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Now showing items 11-20 of 44
Composition of Oil from selected Traditional and improved Groundnuts (Arachis hypogea) and Oyster nuts (Telfairia pedata) grown in Uganda
(Kyambogo University, 2021-02)
Groundnuts and oyster nuts are important sources of edible oil, protein and micronutrients. Chemical composition of these nuts is affected by genetic and environmental factors as well as thermal treatment. The study ...
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 ...
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 ...
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. ...
Diversity of lactobacillus species of stilton cheese relates to site of isolation
(Frontiers: Food Microbiology., 2020-05-12)
This study has characterized the dominant non-starter Lactobacillus species isolated from different sites in a Stilton cheese to establish its diversity, stress-tolerance, anti-microbial activity and potential contribution ...
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(Kyambogo University[unpublished work], 2022-07)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 ...
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 ...
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 ...
Changes in aroma, pectin and physical properties of ripening cooking bananas
(Kyambogo University, 2019-11)
Post-harvest losses are high in the cooking banana value chain in Uganda due to the short shelf life of the green bananas (6 to 10 days). The losses give rise to large amounts of solid wastes that later decompose into ...