Bachelor of Science in Food Science and Technology
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Item Enhancing the Quality and Shelf Life of Smoked Tilapia Using Locally Available Spices(Uganda Christian University, 2025-05-28) Cindy Liz Keturah MuyamaSmall-scale tilapia farmers in Uganda face major post-harvest losses because microbial contamination leads to spoilage rates of 20–30%. The traditional preservation method of smoking works well but does not stop all spoilage from occurring. Artificial preservatives work well but remain unreachable because of their high cost. The sustainable preservation alternative comes from widely used natural spices which include garlic, thyme, ginger and rosemary because they are reported to possess antimicrobial and antioxidant properties. The research examined how garlic-thyme and ginger-rosemary spice blends affected the microbial stability and storage duration of smoked tilapia. The research implemented a randomized controlled trial which included 45 fish samples organized into three separate groups. The samples underwent monitoring throughout a twelveday storage period which simulated the local environment (cool and dry). The microbial load assessments involved counting colony-forming units per gram (CFU/g) while an untrained panel assessed the sensory attributes of appearance, odour, texture and overall acceptability. The results indicated that spice combinations reduced microbial growth better than the control group (without any treatment) and garlic-thyme proved most effective in antimicrobial activity (lowest mean CFU/g). The sensory evaluation showed treated samples preserved their organoleptic characteristics well during storage while Garlic and Thyme samples received higher flavour acceptance ratings. Locally available spices present a cost-effective preservation solution for smoked tilapia which both extends product shelf life and improves market value. The research results contribute to the development of sustainable food preservation techniques, and deliver usable solutions to enhance food security for Ugandan small-scale fish farmers.Item The Effect of the Quick Soak Technique and Storage Duration on the Cooking Time and Water Uptake of Biofortified Narobean Varieties(Uganda Christian University, 2025-06-10) Yvonne Glory TalwanaThe common bean (Phaseolus vulgaris L.) is known to develop a hard-to-cook defect when stored for a long time. However, soaking the beans before cooking is a known method used worldwide to reduce the cooking time of beans. This study, therefore investigated the impact of storage time and the quick soak method on the cooking time of three iron bio-fortified NAROBEAN varieties, NAROBEAN 1, NAROBEAN 3 and NAROBEAN 6 stored for <1, 2 and 4 years. Twenty-four beans of each of the 3 varieties stored for different times were weighed, boiled in distilled water for 3 minutes, and left to stand for 1 hour. Thereafter, the beans were cooked in the Mattson pin-drop cooker to determine the cooking time. After cooking, the beans were weighed to determine water uptake. Cooking time did not significantly vary with bean variety (p>0.05) but with storage time (p<0.05). The older beans took more time to cook. The quick soak technique significantly reduced cooking time (p<0.05) especially for beans stored for a shorter time. These results provide a basis for recommendations to reduce the costs of fuel in cooking beans.Item Nutritional Attributes and Consumer Acceptability of Yogurt Sweetened and Flavored With Soursop Pulp and Lime Juice(Uganda Christian University, 2025-05-22) Faith Esther KemigishaYogurt is one of the most widely consumed fermented dairy products due to its various nutritional benefits, especially its protein content and probiotic activity. One of the most commonly consumed yogurt types is flavored yogurt and fruit yogurt which involve use of a refined sugar and as a sweetener and yet over the recent decade, consumer preferences have been seen to shift from taste or flavor being the main drive to use of natural ingredients and additives such as flavorants, nutrient content and environmental impact as priorities. This research was focused on the use of soursop pulp as a natural sweetener in total replacement of refined sugar during yogurt production and also use of lime juice as a natural flavorant. Three batches were prepared and three treatments randomly assigned for each batch. To batch 1, soursop pulp containing 2% lime juice was added to the yogurt(T1), to batch 2, only soursop pulp was added to the yogurt (0% lime juice) which acted as the control and to the third batch, 3% lime juice was added to the yogurt. Chemical qualities of the yogurt such as fat, carbohydrate, protein, fibre and Vitamin C content of the soursop pulp- lime yogurt was determined and they were compared against the same nutritional attributes of conventional strawberry fruit yogurt. A one sample t test was carried out to compare the results. The results revealed that significant differences (p<0.001) in protein, fat, total carbohydrate, total fibre and vitamin C content between the soursop pulp-lime yogurt and strawberry fruit yogurt used for comparison. The soursop pulp-lime yogurt exhibited slightly higher protein, fat and fibre content. There was significant decrease in the carbohydrate content and increase in the Vitamin C content as well. Consumer acceptability testing was also carried out and the results revealed that colour scores were highest for 3% lime juice, aroma scores were highest for 2% lime juice and consistency scores highest in 3% lime juice. Mouthfeel scores decreased slightly with an increase in lime juice. The overall taste was rated highest for 2% lime juice.Item Nutrient Composition and Consumer Acceptability of Instant Cowpea Leaf Based Soup(Uganda Christian University, 2025-06-11) Alpha Boniface SsonkoCowpea leaves are a nutritious vegetable important in African diets, particularly in Uganda. The research indicated that their utilization is limited by post-harvest losses and nutrient loss during traditional preparation. This study aimed to enhance the sensory and nutritional attributes of an instant cowpea leaf-based soup. The research investigated the impact of incorporating additives such as monosodium glutamate, mono- and di-glycerides of fatty acids, and whey protein on the soup's physicochemical properties and consumer acceptability. The research employed the use of cowpea leaf and orange-fleshed sweet potato flour as starch-based sources, and the soup was processed using extrusion cooking. Proximate and mineral composition were analyzed according AOAC methods, and sensory evaluation determined consumer preferences. This research sought to improve the nutritional value and consumer appeal of cowpea leaf soup, to promote its consumption and address micronutrient deficiencies.Item Gummy Candy Enriched With Beta-carotene From Orange-Fleshed Sweet Potato and Mango(Uganda Christian University, 2025-06-10) Isabel NowemigishaVitamin A deficiency (VAD) is a prevalent public health challenge in Uganda, especially among children and women, making the development of food-based interventions necessary. This study aimed to develop beta-carotene-fortified gummy candies using orange-fleshed sweet potato (OFSP) and mango by optimising the formulation of the candy with respect to consumer acceptability and analysing the beta-carotene and vitamin A content of the optimised formulation. An experimental design was used, particularly Response Surface Methodology (RSM) was used to optimise the ingredients, i.e Orange Fleshed Sweet Potato (OFSP), gelatin, and honey. Beta-carotene content was analysed using UV-Vis spectrophotometry. The optimised formulation contained 68.6% OFSP, 5.50% gelatin, and 15% honey and beta-carotene content of 3.225 ± 0.003 mg/kg, which is 26.9 µg RAE/100g, providing only 6.7% of a child’s daily vitamin A requirement. Further research should investigate beta-carotene retention during processing and storage, and comparison tests with other commercial products should be done. This study can improve food biofortification and food nutrition security.Item Formulation of a Tea Blend Using Tamarind, Mango Leaves and Ginger(Uganda Christian University, 2025-06-01) Grace Yeka AyikoruThis study formulated and evolved a functional tea blend based on black tea, tamarind, mango leaves, and ginger to enhance the concentration of polyphenols and sensory acceptability. A D-optimal mixture design formulated 16 recipes tested among 480 panellists under a 9-point hedonic scale. Results reflected ginger (15.8%) and tamarind (10.5%) greatly influenced flavor and acceptability, while black tea (85%) formed a good base. The optimized blend exhibited excellent desirability (1.000) and antioxidant activity confirmed by Folin-Ciocalteu assay whereby the total polyphenol content was seven times higher than the normal black tea which was used as a control (1,492.2 ± 16.10 mg GAE/100 mL) over traditional black tea (200 mg GAE/100 mL) with extremely high levels of statistical significance (p < 0.00001. Mango leaves contributed mangiferin (anti-diabetic activity), and ginger contributed gastrointestinal benefits. Problems were drying variability, and panelist biases. Recommendations are provided for packaging improvement, phytochemical profiling, and commercial scaling up. This research addresses a market niche by utilizing underutilized, local materials to create a health-related tea blend in harmony with trends for functional drinks and sustainability.Item Formulation Of a Functional Tea Using Pineapple Peel, Lemon Peel, Mint, And Green Tea(Uganda Christian University, 2025-06-11) Sheilla AsimireThis study addresses the challenges of food waste and nutritional deficiency by creating a functional tea from pineapple peels, lemon peels, mint, and tea. Fruit processing in Uganda generates a substantial amount of organic waste, with pineapple and lemon peels accounting for around 20–35% of the fruit weight which have bioactive compounds. Using response surface methodology with a D-optimal mixture design, 12 experimental formulations were tested, varying proportions of pineapple peel powder, lemon peel powder, and mint, with green tea constant at 30%. Sensory evaluations by 30 panelists assessed appearance, aroma, taste, mouthfeel, and overall acceptability. Results showed that higher pineapple peel powder ratios negatively affected the sensory attributes, while lemon peel powder addition was beneficial for taste and mint addition improved appearance and overall acceptance. The optimized tea blend containing 80% pineapple peel powder, 15% lemon peel powder, and 5% mint showed significantly higher polyphenol content and vitamin C content when compared with the control tea.