Browsing Department of Food Processing Technology by Subject "Uganda"
Now showing items 1-7 of 7
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Assessment of the cold chain capacity used in bulk handling of perishable agricultural produce in Uganda
(Kyambogo University [unpublished work], 2023-11)High food post-harvest losses negate the efforts geared towards improving food security and livelihoods of the population. There has been increased interest in addressing challenges associated with food post-harvest losses ... -
Characterization of glucose syrup and ethanol from starch extracted from selected cassava and maize varieties grown in Uganda
(Kyambogo University [unpublished work], 2023-10)The research aimed to extract starch from the selected cassava and maize varieties, evaluate enzymatic and acid hydrolysis processes for glucose syrup production, and assess ethanol production. Characterization of the ... -
Dietary diversity and nutritional status of learners in secondary schools of Kampala city, Uganda
(Kyambogo University, 2021-04)Introduction: The diet one takes is very fundamental for boosting and sustaining one’s health and nutrition’s needs especially when it is a balanced diet. Dietary diversity is vital for exposing the learners to different ... -
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 ... -
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 ... -
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(Kyambogo University(Unpublished work), 2021-08)Ghee is one of the major fermented foods consumed in Uganda despite the fact that it is largely produced traditionally raising issues of quality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 ...