Browsing School of Food Technology, Nutrition and Bioengineering (SFTNB) Collections by Subject "Nutritional quality"
Now showing items 1-2 of 2
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Common bean (Phaseolus vulgaris L.) extrusion cooking: process optimization and product evaluation
(Makerere University, 2019-06)Common beans, especially biofortified beans, have potential to contribute to nutrition improvement among populations. Value addition to common beans may lead to increased consumption, thereby enhancing their contribution ... -
Solanum anguivi Lam. fruits’ nutritional quality and potential effect on type 2 diabetes mellitus
(Justus Liebig University and Makerere University, 2022)The burden of diabetes is enormous due to its rapidly increasing global prevalence resulting from lifestyle and dietary habits changes. Although drugs have been developed to treat type 2 diabetes mellitus (T2DM), they are ...