Browsing School of Food Technology, Nutrition and Bioengineering (SFTNB) Collections by Issue Date "2022"
Now showing items 1-8 of 8
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Development and performance evaluation of an automated continuous pasteurizer
(Makerere University, 2022)Thermal processing by pasteurization is regarded as a critical unit operation in the juice processing chain because it extends the juice's shelf life. The purpose of this study was to develop a novel automated low-viscous ... -
Development of low-cost nutrient-dense composite flours from locally available foods for children aged 1-5 years in Eastern Uganda
(Makerere University, 2022)Childhood malnutrition is a common problem in Uganda. Lack of proper nutrition during the early years can have lifelong consequences on educational attainment, health and economic outcomes. Locally available foodstuffs can ... -
Grain characteristics and composition of selected new Sorghum lines
(Makerere University, 2022)The aim of the present study was to investigate the nutritional and technological properties of new sorghum lines. Grain characteristics (pericarp thickness, hardness, bulk density, kernel size, thousand kernel weight, ... -
Kombucha Production in Uganda: Quality Aspects and Compliance with Standards
(Makerere University, 2022)Kombucha is a slightly sweet and acidic fermented tea beverage. It’s production and consumption in Uganda is on the rise due to associated claimed nutritional and health benefits to the consumers for example ,it is reported ... -
Optimization of the extrusion processing conditions for a banana based composite flour for weaning children 6-24 months
(Makerere University, 2022)The transformation of green banana flour by extrusion cooking is an alternative to add value to banana flour. This study aimed at optimizing the extrusion processing conditions for the banana composite flour for weaning ... -
Potential of biogas production from co-digestion of jackfruit waste, banana peels and pineapple peels with cow dung : a case of Kangulumira Sub-County, Kayunga District
(Makerere University, 2022)In Uganda, only 28% of the population has access to electricity, with over 92% of the population relying on firewood and charcoal for energy. This has led to loss of over 60% of natural forests in the last 25 years. Use ... -
Solanum anguivi Lam. fruits’ nutritional quality and potential effect on type 2 diabetes mellitus
(Justus Liebig University and Makerere University, 2022)The burden of diabetes is enormous due to its rapidly increasing global prevalence resulting from lifestyle and dietary habits changes. Although drugs have been developed to treat type 2 diabetes mellitus (T2DM), they are ... -
Use of edible insects' chitosan to improve shelf-life and safety of bread
(Makerere University, 2022)Chitosan is a natural fiber with antimicrobial properties and has been used as an ingredient in food products. However, information on the extraction of quality chitosan from edible insects, its application as a natural ...