School of Food Technology, Nutrition and Bioengineering (SFTNB)
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Assessing potential impact of climate change on irrigation requirement of coffee : a case study of Greater Luwero, Uganda
(Makerere University, 2025)Coffee irrigation enhances yields and contributes to the fight against poverty especially under Climate Change (CC). In Uganda, the impact of climate change on irrigation requirement of coffee is inadequately understood. ... -
Prediction of consumer acceptable quality of cooking banana hybrids
(Makerere University, 2024-11)Cooking bananas (East African Highland Bananas - EAHBs) also known as “Matooke” play a vital role as a staple food and income source in East Africa, yet consumer acceptability and quality traits remain underexplored. This ... -
Biopreservation of brycinus nurse fish (Onangananga) using beeswax and thyme essential oil with complementary packaging
(Makerere University, 2024-12)Bio-coatings maintain food quality by minimizing exchange of oxygen, light and moisture across the food matrix, hence inhibiting microbial proliferation. Including essential oils in the bio-coatings enhances flavor, ... -
A comparative study of nutritional status, complementary foods and feeding practices for children 6 - 23 months old in landslides prone Bududa District
(Makerere University, 2024)Background: Bududa district located in Eastern Uganda experiences frequent landslides and floods resulting into food insecurity which predisposes children 6-23months to undernutrition. This study aimed at assessing the ... -
Optimizing the formulation for production of orange fleshed sweet potato-based composite flour with grain amaranth, biofortified bean and maize flour
(Makerere University, 2024-11)Composite flours are an effective way to improve the nutritional intake of vulnerable populations, ensuring that essential nutrients are delivered through culturally acceptable, affordable, and locally available food ... -
Optimization and evaluation of carrot flour production using refractance window drying technology: a study on nutritional and sensory properties.
(Makerere University, 2024-11-29)Carrots (Daucuscarota L.) are recognized for their high nutritional value, particularly their rich β-carotene content, but their high moisture content makes them highly perishable. Drying is a commonly used preservation ... -
Investigating the effects of land use and land cover changes and BMPS scenarios on water balance and sediment yield of the Nakivubo channel micro-catchment in Uganda
(Makerere University, 2024-06)The increasing demand for freshwater resources due to the growing population requires information on the effects of land use and land cover (LULC) changes on blue and green water resources. This study aimed at investigating ... -
Resource Recovery from Fecal Sludge Cake through Black Soldier Fly (Hermetia illucens) Larvae Composting
(Makerere University, 2024-02)Black Soldier Fly Larva (BSFL) composting presents a sustainable approach to reclaiming nutrients from Fecal Sludge Cake (FSC) generated during Fecal Sludge (FS) treatment. This study investigated the potential of BSFL ... -
Assessment of Water Availability using Water Evaluation and Planning (WEAP) model in Namatala River Catchment.
(Makerere University, 2023-12)Trends in global population growth coupled with effects of climate change are a threat to water availability as experienced in Namatala River Catchment (NRC), Mbale, Uganda. This study was conducted to quantify and ... -
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 ... -
Nutrition education to promote consumption of low-cost fish products to improve nutritional status of children 6-23 months in Kampala.
(Makerere University, 2023-11-30)Background: Ugandan children’s complementary diets are mainly composed of starchy staples (cereals, roots, tubers, and bananas), with legumes as the main protein source and low consumption of fruits, vegetables, and animal ... -
Development and optimization of the production process for a composite snack bar for children 5 to 13 years
(Makerere University, 2023)Malnutrition is one of the major causes of morbidity among children worldwide especially in low- and middle-income countries like Uganda. As a result, many parents depend more on snacks and other fast foods for their ... -
Adoptive design and construction of a of a manual paddy rice transplanter
(Makerere University, 2018-07)Rice is a crop of growing importance in Uganda with about 75,000 Ha under rice cultivation. In Uganda, rice production has increased rapidly in the past 10 years while the yield has been stagnant. This can partly be ... -
Food safety culture of supermarket fast food handlers in Kampala
(Makerere University, 2023-12)This study presents a comprehensive evaluation of food safety culture (FSC) among fast food handlers within Kampala's supermarkets, which is a sector continues to grow in due to its nature of convenience, great taste and ... -
Assessment of food safety management systems of restaurants in Kawempe and Kampala Central Divisions of Kampala District
(Makerere University, 2023-12)Food borne disease outbreaks are caused by the consumption of contaminated foods that maybe linked to improper food handling practices at food serving establishments. In Uganda, the greatest factors contributing to food ... -
Assessing fortification compliance and nutrient retention: a comprehensive study on maize millers and flour in the Kampala Metropolitan Area
(Makerere University, 2023-12)Adequate intakes of micronutrients are required for the immune system to function efficiently. However, a large percentage of people around the world are suffering from micronutrient deficiency, also known as ‘hidden hunger’ ... -
Food Safety Culture in Selected Small and Medium Scale Enterprises in Uganda.
(Makerere University, 2023-11-30)Inadequate product safety can lead to foodborne illnesses thus negatively impacting consumer health, trade and success of food business enterprises. Food product safety is strongly related to the culture of an organization. ... -
Optimizing Ingredient levels for the production of Eshabwe, a milk-based sauce from western Uganda.
(Makerere University, 2023-12-07)Eshabwe, is a traditional condiment derived from ripened butter or ghee. Its processing involves use of varying recipes and unstandardized raw materials thus posing potential health risks to consumers. To enhance its safety, ... -
Modelling Low Cost Diets for Women (15-49 Years): A Case Study of Kayunga and Jinja Districts, Uganda.
(Makerere University, 2023-01-31)Diets of women of reproductive age (WRA) in low-income countries are unbalanced; mainly starchy based and low in proteins and micronutrients, leading to undernutrition amongst them and their children. The foods they commonly ... -
Sugar sweetened beverage intake, physical activity and nutritional status of school children above five in Kampala.
(Makerere University, 2023)Over the last few decades, sugar sweetened beverages (SSBs) consumption has been steadily increasing among school going children and in the entire population. SSBs contain a lot of added sugar and provide empty calories. ...
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