Now showing items 1-3 of 3
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 ...
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 ...