The Contributions of Orange Fleshed Sweet Potato to Household Vitamin A Intake
Alfred Komakech,
Okello-Uma Ipolto,
Julius Carlos Woodoboma Odongo
Issue:
Volume 7, Issue 5, September 2019
Pages:
66-72
Received:
5 September 2019
Accepted:
4 October 2019
Published:
21 October 2019
Abstract: The prevalence of Vitamin A Deficiency (VAD) remains high in Uganda among children under 5 years and women of reproductive age. The readily bio-available sources of vitamin A such as liver, organ meats and fish oils are too expensive for the majority of the population to consume regularly. Sweet potato is a major staple food in the country and Orange Fleshed Sweet Potato (OFSP) being rich in beta-carotene offers an alternative source of Vitamin A to the low income section of the population. This study was conducted to assess the contributions of OFSP to household vitamin A intake in Gulu district, Northern Uganda. The cross sectional study was conducted over a period of six months in purposively selected four rural sub-counties and the Municipality. A total of 250 randomly selected households participated in the study. Using Food Frequency Questionnaires (FFQ), data on the contributions of different food items to Vitamin A intake was collected. OFSP contributed 68% of the daily Vitamin A intake at household level. However, OFSP alone is not adequate to meet the vitamin A requirements of all household members. It is therefore important for households to include other sources of Vitamin A in their daily diets to adequately cater for the vitamin A requirements of all its members. To realize the full potential of OFSP or any other food based intervention in addressing malnutrition in a population, it is important to consider other factors such as the health status of individuals, access to health services, sanitation, feeding and care practices since they all play critical roles in determining the overall effect of the intervention on the population.
Abstract: The prevalence of Vitamin A Deficiency (VAD) remains high in Uganda among children under 5 years and women of reproductive age. The readily bio-available sources of vitamin A such as liver, organ meats and fish oils are too expensive for the majority of the population to consume regularly. Sweet potato is a major staple food in the country and Oran...
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Plumeria Alba Latex as a New Plant Protease for Waragashi Cheese Production: A Comparative Assessment of Yield and Physicochemical and Textural Characteristics
Bankolé Ibidjokè Rachidatou,
Tchobo Fidèle Paul,
Mazou Mouaïmine,
Hodonou Myriam Mondoukpè,
Durand Erwann,
Alitonou Guy Alain
Issue:
Volume 7, Issue 5, September 2019
Pages:
73-78
Received:
5 August 2019
Accepted:
6 September 2019
Published:
23 October 2019
Abstract: The Peuhl cheese (Waragashi, Warangachi, Wagashi, or Wara in local language) is a soft cheese with a high nutritional value, prepared by coagulation of whole milk under the action of calotropaïne, a plant enzyme from Calotropis procera. In this study, Plumeria alba latex has been used as an alternative source of enzymes for the production of Waragashi cheese. The effect of temperature on the milk-clotting activity (MCA), as well as the physicochemical properties of the Waragashi cheeses were investigated and compared with the ones prepared with C. procera and C. papaya latices. C. procera and C. papaya latices exhibited a maximum MCA at temperatures close to 55°C, while P. alba latex exhibited a maximum MCA at temperatures close to 80°C. Waragashi cheese produced using P. alba showed textural properties comparable with those prepared using C. procera, while the yield of production varied as a function of the quantity of the different coagulants and milk temperature. The results of these studies, it is clear that the P. alba latex can be used to produce Waragashi cheese, similar to the latices of C. procera and C. papaya. the next challenge of this study is to verify the toxicity of P. Alba latex.
Abstract: The Peuhl cheese (Waragashi, Warangachi, Wagashi, or Wara in local language) is a soft cheese with a high nutritional value, prepared by coagulation of whole milk under the action of calotropaïne, a plant enzyme from Calotropis procera. In this study, Plumeria alba latex has been used as an alternative source of enzymes for the production of Waraga...
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