Browsing Department of Food Processing Technology by Title
Now showing items 38-44 of 44
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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(Kyambogo University(Unpublished work), 2021-08)Ghee is one of the major fermented foods consumed in Uganda despite the fact that it is largely produced traditionally raising issues of quality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 ... -
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(Kyambogo University[unpublished work], 2022-05)Uganda is a major producer of cassava in Africa.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 ... -
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 ...