Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Issue Date "2019-07"
Now showing items 1-4 of 4
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Design and fabrication of a regenerator chamber for a continuous pasteurizer
(Makerere University, 2019-07)The agro-processing industry has developed to increase production, boost product value addition, and preserve food. This has not been achievable due to dependence on imported machinery and the high cost of production in ... -
Evaluation of beans as an ingredient in producing maize and millet based complementary foods
(Makerere University, 2019-07)Complementary foods in most of developing countries including Uganda are based on cereals, tubers and traditional foods like plantains, yams and cassava. Other nutrient dense foods that can be incorporated in complementary ... -
Evaluation of the sensory properties of ready to eat protein-enriched corn-soybean extruded snacks
(Makerere University, 2019-07)Maize (Zea mays), is among the most widely-cultivated crops in Uganda, but has very minimal protein content. Soybean (Glycine max), has been used extensively blended in various products to enhance their protein content. ... -
Production of instant soup flour from potato peels
(Makerere University, 2019-07)Potato peels are considered waste products from the potato processing industry in Uganda. However, potato peels have a lot of benefits including being a good source of energy, minerals, vitamins, and fibre and can be ...