Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Subject "Beans"
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Effects of food tenderizers on nutrient content and cooking time of NARO Bean 3 Variety
(Makerere University, 2022-03)Dry beans are the most commonly consumed type of legumes in Kampala because they stay for long and are nutritious. Dry beans are mostly faced with the problem of hard to cook phenomena hence require a lot of fuel and time ... -
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 ...