Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Subject "Cassava"
Now showing items 1-4 of 4
-
Effect of substitution of wheat flour with modified cassava flour on the quality of bread
(Makerere University, 2022-03-23)The effect of substitution of wheat flour with modified cassava flour on bread was investigated. Wheat flour was replaced with different proportions (10-30%) of cassava flour from NAROCASS 1 variety. Bread was made from ... -
Production of high-protein extruded cassava snacks containing navy beans.
(Makerere University, 2023-05)Snack food consumption is on the rise due to people's hectic schedules and lack of time for meal preparation. However, most snacks are high in calories but low in other vital nutrients like proteins, minerals, fiber, and ... -
Substitution of Cassava flour with orange fleshed sweet potato puree in the production of pancakes.
(Makerere University, 2023)Cassava is a potential raw material for most of the agro-processing industries in the world. It is used in production of baked products such as bread and snacks such as pancakes. Substituting cassava flour with orange ... -
Use of Cassava-Whole Chia Flour for Gluten-Free Cookie Production
(Makerere University, 2022-11)Previous studies have evidenced the importance of chia seeds flour in the enhancement of the nutritional value of various foods. However, no emphasis has been put on the supplementation of gluten-free cassava cookies with ...