Acceptability Assessment of Ugali Made from Blends of High Quality Cassava Flour and Cereal Flours in the Lake Zone, Tanzania

Malimi, Kitunda Emanuel; Ladislaus, Kasankala Manaku; Grace, Mahende Ngwasy; Towo, Elifatio; Cyprian, Cypriana

doi:10.9734/afsj/2018/40764

Cited by 4 publications

(2 citation statements)

References 12 publications

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“…Examples: Cassava ugali is used by many people since it is good at fighting hunger. It lasts longer in the stomach and is also very good for diabetes control [4]. Sorghum on the other hand grows in arid and semi-arid areas.…”

Section: Introductionmentioning

confidence: 99%

Development of Home-Based Smart Ugali Cookerfor DomesticApplication

Kamusiime¹,

Ritha²,

Mwasambili³

et al. 2022

IJASRE

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An ordinary house has several chores that need to be done daily or for some days every week. It starts with house cleaning, laundry, kitchen-related chores, and family upkeep. These are works carried out by women in most cases and in most families. However, with the advances, changes, and evolutions being observed in our societies, the case is changing worldwide. Equalityin engagement in education and production has brought a balance in such duties which are now carried out by both men and women, from one perspective. On the other perspective, women carry fewer house chores being engaged in other socio-economic activities. Most families and schools in Tanzania and Africa at large take posho (ugali) as a staple food. The whole process of preparing ugali is complex and time-consuming yet other house chores need attention as well. This has increased the need to simplify several house chores since individuals need less contact time with house-oriented activities, and need increased efficiency while putting more focus on other production activities. The development of a home-based smart ugali cooker is rather a needed contribution to the bigger environment of house automation and smart homes. The Home-Based Smart Ugali Cooker is an embedded machine created with the sole aim of easing the process of ugali cooking in households. The machine is created focusing on the smartness of the system, automation, kitchen fitting, neatness, and user-friendliness. This paper illustrates the operations of a home-based smart ugali cooker, which is an embedded system, as well as different components used in creating it. It also explains the advantages it has over the ordinary processes usedin preparing ugali and the way forward.

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Section: Introductionmentioning

confidence: 99%

Development of Home-Based Smart Ugali Cookerfor DomesticApplication

Kamusiime¹,

Ritha²,

Mwasambili³

et al. 2022

IJASRE

View full text Add to dashboard Cite

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“…When the flour-boiling water mixture is allowed to simmer further, the starch-rich slurry transforms into a viscous porridge as a result of gelatinization of the starch [2]. Depending on the country, ugali is usually served with side dishes of stews containing various relish like fish, legume, cooked green leafy vegetables, beef, sour milk or other sources of protein [3,4]. Although the ugali itself is known to be extremely low in terms of nutrition content, it is the quality and quantity of these side dishes that can potentially improve their nutrition value [4].…”

Section: Introductionmentioning

confidence: 99%

Acceptability of Vegetable Fortified Ugali in Sub-Saharan Africa

et al. 2021

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Corn flour-based porridge like dough, ugali, is the staple food of low-income population in sub-Saharan Africa. Lack of vitamin A, carotenoids, and dietary fibers brings about serious health issues to this population. In this study, vegetables including bok choy, broccoli, cabbage, carrot, Chinese onion stalk (C_onion), mushroom, are added during the cooking of ugali, as nutritional supplements. The freeze-dried powder of each vegetable was used for its long storage, stable nutrients, and similar particle size. Sub-Saharan African assessors were trained and sensory evaluated the six different vegetable fortified ugali with the plain, unfortified as the control on five attributes. The plain ugali was indistinguishable with the C_onion stalk fortified in color, with the carrot and C_onion stalk fortified in odor, with all vegetables (except broccoli and mushroom) fortified ugali in taste, with carrot and C_onion stalk fortified in granularity, and with cabbage, carrot, C_onion stalk fortified in viscosity. Preference ranking analysis showed that the C_onion stalk fortified ugali is even more favorably preferred than the plain, unfortified ugali, probably due to the umami components in C_onion that serve as the taste enhancer. This study indicates that Chinese onion stalk is a potential vegetable supplement to population in the sub-Saharan Africa.

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Preference ranking of selected carbohydrate energy staples by very active manual workers in Nairobi, Kenya

Mwale¹,

Colón²,

James³

et al. 2022

AJFAND

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In Kenya, “Ugali”, made from milled whole sifted dry maize (corn) flour, is the popular staple food consumed by nearly 80% of the population. The overreliance on “Ugali” has posed a major problem socially, economically and politically. Ugali is generally perceived to have higher energy and satiety compared to other carbohydrate staple foods. A descriptive cross-sectional study was conducted using 322 purposefully selected respondents. The objective was to determine the preference ranking of selected commonly consumed carbohydrate energy staple foods by Very Active Manual Workers (VAMW). The VAMW require high energy in order to sustain their very active lifestyle. Three group categories were targeted: VAMW, moderately active Civil servants (CS) and University students (US). Structured questionnaires were administered to respondents to indicate their top ranking and preferred staple foods among six commonly consumed carbohydrate energy foods - Ugali, rice, chapati, Irish potatoes, bananas (Matoke), and “others” category (foods such as Githeri (mixed maize and beans), cassava, spaghetti, noodles, Sweet potatoes, and bread among many alternatives). The foods were ranked according to the most preferred to the least preferred on a scale of 1 to 6. Results indicated a higher preference for Ugali by all respondent groups. The mean rank for Ugali by VAMW was 1.134±0.492, followed by chapati 2.588±0.976, third was rice 3.27±1.242, fourth was Irish Potatoes 4.299±0.970, fifth bananas (matoke) 4.588±1.068, and sixth was “others” 5.165±1.296. US preference ranking for Ugali was 1.628±1.067, rice 2.5±1.085, chapati 2.564±1.083, Irish potatoes 4.053±0.943, bananas 4.394±0.918, and others 5.872±0.421; CS ranking for Ugali was 1.471±0.930, rice 2.608±1.101, chapati 3.09±1.264, bananas 4.029±1.173, Irish potatoes 4.51±0.972, and others 5.284±1.396. Combined groups mean was 1.410±0.064 and food preference ranking was very significantly different, P < 0.0001. Pairwise comparison of mean ranks indicated a significant difference between rank means of all groups, but there was no significant difference between the ranking for rice versus chapati, and Irish potatoes versus bananas. The VAMW had a higher preference for Ugali compared to the moderately active groups. Key words: “Ugali,” Preference ranking, Carbohydrate energy staple, Satiety, Very active manual workers

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Acceptability Assessment of Ugali Made from Blends of High Quality Cassava Flour and Cereal Flours in the Lake Zone, Tanzania

Cited by 4 publications

References 12 publications

Development of Home-Based Smart Ugali Cookerfor DomesticApplication

Development of Home-Based Smart Ugali Cookerfor DomesticApplication

Acceptability of Vegetable Fortified Ugali in Sub-Saharan Africa

Preference ranking of selected carbohydrate energy staples by very active manual workers in Nairobi, Kenya

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