Exploration of plants, animals, microbes and their products for green pesticides have been the mainstay of modern agriculturalists. Plant bioactive oils have been utilized in formulation of green pesticides, which are less toxic, least deleterious on biocontrol agents, readily biodegraded and have no or few ecological effects as compared to synthetic equivalents. This study evaluated the bioinsecticidal activity of Eucalyptol and 1R-Alpha-Pinene rich acetonic essential oils of dry leaves of the Sydney Blue gum (Eucalyptus saligna Smith) on common granivorous maize weevil. Fresh leaves of Eucalyptus saligna were harvested and the essential oils extracted from its dry powder by hydrodistillation. The chemical composition of the essential oil was analyzed by tandem GC/MS. Twelve components were identified, and the main components were Eucalyptol (34.36%) and 1R-alpha pinene (17.92%). Acetonic essential oils of 2µL, 4µL, 6µL and 8µL in 1ml acetone were used in contact toxicity, fumigant and repellent bioassays. In contact toxicity, 8µL/ml oil exerted a rapid effect on the weevils giving 100% mortality in the first day of exposure; 6µL/ml achieved 100% mortality 96 hours after treatment. Both fumigant and repellent activities showed a gradual increase in insect mortality and repellency with time of exposure as the concentrations of the essential oils were increased; 100% repellency was achieved at 8µL in the second hour and this remained constant with time. The lowest repellency of 20% was obtained at 2µL. In fumigant toxicity, the highest mortality was 70% recorded at 8µL on the third day of exposure. The results indicated that the acetonic essential oil of dry Eucalyptol and 1R-Alpha-Pinene rich Eucalyptus saligna leaves can be developed into a bioinsecticide for controlling maize weevil as a repellent, toxicant and fumigant candidate.

Aims: To investigate the effects of continuous deep fat frying of white (Irish) potatoes on the physical and chemical attributes of ten brands of edible cooking oils: Fortune Butto, Roki, Tamu, Best Fry, Mukwano, Golden Fry (hard oils); Sunseed, Sunny, Sunvita and Sunlite (soft oils) sold in Kampala, Uganda. Place and Duration of the Study: Oil samples of approximate manufacturing dates were obtained from Mega Standard supermarket in Greater Metropolitan Kampala, Uganda. Oil samples were also obtained from local Irish potato fryers in Makindye division of Kampala during ten deep frying cycles. Irish potatoes was procured from Nakasero market, Kampala. Physicochemical analyses were performed at the Quality Control Laboratory of Mukwano Industries Limited, Kampala Industrial area, Kampala. The research was conducted between May 2018 to December 2018. Methodology: 400g of Irish potato slices (1cm × 1cm × 3cm) were submersed in 1500mL of oil maintained at 140°C for 6 minutes in an Electric Deep Fryer with a frying time of 10 minutes.The color value (CV) and the acidification of the oils as free fatty acid (FFA), peroxide value (POV), paraanisidine value (AnV), iodine adsorption value (IV) and total oxidation (TOTOX) value before and between ten successive frying cycles were determined using ISO and AOCS official methods.The maximum number of reuses of an oil was estimated from the frying round before its POV or AnV surpassed the maximum permissible statutory or Codex Alimentarius limit for edible oils. Results: For fresh oils, the statistical physicochemical parameter ranges were: CV (0.4R 3.4Y-7.7R 70Y), FFA (0.0430±0.30-0.1508±0.30), POV (0.5951±0.03-6.6134±0.23 meqO2/Kg),                AnV (0.90±0.01-4.30±0.19) and IV (57.62±0.17-128.35±0.02gI2/100g). By the 10th fry, the ranges were CV (3.0R 23Y-20.4R 70Y), FFA (0.2286±0.01-0.4817±0.01), POV (11.1138±0.01-15.7525±0.01meqO2/Kg), AnV (10.31±0.03-22.16±0.01) and IV (53.66±0.01-126.03±0.02gI2/100g). Considering oxidizability as TOTOX values, frying stability of the selected brands of cooking oils during the frying cycles followed the order: Roki > Fortune Butto > Sunvita > Sunny > Sunlite > Mukwano > Tamu > Best Fry >  Golden Fry > Sunseed. Conclusion: Reuse of the oils for continuous frying of Irish potatoes on the same day can be done only up to 7 times on average for hard oils and 6 times for soft oils with the oils still regarded as safe for human consumption. Hard oils should be preferred to soft oils for deep frying of Irish potato chips.Further research should elucidate the variation of physicochemical properties of other oil brands on the Ugandan market such as Nile, Fortune, Kimbo, Star Fry, Cow boy and Ufuta and should use other food samples such as fish, cassava, chicken, sweet plantain, dough, meat and edible grasshoppers.

This study evaluated the microbial safety of vended boiled, pasteurized and UHT milk sold in Nakawa, Kampala-Uganda. 15 milk samples were analyzed; 2 samples had Salmonella, 5 had S. aureus with a count of 1.66 0.02 log10CFU/ml. E. coli was detected in 8 samples with 1.0 0.02 to 3.0 0.01log10CFU/ml count. A high load of 3.0 CFU/ml was obtained in 3 samples with E. coli. Four E. coli positive samples had a contamination load of 2.0 0.015log10 CFU/ml of which one was pasteurized milk. Only a pasteurized milk showed a low E. coli load at 1.0 0.02log10 CFU/ml. All UHT milk had no microbial contamination. Both boiled and pasteurized milk had Salmonella, S. aureus and E. coli in levels above the set threshold limits. Milk consumers in Nakawa stand a potential public health risk of food poisoning reflected by presence of Salmonella, S. aureus and E. coli in some milk sold in the area.

Deep fat frying is not novel, but a classical antiquity culinary technique preferred chiefly 15 for its swiftness, amenity, conferment of a crisp texture, attractive sensorial and organoleptic 16 qualities and thus delectableness of the fries. Regrettably, repeated use of oils for deep frying 17 impacts the storage life and nutritional suitability of fries. This concerted study investigated the 18 effects of continuous deep fat frying on the physicochemical properties of ten brands of edible 19 cooking oils: Fortune Butto, Roki, Tamu, Best Fry, Golden Fry, Mukwano, Sunny, Sunvita, Sunlite 20 and Sunseed used in deep frying of potato chips in Kampala, Uganda. Three oil samples from local 21Irish chip fryers were also collected. The color value (CV) and the acidification of the oils as free fatty 22 acid (FFA), peroxide value (POV), paraanisidine value (AnV) and iodine adsorption value (IV) 23 before and between ten successive deep-fryings using potato chips were determined. The possible 24 reuse of the oils was estimated from the frying round when a quality criterion surpassed national or 25 CODEX specifications for the respective edible cooking oils. For fresh oils, the statistical parameter 26 ranges were: CV (0.4R 3.4Y-7.7R 70Y), % FFA (0.0430-0.1508), POV (0.5951-6.6134 meqO2/Kg), AnV 27 (0.90-4.30) and IV (57.62-128.35gI2/100g). By the tenth fry, the values were respectively 3.0R 28 23Y-20.4R 70Y, 0.2286-0.4817, 11.1138-15.7525 meqO2/Kg, 10.31-22.16 and 53.66-126.03 gI2/100g. 29Reuse of the oils for continuous frying of potatoes on the same day can be done only up to 7 times on 30 average for hard oils and 6 times for soft oils. 31 Keywords: Color; free fatty acids; iodine absorption value; paraanisidine value; peroxide value. Kampala, the central business district and capital city of Uganda is an area of population with 34 an approximated 1.53 million people in mid-2009 growing by 3.9% annually [1]. People in the city 35 are surviving on a vast array of ready-to-eat Ugandan unique deep-fried delicacies namely: fried 36 dough (mandazi), sweet plantain (gonja), edible grasshoppers (nsenene), banana pancakes 37 (kabalagala), Nile perch fish (emputa), chapatti, sausages, chicken, Irish potatoes and cassava chips 38 prepared using repeatedly used edible cooking oils. Sometimes, fresh oil is added to the used oils 39 and in either case, recycling of oil enhances the innocuous contamination and interaction of moisture 40 and air (oxygen) with the oil [2-5]. 1.1 Deep frying 43 Deep frying (or less commonly deep-fat frying), is a yearthousand food-in-oil culinary 44 procedure performed at elevated temperatures, typically above the boiling point of water between 45 160 o C to 190 o C [6]. Material and heat transfers occur concomitantly with the wholly or partly 46 submersed food in the hot fat typically at or in excess of 180 o C [7-9]. The heat, augmented by 47 moisture, oxygen and air culminates in food dehydration, further potentiating a complex cascade of 48 physical and chemical changes including breakdown of sug...

Deep fat frying is not novel, but a classical antiquity culinary technique preferred chiefly for its swiftness, amenity, conferment of a crisp texture, attractive sensorial and organoleptic qualities and thus delectableness of the fries. Regrettably, repeated use of oils for frying impacts the storage life and nutritional suitability of fries.This concerted study investigated the effects of continuous deep frying on physicochemical properties of ten brands of edible cooking oils: Fortune Butto, Roki, Tamu, Best Fry, Golden Fry, Mukwano, Sunny, Sunvita, Sunlite and Sunseed used in Kampala, Uganda. The color value (CV) and the acidification of the oils as free fatty acid (FFA), peroxide value (POV), paraanisidine value (AnV) and iodine adsorption value (IV) before and between ten successive deep-frying using potato chips were determined. The possible reuse of the oils was estimated from the frying round when a quality criterion surpassed the specifications for edible oils. For fresh oils, the mean statistical parameter readings were: CV (0.4R 3.4Y-7.7R 70Y), % FFA (0.0430-0.1508), POV (0.5951-6.6134 meqO2/Kg), AnV (0.90-4.30) and IV (57.62-128.35gI2/100g). By the tenth fry, the values were respectively 3.0R 23Y-20.4R 70Y, 0.2286-0.4817, 11.1138-15.7525 meqO2/Kg, 10.31-22.16 and 53.66-126.03 gI2/100g. Reuse of the oils for continuous frying of potatoes on the same day can be done only up to 7 times on average for hard oils and 6 times for soft oils.