Browsing School of Food Technology, Nutrition and Bioengineering (SFTNB) by Subject "Sensory attributes"
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Earthworms (Eudrilus Eugeniae) as a potential source of proteins in poultry feeds
(Makerere University, 2019-09-19)The economic viability of Uganda’s poultry industry is undermined by the high cost of silver cyprinid, the commonly used protein ingredient in the feed. There is therefore need to explore alternative protein sources like ... -
Effect of roasting on the sensory and quality attributes of the peanut sauce consumed in Uganda
(Makerere University, 2022-03-15)Groundnut sauce is fondly known for the poor yet it contributes to increased intake of some essential nutrients and health promoting phytochemicals since it is highly rich in them, and roasted groundnuts as a raw material; ...