School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection
Recent Submissions
-
Determination of the nutrient and anti-nutrient composition of chia (Salvia hispanica l.) Seeds and leaves grown in Uganda
(Makerere University, 2019-08)The aim of this study was to determine the nutritional quality of chia seeds and leaves grown in Uganda so as to contribute to reduction of cases of malnutrition in the country. Chia seeds and leaves were obtained from ... -
Effect of extraction parameters (defatting, solvent type, solvent concentration, sonication time and processing method) on total phenolics’ of the edible long-horned grasshopper Ruspolia differens
(Makerere University, 2019)This study aimed at determining the effect of extraction parameters (defatting, solvent type, solvent concentration, sonication time and processing method) on total phenolic content in Ruspolia differens (edible grasshoppers) ... -
Pyrolysis of e-waste for oil production
(Makerere University, 2018)Electronic waste is one of the fastest growing waste streams in Uganda and apparently there is no well-established procedure of dealing with this waste. If not well disposed off, this waste is nonbiodegradable and can be ... -
Development of a Self-Sustaining Electro-Mechanical Power Conversion Generating System
(Makerere University, 2018)Access to modern and clean energy services is a necessary requirement for achieving development goals that extend far beyond the energy sector, such as poverty eradication, access to clean water, improved public health and ... -
Evaluation of beans as an ingredient in producing maize and millet based complementary foods
(Makerere University, 2019-07)Complementary foods in most of developing countries including Uganda are based on cereals, tubers and traditional foods like plantains, yams and cassava. Other nutrient dense foods that can be incorporated in complementary ... -
Effect of thermal shock on the grate of charcoal cook stoves from selected materials mixed in different ratios
(Makerere University, 2019-08)The purpose of this work was to determine the effect of thermal shock on the grate of charcoal cook stoves made from clay soil, Red soil and Anthill soil mixed with shell rock in different ratios. It involved testing the ... -
Evaluation of the sensory properties of ready to eat protein-enriched corn-soybean extruded snacks
(Makerere University, 2019-07)Maize (Zea mays), is among the most widely-cultivated crops in Uganda, but has very minimal protein content. Soybean (Glycine max), has been used extensively blended in various products to enhance their protein content. ... -
Investigation of bagasse ash as a substitute for sand in the construction
(Makerere University, 2019-05-17)Sugar industries in Uganda produce sugarcane bagasse ash (SBA) as a by-product after burning sugarcane bagasse to run the steam turbines for electricity production. However, the disposal of this ash is a challenge to the ... -
Waist circumference, waist to hip ratio and waist to height ratio as predictors of cardiac risk among adult women-case of Kawaala health centre III
(Makerere University, 2019-09)Objectives: (i) To assess the correlation between waist circumference (WC), waist to hip ratio (WHR) and waist to height ratio (WHtR) for prediction of cardiac risk among adult women at Kawaala Health Centre III. (ii) To ... -
Effect of Physical Education on the Physical Activity Level of School Children Aged 8- 13 Years in Kampala district
(Makerere University, 2019-11-04)Background: Physical inactivity among children has become an issue of concern in both developing and developed countries. The issues of physical inactivity are currently increasing among school children and this can be ... -
Evaluation of above ground biomass production of maize at different levels of irrigation
(Makerere University, 2019-08-16)Improper water allocation is still a challenge of irrigated agriculture. Excess or little application of water affects crop yields which in turn affect crop productivity. This study was conducted to evaluate the effect ... -
Design, fabrication, and testing of a hand operated grain amaranth thresher
(Makerere University, 2019-11-01)Iowa State University-Uganda Program (ISU-UP) supports the growth of grain amaranth because of its high nutritional potential to be used as a malnutrition mitigation measure in Kamuli district. Although its support has ... -
Evaluating the effectiveness of planning in the sustainability of tour companies in Uganda. A case study of 3 selected tour companies
(Makerere University, 2019-10-31)This study was carried out to the effectiveness of planning in the sustainability of tour companies in Uganda (a case study of 3 selected tour companies in Uganda. It was guide by objectives to identify the planning practices ... -
Design and construction of a cocoa seed grinder
(Makerere University, 2019)Africa is the largest producer of cocoa accounting for 72% of the total global production and Uganda is ranked the 6th among cocoa producing countries in Africa. If Uganda was to sell intermediate products like cocoa butter ... -
Physical activity and associated factors among type 2 Diabetes Mellitus Patients (Aged ≥20 Years) Attending Care at Kiruddu Hospital
(Makerere University, 2019-08)Introduction: Diabetes mellitus (DM) is an illness of epidemic proportions affecting about 425 million adults worldwide, and 1.5% adults in Uganda. Physical inactivity is a risk factor of type 2 diabetes mellitus (T2DM) ... -
Risk Factors Associated with Childhood Overweight and Obesity among Urban School Children Aged between 8-13 years in Kampala
(Makerere University, 2019-10-19)Background: Childhood overweight and obesity have become an issue of concern in both developing and developed countries. Developing countries such as Uganda are faced with a double burden of under nutrition and over ... -
Effect of extrusion processing on the sensory properties of protein rich snacks containing ruspolia differens (grasshoppers)
(Makerere University, 2019-10-14)Cereal grains have been a primary source of nourishment for humans for thousands of years. Developing countries depend more on cereal grains for their nutritional needs than the developed world. Close to 60% of calories ... -
Nutritional composition and sensoric acceptability of wheat bread supplemented with soybean flour, maize bran and maize germ
(Makerere University, 2019-10)Bread consumption and other bakery products such as cookies and cakes prepared from solely wheat flour have remained popular in Uganda. The low protein and fibre content of wheat flour and its associated high cost are ... -
Design and construction of a pedalled and hand driven cassava chipping machine
(Makerere University, 2019-09-27)Cassava is the second most important staple crop in Uganda. The crop is recognized as a major agricultural commodity for poverty eradication, ensuring food and nutrition security and as an industrial raw material. However ... -
Textural properties and fruit characteristics of dessert bananas during ripening
(Makerere University, 2019-08-19)Dessert bananas suffer substantial postharvest losses due to mechanical forces during transport and distribution. This work aimed at determining the textural properties and mechanical strength of three dessert banana ...
RSS 1.0