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Now showing items 21-30 of 49
Safety and Quality Aspects of Bongo, a Traditional Fermented Milk Product from Lyantonde District
(Makerere University, 2019-09-04)
Bongo is a traditional fermented drink made from either pasteurized or unpasteurized milk. Although it is primarily consumed among cattle rearing communities in Uganda, its consumption is spreading to other communities as ...
Television marketing of unhealthy foods and food choice amongst primary school-age children in Kampala
(Makerere University, 2019-09)
Background:
There majority of television adverts targeted to children are for unhealthy foods. The increased time spent by children watching television increases their exposure to unhealthy food adverts which is associated ...
Computational Fluid Dynamics Modeling of Ugastove Charcoal Cookstove
(Makerere University, 2019-08-30)
About half of the world’s population cook over an open biomass fire. These traditional stoves are characterized by very low efficiencies and harmful gas emissions. Over the last three decades there have been efforts to ...
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 ...
Weight status and dietary patterns of type 2 diabetic patients aged 20-65 years in Jinja regional referral hospital
(Makerere University, 2019-08)
Background: Type 2 diabetes mellitus, a disease previously known for "the rich'', has become a health problem affecting both the rich and poor. The disease has increasingly become prevalent in adults and the elderly. ...
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 ...
Nutritional composition and sensoric acceptability of wheat bread supplemented with soybean flour, maize bran and maize germ
(Makerere University, 2019-10)
Bread consumption and other bakery products such as cookies and cakes prepared from solely
wheat flour have remained popular in Uganda. The low protein and fibre content of wheat flour
and its associated high cost are ...
Effect of extrusion processing on the sensory properties of protein rich snacks containing ruspolia differens (grasshoppers)
(Makerere University, 2019-10-14)
Cereal grains have been a primary source of nourishment for humans for thousands of years. Developing countries depend more on cereal grains for their nutritional needs than the developed world. Close to 60% of calories ...
Design and construction of a pedalled and hand driven cassava chipping machine
(Makerere University, 2019-09-27)
Cassava is the second most important staple crop in Uganda. The crop is recognized as a major agricultural commodity for poverty eradication, ensuring food and nutrition security and as an industrial raw material. However ...
Textural properties and fruit characteristics of dessert bananas during ripening
(Makerere University, 2019-08-19)
Dessert bananas suffer substantial postharvest losses due to mechanical forces during transport and distribution. This work aimed at determining the textural properties and mechanical strength of three dessert banana ...