Search
Now showing items 1-10 of 65
Microbiological quality of soft serve ice cream sold in Makerere University, Kikoni and Wandegeya
(Makerere University, 2021-02)
Dairy ice cream is a frozen milk product made from pasteurized dairy ice cream mix by a process of incorporation of air followed by the optimal addition of dairy chocolate, fruits, nuts or confections. It is a popular food ...
Design and construction of an adjustable pedal operated coffee pulper for small-holder farmers
(Makerere University, 2021-01)
Coffee is one of the most tradable commodities globally in most of the developing countries with high foreign exchange earnings. In Africa, Uganda was the second largest coffee exporter after Ethiopia in the year 2017 with ...
Effect of roasted tamarind seed powder on the rheological, functional and sensory properties of sweet potato flour
(Makerere University, 2021-02-08)
The use of native starches in the food industry is significantly limited due to the inferiority that has been established in their functional and pasting properties. Studies conducted justify that modified starches offer ...
Production and characterisation of the mango-blended tamarind concentrate
(Makerere University, 2021-02)
The pulp of tamarind (Tamarindus indica LINN) is rich in nutrients and health promoting
properties like antioxidants that can be a remedy to oxidative stress and aging, gastro-intestinal
complications plus other metabolic ...
Nutrition composition, Functional and Sensory properties of Oysternut grown in Uganda
(Makerere University, 2021-02)
The Oysternut scientifically known as Telfairia Pedata is one of the plants grown in the different regions of Uganda with a potential of serving as a food and a medicine. But however, this plant and its seeds are underutilised ...
Knowledge, Attitudes and Practices regarding iron and Folic acid Supplementation among pregnant women attending Antenatal care clinics in Kira Municipality health centers
(Makerere University, 2021-02)
Anemia remains a public health problem globally and most especially in developing countries. Iron and folic acid supplementation is recommended by the Ministry of Health, Uganda as a preventative measure against anemia ...
Effects of mothers/caretaker's Nutritional knowledge, attitudes and dietary practices on the dietary practices and Nutritional status of children ages 2-5years
(Makerere University, 2021-02)
Good nutrition is important in promoting health among children and is dependent on quality of
food eaten. Children’s food choices are often determined by many factors among the most
important being a mothers/caretaker’s ...
Caregivers' knowledge, attitude and practices towards management of diarrhoea among children below 5 years in Luwero district
(Makerere University, 2021-02)
Diarrhea is the second leading cause of morbidity and mortality among children under five
following acute respiratory infection and is also an important cause of malnutrition. Diarrheal
diseases can be caused by numerous ...
Effect of the sorghum concentration on the sensory and chemical properties of banana beer (Tonto)
(Makerere University, 2021-02)
Tonto continue to be a beer of choice for many individuals in the East African community. In Uganda, just like in Rwanda, Kenya, Tanzania and Burundi, banana beer production has been practiced for years. Many studies have ...
Physico-chemical changes of oils used for food frying from roadside food venders in Kampala Capital City Authority: a case study conducted in Wandegeya, Kikoni, Kasubi, Kikumikikumi and Nankulabye
(Makerere University, 2021-02)
Commercial deep-fat frying is a common cooking method. Fried foods have unique sensory and organoleptic properties, which makes deep fried foods largely enjoyed by consumers.
The objective of this study was to analyze ...