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Research Article
Assessing the Acceptability of Winged Termites
(Alate mothlaronisoptera) as an Alternative Food in Northern Uganda
Stella Kyebarize*,
Mary Orinda,
Donald Rugira Kugonza,
Gershom Nuwemuhwezi
Issue:
Volume 14, Issue 1, February 2026
Pages:
1-20
Received:
9 October 2025
Accepted:
11 December 2025
Published:
16 January 2026
Abstract: The study aimed at assessing the acceptability of winged termites as an alternative food in northern Uganda. The study objectives were: to determine the socio-economic factors that influence consumer acceptance of winged termites, and to assess the contribution of winged termites’ consumption acceptance on food security in Northern Uganda. The study employed a cross-sectional survey design, where both qualitative and quantitative approaches were used. The sample comprised of 384 community members, 14 agricultural officers, 20 health workers, and 10 nutritionists. Community members were selected using simple random sampling, while the other categories were selected purposively. Data was collected by use of questionnaires and interview guides. Quantitative data was analyzed using SPSS software and thematic content analysis was used to analyze qualitative data. Study findings revealed one-unit increase in consumers’ disease association with winged termites, the odds of the outcome variable increase by a factor of 0.045. This means that consumers with winged-insects’ perception of having diseases have a probability of 4.5% of accepting the consumption of winged termites. However, the associated p-value (Sig) of 0.751 suggests that the effect of disease perception on acceptance of consumption of winged termites is not statistically significant at the conventional 0.05 significance level implying that the null hypothesis would prevail that disease perception does not have a significant effect on consumers’ acceptance of winged termites. Thus, for every one unit of increase in the concerns of the consumers’ health perceptions, the odds of consuming winged termites would decrease by a factor of 0.594. This means that consumers who are biased about their health by consuming winged termites have a probability of 59.4% of not consuming the winged termites hence not accepting the consumption of winged termites. Basing on the study findings, it is therefore concluded that the acceptability of winged termites has an influence on food security in northern Uganda. The study therefore recommended that there is need for commercialization of edible insects’ value chain, and educating consumers about the environmental and nutritional benefits of winged termites; and areas of further research were suggested on the choice experiment can be used instead of ANOVA, regression model and a further study.
Abstract: The study aimed at assessing the acceptability of winged termites as an alternative food in northern Uganda. The study objectives were: to determine the socio-economic factors that influence consumer acceptance of winged termites, and to assess the contribution of winged termites’ consumption acceptance on food security in Northern Uganda. The stud...
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Research Article
Consumption Patterns of Early Millet (Naara) Amongst Zuarungu Households in the Upper East Region of Ghana
Felicity Ayamga*
Issue:
Volume 14, Issue 1, February 2026
Pages:
21-33
Received:
25 September 2025
Accepted:
3 November 2025
Published:
30 January 2026
Abstract: This study investigates household consumption patterns of Early Millet (locally known as Naara) in Zuarungu, located in the Upper East Region of Ghana. Early Millet is a highly nutritious and climate-resilient cereal crop rich in essential minerals, dietary fiber, and antioxidants. Despite these nutritional and agronomic benefits, its consumption has declined due to barriers such as limited affordability, inadequate access to processed forms, and negative perceptions of the crop as a “poor man’s food.” To examine the factors influencing consumption, a cross-sectional survey was conducted among 200 households, guided by the Theory of Planned Behavior (TPB). Data were collected on household demographics, attitudes toward Early Millet, perceived social influences, preparation practices, and consumption frequency. The results reveal notable generational differences, with older adults demonstrating stronger cultural attachment and higher consumption rates, while younger individuals showed lower preference and limited knowledge of preparation methods. The study also identifies variations in the forms of Early Millet consumed, the availability of value-added products, and the influence of income levels on purchasing decisions. Overall, the findings highlight both the nutritional potential and sociocultural significance of Early Millet in promoting food security and dietary diversity. The study underscores the need for public education, product innovation, and policy support to increase its appeal and accessibility. Enhancing awareness and improving market linkages could help integrate Early Millet into modern diets, thereby contributing to efforts aimed at reducing malnutrition, supporting sustainable agriculture, and preserving indigenous food heritage in Ghana.
Abstract: This study investigates household consumption patterns of Early Millet (locally known as Naara) in Zuarungu, located in the Upper East Region of Ghana. Early Millet is a highly nutritious and climate-resilient cereal crop rich in essential minerals, dietary fiber, and antioxidants. Despite these nutritional and agronomic benefits, its consumption h...
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Research Article
Effect of Storage Conditions and Soybean Variety on Mineral Composition of Soybean Grains
Rabia Msuya,
Frederick Baijukya,
Jamal Kussaga,
Lucy Chove*
Issue:
Volume 14, Issue 1, February 2026
Pages:
34-43
Received:
8 December 2025
Accepted:
12 January 2026
Published:
30 January 2026
Abstract: Post-harvest losses are largely driven by insufficient storage methods, which compromise grain quality and nutritional value, exacerbating food insecurity and economic waste. In Tanzania, most storage-related losses are attributed to the use of inadequate storage materials and practices in general. The study aims to determine the influence of soybean variety (SC Semeki and Uyole soya 2), storage temperature (15°C and 25°C) and material (polypropylene and Purdue Improved Crop Storage (PICS) bags and polypropylene bags) on mineral profile (Calcium, potassium, magnesium, manganese, phosphorus, iron, copper and zinc) for period of 3 months. The results revealed that the highest level of decrease in varieties was observed with SC Semeki (maximum decrease 49%) compared to Uyole soya 2 (38%). With storage material, polypropylene bags (49%) had higher decrease compared to PICS bags (maximum decrease 29%). While, with temperature 25°C (maximum decrease 42%) had higher decrease in comparison to 15°C (maximum decrease 38%). In addition, the relationship between factors and mineral profile (R square) revealed highest variation in iron (99%), copper (98.7%) and calcium (82.8%), while the least with potassium (46.8%). However, general findings in mineral composition during storage showed that the least decrease was with iron (maximum decrease 5%) and the highest was with calcium (maximum decrease 49%). These findings underscore the efficiency of PICS bags and low temperature storage while acknowledging the variation in sensitivity of mineral profile with soybean variety.
Abstract: Post-harvest losses are largely driven by insufficient storage methods, which compromise grain quality and nutritional value, exacerbating food insecurity and economic waste. In Tanzania, most storage-related losses are attributed to the use of inadequate storage materials and practices in general. The study aims to determine the influence of soybe...
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Review Article
Food Safety and Quality Control of Cassava Semolina (Attieke) in West Africa: Current Status and Prospects with a Focus on Mali
Issue:
Volume 14, Issue 1, February 2026
Pages:
44-52
Received:
11 December 2025
Accepted:
24 December 2025
Published:
2 February 2026
DOI:
10.11648/j.jfns.20261401.14
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Abstract: Attieke is a traditional West African food product made from fermented, partially dehydrated, and steamed cassava (Manihot esculenta) semolina. This fermented food, which is particularly popular in Côte d'Ivoire and other countries in the West Africa subregion, is valued for its digestibility, energy density, and ability to accompany a variety of dishes. Local production offers opportunities for cassava valorization, women’s employment, and contributions to national food security. The research method used was based on open international databases and scientific publications (PubMed, AGRIS, Google Scholar, and AJOL), including studies that were the subject of scientific articles on Attieke in Côte d'Ivoire (more abundant), Burkina Faso, and other technical reports (FAO, CGIAR) to analyze studies conducted in several countries across the subregion. This literature review aims to assess current knowledge on the microbiological, physico-chemical, and socio-economic aspects of Attieke consumed in West Africa. The methodology involved a systematic consultation and critical analysis of previous studies conducted in West Africa countries between 2010 and 2025. Fermentation, which is generally spontaneous in artisanal practices, improves the bioavailability of nutrients. It contributes to the detoxification of cyanogenic compounds, while reducing anti-nutritional factors. However, Attieke has a low protein and lipid content, which is why it is consumed with complementary protein sources. From a socio-economic perspective, the production and marketing of Attieke constitute a structuring industry: they generate income (particularly for women), contribute to local food security, and promote the use of cassava. However, the majority of production remains artisanal, with limited infrastructure and insufficient health controls, which poses challenges in terms of standardization and safety. From a physicochemical point of view, studies show that the pH of the final Attieke is acidic (around 4.5), as a result of the action of lactic acid bacteria during fermentation. At the same time, the transformation process significantly alters parameters such as moisture content, dry matter, organic acid levels (lactic, acetic), and cyanide content: detoxification is important, but depends heavily on the rigor of the pressing and rinsing processes. With regard to microbiological quality, analyses have revealed populations of coliforms, Staphylococcus aureus, Bacillus spores, yeasts, and molds in commercial products. In particular, B. cereus spores can withstand steam cooking and reappear after packaging. These observations highlight the need to impose critical control points (CCPs) throughout the process from raw materials to packaging.
Abstract: Attieke is a traditional West African food product made from fermented, partially dehydrated, and steamed cassava (Manihot esculenta) semolina. This fermented food, which is particularly popular in Côte d'Ivoire and other countries in the West Africa subregion, is valued for its digestibility, energy density, and ability to accompany a variety of d...
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Research Article
Process Optimization of Microwave-assisted Aqueous Extraction for Phytochemicals and Antioxidant Activity of Syzygium Cumini
Issue:
Volume 14, Issue 1, February 2026
Pages:
53-67
Received:
30 December 2025
Accepted:
2 February 2026
Published:
2 February 2026
DOI:
10.11648/j.jfns.20261401.15
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Abstract: This study optimized microwave assisted aqueous extraction of phytochemicals from Syzygium cumini leaf powder using water as solvent. Response surface methodology with a three factor Box Behnken design was used to quantify the effects of microwave power, extraction time, and particle size. Factor ranges were 360 - 900 W, 8 - 20 min, and 100 - 500 µm. Microwave irradiation was applied in pulsed mode to limit boiling. Process performance was evaluated using total phenolic content, total flavonoid content, total tannin content, and antioxidant activity measured by DPPH and ABTS assays. Numerical optimization predicted an optimum at 900 W, 18.94 min, and 276.54 µm. At these conditions, predicted responses were 305.44 mg GAE/g ds for total phenolics, 70.12 mg RE/g ds for total flavonoids, and 83.35 mg TAE/g ds for total tannins. Predicted antioxidant activities were 5.51 mM TE/g ds for DPPH and 5.78 mM TE/g ds for ABTS. Experimental validation was conducted at the nearest practical settings of 900 W, 20 min, and 273 µm. Measured values were 305.55 ± 0.07 mg GAE/g ds, 70.54 ± 0.05 mg RE/g ds, and 81.99 ± 0.03 mg TAE/g ds for total phenolics, total flavonoids, and total tannins, respectively. DPPH and ABTS reached 5.47 ± 0.03 and 5.74 ± 0.04 mM TE/g ds, respectively. The close agreement between predicted and measured responses supports the use of RSM to define an implementable operating window for aqueous microwave extraction of Syzygium cumini leaves.
Abstract: This study optimized microwave assisted aqueous extraction of phytochemicals from Syzygium cumini leaf powder using water as solvent. Response surface methodology with a three factor Box Behnken design was used to quantify the effects of microwave power, extraction time, and particle size. Factor ranges were 360 - 900 W, 8 - 20 min, and 100 - 500 µ...
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Research Article
Storage Stability of Rhynchophorus phoenicis Larvae Powder: Changes in Nutritional, Physicochemical, Water and Oil Absorption Properties Under Packaging Materials
Issue:
Volume 14, Issue 1, February 2026
Pages:
68-81
Received:
3 January 2026
Accepted:
19 January 2026
Published:
2 February 2026
DOI:
10.11648/j.jfns.20261401.16
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Abstract: Packaging control is a key aspect of the food sector for ensuring the stability and quality of food products. In this study, the storage stability of defatted Rhynchophorus phoenicis larvae powder was evaluated by analyzing the influence of three packaging materials on its nutritional, physicochemical, and techno-functional properties during storage. Defatted Rhynchophorus phoenicis larvae powder was packaged in polyethylene (PE), brown kraft paper (BP), and polypropylene (PP) and stored at room temperature for 60 days. Nutritional composition (protein, lipids, carbohydrates), physicochemical parameters (moisture content, pH, lipid oxidation indices: acid value, peroxide value, TBARS), and techno-functional properties (water and oil absorption capacities) were monitored periodically to assess storage stability. The initial powder contained 31.54% protein, 27.66% lipids, and 30.02% carbohydrates, with low lipid oxidation and hydrolysis. During storage, moisture content increased in BP and PP due to high water vapor permeability, while PE maintained a stable moisture content (~5.5%). pH decreased in all samples, but PE maintained pH at 6.57 on day 30 compared to 5.57 in PP. Lipid deterioration (acid value, peroxide value, TBARS) was pronounced in BP and PP, whereas PE limited these changes. Techno-functional properties evolved differently: water absorption capacity increased in BP and PP, but PE showed a transient increase followed by stabilization; oil absorption capacity increased in PE but decreased in BP and PP. Polyethylene packaging effectively preserved the nutritional, physicochemical, and functional quality of defatted R. phoenicis larvae powder during storage, whereas brown kraft paper and polypropylene were inadequate for long-term stability. PE is recommended for sustainable storage of insect-derived powders.
Abstract: Packaging control is a key aspect of the food sector for ensuring the stability and quality of food products. In this study, the storage stability of defatted Rhynchophorus phoenicis larvae powder was evaluated by analyzing the influence of three packaging materials on its nutritional, physicochemical, and techno-functional properties during storag...
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