Browsing by Author "Ndabikunze, B. K."

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    Proximate and mineral composition of cocoyam (Colocasia esculenta L. and Xanthosoma sagittifolium L.) grown along the Lake Victoria basin in Tanzania and Uganda
    (Academic Journals, 2011) Ndabikunze, B. K.; Talwana, H. A. L.; Mongi, R. J.; Issa-Zacharia, A.; Serem, A. K.; Palapala, V.; Nandi, J. O. M.
    The proximate and mineral compositions of cocoyam (Colossian esculenta L. and Xanthosoma sagittifolium L.) grown along Lake Victoria Basin in Tanzania and Uganda were analyzed. C. esculenta and X. sagittifolium samples were significantly (p < 0.05) different in terms of their proximate composition and mineral contents regardless of their country of origin. Proximate analyses included ash, crude protein, and crude fibre. Proximate composition of cocoyam results demonstrated that X. sagittifolium variety is nutritionally superior to that of C. esculenta. Minor nutrients measured were calcium, magnesium, copper, iron, sodium, zinc, manganese, and potassium. The results from these analyses demonstrate that the proximate composition of cocoyam produced in Uganda is substantially different from that produced in Kenya, regardless of the variety. Information obtained from this study can be used to develop cocoyam based food products with enhanced nutrition and potential to promote commercial scale production and utilization of cocoyam in East African countries.
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    Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads.
    (Rural Outreach Program, 2011) Mongi, R. J.; Ndabikunze, B. K.; Chove, B. E.; Mamiro, P.; Ruhembe, C. C.; Ntwenya, J. G.
    This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively and assessed for proximatecomposition, bread characteristics and sensory attributes.The results indicate that carbohydrate, crude fiber, and ash contents of the cocoyam-composite breads increased significantly (p<0.05) while the moisture and protein contents decreased significantly with progressive increase in the cocoyam flour substitution. The significant (p<0.05) highest ash, fibre and carbohydrate values of 1.61, 1.54 and 70.40 g/100g dm respectively were observed in 30% cocoyam-wheat composite bread compared to lowest values of1.15, 0.29 and 63.25 g/100g dm, respectively in 100% wheat bread. The significant (p<0.05) higher moisture and protein values of 20.99 and 12.54 g/100g dm were observed in 100% wheat bread compared to lowest values of 17.31 and 9.04 g/100g dm, respectively in 30% cocoyam-wheat composite bread. Bread characteristics showed that, the loaf weight of cocoyam composite breads increased significantly (p<0.05) while loaf volume and specific loaf volume decreased significantly (p<0.05) with increasing cocoyam flour substitution The significant (p<0.05) highest loaf weight of 229.33 g was observed in 30% cocoyam-wheat composite bread compared to 208.33, 221.67 and 225 g observed in 100% wheat bread, 10 and 20% cocoyam-wheat composite breads respectively. The highest loaf volume and specific loaf volume of 800 and 3.49 cc were observed in 100% wheat bread compared lowest values of 580 and 2.78 cc respectively observed in 30% cocoyam-wheat composite bread. The sensory evaluation showed no significant (p>0.05) differences in sensory attributes of taste, aroma and acceptability between the 100% wheat and 10% cocoyam-wheat composite breads (p<0.05). In conclusion, this study has shown that the use of cocoyam flour in bread making is feasible and that incorporation of up to 10% of the flour into wheat flour produced acceptable bread with similar taste and aroma comparable to 100% wheat bread. Nevertheless, it is important to consume this bread with other protein rich diet in order to supplement the reduction resulted from substitution.