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Effect of Extrusion Processing on the Physico-Chemical Properties of Protein Enriched Snacks Containing Ruspolia Differens (Grasshoppers)
(Makerere University, 2019-09-10)
The edible grasshopper (Ruspolia differens) is one of the richest and cheapest sources of animal protein that can be used to improve the diet of millions of people. Maize is among the most widely cultivated crops, most ...
Effect of extrusion processing on the physical properties of protein rich snacks containing soybean (glycine max)
(Makerere University, 2019-10-02)
Extrusion cooking is a modern high-temperature short-time (HTST) processing technology
which is becoming popular in certain industries because it offers several advantages over
other types of cooking processes. This study ...
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. ...
Effect of extrusion feed moisture content on physico-chemical properties of sorghum cowpea composite extrudates
(Makerere University, 2022-03-18)
The blending of common staple foods and the application of suitable processing technologies can facilitate the development of food products with high energy and nutrient density. This study investigated the effect of feed ...
Effect of extrusion cooking and cricket flour ingredient on the sensory and functional properties of staple cereal and legume flours
(Makerere University, 2022-03)
Due to the increasing global population and unsustainable meat production, the future supply of animal-derived protein is predicted to be insufficient. This will lead to exacerbation of the current unacceptable high levels ...
Development of nutrient rich plant based f-75 and f-100 for management of severe acute malnutrition and the effect of extrusion on the nutrients
(Makerere University, 2022)
An estimated 20 million children suffer from severe acute malnutrition (SAM), which is a major cause of deaths in children under the age of five. In order to regulate SAM, WHO suggests using commercial milk-based formulas ...
Optimisation of extrusion conditions for the production of plant based F 75 and F 100
(Makerere University, 2022-10)
One of the leading causes of death among children under the age of five in underdeveloped nations is malnutrition (protein-energy malnutrition and micronutrient deficiencies). F-75 and F-100, also known as Formula 75 and ...
Production of high-protein extruded cassava snacks containing navy beans.
(Makerere University, 2023-05)
Snack food consumption is on the rise due to people's hectic schedules and lack of time for meal preparation. However, most snacks are high in calories but low in other vital nutrients like proteins, minerals, fiber, and ...