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Now showing items 31-40 of 65
Profiling the production process, nutrient content and shelf stability of Lawinya; An Acholi traditional snack
(Makerere University, 2021-02)
Lawinya is a traditional food among the Acholi community comprising groundnut paste, sim-sim paste and honey. It is a snack that is presented to visitors and also served to replenish energy after tedious activities like ...
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 ...
Diversity and compliance of fortified oils and flours with national quality standards
(Makerere University, 2021)
Food fortification is a strategy used in the prevention and management of micronutrient
deficiencies because it aims at increasing essential minerals and vitamins intake in frequently consumed processed foods like edible ...
Nutritional awareness among secondary schools students in Maganjo – Wakiso district
(Makerere University, 2021-01-19)
Background:
The age bracket of secondary school students is an important period of learning most of the behaviors including nutrition related behaviors as one gets independent. The emergence of under nutrition and over ...
Identifying the specific galactagogues used by mothers during postpartum to enhance breast milk production
(Makerere University, 2021-02-01)
Adherence and knowledge on feeding guidelines among HIV-positive mothers with infants aged 0-6 months in Iganga hospital
(Makerere University, 2021)
Background: Globally, 14.8 million children were HIV exposed in 2018, 50% of whom were living in sub-Saharan African countries (Slogrove et al., 2020). HIV-Exposed children have higher morbidity and mortality rates than ...
Grain Characteristics of Different Sorghum Lines
(Makerere University, 2021)
Grain characteristics namely 1000-Kernel weight, bulk density, color, tannin content and endosperm texture of three different lines of lines developed by the MaRCCI sorghum breeding program were tested. The three lines are ...
Development and performance evaluation of briquettes made from a mixture of sugarcane bagasse and corn cobs
(Makerere University, 2021)
The quest for alternative energy sources is gradually shifting from natural fossil fuel to alternative
bio-resources especially agricultural waste products due to their reduced pollution risk and
sustainability. The ...
Assessment of the knowledge, attitude and practices related to cutaneous manifestation of micronutrient deficiencies in hair, skin and nails among women aged 18-49 in greater Kampala Metropolitan Area, central Uganda
(Makerere University, 2021-02-23)
Although micronutrients are needed in small amounts by the body, they play numerous
significant roles such as enhancing cognitive function, proper growth and development,
electrolyte balance, hormone synthesis and ...
Feeding practices, nutrition status and birth outcomes of adolescent mothers in Iganga District
(Makerere University, 2021-02-09)
Adolescent pregnancies and motherhood are major health and social concerns worldwide. They
are associated with high morbidity and mortality for mother and child. The aim of this study was
to assess the feeding practices, ...