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Browsing by Author "Ongeng, Duncan"

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Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake (Kabalagala) Designed for Children 2-5 Years Old
(Taylor & Francis, 2021-04-25) Adoko, Melas Cayrol; Olum, Solomon; Elolu, Samuel; Ongeng, Duncan
Innovative use of locally available food resources to develop products of enhanced nutritional quality is one of the strategies believed to alleviate deficiencies of essential micronutrients such as vitamin A and iron are endemic among children 2–5 years in developing countries such as Uganda. New cassava-based pancake (kabalagala) formulae composed of orange-fleshed sweet potato, iron-rich beans, cassava, and sweet banana were developed to target the vitamin A and iron needs of children 2–5 years in Uganda. The new products had better sensory appeal and nutrient density had better physical properties during storage, and were stable to oxidative rancidity but had lower microbial shelf-life compared to the original pancake formula (composed of cassava and sweet banana). Notwithstanding bioavailability constraints, theoretical nutritional computation revealed that serving 100 g (approximately four pieces) of the new products would contribute approximately 99–102% of vitamin A and 110–119% of the iron requirements of the targeted children.
Brucellosis: Community, medical and veterinary workers’ knowledge, attitudes, and practices in Northern Uganda
(International Journal of One Health, 2017-05-05) Muloki Nabirye, Harriet; Erume, Joseph; Nasinyama, George William; Kungu, Joseph Morison; Nakavuma, Jesca; Ongeng, Duncan; Okello Owiny, David
Aim: This study aimed at determining the knowledge, attitudes, and practices of the community, medical and veterinary workers regarding brucellosis. Materials and Methods: A cross-sectional study was conducted at selected health facilities in Apac, Gulu, Lira, and Pader districts of Northern Uganda using a standardized questionnaire. A total of 251 patients testing positive for brucellosis using the Brucella plate agglutination test, 59 medical and 29 veterinary workers were studied. Chi-square test at 95% confidence level was used to analyze data. Results: Only 8% patients, 15.3% medical, and 21.4% veterinary workers were knowledgeable on transmission methods and symptoms for brucellosis and knowledge differed according to the level of education among patients (p=0.001), medical (p=0.001), and veterinary workers (p=0.012). Over 80% patients, medical and veterinary workers had a positive attitude. Only 8% patients, 13.6% medical, and 7.1% veterinary workers had good practices regarding brucellosis control. Conclusion: Poor knowledge, poor practices, and positive attitude provide an opportunity for health education and policy formulation for the control of brucellosis. The prevalence studies of human and animal brucellosis are recommended to determine the magnitude of the problem.
Dietary intake and socio-economic predictors of inadequate energy and nutrient intake among women of childbearing age in Karamoja sub-region of Uganda
(Journal of Health, Population and Nutrition, 2023) Muggaga, Christopher; Okello‑Uma, Ipolto; Natigo, Archileo Kaaya; Taylor, David; Ongeng, Duncan; Basil, Mugonola
Karamoja sub-region is the most food insecure part of Eastern Africa. The poor status of food security in the sub-region is reflected in the high rate of undernutrition among women of childbearing age (WCBA) and children under 5 years (CUFY). The sub-region is unique in Uganda in terms of cultural diversity, agro-ecology and rainfall pattern and agricultural practices. However, the influence of these unique characteristics on dietary intake of WCBA in the sub-region is less understood. Therefore, this study examined dietary intake and socio-economic predictors of inadequate energy and nutrient intake among WCBA in Karamoja sub-region.
The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in-vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae
(Food Science and Nutrition, 2018-10) Alowo, Docus; Muggaga, Christopher; Ongeng, Duncan
The occurrence of anti-nutritional constituents in plants is an important factor that negatively affects bioavailability of nutrients and effectiveness of plant-based foods in complementary feeding in rural areas in developing countries. However, proven methods that improve bioavailability of nutrients and tailored for application in processing complementary foods among rural communities are largely lacking. This study examined the efficacy of a traditional malting technology practiced by the Acholi ethnic community of northern Uganda to improve protein digestibility and bioavailability of iron and zinc from millet–sesame–soy composite containing 200, 300, and 550 kcal meant for complementary feeding of children aged 6–8, 9–12, and 13–23 years old, respectively. The technology involves washing and soaking of ingredients for 12 hr; malting ingredients individually for 48 hr with water changed after every 6 hr; and sun-drying malted ingredients for 72 hr. Results showed that the level of anti-nutritional factors significantly reduced (p ≤ 0.05) in all the composite formulae except the content of total phenolics in 200, tannins in 300 and 550 kcal, composite formula, respectively. In vitro protein digestibility significantly improved (p ≤ 0.05) in all the composite formulae except in the 200 kcal formula. Iron bioavailability significantly increased (p ≤ 0.05) in all the composite formulae except in the 550 kcal energy category. Improvement in zinc bioavailability was only observed in the 300 kcal formula. However, there were significant reductions (p ≤ 0.05) in the level of caregiver preferences for sensory properties and overall acceptability of the composites. These results demonstrate that the traditional malting technology has potential to improve nutrient bioavailability in plant-based foods but requires improvement in order to increase its efficacy and mitigate negative effects on sensory appeal.
In vitro bioavailability-based assessment of the contribution of wild fruits and vegetables to household dietary iron requirements among rural households in a developing country setting: The case of Acholi Sub region of Uganda
(Wiley, 2020-10-14) Tuyizere , Jean Damascene; Okidi , Lawrence; Elolu , Samuel; Ongeng, Duncan
Wild fruits and vegetables (WFV) are believed to contain substantial quantities of micronutrients and are commonly consumed in rural areas of developing countries endowed with natural vegetation. Previous studies that provided evidence on the contribution of WFV to household micronutrient intake in a developing country setting did not consider the effect of anti-nutritional factors. Therefore, applying the in vitro bioavailability assessment technique and using the Acholi sub-region of Uganda a case area, this study examined the contribution of commonly consumed WFV to the pooled annual household dietary requirement for iron. Laboratory analysis showed that the concentration of antinutrients varied with plant species but the pool was dominated by phytate (10.5–150 mg/100 g) and phenolic substances (38.6–41.7 mg GAE/g). In vitro, iron bioavailability varied with plant species and was quantitatively higher in vegetables than fruits by 27% although the total concentration of the micronutrient was higher in fruits than vegetables by 142%. Nutritional computation, taking into account, household composition, and physiological status revealed that consumption of WFV resulted in a median contribution of 1.8% (a minimum of 0.02 and a maximum of 34.7%) to the pooled annual household dietary iron requirements on the basis of bioavailable iron fraction. These results demonstrate that WFV contributes meagrely to household iron needs but may serve other dietary and non-nutrient health purposes.
Iodine Agronomic Biofortification of Cabbage (Brassica oleracea var. capitata) and Cowpea (Vigna unguiculata L.) Is Effective under Farmer Field Conditions
(Agronomy MDPI, 2019-11-23) Ojok, Joe; Omara, Peter; Opolot, Emmanuel; Odongo, Walter; Olum, Solomon; Gijs, Du Laing; Gellynck, Xavier; De Steur, Hans; Ongeng, Duncan
Abstract: Iodine (I) is an essential micronutrient, which plays a critical role in human metabolism. However, its concentration is known to be low in most soils, making it deficient in crops. With most I agronomic biofortification studies conducted under controlled environments, limited information currently exists on this approach of enriching I deficient crops under farmer field conditions. Two-year field experiments were conducted in 2017 and 2018 to examine efficacy of cowpea and cabbage in the uptake of foliar applied potassium iodide (KI) and potassium iodate (KIO3), each with 0, 5, 10, and 15 kg I ha−1 under farmer field conditions. Results indicate that KI was 34% more efficient than KIO3. Iodine concentration increased with application rate. In cabbage, the lowest I concentration (8.2 mg kg−1 ) was registered at 5 kg I ha−1 with KIO3 while the highest was 109.1 mg kg−1 at 15 kg I ha−1 with KI. Cowpea registered the lowest I concentration of 531.5 mg kg−1 at 5 kg I ha−1 with KIO3 while the highest (5854.2 mg kg−1 ) was registered at 15 kg I ha−1 with KI. Therefore, cowpea and cabbage can be effectively biofortified through foliar application of both KI and KIO3 under farmer field conditions.
Non-attitudinal and non-knowledge based factors constrain households from translating good nutritional knowledge and attitude to achieve the WHO recommended minimum intake level for fruits and vegetables in a developing country setting: evidence from Gulu district, Uganda
(BMC Nutrition, 2021) Kenyi, Benjamin; Bendere, Lomira; Nassanga, Prossy; Okello, Daniel Micheal; Ongeng, Duncan
Urban and rural inhabitants met up to 72.0 and 62.4% of the RMDIL, respectively, with absolute intake being higher among urban than rural households by 37.54 g. NK and NA were good but the intensity of NK was higher among urban respondents by 11%. RDMIL was positively correlated with NA while socio-demographic predictors of RDMIL varied with household location. FGD revealed that primary agricultural production constraints, market limitations, postharvest management limitations, health concerns, social discomfort and environmental policy restrictions were the major NANK factors that hindered achievement of the RDMIL. Conclusions: These results indicate that NANK factors constrain households from translating good NA and NK to achieve the RMDIL.
Optimised combination of rosemary, ginger and garlic improves microbial shelf-life and sensory acceptability of vitamin A and iron-enriched cassava-based pancake (Kabalagala)
(Elsevier, 2024-08-08) Ngala, John Ngoka; Okidi, Lawrence; Ongeng, Duncan
In Uganda, the prevalence of vitamin A deficiency is 8.3 and 9.0 % in the urban and rural areas, respectively, while iron deficiency is at least 53 % in CUF. This necessitated the development of vitamin A and iron-enriched cassava-based pancakes (Kabalagala) with desirable sensory and physical properties. However, enrichment reduced microbial shelf life by 66.67 %, from 72 to 24 h. Individual application of spices (rosemary, ginger, and garlic) resolved the microbial shelf-life challenge but the products were sensorially inacceptable. A special cubic- constrained simplex lattice mixture design approach was used to generate different ternary combinations of the three spices. Ridge analysis was used to determine the optimal spices’ proportions based on the pancakes’ total plate count and sensory properties. Optimal values were 1.0 g rosemary, 0.5 g ginger, and 0.5 g garlic; and 0.5 g rosemary, 0.5 g ginger, and 1.0 g garlic, for products targeting children 2–3- and 4–5-years-old, respectively. Optimal spices combination improved microbial shelf-life by 44 and 34 h for products targeting children 2–3- and 4–5-years-old, respectively. The acceptability scores of the optimised products were largely better than the control products. It is therefore recommended that local processors adopt the new products and make them available to improve the intake of Vitamin A and iron among CUF in Uganda.
Prebiotic potential of oligosaccharides extracted from improved Ugandan varieties of millet, sesame, soybean, and sorghum: enhancing probiotic growth and enteric pathogen inhibition
(Springer Nature, 2025) Alowo, Docus; Olum, Solomon; Muzira Mukisa, Ivan; Ongeng, Duncan
Functional gastrointestinal disorders like diarrhea continue to affect children under five years in low-income coun tries. Incorporating health-enhancing bioactive compounds such as prebiotics in diet offers a promising solution. This study investigated prebiotic potential of oligosaccharides extracted from improved varieties of millet (Seremi 2, Naromil 2), sesame (Sesim 2, Sesim 3), soybean (Maksoy 3N, Maksoy 6N), and sorghum (Narosorg 2, Narosorg 4), commonly consumed in Uganda. These were compared to their respective indigenous variety. This study employed standardized methods for optical density measurement, culture preparation, and oligosaccharide extraction to evalu ate prebiotic properties. We investigated whether plant-based oligosaccharides could enhance the effectiveness of probiotics, specifically Lactiplantibacillus plantarum (ATCC 14917) and Lacticaseibacillus rhamnosus (ATCC 7469), in antagonizing common enteric pathogens (Salmonella enterica subsp. enterica (ATCC 13076) and Shigella flexneri (ATCC 12022)). Approximately 4–8 log CFU/ml of each probiotic was incubated in 2% w/v oligosaccharide extracts at 37 °C to evaluate the influence of the extracts on their growth, short-chain fatty acid (SCFA) production and antag onistic activity. Maximum cell density, which exceeded the minimum recommended probiotic cell density (6 log CFU/ml), was achieved during 24-h incubation period. The probiotics exhibited optimal growth in extracts of Sesim 2, Maksoy 3N, Narosorg 2 and indigenous millet variety resulting in a 68–84% increase in cell densities. The concen tration of SCFA concentration was significantly higher (p < 0.05) in soybean-based oligosaccharides. Both probiotics antagonized growth of Salmonella and Shigella by more than 40% when cultured on Sesim 2, Maksoy 3N, Narosorg 2 and indigenous millet variety, while maintaining the probiotic cell densities above the minimum recommended level. These varieties show great potential as functional ingredients for developing synbiotic-rich foods to promote gut and public health. However, to evaluate the oligosaccharides prebiotic efficacy, in vitro fermentation using fecal microbiota and in vivo studies are necessary to determine gut microbiota changes and interactions.
Recommended daily allowance-based contribution of household’s own agricultural production to food and nutrition security in Karamoja sub-region of Uganda
(Agriculture & Food Security, 2022-01-15) Muggaga, Christopher; Basil, Mugonola; Okello‑Uma, Ipolto; Kaaya, Archileo Natigo; Taylor, David; Ongeng, Duncan
Background: In Uganda, agriculture is the main pathway for dietary intake among the households. Karamoja sub region, located in Northeastern part of Uganda is the most food insecure in the country. Although agriculture contrib‑ utes greatly to Uganda’s food systems, there is inadequate evidence for household energy and nutrient intake from agricultural production in the sub-region. Karamoja sub-region is typical because crop production has increasingly become part of the agricultural system in a largely semi-arid environment, predominantly occupied in pastoralism. Therefore, a cross-sectional study of 520 participants investigated the contribution of household’s own agricultural production to dietary intake, seeking to answer whether or not own agricultural production translates into adequate energy and nutrient intake. Results: Own food production did not meet energy and nutrient requirements, contributed disproportionately among the districts to household cumulated annual RDAs. This was refected in the higher proportion of house‑ holds in Moroto not attaining the cumulative annual RDA (energy: 100.0; protein 100.0; iron 86.5; and zinc 100.0%) than in Abim (energy: 81.6; protein 53.3; iron 23.7; and zinc 59.9%). Overall in Karamoja sub-region, the total energy and nutrients required by the household and supplied from their agricultural production were 15,589.7±10,230.6 and 4226.0±3980.1 kcal/day for energy, 317.6±202.6 and 154.4±153.7 g/day for proteins, 49.5±30.8 and 50.2±47.6 mg/day for iron, and 52.7±32.6 and 25.4±24.5 mg/day for zinc. Inter-household distribution of the absolute diference between energy and selected nutrients required by the household and that derived from own agricultural production showed defcits in household energy and nutrients needs. Further, polygamy, subsistence farming by spouse, lack of formal education by spouse positively predicted energy and nutrient supplied from own agricultural produce while lack of formal education negatively predicted energy nutrients supplied from agricultural produce. Increase in household size increased energy and nutrient required from agricultural production. Conclusion: Own agricultural production contributes limitedly to household energy and nutrient needs in the sub region. There are great variations in the households’ capacity to derive energy and nutrients from own agriculture
Recommended Daily Allowance-Based Contribution of Household’s Own Agricultural Production to Food and Nutrition Security in Karamoja Sub-region of Uganda.
(Agriculture & Food Security, 2021-07-27) Muggaga, Christopher; Mugonola, Basil; Okello‑Uma, Ipolto; Natigo, Archileo Kaaya; Taylor, David; Ongeng, Duncan
Background: In Uganda, agriculture is the main pathway for dietary intake among the households. Karamoja sub region, located in Northeastern part of Uganda is the most food insecure in the country. Although agriculture contrib‑ utes greatly to Uganda’s food systems, there is inadequate evidence for household energy and nutrient intake from agricultural production in the sub-region. Karamoja sub-region is typical because crop production has increasingly become part of the agricultural system in a largely semi-arid environment, predominantly occupied in pastoralism. Therefore, a cross-sectional study of 520 participants investigated the contribution of household’s own agricultural production to dietary intake, seeking to answer whether or not own agricultural production translates into adequate energy and nutrient intake. Results: Own food production did not meet energy and nutrient requirements, contributed disproportionately among the districts to household cumulated annual RDAs. This was refected in the higher proportion of house‑ holds in Moroto not attaining the cumulative annual RDA (energy: 100.0; protein 100.0; iron 86.5; and zinc 100.0%) than in Abim (energy: 81.6; protein 53.3; iron 23.7; and zinc 59.9%). Overall in Karamoja sub-region, the total energy and nutrients required by the household and supplied from their agricultural production were 15,589.7±10,230.6 and 4226.0±3980.1 kcal/day for energy, 317.6±202.6 and 154.4±153.7 g/day for proteins, 49.5±30.8 and 50.2±47.6 mg/day for iron, and 52.7±32.6 and 25.4±24.5 mg/day for zinc. Inter-household distribution of the absolute diference between energy and selected nutrients required by the household and that derived from own agricultural production showed defcits in household energy and nutrients needs. Further, polygamy, subsistence farming by spouse, lack of formal education by spouse positively predicted energy and nutrient supplied from own agricultural produce while lack of formal education negatively predicted energy nutrients supplied from agricultural produce. Increase in household size increased energy and nutrient required from agricultural production. Conclusion: Own agricultural production contributes limitedly to household energy and nutrient needs in the sub region. There are great variations in the households’ capacity to derive energy and nutrients from own agricultural produce in Karamoja sub-region. Polygamy, subsistence farming, education and household size predicted energy and nutrients required from and supplied by agricultural production.
Stakeholders’ Perceptions of Agronomic Iodine Biofortification: A SWOT-AHP Analysis in Northern Uganda
(MDPI, 2018-03-24) Olum, Solomon; Gellynck, Xavier; Okello, Collins; Webale, Dominic; Odongo, Walter; Ongeng, Duncan; DeSteur, Hans
Agronomic biofortification (i.e., the application of fertilizer to elevate micronutrient concentrations in staple crops) is a recent strategy recommended for controlling Iodine Deficiency Disorders (IDDs). However, its success inevitably depends on stakeholders’ appreciation and acceptance of it. By taking Northern Uganda as a case, this study aimed to capture and compare the perceptions of seven key stakeholder groups with respect to agronomic iodine biofortification. Therefore, we employed a SWOT (Strength, Weaknesses, Opportunities & Threats) analysis in combination with an Analytical Hierarchy Process (AHP). Findings show that stakeholders (n = 56) are generally positive about agronomic iodine biofortification in Uganda, as its strengths and opportunities outweighed weaknesses and threats. Cultural acceptance and effectiveness are considered the most important strengths while the high IDD prevalence rate and the availability of iodine deficient soils are key opportunities for further developing agronomic iodine biofortification. Environmental concerns about synthetic fertilizers as well as the time needed to supply iodine were considered crucial weaknesses. The limited use of fertilizer in Uganda was the main threat. While this study provides insight into important issues and priorities for iodine biofortification technology in Uganda, including differences in stakeholder views, the application of the SWOT-AHP method will guide future researchers and health planners conducting stakeholder analysis in similar domains.
Status of household dietary diversity and associated factors among rural and urban households of Northern Uganda.
(Springer Nature, 2023) Kolliesuah, Nelson Papi; Olum, Solomon; Ongeng, Duncan
Background In Northern Uganda, 21 and 52.4% of children under five are underweight and stunted, respectively while 32.9% of pregnant women are anemic. This demographic situation suggests among other issues, a lack of die tary diversity among households. Good nutrition practices that confer dietary quality such as dietary diversity are known to depend on nutrition knowledge and attitude and are shaped by sociodemographic and cultural factors. However, there is a paucity of empirical evidence to support this assertion for the variably malnourished population of Northern Uganda. Methods A cross-sectional nutrition survey was conducted among 364 household caregivers (182 from two loca tions in Northern Uganda; Gulu District (the rural) and Gulu City (the urban), selected through a multistage sampling approach. The aim was to determine the status of dietary diversity and its associated factors between rural and urban households of Northern Uganda. The household dietary diversity questionnaire and the food frequency questionnaire on a 7-day reference period were used to collect data on household dietary diversity whereas multiple choice ques tions and the five points Likert Scale were used to determine knowledge and attitude toward dietary diversity. Con sumption of ≤ 5 food groups were regarded as low in dietary diversity, 6–8 food groups as medium and ≥ 9 as high dietary diversity score using the FAO 12 food groups. An Independent two-sample t-test was used to differentiate the status of dietary diversity between the urban and rural areas. The Pearson Chi-square Test was used to determine the status of knowledge and attitude while Poisson regression was used to predict dietary diversity based on caregiv ers’ nutritional knowledge and attitude and their associated factors. Results The 7-day dietary recall period revealed that dietary diversity was 22% higher in urban (Gulu City) than in the rural area (Gulu District) with rural and urban households achieving medium (score of 8.76 ± 1.37) and high (score of 9.57 ± 1.44) dietary diversity status, respectively. Diets in both locations were dominated by starchy cereals and tubers while animal-source foods and fruits and vegetables were the least consumed. A higher proportion (51.65%) of urban respondents had good nutrition knowledge toward dietary diversity compared to their rural counterparts (23.08%) and a significantly higher proportion (87.91%) of the former exhibited positive attitude towards dietary diversity than the rural counterparts (72.53%). Application of the Poisson regression shows that nutri tional knowledge was a positive predictor of dietary diversity in the rural (β = 0.114; ρ = 0.000) than in the urban areas (β = -0.008; ρ = 0.551). Caregivers attitude had no significant effect across locations. In terms of associated factors, marital status is a positive predictor of dietary diversity in the urban (β = 1.700; ρ = 0.001) than the other location (β = -2.541; ρ = 0.008). Whereas education level of household caregiver and household food expenditure show nega tive effects across the two locations, the educational level of the household head is an outlier as it positively predicted dietary diversity in the rural (β = 0.003; ρ = 0.002) when compared to urban area (β = -0.002; ρ = -0.011). Conclusion Rural households in Northern Uganda have medium-level dietary diversity with urban households hav ing high dietary diversity. Diets in both locations are dominated by starchy cereals and roots and tubers. The urban rural food divide can be harmonized through nutrition education and outreach, specifically focusing on the FAO 12 food groups. Attitude toward consumption of fruits and vegetables which are seasonally abundant would improve dietary diversity and nutritional outcomes in the study area.
The status of nutritional knowledge, attitude and practices associated with complementary feeding in a post-conflict development phase setting: The case of Acholi sub-region of Uganda
(Wiley- Food and nutrition, 2018-03-20) Nassanga , Prossy; Okello-Uma , Ipolto; Ongeng, Duncan
Inappropriate complementary feeding is an important challenge to proper child nutrition in post-conflict rural areas in many sub-Saharan African countries. While in protected areas during conflict situation and soon after during recovery, communities normally receive nutrition education as part of capacity building to improve knowledge, attitude, and practices to enable them manage maternal and child nutrition issues during the post-conflict development phase. It is largely unknown whether capacity in nutrition provided is maintained and adequately applied in the post-conflict development situation. Using Acholi sub-region of Uganda, an area that experienced violent armed conflict for 20 years (mid-80s–early 2000), as a case study, we examined the status of nutritional knowledge, attitude, and practices associated with complementary feeding among caregivers of 6- to 23-month-old children in a post-conflict development phase following return to normalcy nearly 10 years post-conflict emergency situation. The results showed that a high proportion of caregivers had good knowledge (88%) and attitude (90.1%) toward complementary feeding. However, only a half (50%) of them practiced correct nutrition behavior. Education status of the household head and sex of the child significantly predicted caregiver knowledge on complementary feeding (p ≤ 0.05). Education status of the household head also predicted caregiver attitude toward complementary feeding (p ≤ 0.05). Poverty, food insecurity, and maternal ill health were the major factors that hindered caregivers from practicing good complementary feeding behavior. These results demonstrate that nutrition education on complementary feeding provided to the community during conflict emergency and recovery situation is largely retained in terms of knowledge and attitude but poorly translated into good child feeding practices due to poverty, food insecurity, and maternal ill health. Maternal health, food security, and poverty reduction should be prioritized if adequate complementary feeding is to be achieved among conflict-affected communities in the post-conflict development phase.
Traditional vegetable preservation technologies practiced in Acholi subregion of Uganda improves mineral bioavailability but impacts negatively on the contribution of vegetables to household needs for micronutrients
(Food Science & Nutrition published by Wiley Periodicals LLC., 2021) Bighaghire, Raymond; Okidi, Lawrence; Muggaga, Christopher; Ongeng, Duncan
The impact of traditional African preservation methods on the contribution of vegetables to household micronutrient needs (Recommended Dietary Allowance: RDA) has largely remained unquantified. Using Acholi subregion of Uganda as a case area, this study examined using the predominant vegetables consumed in fresh and preserved forms (cowpeas-Vigna unguicullata, okra/lady fingers-Abelmoschus esculentus, Malakwang-Hibscus cannabinus, and eggplants-Solanum melongena), the effect of major traditional vegetable preservation methods (sun drying, boiling and sun drying, and salting and sun drying) on the contents of micronutrients (vitamin A, iron, zinc, calcium, magnesium, and phosphorus), the levels of antinutritional factors (total polyphenols, oxalate, tannins, and phytate), bioavailability of iron and zinc, and the contribution of vegetables to the cumulative annual household RDA for micronutrients. Laboratory analysis showed that all the preservation methods, except the sun drying method reduced the contents of micronutrients by 20%-82% (p ≤ .05). The contents of antinutritional factors reduced by 1%-80% while in vitro bioavailability of iron and zinc increased by 21%-296% (p ≤ .05). Nutritional computation revealed that except for calcium, the preservation methods combined, reduced the contribution of the vegetables to cumulative annual RDA for other micronutrients by 28%-60%. These results demonstrate that improvements in bioavailability of essential nutrients (iron and zinc) by traditional preservation methods investigated are associated with significant loss of micronutrients which culminates in significant reduction in the contribution of cultivated vegetables to household RDA for micronutrients. Traditional African preservation methods should be optimized for nutrient retention.

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