Browsing School of Food Technology, Nutrition and Bioengineering (SFTNB) by Subject "Food preservation"
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Evaluating the Effects of Turmeric and Freezing on the Shelf Stability of Mandazi
(Makerere University, 2022-03-14)Mandazi is a deep-fried, sweet bakery product with a short shelf life of usually three days when stored at room temperature in a tightly closed container. This is mainly due to factors like spoilage micro-organisms, staling ... -
Use of banana blossom to enhance the nutrient content of bean soup
(Makerere University, 2022-03)The banana plant (Musa spp.) is widely grown in Uganda. Its fruit is a good source of carbohydrates and potassium. The other plant parts such as the shoot when fresh or dried are utilized for traditional, packaging and ...