Browsing School of Food Technology, Nutrition and Bioengineering (SFTNB) by Subject "Tamarind"
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Effect of roasted tamarind seed powder on the rheological, functional and sensory properties of sweet potato flour
(Makerere University, 2021-02-08)The use of native starches in the food industry is significantly limited due to the inferiority that has been established in their functional and pasting properties. Studies conducted justify that modified starches offer ... -
Production and characterisation of the mango-blended tamarind concentrate
(Makerere University, 2021-02)The pulp of tamarind (Tamarindus indica LINN) is rich in nutrients and health promoting properties like antioxidants that can be a remedy to oxidative stress and aging, gastro-intestinal complications plus other metabolic ...