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Now showing items 41-44 of 44
Characterization of pectin from pulp and peel of Ugandan cooking bananas at different stages of ripening
(Journal of Food Research, 2020-09)
East African highland cooking bananas (EA-AAA) are a staple food and major source of calories for Ugandans.
Cooking bananas are considerably wasted along the postharvest chain majorly due to poor handling and ripening.
Banana ...
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 ...
Optimisation of the quality of bread from wheat, banana and cassava composite flour
(Kyambogo University(Unpublished work), 2018-10)
Bananas and cassava are important staple foods in terms of caloric intake in Uganda. These
traditional crops are highly perishable with little value addition. This study examined the prospects
of application of banana, ...
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 ...