Browsing Department of Food Processing Technology by Title
Now showing items 15-34 of 44
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Effect of farmyard manure integrated with triple superphosphate on yield and grain quality of Biofortified common beans in central Uganda
(Kyambogo University, 2021-08)A study was carried out to assess the effect of farmyard manure integrated with triple superphosphate on soil conditions, yield and grain quality of bio-fortified common bean Genotypes in central Uganda. The study evaluated ... -
Efficacy of dietary polyphenols from whole foods and purified food polyphenol extracts in optimizing cardio metabolic health: a meta-analysis of randomized controlled trials
(Advances in Nutrition, 2023)The evidence from clinical trials concerning the efficacy of dietary polyphenols on cardiometabolic health is divergent. Therefore, this review aimed to determine the pooled effect of dietary polyphenols on cardiometabolic ... -
Evaluating the potential of pureed fresh green mature bananas as a functional ingredient for production of bread
(Kyambogo University(Unpublished work), 2021-08)The nutritional value of green mature cooking bananas is mainly attributed to their resistant starch and dietary fibre content. This study aimed at developing bread using a composite mixture of wheat (70%) and pureed ... -
Farmers perception of the small East Africa zebu x Tyrolean grey cattle crosses performance in Uganda
(Kyambogo University, 2021-05)The study aimed to determine the performance of the Small East African Zebu (SEAZ) and the Tyrolean Grey cattle crosses (TGX) in the selected cattle corridor districts (Kole, Nakapiripirit, and Kayunga of Uganda. SEAZ ... -
Fatty acid composition of oils from green coffee beans from different agro-ecological zones of Uganda
(Kyambogo University(Unpublished work), 2018-11)Coffee is an important agricultural commodity and beverage widely consumed throughout the world. Two-thirds of Ugandans depend on coffee as an important source of income. The quality of coffee determines the relative ... -
Fatty acid profile of wild edible and cultivated mushrooms (Pleurotus ostreatus, Amanita spp and Termitomyces microcarpus)
(Emerald Insight- Nutrition & Food Science, 2017)Purpose The aim of this paper is to investigate fat content and fatty acid profile of cultivated (Pleurotus ostreatus) and wild edible mushrooms (Amanita spp and Termitomyces microcarpus). Design/methodology/approach ... -
Food insecurity, dietary diversity and the right to adequate food among households in landslide-prone communities in Eastern Uganda: A cohort study
(Plos One, 2023-04)We assessed food insecurity, dietary diversity and the right to adequate food among house- holds in communities in Eastern Uganda that were affected by major landslides in 2010 and 2018. A prospective cohort study was ... -
Formulation of an iron biofortified bean-silverfish instant sauce for pregnant women
(Kyambogo University[unpublished work], 2022-07)In Uganda, there is an increasing burden of anaemia especially among pregnant women and children aged 6-59 months. Some of the readily available and affordable food to pregnant mothers are beans which have relative amounts ... -
Health risks associated with heavy metal exposure in geophagic products (Emumbwa) consumed during pregnancy
(Kyambogo University, 2021-06)Geophagic products (Emumbwa) consumed by some pregnant women in Uganda may be a source of heavy metal poisoning. However, there is paucity of information regarding the composition, safety and consumption patterns of these ... -
Human health risk assessment of heavy metals in Kampala (Uganda) drinking water
(Journal of Food Research, 2017)Levels of aluminium, arsenic, cadmium, chromium, copper, iron, mercury, manganese, nickel, lead and zinc in tap water, groundwater-fed protected spring and bottled water were determined. The cancer and non-cancer risks ... -
Influence of key chemical components on hardness of indigenous cooking and juice banana cultivars from Uganda
(Kyambogo University, 2019-10)Bananas undergo significant postharvest losses at the farm, during handling, cooking and serving. Loss of palatability and food mass occurs during serving and consumption due to hardening of cooked banana texture. Texture ... -
Influence of physicochemical parameters on storage stability: microbiological quality of fresh unpasteurized fruit juices
(Wiley Online Library: Food Science & Nutrition, 2017-08-19)Fresh juices rich in health and nutritional benefits are valued for their fresh flavor, taste, and aroma. These juices' quality however is affected by factors like temperature, light, and microbiological contamination ... -
Knowledge, attitudes and practices of processors of deep-fried fish and potato chips with regard to cooking oil quality – A case of Kampala District, Uganda
(Food and Humanity scienceDirect, 2023-12)It is a common practice amongst processors of deep-fried foods to recycle cooking oil to save costs. However, the quality of the oil deteriorates with every frying cycle yielding by-products that have harmful effects on ... -
Levels of antibiotic residues in cow's milk sold in commercial centers of Kampala city
(Kyambogo University (unpublished work), 2018-05)Veterinary drug residues in milk represent a health risk for the consumer especially young children. Prolonged exposure to antimicrobial residues in food and milk may lead to antimicrobial resistance and other health ... -
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 ...