Now showing items 1-2 of 2

    • Developing Extruded Breakfast Flakes Using Cassava Flour 

      Najjingo, Esther (Makerere University, 2023)
      Increasing prices of wheat and maize have sparked a need for cheap and affordable sources of carbohydrates like cassava for production of extruded breakfast flakes (cereals). This study evaluated the suitability of ...
    • Effect of pre-gelatinized cassava flour on bread quality properties 

      Mugambwa, Felix (Makerere University, 2021)
      The study evaluated the effect of inclusion of pregelatinized cassava flour on bread quality. High quality cassava flour (HQCF) was extruded at different moisture content of 5, 10, 20, 30 and 40%. Bread prepared from ...