Ivan Muzira Mukisa

Ivan Muzira Mukisa
Makerere University · Department of Food Technology and Nutrition

PhD, Food Microbiology, UMB.

About

104
Publications
26,852
Reads
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750
Citations
Citations since 2017
39 Research Items
662 Citations
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Introduction
I am a Food Scientist and Microbiologist by training. I have been working at the Department of Food Technology and Nutrition, Makerere University, Kampala Uganda since January 2004. My interests include: improving traditional fermentations and processing technologies; improving the processing, safety and stability of local foods and beverages and development of functional foods. LinkedIn: https://www.linkedin.com/in/ivanmuziramukisa/ Email: ivanmuzira.mukisa@mak.ac.ug
Additional affiliations
October 2018 - October 2018
Makerere University
Position
  • Professor (Associate)
November 2013 - present
Makerere University
Position
  • Professor (Associate)
Description
  • Courses taught: Introduction to Food Science & Technology, Food Microbiology, Microbiology for Engineers, Biochemistry and Graduate seminars. Supervision of B.Sc, M.Sc and PhD research.
November 2013 - November 2016
Makerere University
Position
  • Lecturer
Education
August 2005 - June 2007
KU Leuven
Field of study
  • Food Science andTechnology
August 2005 - June 2007
Ghent University
Field of study
  • Food Science andTechnology
August 2005 - September 2012
Norwegian University of Life Sciences (NMBU)
Field of study
  • Food Microbiology

Publications

Publications (104)
Article
Increased commercialization of indigenous fermented foods requires availability of affordable starter cultures. The starters should also maintain functionality when stored at ambient conditions, especially where erratic power supply makes constant refrigeration unachievable. This study evaluated the survival of Lactobacillus plantarum MNC 21 starte...
Article
The effects moisture content, temperature and soybean ratio on expanded product characteristics of extruded maize-soybean blends were studied. Response surface methodology was used to study the effects of extrusion conditions on extrudate properties taking barrel temperature (BT), feed moisture content (FM) and soybean flour ratio (SR) as factors....
Article
Full-text available
Food handlers play a critical role in controlling food contamination from “farm to fork”. Therefore, inadequate knowledge, poor attitudes and improper practices by food handlers pose a serious challenge to food safety. The aim of this study was to assess the knowledge, attitudes, and practices (KAP) of food handlers along the rice value chain of Ug...
Article
This study aimed at exploring the possibility of substituting powdered milk (PM) with migratory locust powder (MLP) as a cheap and sustainable alternative protein source in peanut-based ready-to-use therapeutic foods used in treatment of malnutrition. The migratory locust is a wide spread and underutilised high protein edible insect. Peanut-based r...
Article
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The agro-processing Micro, Small, and Medium-Sized Enterprises (MSMEs) form an integral part of the manufacturing sector in Uganda. To effectively facilitate product certification among MSMEs, there is a need to fully understand the nature of their operations so that appropriate interventions can be put in place. This study assessed the status quo...
Article
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Microbial biomass is cultivated for different technological applications including food processing, medicine, waste management, and research. The conventional growth media used are generally expensive thus necessitating the development of more affordable alternatives. In this study, four sorghum grain varieties, SESO 1, SESO 3, Epuripur, and Eyera,...
Article
This study aimed at evaluating the influence of fieldwork on the professional and personal skills among Food Technology and Bioengineering (FTB) students of Makerere University. The data was obtained from 40 respondents from three FTB programs (Food Science and Technology, Human Nutrition, and Agricultural Engineering). A semi-structured electronic...
Article
Full-text available
Upon employment, fresh graduates have been widely criticized for their underperformance due to their lack of relevant practical skills. Furthermore, students need training that allows them to blend knowledge with the practice in the workspace. This study assessed the influence of an ‘Empowerment of the Agro-processing Industry (EAPI)' skills traini...
Article
Previous studies have reported the presence of aflatoxins (AFB1, AFB2, AFG1 and AFG2), heavy metals (As, Cd and Pb) and organochlorine pesticide residues (OCPs) in rice sold in Uganda. However, the potential health effects associated with consumption of rice have not been evaluated. The aim of this study was to evaluate the health risk of consuming...
Article
Full-text available
Cultivation of lactic acid bacteria cultures is vital for research and commercial production of fermented foods. However, the conventional growth media used are generally costly. Malt extracts from four sorghum varieties (SESO 1, SESO 3, Epuripur, and Eyera) were evaluated as alternative low-cost growth media for Lactobacillus plantarum MNC 21. Sac...
Article
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Micro, Small, and Medium Scale Enterprises (MSMEs) in Uganda contribute significantly to socio-economic growth and development. Several training programs have been organized to upgrade the skills and competencies of personnel in these agro-processing enterprises but these often lack a wholistic approach. An Empowerment of the Agro-Processing Indust...
Article
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Traditional fermented dairy products, including Bongo, are an important emerging market owing to their nutritional benefits and probiotic potential. Production of Bongo is unstan- dardized, unregulated and may raise public safety concerns. Microbial counts and physic- ochemical parameters ( n = 30 Bongo samples), production protocol, and hygiene pr...
Article
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The purpose of this study was to establish the probiotic potential of lactic acid bacteria (LAB) starter cultures, Lb. plantarum MNC 21, L. lactis MNC 24, and W. confusa MNC 20, isolated from a traditionally fermented sorghum-millet beverage from Uganda. The cultures were examined for tolerance to acid and bile salts, bile salt hydrolase (BSH) acti...
Article
Silver cyprinid (Rastrineobola argentea) is a very important source of protein especially for low income populations. The storage practices of dry silver cyprinid in Uganda are inadequately documented yet they may potentially contribute to post harvest losses and pose human health risks. This study was aimed at describing the storage practices for...
Article
Full-text available
Silver cyprinid (Rastrineobola argentea), a highly nutritious fish in Lake Victoria, can contribute towards the alleviation of food insecurity among vulnerable groups in Uganda. However, due to its high fat, protein, and moisture content it rapidly spoils, and therefore preservation methods (salting and drying) are used at the landing sites to exte...
Preprint
Full-text available
Objective Industrial production of traditional fermented beverages in developing countries is limited by lack of commercial starter cultures. Saccharomyces (S.) cerevisiae MNC 21Y and Lactobacillus (L.) plantarum MNC 21 were identified as starter cultures for a Ugandan cereal beverage, Obushera. However, they are commercially unavailable due to lac...
Preprint
Full-text available
Industrial production of traditional fermented beverages is limited by lack of quality commercial starter cultures. Saccharomyces cerevisiae MNC21Y and Lactobacillus plantarum MNC21 can be used to ferment cereal beverages such as Obushera . These cultures are unavailable as commercial starters due to lack of appropriate propagating and distributing...
Article
Full-text available
Silver cyprinid is a common low cost high protein source utilized in the Lake Victoria basin. The nutritional quality of this fish is affected by handling, processing and storage. A cross sectional survey was carried out to establish the processing techniques and related challenges in four silver cyprinid landing sites (Katosi, Kasekulo, Kiyindi an...
Article
A conducive regulatory environment is crucial for ensuring the safety and effective promotion of insects for direct and indirect human consumption. In this review, national and regional policies, regulations, and relevant publications in sub-Saharan Africa (SSA) were examined for their take on the use of insects as food and feed. Majority of the SS...
Article
Full-text available
Bacterial contamination of fermented foods is a serious global food safety challenge that requires effective control strategies. This study characterized presumptive E. coli isolated from Obushera , a traditional fermented cereal beverage from Uganda. Thereafter, the antimicrobial effect of lactic acid bacteria (LAB) previously isolated from Obushe...
Article
Bacterial contamination of fermented foods is a serious global food safety challenge that requires effective control strategies. This study characterized presumptive E. coli isolated from Obushera, a traditional fermented cereal beverage from Uganda. Thereafter, the antimicrobial effect of lactic acid bacteria (LAB) previously isolated from Obusher...
Article
Purpose Traditional fermented products can be adopted as probiotic carriers. This study was aimed at evaluating the potential of using Obushera , a traditional sorghum beverage from Uganda, as a carrier for Lactobacillus rhamnosus yoba . Design/methodology/approach Probiotic Obushera was produced by fermenting sorghum malt with Lb. rhamnosus yoba...
Article
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Insects are potential ingredients for animal feed and human food. Their suitability may be influenced by species and nutritional value. This study was aimed at determining the nutritional profile of four insects: Dipterans; black soldier fly (Hermetia illucens Linnaeus) family stratiomyidae and blue calliphora flies (Calliphora vomitoria Linnaeus)...
Article
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Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials are fermented. Understanding the microbial populations of these products would help in the design of specific starter cultures to produce standardized and safer foods. In this study, the bacterial diversity of African fermented foods produced fr...
Article
Traditionally, fermented foods were only consumed in regions of their origins but owing to increasing demand, some are finding their way into foreign markets. The challenge though, is the generally uncontrolled nature of the fermentations which raises safety concerns. This paper highlights the food safety challenges associated with traditional ferm...
Article
Probiotics are live organisms that, when consumed in sufficient quantities, confer health benefits to the host. There is global interest in probiotics research; many are isolated from diverse niches and identified in numerous ways. The challenge is selecting the precise range of tests and methods to use. Some tests are argued to be outdated, biased...
Article
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Background Aflatoxin contamination in traditionally fermented cereal-based beverages is a serious food safety challenge considering that commercialization of these products is rising. The challenge is aggravated by the fact that aflatoxin elimination from the food chain is almost impossible. This paper focuses on Obushera, a popular traditional spo...
Article
Full-text available
Fermentation of food products can be used for the delivery of probiotic bacteria and means of food detoxification, provided that probiotics are able to grow, and toxins are reduced in raw materials with minimal effects on consumer acceptability. This study evaluated probiotic enrichment and detoxification of kwete, a commonly consumed traditional f...
Article
Full-text available
Energy bioavailability can be influenced by food matrix factors and processing conditions or treatments. In this study, the effects of endogenous sweet potato amylase enzyme activation and slurry solids content of soy‐enriched orange‐fleshed sweet potato (OFSP) porridges on in vivo energy bioavailability (energy, weight gain, and feed efficiency ra...
Article
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Wheat (Triticum aestivum L.) is the largest cereal source of protein (20%) and the second largest source of calories (21%) worldwide. Nitrogen is a major factor that affects bread wheat production in most soils in Uganda. The objective of this study was to determine the effect of nitrogen stress amelioration on break flour yield. A field study was...
Article
Full-text available
Injera is yeast-risen flat bread with a unique, slightly spongy texture. It is a national staple in Ethiopia that is eaten daily in virtually every household. Rice injera has a very short life (2-3 days) at room temperature and essentially spoils due to mould growth. The use of weak organic acid as preservative is allowed in acidic foods, primarily...
Article
Full-text available
Citation: Hassen Y, Mukisa IM, Kurabachew H, Desalegn BB (2018) Evaluation of Yeast and Lactic Acid Bacteria Starter Cultures for the Production of Rice Injera. J Food Process Technol 9: 721. Abstract Injera is a yeast-risen flat-bread with a unique, slightly spongy texture. It is a national staple in Ethiopia that is eaten daily in virtually e...
Article
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Some of the authors of this publication are also working on these related projects: Pilot testing and commercialization of starter culture kits for obushera and wine processing View project Abstract Injera is yeast-risen flat bread with a unique, slightly spongy texture. It is a national staple in Ethiopia that is eaten daily in virtually every hou...
Article
Full-text available
Cooking bananas/matooke are eaten in the unripe state but quickly ripen leading to postharvest losses. The purpose of this study was to develop fruit-based probiotic dairy yoghurt using ripe matooke and Lactobacillus rhamnosus yoba. Yoghurt mixtures containing varying proportions of matooke (0%, 5%, 7.5% and 10%) were fermented at room temperature...
Article
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Malnutrition is one of the foremost causes of death among children below 5 years in developing countries. Development of nutrient-dense food formulations using locally available crops has been proposed as a means to combat this menace. This study optimized the extrusion process for the production of a nutritious amaranth-based porridge flour. Least...
Article
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Evaluating the effect of processing on nutrient content and shelf life is important when developing new products. Six formulations of orange-fleshed sweet potato (OFSP) and bambara groundnut were extruded at a feed rate of 10.15 kg/hr, screw speed of 30 rpm and at 100 and 130 °C in first and second zones respectively. Proximate composition was dete...
Article
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Eshabwe is a traditional Ugandan condiment produced from butter or ghee. The traditional formula, proximate composition, microbial quality and sensory characteristics of Eshabwe have previously not been reported. The purpose of this study was to describe the processing and to determine the sensory characteristics, proximate composition and microbia...
Article
Full-text available
Single and mixed starter cultures of lactic acid bacteria (LAB): Weissella confusa MNC20, Lactobacillus plantarum MNC21, Lactococcus lactis MNC24 and Lactobacillus fermentum MNC34 and yeasts: Issatchenkia orientalis MNC20Y and Saccharomyces cerevisiae MNC21Y were used to produce Obushera, a fermented sorghum beverage. Microbial counts, pH, sugars,...
Research
Full-text available
Probiotics are viable microorganisms which upon ingestion confer health benefits to the host. A lot of research has been done internationally to identify microbes with health benefits. Some of the microbes have been patented and also applied in commercial food products. This presentation introduces the concept of probiotics, reviews their diversity...
Article
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Enturire is an alcoholic sorghum- and honey-based beverage traditionally produced by spontaneous fermentation. Its fermentation process is lengthy (5–7 days), does not guarantee product quality and safety and thus necessitates use of pure starter cultures. This study compared a modified production process of Enturire, with honey added at the start...
Article
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Ruspolia nitidula (an edible grasshopper) is a seasonal delicacy in Uganda and its neighbouring countries, with a postharvest shelf stability of 1-2 days. Our previous processing research increased the shelf stability of ready-to-eat R. nitidula to 12 weeks at ambient temperature. However, there is need to double the shelf-life to cover the 20-24 w...
Article
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The nutritional and commercial potential of the edible grasshopper (Ruspolia nitidula, nsenene in Luganda), a delicacy in Uganda and many East African tribes, is limited by a short shelf life and unverified nutritional value. This research established that R. nitidula is nutritious with 36–40% protein, 41–43% fat, 2.5–3.2% carbohydrate, 2.6–3.9% as...
Article
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Background The lactic acid bacterium Lactobacillus rhamnosus GG is the most studied probiotic bacterium with proven health benefits upon oral intake, including the alleviation of diarrhea. The mission of the Yoba for Life foundation is to provide impoverished communities in Africa increased access to Lactobacillus rhamnosus GG under the name Lactob...
Article
Full-text available
Tamarind seeds are not consumed despite their high antioxidative activity. In this study, 0-10% tamarind seed powder (TSP) was incorporated into mango juice and cookies. Total phenolics (Folin-Ciocalteu assay), antioxidant activity (2,2-diphenyl-1 picrylhydrazyl (DPPH) radical scavenging assay), flavonoid (aluminum chloride assay), condensed tannin...
Article
Obushera includes four fermented cereal beverages from Uganda namely: Obutoko, Enturire, Ekitiribita and Obuteire, whose microbial diversity has not hitherto been fully investigated. Knowledge of the microbial diversity and dynamics in these products is crucial for understanding their safety and development of appropriate starter cultures for contr...
Article
Four types of Obushera, a fermented millet or sorghum beverage: Ekitiribita, Obuteire, Obutoko and Enturire were analyzed for their physico-chemical properties, sugars, organic acids and volatile compounds during fermentation. Standard chemical methods were used to determine the physico-chemical properties of Obushera. The organic acids, carbohydra...
Article
Full-text available
Amylolytic lactic acid bacteria (ALAB) can potentially replace malt in reducing the viscosity of starchy porridges. However, the drawback of using ALAB is their low and delayed amylolytic activity. This necessitates searching for efficient ALAB and strategies to improve their amylolytic activity. Two ALAB, Lactobacillus plantarum MNC 21 and Lactoco...
Article
Full-text available
Four types of Obushera, a fermented millet or sorghum beverage: Ekitiribita, Obuteire, Obutoko and Enturire were analyzed for their physico-chemical properties, sugars, organic acids and volatile compounds during fermentation. Standard chemical methods were used to determine the physico-chemical properties of Obushera. The organic acids, carbohydra...