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Optimization of saccharification for Obushera production using commercial enzymes
(Makerere University, 2014)
Application of starter cultures in Obushera production has had some draw backs because of low residual sugars resulting into less sweet but sour tasting product that is not so appealing to consumers. This necessitated the ...
Development of a production process for sorghum based ice-cream cones
(Makerere University, 2014)
In the development of the production process for sorghum ice-cream cones, wheat was completely substituted with whole white sorghum flour. Eight white sorghum varieties available in Uganda were evaluated for their suitability ...
Development of noodles from new Sorghum (Sorghum bicolor (L.) Moench) varieties flour
(Makerere University, 2023-11-10)
Sorghum is one of the common staple foods in Africa. Minimal value addition has been done to sorghum despite it being considered a health food due to its nutritional composition. This study aimed to utilize sorghum in ...