Gulu University Digital Repository (GU-IR)
GU-IR preserves research output from the Gulu University community
Communities in GU-IR
Select a community to browse its collections.
Recent Submissions
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.
Compliance of Global Gap Standards Among Smallholder Hot Pepper Farmers in Lira District of Northern Uganda
(Gulu University, 2024) Ndayishimiye, Gerard
Compliance with food safety standards like Global GAP plays a vital role in farmer’s certification, ensuring that their produce is accepted at the export market which contributes to rural development through increased income. However, Global GAP requires adherence to the set standards, but several smallholder farmers struggle to consistently meet the requirements thus, failing to access lucrative export markets. Understanding why some smallholder farmers fail to comply with such standards is important for export promotion. This study investigated Global GAP awareness, level of compliance and the key factors associated with Global GAP adherence among hot pepper smallholder farmers in Lira district of northern Uganda. Primary data were collected from a random sample of 345 hot pepper farmers using pretested structured questionnaires. Data analysis used descriptive statistics and Tobit regression models. The results on level of awareness of Global GAP standards was very low (8.02%) and significantly influenced by years of formal education, access to market information and extension services. The level of Global GAP compliance was 69.29%. This showed that farmers were doing some of good agricultural practices (GAPs) without knowing Global GAP. Among the factors associated with the level of compliance were awareness, family members in chili farming, market information, credit for farming and extension services all with p-values less than 1%. This study concluded that there was very low level of awareness and compliance to Global GAP standards. It recommends that promoters of agricultural export should emphasize the creation of awareness through accessible common channels like radios and extension agents. Further, there is a need to ease access to agricultural credit to enable smallholder farmers make the necessary investment in the inspection and certification processes.
Ash filtrate from plant residues (kado-atwona) enhanced mineral contents of traditionally prepared vegetables
(Gulu University, 2023) Mohamud Abdikarim Maclow
Micronutrient deficiencies remain a significant public health concern for children under the age of five and women of reproductive age in Northern Uganda, as well as other regions across the globe. The present study aimed to examine the impact of different quantities of sesame residue ash filtrate on the mineral composition and sensory acceptability of Vigna unguiculata (cowpea) and Cucurbita pepo (pumpkin) leaves, prepared using traditional methods. The ash filtrate was derived from residual sesame plant material. The concentrations of minerals in both the ash filtrate and cooked vegetables were analyzed utilizing an atomic absorption spectrophotometer. Thirty grams each of cowpea and pumpkin leaves were subjected to cooking with varying amounts of sesame ash filtrate. The experiment was conducted with four different treatments, including 0 mL (control), 15 mL, 30 mL, and 45 mL of sesame ash filtrate. Standard procedures were employed to investigate sensory assessments among 97 participants and mineral analyses of traditionally prepared vegetables with varying ash filtrate application. The findings reveal that the application of ash filtrate at a rate of 15 mL resulted in the highest overall acceptability scores of 4.69 and 4.18 for cooked cowpea and pumpkin leaves, respectively. The addition of 15 mL of sesame ash filtrate resulted in significant improvements in the concentrations of zinc (18.25-59.50 mg/Kg, p value= 0.01, ∝= 0.05), iron (24.6-128.95 mg/Kg, p value= 0.01, ∝= 0.05), magnesium (129.75-305.15 mg/Kg, p value= 0.01, ∝= 0.05), calcium (299.5-353.85 mg/Kg, p value= 0.03, ∝= 0.05), potassium (172.75-303.25 mg/Kg, p value= 0.005, ∝= 0.05), and sodium (190.0 -301.0 mg/Kg, p value= 0.002, ∝= 0.05) in cooked cowpea and pumpkin leaves. In order to optimize the utilization of ash filtrate, it is
recommended that households add approximately 15 mL of the filtrate to 30 g of vegetables (equivalent to one market bundle).
CONSUMERS’ PERCEPTION AND INTENTION TO CONSUME PLANT BASED MILK IN GULU CITY, UGANDA
(Gulu University, 2023-11-14) NEKESA RHODAH
Due to the rise in the concerns about non-communicable diseases (NCDs), environmental unsustainability and animal welfare, the market of animal milk has relatively declined. As a result, plant-based milk substitutes (PBMS) have been developed as ideal alternatives. However, the reception of these food products depends with the perception of consumers and the preference for the sensory attributes. While there is sufficient literature in developed countries to inform consumers’ opinions about PBMS, there is a paucity of information in developing countries such as Uganda where the products are still new in the market. This study assessed the perception of consumers in Gulu city about PBMS, and factors that influence the intention to consume different flavors of the milk substitutes. A cross-sectional design entailing a consumer survey of 400 participants selected from Gulu University and supermarkets in Gulu city was conducted. A sensory evaluation experiment was done to assess the preference of different flavors of soymilk by 114 participants. The results indicated that consumers in Gulu city had an overall positive perception about PBMS. Consumers from the university were more positive than supermarket shoppers. On the factors that influence the intention to consume PBMS, price of PBMS, age, marital status and years spent in school were significant predictors (p<0.05) among supermarket shoppers while price, knowledge on nutritional composition of PBMS, level of health
consciousness and years spent in school were significant (p<0.05) among consumers from the university. With regards to sensory evaluation of unflavored milk, chocolate, banana and vanilla flavors of soymilk, chocolate flavor was the most accepted by consumers. Specifically, its taste and aroma were significantly preferred to the unflavored milk. In summary, most consumers in Gulu city perceive PBMS positively and prefer added flavors to the unflavored soymilk. More modifications should be done to retain the white color of milk in added flavors and improve the mouthfeel so as to promote the rate of consumption of PBMS in Gulu city.
NON-CARBONATED BEVERAGES (HEALTH DRINKS) IN SOUTH WESTERN UGANDA: ANTIOXIDANT POTENTIAL, CONSUMER PERCEPTIONS AND THE ROLE OF NUTRITIONAL AND HEALTH CLAIMS
(Gulu University, 2023-11-29) ATUKUNDA CLAIRE
Non-carbonated beverages comprise of fruit, vegetable, and herbal-based drinks, which are largely known as ‘health drinks’ in Uganda and are widely consumed in Southwestern Uganda. Despite the increased popularity of health drinks on the Ugandan market, particularly in Southwestern Uganda, little is known about: (ⅰ) their antioxidant potential; (ⅱ) consumer perceptions of the healthiness and safety of beverages; and (ⅲ) the influence of nutritional health claims (that are widely used on health drinks) on consumption. Thus, the objective of the study was to examine the antioxidant potential and factors associated with the consumption of health drinks in Southwestern Uganda. A cross-sectional study was conducted among 278 adults in Mbarara City and Sheema district using structured questionnaires. Laboratory analysis of vitamin C, total phenolic content, and total antioxidant activity of selected health drinks was conducted using 2,6-dichlorophenoindophenol (DCPIP), Folin-Ciocalteu, and 2,2- diphenyl- 1 picrylhydrazyl (DPPH) assays respectively. Results showed variations in the vitamin C content (14.19-25.12mg/100ml), total phenolic content (0.37-146.01mg/100ml), and total antioxidant activity (35.48-2491.8 µg/ml) of the different health drinks depending on the type of ingredients used. Theoretical calculations showed that consumption of 320 ml of health drinks would be sufficient to meet the vitamin C intake recommendations and about 40% polyphenol intake recommendations for a healthy life. Majority of the consumers had positive perceptions of beverage healthiness (77.4%) and safety (66.2%). Product health benefits, safety, and information influenced perceived healthiness while perceived safety was influenced by regulatory logos, organoleptic cues, age, gender,household income, and perceived healthiness (p≤0.05). Nutritional health claims influenced about half the respondents to consume health drinks (49.3%). Particularly, nutritional health claims in media advertisements had a significantly higher positive influence on intention to consume than claims on food labels (p=0.019). Besides the claims, perceived healthiness and safety also positively influenced consumption intentions. The results of this study demonstrated that (ⅰ) health drinks consumed in Southwestern Uganda are alternative sources of antioxidants for which consumption can lead to substantial contributions to the recommended vitamin C and polyphenol intake; (ⅱ) perceptions of beverage healthiness and safety are important factors that can be exploited to boost consumption of health drinks; and (ⅲ) nutritional health claims can enhance consumption of non-carbonated (health) drinks and are more effective when presented through media advertisements than when presented on food labels.