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Now showing items 21-30 of 44
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 ...
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 ...
Bioeconomy and the production of novel food products from agro-industrial wastes and residues under the context of food neophobia
(AgBioForum, 2018)
Advances in bioeconomy lead to exploitation of wastes for the production of high added-value products. Sometimes, these products face consumer resistance due to a phenomenon known as "neophobia." The aim of this study was ...
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 ...
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 ...
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(Kyambogo University (unpublished work), 2018-05)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 ...
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. ...
Chemical composition of seeds from major passion fruit species: Passiflora edulis Sim,Passiflora eduli F flavicarpa and Passiflora maliformis grown in Uganda
(Kyambogo University(Unpublished work), 2021-03)
Passion fruit (Passiflora spp.) seeds are usually discarded after extraction of the juice. The seeds,
however, represent an important source of edible oil with a high proportion of polyunsaturated
fatty acids and other ...
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 ...
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 ...