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Nutrition education intervention to improve snacking patterns of high school adolescents residing in hostels in Kampala
(Makerere University, 2021-08-23)
Introduction: Adolescents’ diets are often nutritionally inadequate; possibly because of choosing snacks which contain a lot of calories especially with more sugar and fat and with less micronutrients. Objective: To examine ...
Passion fruit drying using refractance window dryer and evaluation of output powder as ingredient for yogurt
(Makerere University, 2021-11-18)
Passion fruit (Passiflora edulis) has a pleasant flavor, aroma and is high in vitamins and phytochemicals. This makes passion fruits a potential ingredient in various products like yogurt. However, the utilization of passion ...
Potential of biogas production from co-digestion of jackfruit waste, banana peels and pineapple peels with cow dung : a case of Kangulumira Sub-County, Kayunga District
(Makerere University, 2022)
In Uganda, only 28% of the population has access to electricity, with over 92% of the population relying on firewood and charcoal for energy. This has led to loss of over 60% of natural forests in the last 25 years. Use ...
Nutritional content of Indigenous leafy vegetables and their use in human nutrition in South-Kivu, DR Congo
(2022-04-12)
Many indigenous food species are nutrient dense; with nutritional potential to alleviate hunger and malnutrition. Ethnic communities in South Kivu province (Eastern DR Congo), especially in Walungu territory, know a numerous ...
Kombucha Production in Uganda: Quality Aspects and Compliance with Standards
(Makerere University, 2022)
Kombucha is a slightly sweet and acidic fermented tea beverage. It’s production and consumption in Uganda is on the rise due to associated claimed nutritional and health benefits to the consumers for example ,it is reported ...
Enhancing nutritional benefits and reducing mycotoxin contamination of maize through nixtamalization
(Makerere University, 2021)
This study analyzed the effect of nixtamalization using slaked lime (Ca(OH)2) and wood ash on the mycotoxin content, nutritional composition, physicochemical and sensory properties of Ugandan maize. Maize samples (6 samples ...
Development and performance evaluation of an automated continuous pasteurizer
(Makerere University, 2022)
Thermal processing by pasteurization is regarded as a critical unit operation in the juice processing chain because it extends the juice's shelf life. The purpose of this study was to develop a novel automated low-viscous ...
Optimization of the extrusion processing conditions for a banana based composite flour for weaning children 6-24 months
(Makerere University, 2022)
The transformation of green banana flour by extrusion cooking is an alternative to add value to banana flour. This study aimed at optimizing the extrusion processing conditions for the banana composite flour for weaning ...
Development and evaluation of a nutrient enriched relish for use among boarding school students
(Makerere University, 2022-03-14)
Vitamin A and iron are micronutrients of public health importance in Uganda, while calcium is a
key micronutrient required in the growth phase of humans. The overall purpose of this study was
to explore whether a ...
Effect of amaranth porridge supplementation on the nutritional and health status of children 6-59 months in Uganda
(Makerere University, 2022-04-27)
Supplementation of children using plant-based complementary foods can be an effective strategy for addressing childhood malnutrition in developing countries if it is affordable for most of the population. Grain Amaranth ...