Journal of Food Innovation, Nutrition, and Sciences

Status of Food and Nutrition Security among smallholder farmers in Selected Districts of Eastern Uganda: A cross-sectional study

Thu, 24 Jul 2025 00:00:00 +0000

Food and Nutrition Security (FNS) remain critical concerns for smallholder farmers in Sub-Saharan Africa. This study looked at the food and nutrition situation of smallholder farmers in three selected districts of Kamuli, Buyende, and Pallisa in Eastern Uganda. A cross-sectional, mixed-methods approach was employed involving 647 smallholder households and 893 children aged 6–59 months. Food security was evaluated using four indicators: Household Dietary Diversity Score (HDDS), Food Consumption Score (FCS), Individual Dietary Diversity Score (IDDS), and Minimum Dietary Diversity (MDD) for a subsample of 308 children aged 6–23 months. Data were collected through dietary recalls, food frequency questionnaires, anthropometric assessments (Mid Upper Arm Circumference [MUAC] and Weight for Height Z-Scores [WHZ]), and market-based food price analysis. Qualitative insights were obtained from focus group discussions and key informant interviews. Results showed that, among households, 75.9% consumed fewer than three meals daily, and 32.5% exhibited low dietary diversity. The mean FCS was 28.8, indicating borderline food consumption. Among all children, 56.9% had inadequate dietary diversity (IDDS < 4), while 60.3% of those aged 6–23 months failed to meet the MDD standard. Overall, 15% of children were acutely malnourished, with Buyende district reporting the highest burden. Cost-effectiveness analysis identified cassava, sweet potatoes, sim-sim, and silverfish (mukene) as affordable, nutrient-rich foods. Participation in farmer groups was associated with better dietary outcomes. Food insecurity in the three selected districts of Eastern Uganda is multidimensional, affecting both the quantity and quality of diets. Locally tailored, nutrition-sensitive agricultural strategies are essential for improving child health and household resilience.

Physicochemical characterization of Kahata Angala (Dioscorea alata) starch and its potential as a binder in losartan potassium tablet formulation

Thu, 24 Jul 2025 00:00:00 +0000

This study focuses on developing a pharmaceutical-grade starch as a natural binder from yam species. The starch was isolated from the yam rhizome of Kahata Angala (Dioscorea alata) which is widely found in Sri Lanka. The physicochemical parameters and morphology of the starch were analyzed and compared with maize starch BP. The isolated yam starch was used as a binder to formulate losartan potassium tablets using the wet granulation method with a 10% w/v starch binding solution. Losartan potassium tablets were further assessed for some critical parameters, including weight variation, friability, hardness, thickness, dissolution, and disintegration. The findings indicated that compared to maize starch BP, Kahata Angala starch has greater flow characteristics, suggesting lesser values for compressibility index (22.20 ± 1.39), angle of repose (38.02 ± 0.60º) and Hausner ratio (1.29 ± 0.02) than maize starch BP. Tablets formulated with Kahata Angala starch exhibited a good friability percentage, which was less than 1%. Based on the outcomes, it can be concluded that certain parameters of starch obtained from Kahata Angala is more suitable than maize starch BP. However, further optimization is needed for the disintegration and dissolution profiles.

Effects of different thermal processing methods and enrichment on the quality and consumer acceptability of cassava mash based extruded snacks

A. Obafemi Akinwotu, A. Kehinde Taiwo, A. Victor Ikujenlola — Thu, 24 Jul 2025 00:00:00 +0000

This study explored effects of heat processing and nutrient enrichment on the qualities of cassava- snacks. The snacks were prepared using three methods, baking, frying, and roasting, and were enriched with cocoa powder and desiccated coconut. Moisture levels ranged between 3.42% and 7.46%. Frying caused some nutrient loss, but enrichment boosted fibre and ash content, especially with desiccated coconut. Fried samples had the highest fat content (4.20% to 16.17%). Although protein levels decreased slightly after frying, enrichment significantly increased it from 4.04% to 12.24%. Potassium, zinc, calcium, iron, and magnesium also increased with enrichment. However, frying reduced the antioxidant benefits of cocoa powder. Enrichment also affected physical properties, reducing both snack length and lateral spread. Sensory tests showed fried snacks, particularly those with coconut, were the most appealing in taste, texture, and appearance. Overall, while frying improved sensory appeal, baking, and roasting were more effective in preserving nutritional and antioxidant properties.