Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Subject "Wheat flour"

Now showing items 1-3 of 3

    • Partial substitution of wheat flour with OFSP in bread making. 

      Sserunjogi, Clive Martin (Makerere University, 2023-07-14)
      Sweet potato(Ipomea batatas), is an important food, staple of many temperate countries and it is in fifth position among the most important crops in the developing countries in terms of economic value, seventh position for ...

    • Production of mandazi from wheat partially substituted with OFSP puree. 

      Hangwa, Brian (Makerere University, 2023-07-24)
      Orange Fleshed Sweet Potato (OFSP) is a biofortified crop rich in provitamin A carotenoid. OFSP puree has been used as a major ingredient in processing of products. However, partial replacement or substitution of wheat ...

    • Textural and color properties of millet cookies 

      Iche, Patrick (Makerere University, 2022)
      The objective of this study was to determine the textural and sensory properties of cookies produced from wheat, millet and wheat- millet composite flours. The millet flours used were both raw and extruded at different ...