• Development and performance evaluation of a refractance window drying system for production of quality bioproducts 

  Ssenyimba, Shaffic (Makerere University, 2019-10)

  Reliance on low-level technology in Uganda, is one of the key constraints to reducing postharvest losses and producing high value processed products that can fetch good prices not only locally but also in the export markets. ...

• Optimization of the extrusion processing conditions for a banana based composite flour for weaning children 6-24 months 

  Oshaba, Brenda (Makerere University, 2022)

  The transformation of green banana flour by extrusion cooking is an alternative to add value to banana flour. This study aimed at optimizing the extrusion processing conditions for the banana composite flour for weaning ...

• Use of edible insects' chitosan to improve shelf-life and safety of bread 

  Niyibigira, Marthe (Makerere University, 2022)

  Chitosan is a natural fiber with antimicrobial properties and has been used as an ingredient in food products. However, information on the extraction of quality chitosan from edible insects, its application as a natural ...

• Potential of biogas production from co-digestion of jackfruit waste, banana peels and pineapple peels with cow dung : a case of Kangulumira Sub-County, Kayunga District 

  Mibulo, Tadeo (Makerere University, 2022)

  In Uganda, only 28% of the population has access to electricity, with over 92% of the population relying on firewood and charcoal for energy. This has led to loss of over 60% of natural forests in the last 25 years. Use ...

• Development and performance evaluation of an automated continuous pasteurizer 

  Baidhe, Emmanuel (Makerere University, 2022)

  Thermal processing by pasteurization is regarded as a critical unit operation in the juice processing chain because it extends the juice's shelf life. The purpose of this study was to develop a novel automated low-viscous ...

• Development of low-cost nutrient-dense composite flours from locally available foods for children aged 1-5 years in Eastern Uganda 

  Birungi, Shamim Warugaba (Makerere University, 2022)

  Childhood malnutrition is a common problem in Uganda. Lack of proper nutrition during the early years can have lifelong consequences on educational attainment, health and economic outcomes. Locally available foodstuffs can ...

• Kombucha Production in Uganda: Quality Aspects and Compliance with Standards 

  Meeme, Rehema (Makerere University, 2022)

  Kombucha is a slightly sweet and acidic fermented tea beverage. It’s production and consumption in Uganda is on the rise due to associated claimed nutritional and health benefits to the consumers for example ,it is reported ...

• Effect of amaranth porridge supplementation on the nutritional and health status of children 6-59 months in Uganda 

  Nambogwe, Evalyn (Makerere University, 2022-04-27)

  Supplementation of children using plant-based complementary foods can be an effective strategy for addressing childhood malnutrition in developing countries if it is affordable for most of the population. Grain Amaranth ...

• Enhancing nutritional benefits and reducing mycotoxin contamination of maize through nixtamalization 

  Naggayi, Maureen (Makerere University, 2021)

  This study analyzed the effect of nixtamalization using slaked lime (Ca(OH)2) and wood ash on the mycotoxin content, nutritional composition, physicochemical and sensory properties of Ugandan maize. Maize samples (6 samples ...

• Nutritional content of Indigenous leafy vegetables and their use in human nutrition in South-Kivu, DR Congo 

  Bahati, Amin Diana (2022-04-12)

  Many indigenous food species are nutrient dense; with nutritional potential to alleviate hunger and malnutrition. Ethnic communities in South Kivu province (Eastern DR Congo), especially in Walungu territory, know a numerous ...

• Trials of Improved Practices complemented with modified recipes to improve dietary diversity of women and children in farming households in Kapchorwa, Uganda 

  Alum, Daizy (Makerere University, 2022-04-12)

  Diets in rural households are usually less diverse with a higher percentage composed of starchy staples and are low in cheap sources of proteins and micronutrients such as legumes, fruits and vegetables. The main objective ...

• Solanum anguivi Lam. fruits’ nutritional quality and potential effect on type 2 diabetes mellitus 

  Nakitto, Aisha Musaazi Sebunya (Justus Liebig University and Makerere University, 2022)

  The burden of diabetes is enormous due to its rapidly increasing global prevalence resulting from lifestyle and dietary habits changes. Although drugs have been developed to treat type 2 diabetes mellitus (T2DM), they are ...

• Development and evaluation of a nutrient enriched relish for use among boarding school students 

  Asaba, Christine (Makerere University, 2022-03-14)

  Vitamin A and iron are micronutrients of public health importance in Uganda, while calcium is a key micronutrient required in the growth phase of humans. The overall purpose of this study was to explore whether a ...

• Nutrition education intervention to improve snacking patterns of high school adolescents residing in hostels in Kampala 

  Kalumira, Francis (Makerere University, 2021-08-23)

  Introduction: Adolescents’ diets are often nutritionally inadequate; possibly because of choosing snacks which contain a lot of calories especially with more sugar and fat and with less micronutrients. Objective: To examine ...

• Passion fruit drying using refractance window dryer and evaluation of output powder as ingredient for yogurt 

  Asiimwe, Amos (Makerere University, 2021-11-18)

  Passion fruit (Passiflora edulis) has a pleasant flavor, aroma and is high in vitamins and phytochemicals. This makes passion fruits a potential ingredient in various products like yogurt. However, the utilization of passion ...

• Assessment of aflatoxin exposure among mothers (15-49 years) and children (6-59 months) in Rubaga and Nakawa Divisions of Kampala Capital City 

  Mutebi, Ronald (Makerere University, 2021)

  Aflatoxins are food contaminants that affect mostly cereals and legumes that are poorly handled and stored at high temperature and humidity. Aflatoxins are highly potent group 1 hepatocarcinogenic, teratogenic, mutagenic, ...

• Comparing two transition feeding approaches in management of severe acute malnutrition among children 6-59 months : a randomized controlled trial 

  Murungi, Amanda Eunice (Makerere University, 2021-03)

  Severe acute malnutrition (SAM) remains a public health concern and a leading cause of illness and death among children under five years. SAM is associated with unacceptably high case fatality rates that have been partly ...

• Optimizing the processing conditions and formulation of a banana-vegetables instant soup flour 

  Ainebyona, Paddy (Makerere University, 2021-04)

  Banana experiences high post-harvest losses of up to 45% and yet the fruit’s nutritional composition is insufficient to favor key products development targeting sensitive age groups such as children below 59 months and ...

• Fruit composition, storage stability, optimal drying conditions and flour characteristics for selected pumpkin varieties 

  Nansikombi, Nulu (Makerere University, 2020-11)

  The three economically important species of pumpkin namely Cucurbita maxima, Cucurbita pepo and Cucurbita moschata have many varieties. Pumpkin peel and flesh are key inter and intra specie distinguishing features but ...

• The potential use of beetroot (Beta vulgaris l.) Powder to complement dietary iron intake of adolescent school girls (10-19 years old) 

  Mubajje, Muhamad Shaban (Makerere University, 2021-02)

  Iron deficiency anemia (IDA) is a problem among adolescent school girls (10-19 years) which, in addition to others also affects intellectual, learning capacity and eventual decline in academic performance. Beetroot (Beta ...

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