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Now showing items 11-20 of 65
Nutritional Composition, Anti-oxidant Potential and Shelf Stability of Mint Flavored Passion Fruit Juice
(Makerere University, 2021-01)
Previously, mint has been used to flavor several foods but no emphasis was put on flavoring certain juices such as passion fruit juice. Thus, its effect on the properties of passion fruit juice were unknown. Much as different ...
Development of dietary fiber powder supplement from pineapple wastes (Ananas comosus merr).
(Makerere University, 2021-02-08)
The objective of the study was to develop a dietary fiber powder supplement from smooth
Cayenne pineapple residual waste for use in food formulations to enhance fiber consumption in
the diet. This helps reduce the gap ...
Use of extrusion technology in instantizing a porridge flour formulation
(Makerere University, 2021-02)
Production of instant flours provides a way to meet consumer demands for convenience porridge that require minimal preparation time. In addition, instant flours are energy saving, since they require low heat energy usage ...
IYCF practices of adolescent mothers and nutritional status of their children aged 6-23 months in Iganga District, Uganda
(Makerere University, 2021-02)
IYCF practices among children determine their nutritional status. It is important to practice the recommended feeding practices to prevent malnutrition and improve survival of children. The aim of this study was to identify ...
Water quality monitoring of Lake Victoria using GIS and Satellite Imagery
(Makerere University, 2021-02)
Water is world’s most valuable asset. In Uganda, the biggest natural water resource is Lake Victoria. It serves different purposes such as fishing, navigation, eco-conservation and supply of fresh water for various purposes ...
Hygienic Practices and Microbial Quality of Sugarcane sold in Polyethene bags on Kampala streets
(Makerere University, 2021-01)
A study aimed at assessing hygienic practices of street sugarcane vendors and microbial quality of sugarcane cuts sold in Kampala district. Thirty vendors were interviewed and samples were purchased for microbial analysis. ...
Assessment of storage and handling of maize grains in Kisenyi and how it affects its quality
(Makerere University, 2021-02-12)
Maize is one of the staple foods in East Africa, Uganda is a prominent regional producer and exporter of maize to Kenya and other markets especially in the eastern region. The objectives of this study were, (1) to determine ...
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 ...
Nutrition Knowledge, Attitudes and Practices of fruit consumption among school going children aged 9 to 11 years in urban primary schools in Kampala District
(Makerere University, 2021-02)
Background: Low fruit consumption globally has resulted in micronutrient deficiencies like iron deficiency anemia, Vitamin A deficiency, folate, iodine and zinc deficiencies which have become a public health concern and ...
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 ...