Browsing Department of Food Processing Technology by Title
Now showing items 31-48 of 48
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Mathematical modelling of color, texture kinetics and sensory attributes characterisation of ripening bananas for waste critical point determination
(Elsevier: Journal of Food Engineering., 2016-12)It is vital to correlate the instrumental and non-instrumental analyses of food products so as to determine the product waste critical point. Texture and color (instrumental) were determined by a universal testing machine ... -
Microbiological quality and safety assessment of sun dried Rastrineobola argentea (Mukene) sold at selected landing sites of lake Victoria and peri urban Kampala city markets
(African Journal of Food Science, 2020-05-26)Silver fish (Rastrineobola argentea) also locally known in Uganda as Mukene contributes significantly to Ugandan national economy and its value was estimated at $13 million US dollars in 2015. The fish is traditionally ... -
Non-cancer health risks associated with pesticide residues and heavy metal exposures in locally manufactured cereal-based baby foods in Kampala city
(Kyambogo University, 2019-11)Pesticides residues and heavy metals are major environmental pollutants and their toxicity is a problem of increasing significance for nutritional and environmental reasons. Data on the risk contribution of heavy metal ... -
Non-cancer risks and mitigation strategies of fe, mn, cu and cr in milled maize flour
(Kyambogo University, 2021-08)In Uganda, maize (Zea mays), is milled into flour that is used as an ingredient in many food products including baby foods. Milling is mainly done in hammer mills that are fabricated using mild steel. Mild steel is made ... -
Nucleotide degradation products, total volatile basic nitrogen, sensory and microbiological quality of Nile perch(Lates niloticus) fillets under chilled storage
(Journal of Microbiology, Biotechnology and Food sciences, 2012-11)Degradation products of adenosine nucleotide and total volatile basic nitrogen (TVBN) concentration provide means of ascertaining freshness of commercial fish products. A complementary sensory analysis has also been adopted ... -
Nutritional quality of pumpkin (Cucurbita Pepo L.) Seeds based on the mineral and fatty acid composition
(Kyambogo University, 2019-10)Pumpkin seeds contribute to the nutrition of human populations and are also used in medicine in many parts of the world. In Uganda, pumpkin seeds are nowadays promoted and consumed as a snack. The potential of a food to ... -
Occurrence of listeria monocytogenes in bulked raw milk and traditionally fermented dairy products in Uganda
(African Journal of Food, Agriculture, Nutrition and Development., 2011)Bulked raw milk, locally processed yoghurt (LPY) and Bongo, a traditionally fermented dairy product sold at most informal milk cooling points in Uganda, were assessed for occurrence of Listeria spp. and Listeria monocytogenes. ... -
Optimisation of the quality of bread from wheat, banana and cassava composite flour
(Kyambogo University(Unpublished work), 2018-10)Bananas and cassava are important staple foods in terms of caloric intake in Uganda. These traditional crops are highly perishable with little value addition. This study examined the prospects of application of banana, ... -
Organochlorine pesticide residues in skin, flesh and whole carrots (Daucus carota) from markets around Lake Victoria basin, Uganda
(Taylor & Francis online: International Journal of Environmental Studies., 2013)Residual concentrations of organochlorine pesticides in vegetables cause concern because of their adverse health effects. Pesticides have been applied in agricultural production and vector control in Uganda. Vegetables may ... -
Potential of spontaneous microbial fermentation isolates to improve fermentation and cup quality of wet processed Arabica coffee (coffea arabica)
(Kyambogo University, 2021-07)Spontaneous wet processing of coffee currently practiced in Uganda is constrained by long processing times, losses, and inferior quality coffees. Starter cultures are nowadays used to control fermentation of foods. This ... -
Probiotic, starter culture and antimicrobal properties of lactic acid bacteria isolated from Ugandan traditional ghee
(Kyambogo University(Unpublished work), 2021-08)Ghee is one of the major fermented foods consumed in Uganda despite the fact that it is largely produced traditionally raising issues of quality control and assurance. This study investigated the bacterial diversity of ... -
Proximate, mineral, fatty acid composition and quality of the oil obtained from landrace and improved sesame (sesamum indicum) seeds grown in northern Uganda
(Kyambogo University [unpublished work], 2023-10)Uganda is the seventh sesame-producing country in Africa and ninth in the world. Sesame is a non-traditional cash crop with tremendous export potential. Data on composition of sesame in Uganda is scarce, making the planning ... -
Relationship between physicochemical and sensory properties of selected local and hybrid cooking bananas in Uganda
(Kyambogo University(Un published work), 2021-01)The East African Highland Cooking bananas are a staple food in Uganda. In this work, the relationship between sensory characteristics and the physicochemical properties of 23 local and hybrid cooking bananas was studied. ... -
Rheological characteristics of wheat-cassava composite flour and quality of the resultant bread
(Kyambogo University[unpublished work], 2022-05)Uganda is a major producer of cassava in Africa. Cassava has great potential as a raw material for agro-industry. Currently, utilization of cassava in Uganda is limited to semiprocessed products through the informal ... -
Risk assessment for the occurrence of escherichia coli 0157:H7 in indigenous fermented milk (lee naga a agbora) produced in Uganda
(AJOL: Animal Production Research Advances., 2009)Different types of indigenous fermented milks are widely consumed in pastoralist communities of Africa, including Uganda. Local processing of milk generally takes place under uncontrolled hygienic conditions. Lee naga a ... -
Sensory and functional properties of iron and folic acid fortified nabe-3 bean and silver fish composite instant flour
(First Look Scientific African, 2023-09)Despite the need for Iron and Folic acid (IFA) during critical stages of child development and gestation, there is observed persistence in deficiencies despite medical and intervention efforts. This situation motivated a ... -
Shelf life of the preheated and ready-to-eat long-horned grasshopper Ruspolia differens Serville
(Brill, 2023-09)Ruspolia differens is an edible insect delicacy in sub-Saharan Africa, majorly harvested from the wild, with a very short shelf life (24 hours depending on the handling conditions). Combinations of preheating, roasting ... -
Textural hardness of selected Ugandan banana cultivars under different processing treatment
(Journal of Food Research, 2018-08)Textural hardness affects cooking time, processing, fuel used and the quality of cooked bananas. In this study, textural hardness of selected Ugandan cooking and juice banana cultivars at green maturity was determined using ...