Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Issue Date "2021-02-15"
Now showing items 1-5 of 5
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Characteristics and acceptability of mint flavored coffee syrup
(Makerere University, 2021-02-15)Coffee is among the world's most consumed beverages. Roasted beans, coffee powder, and instant coffee are the most popular coffee products. Coffee syrups, however, are among the new emerging coffee products due to a growing ... -
Development and characterization of shelf stable cookies from soy bean residues (Okara)
(Makerere University, 2021-02-15)The production and consumption of soybeans and their products is increasing at a high rate. This is mainly attributed to the nutrition composition and health benefits associated with consumption of soy beans and their ... -
Development of a fiber supplement powder from orange (Citrus sinensis l.) wastes
(Makerere University, 2021-02-15)Growing interest in health-promoting functional foods has led to demand for natural bioactive additives with low calorific value, chiefly among them dietary fiber. This study aimed at the development of a fiber supplement ... -
Effects of utilization of blackstrap molasses on the physical, chemical and sensory properties of white bread
(Makerere University, 2021-02-15)White bread is a widely consumed wheat product in many households both globally and in Uganda. However, it has a low nutrient density, which is a major challenge in an era when many consumers are changing their eating ... -
Impact of participatory post-harvest training of farmers on post-harvest losses of maize in Kibbumba Zone in Kamuli district
(Makerere University, 2021-02-15)Post-harvest losses (PHL) experienced by maize farmers in Uganda is currently addressed through extension and conduction of post-harvest trainings. However, much as these training programs are conducted, prevalence of PHL ...