School of Food Technology, Nutrition and Bioengineering (SFTNB): Recent submissions
Now showing items 41-60 of 132
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Performance enhancement of the hybrid solar dryer (HSD) for commercial drying of high- value Agricultural produce in Uganda
(Makerere University, 2023-01-13)Post-harvest losses of fruits and vegetables is major hindrance in development of Uganda’s agricultural sector. The need to ensure that well-functioning solar dryers are available in the market is an important step in ... -
Physical-chemical and Microbial Quality of Raw Milk along the Milk Supply Chain in Kiboga Distrcict
(Makerere University, 2023-01-11)The dairy sector is crucial for rural development, poverty reduction, food and nutrition security in Uganda yet its potential remains underexploited with substantial amounts of milk lost at and beyond the farm. This study ... -
Estimating Carbon Stock using field data, Satellite Imagery, and Cloud-Based Machine Learning Algorithms: case study of Mubende District
(Makerere University, 2023-01)Quantifying carbon stock is a good step in pursuit to mitigate GreenHouse Gases (GHGs). The purpose of this research was to estimate carbon stock changes in Mubende District as a consequence of Land Cover Change (LCC) ... -
Assessing Erosion Risk and Heavy Metal Loading in Sediment from the Inner Murchison Bay Catchment
(Makerere University, 2022-12)Lake Victoria's Inner Murchison Bay (IMB) is suffering from deteriorating water quality, with pollutants including heavy metals posing ecological and human health concerns. The information gaps on sediment from the ... -
Development of an extruded cassava-soy complementary food
(Makerere University, 2023-01-13)In Uganda, 48% of the population is food energy deficient with regular diets failing to provide minimum dietary requirements for an active and healthy life. Current interventions by development partners such as WHO, FAO, ... -
Mitigation of greenhouse gases and nutrient losses attributable to wasted fruits and vegetables
(Makerere University, 2022-12-21)Given their perishable nature, substantial quantities of fruits and vegetables (FV) are lost along the supply chain due to various reasons including lack of refrigerated transport systems, rough road conditions, and a lack ... -
Assessing the effect of irrigation water management strategies on napier production
(Makerere University, 202-12)Complexity of crop responses to water has led to exploration of empirical crop production functions in yield estimations. There is paucity of information on Napier production response to different irrigation water management ... -
Antibiotic residues in fresh and roasted chicken meat sold in Mukono district
(Makerere University, 2022-12-22)Increased demand in poultry meat has led to rear poultry in the shortest period of time with maximum output. This has resulted into increased use of antibiotics. Objectives: This study was designed to assess antibiotics ... -
Using photovoice technique for participatory assessment of peanut quality and safety along the value chain: a case of youth in Nwoya and Tororo districts, Uganda
(Makerere University, 2023-01-10)Youth participation in the agricultural sector in Uganda has declined in the last decades due to development of the private sector, poor economic, diversification and low productivity and profitability of subsistence ... -
Preservation of Chayote (Sechium edule L) using different drying methods
(2022-12-21)Chayote (Sechium edule L) has a high moisture content range from (87-95%) resulting in a short-shelf life and high postharvest losses. Reduction of moisture content post-harvest can prolong its shelf life. This study aimed ... -
Development of a Mix-kneader for Bar Soap Production
(2023-01-09)Drying neat soap is one of the key steps in the process of manufacturing bar soap. Currently, small and medium-scale local processors in Uganda rely entirely on tarpaulins and buckets to dry neat soap. These methods are ... -
Quality of recycled oil and used in deep frying potato chips and fresh fish by street processors in Kampala
(Makerere University, 2022-12-12)Cooking oil is widely used in the preparation of deep-fried foods such as fish and chips. To cut costs, most processors recycle their cooking oil with little or no concern for its quality and the resultant health effects. ... -
Effectiveness of the Purdue Improved Crop Storage bags for preservation of common dry beans "Phaseolus vulgaris L."
(Makerere University, 2022-12-21)Common dry bean Phaseolus vulgaris L. is a nearly “perfect food” because it is significant for promoting food and nutrition security, besides being a source of household income for rural and urban communities. Conversely, ... -
Development of a shelf stable cricket flour for use as a food ingredient
(Makerere University, 2022-12-12)In many African cultures, insects are part of the human diet. Insects have also been associated with a low ecological foot print because fewer natural resources are required for their production. Therefore, the Food and ... -
Assessing levels of E-coli and heavy metals in green vegetables grown in the Nakivubo wetlands
(Makerere University, 2021)Provision of adequate food for the increasing population is one of the major concerns of urban areas. In the case of Kampala city, urban agriculture is increasingly practiced in wetlands. Different studies have established ... -
Effectiveness of Purdue Improved Crop Storage (PICS) bags for preserving the quality and safety of whole and degermed maize flour
(Makerere University, 2022-11-10)The aim of this study was to examine the effectiveness of PICS and interwoven polypropylene bags in preserving the physicochemical, biochemical, safety and sensory characteristics of whole and degermed maize flour. Knowledge, ... -
Development of calcium enriched fish based sausages and evaluation of their potential for consumption
(Makerere University, 2019)Fish is well recognized as a healthy meat because of its content of proteins, polyunsaturated fatty acids, minerals and vitamins. Development of convenient fish products is one way to increase consumption. Development of ... -
Mother’s adherence to 2010 WHO infant feeding guidelines on HIV and nutrition status of HIV-exposed children aged 6-24 months: a case study of PMTCT/ART clinics in Mbale district, Uganda
(2019-11-12)Introduction: Limited exposure to breast milk to avoid Mother to Child Transmission (MTCT) can lead to increased risk of morbidity, mortality and growth faltering among HIV- exposed children. Thus good feeding practices ... -
Development and performance evaluation of a refractance window drying system for production of quality bioproducts
(Makerere University, 2019-10)Reliance on low-level technology in Uganda, is one of the key constraints to reducing postharvest losses and producing high value processed products that can fetch good prices not only locally but also in the export markets. ... -
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 ...