Department of Food Processing Technology: Recent submissions
Now showing items 21-40 of 51
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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(Kyambogo University(Unpublished work), 2021-08)The nutritional value of green mature cooking bananas is mainly attributed to their resistant starch and dietary fibre content.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 ... -
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(Kyambogo University (unpublished work), 2018-05)Veterinary drug residues in milk represent a health risk for the consumer especially young children.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 ... -
The conceptual framework for a combined food literacy and physical activity intervention to optimize metabolic health among women of reproductive age in urban Uganda
(BMC Public Health volume, 2022-02-18)Background Metabolic health of urban Ugandans, mostly women, has increasingly become sub-optimal. As women are strategic for family behavioral change and do not meet WHO recommendations regarding dietary and physical ... -
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(Kyambogo University(Unpublished work), 2021-03)Passion fruit (Passiflora spp.)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 ... -
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(Kyambogo University(Unpublished work), 2021-08)Ghee is one of the major fermented foods consumed in Uganda despite the fact that it is largely produced traditionally raising issues of quality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 ... -
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 ... -
Chemical and microbiological characteristics of cocoa beans from Pidie district,Aceh province,Indonesia
(Proceeding of AIC: Health and Life Sciences, 2018)This research aimed to examine the chemical and microbiological characteristics of cocoa beans which are used as a raw material in a small-scale chocolate factory in Pidie Jaya District, Aceh Province, Indonesia. The ... -
Influence of physicochemical parameters on storage stability: microbiological quality of fresh unpasteurized fruit juices
(Wiley Online Library: Food Science & Nutrition, 2017-08-19)Fresh juices rich in health and nutritional benefits are valued for their fresh flavor, taste, and aroma. These juices' quality however is affected by factors like temperature, light, and microbiological contamination ... -
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 ... -
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 ... -
Influence of key chemical components on hardness of indigenous cooking and juice banana cultivars from Uganda
(Kyambogo University, 2019-10)Bananas undergo significant postharvest losses at the farm, during handling, cooking and serving. Loss of palatability and food mass occurs during serving and consumption due to hardening of cooked banana texture. Texture ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
Organochlorine pesticide residues in skin, flesh and whole carrots (Daucus carota) from markets around Lake Victoria basin, Uganda
(Taylor & Francis online: International Journal of Environmental Studies., 2013)Residual concentrations of organochlorine pesticides in vegetables cause concern because of their adverse health effects. Pesticides have been applied in agricultural production and vector control in Uganda. Vegetables may ... -
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 ... -
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. ...