-saved seeds or seeds obtained from traders within the community who stock them for sale to smallholder farmers in subsequent seasons. Semi-formal channels involved quality declared seeds produced by NARO supplied to local seed business who then sell to local smallholder farmers. Based on the findings, the study proposes that government should provide incentives to smallholder rice farmers to facilitate their purchase of quality-declared seeds, thereby boosting their production. Government or commercial organizations should establish quality-declared rice seed outlets across the region to enhance accessibility. Lastly, policymakers in collaboration with private companies could enact policies aimed at reducing the cost of quality-declared rice seeds, making them more affordable to smallholder farmers.
CROP DIVERSIFICATION AND PROFITABILITY AMONG SMALLHOLDER RICE FARMERS IN DOHO IRRIGATION RICE SCHEME – BUTALEJA DISTRICT
(Gulu University, 2023) Amongin, Lydia
Rice which has gained a lot of prominence both as a food and cash crop globally is a promoted crop in most of Uganda’s irrigation schemes. The smallholder rice farmers who are beneficiaries of these schemes have been indoctrinated to monocrop rice on a double annual season. Commercially sustainable farming practices are becoming increasingly important as market forces, consumer tastes, and climate change continue to alter agricultural enterprises. Recognising the critical role smallholder rice farmers play in growing the economy while ensuring global food security, this study therefore sought to examine the effects of crop diversification on the profitability of rice enterprises of these farmers. A structured questionnaire was used to collect data from a multi stage sampled respondent size of 385 smallholder rice farmers. Descriptives such as frequency counts, means, and percentages were used to characterize the scheme’s smallholder rice farmers, the Tobit regression model analysed the factors that influenced crop diversification while the two stage least squares helped ascertain the influence crop diversification had on profitability of rice enterprises. Proportion of scheme land to total land, level of education and gender of household head, access to extension services, access to market information through radios, integrating rice with roots or perennials and cost of irrigation were found to impact intensity of crop diversification. While crop diversification was found to be positively associated with rice profitability, other instrumental variables like farmer experience at the scheme, access to credit, extension services from non government entities, growing ‘super’ rice variety, selling output to rice processors, growing legumes and roots also had an influence on rice profitability. According to this study, crop diversification can lessen smallholder rice farmers' susceptibility to environmental hazards and market swings, thereby increasing overall profitability of their rice enterprises. Policymakers and development practitioners looking to create policies that support sustainable farming techniques and raise smallholder farmers' standard of living would find great value in the study's insightful contributions.
Dietary habits and nutrient intake among elderly persons in adjumani district
(Gulu University, 2023) Adibaku, Francis .
Globally prevalence of malnutrition among elderly persons is alarming and it’s even worst in developing countries due to poor dietary habits and low nutrient intake.The overall objective of this study was to assess the dietary habits, energy and nutrient intake among elderly persons in Adjumani district. Specifically, the study determined the dietary habits, energy and nutrient intake adequacy among elderly persons and associated social and health factors. This study employed a cross-sectional survey design involving 246 elderly persons. Data was collected using individual household semi- structured questionnaires. Results showed that elderly persons had moderate dietary habits with majority consuming cereals, roots and tubers and pulses with less or no consumption of meat, milk and eggs. Majority of the respondents had two meals per day with medium dietary diversity score (DDS of 4.54±1.11). Results for dietary intake adequacy indicated that RDA for most of the micronutrients were met although intake of iron was above RDA but within upper tolerance limit while intake of Vitamin A and B12 were below the RDA. The intake of energy was below RDA and lipids intake was below RDA for male elderly persons although intake of carbohydrate was above the RDA. Intake of protein was adequate among male and low for female elderly persons. Calcium intake was below the RDA among the genders. The results also indicated that gender, living status, level of education, marital status and income level were among the social predictors of dietary habits, energy and nutrient intake (p<0.05). The results also revealed that hypertension, dental illness and eye disease were the health predictors of dietary habits, energy and nutrient intake of elderly persons (p<0.05).There is need for more sensitization on good nutrition, prioritization of geriatric health management and deliberate nutritional intervention to target elderly persons.
Effect of Green Gram Substitution on the Quality of Pork Sausage
(Gulu University, 2023) Alod, Agako
Substitution of meat-based food products with plant-based portions has been recommended by the World Health Organization (WHO) as one of the approaches to produce health-sensitive meat products that can provide both nutritional and health benefits. Despite this recommendation, the use of legumes to replace meat in conventional meat products, such as sausages, has not been adequately explored. Therefore, this study investigated the effect of green gram substitution on the quality of pork sausages. The study employed an experimental design where pork sausages were formulated by substituting pork with green gram flour at 0%, 25%, 50% or 75%. The formulated products were analyzed for nutritional quality, functional properties and sensory acceptability. The results showed that substituting pork ham with green gram flour positively impacted the nutritional quality of pork sausages. Specifically, crude fibre, crude protein, ash content, mineral (iron, calcium and zinc) content and antioxidant potential significantly (p<0.05) improved with increase in green gram substitution level. The moisture and crude fat contents decreased significantly with increase in green gram substitution level. However, there was a significant (p<0.05) inverse relationship between green gram substitution level and protein digestibility of products while mineral bioavailability was influenced differently depending on the individual mineral. There was also a significant (p<0.05) reduction in the content of total saturated fatty acids and monounsaturated fatty acids with increase in green gram substitution level. Conversely, a significant (p<0.05) increase in the content of polyunsaturated fatty acids was recorded. Regarding functional properties, the results showed that incorporation of green gram to sausages led to a significant increase (p<0.05) in water holding capacity and emulsion stability and a reduction (p<0.05) in cooking loss of the products. Generally, consumer sensory preference was largely negatively affected by green gram addition except at green gram substitution level of 25% where no significant difference (p>0.05) was observed with control. This study has illustrated that replacing pork with green gram enhances the nutritional quality and functional properties but negatively affects sensory acceptability of pork sausages. Consequently, there is need to improve the sensorial appeal at higher levels of green gram substitution which offer superior balance of nutritional and functional quality to enable consumers derive more nutritional and health benefits of green gram substituted pork sausages
Key words: Green gram; pork sausage; substitution; nutritional quality; functional properties; antioxidant potential; mineral bioavailability; protein digestibility.
Bioactive Potential of Fermentable Oligo-Di-Monosaccharides and Polyols (FODMAPs) and Lactic Acid Bacteria in Composite Fermented Beverages Developed from Selected Ugandan Food Crops
(Gulu University, 2026-08) Alowo, Docus.
Dietary interventions for functional gastrointestinal disorders remain ineffective in Uganda largely due to inadequate information on bioactive foods. In this study, an in vitro evaluation of bioactive potential of Fermentable Oligo-Di-Monosaccharides and Polyols (FODMAPs) and lactic acid bacteria isolated from fermented composite beverages was conducted. It examined how varietal differences, processing methods, and ingredient type influence FODMAPs content, prebiotic potential, genotypic characteristics of lactic acid bacteria, and probiotic capacity. Improved and indigenous varieties of soybean, millet, sorghum, and sesame were processed by roasting or malting. FODMAPs were extracted, analysed using HPLC-UV and Megazyme kits, and tested for prebiotic attributes. Extracts with promising prebiotic attributes were used to develop fermented composite beverages from which lactic acid bacteria were isolated, examined for genotypic characteristics, and probiotic capacity. Results showed that improved varieties of soybean (maksoy 3N), Millet (seremi 2) and sorghum (narosorg 2) had significantly (p < 0.05) lower oligosaccharide contents than indigenous varieties by 10.2 to 73.9%. Malting was more effective than roasting (p < 0.05) in reducing FODMAPs by 17-70% for galacto-oligosaccharides and 66% for fructo-oligosaccharides. Probiotic strains, Lactiplantibacillus plantarum ATCC 14917 and Lacticaseibacillus rhamnosus ATCC 7469 grew better in extracts from improved varieties than those from indigenous varieties by a difference of 15-25% (p < 0.05). However, Lpb. plantarum produced more short-chain fatty acids than Lb. rhamnosus by 6–50% following incubation in extracts from improved varieties. Lpb. plantarum and Lb. rhamnosus incubated in improved variety extracts exhibited better antagonistic activity against common enteric pathogens (Salmonella enterica and Shigella flexneri), reducing pathogen density by over 40%. Lactic acid bacteria from composite fermented beverages of improved crop varieties had greater genotypic plasticity, and better (p < 0.05) probiotic attributes. These findings highlight the potential of composite ingredients from improved crop varieties to enhance gastrointestinal health. Nevertheless, in vivo studies are necessary to validate the results.