Browsing School of Food Technology, Nutrition and Bioengineering (SFTNB) by Type
Now showing items 21-40 of 109
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Compliance with national standards governing the use of non-nutritive sweeteners in water-based flavoured drinks in Uganda
(Makerere University, 2023-11)Non-nutritive sweeteners (NNSs) also known as High Intensive Sweeteners are used as sugar substitutes and flavor enhancers in commercially prepared foods and drinks. However, inappropriate use of NNSs can be harmful to ... -
Determinants of anemia among pregnant women in Kiboga District
(Makerere University, 2012-10)Background: In spite of the various intervention efforts, Uganda, like other developing countries, is plagued by high levels of anemia among pregnant women. Anemia levels among women of reproductive age, (15-49 years) is ... -
Development and evaluation of a nutrient enriched relish for use among boarding school students
(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 ... -
Development and evaluation of nutritious fast-cooking bean flours
(2014-08-06)Background: Common beans (Phaseolus vulgaris L) are grown throughout Uganda. Their consumption is however limited by the long cooking time thus high energy requirement and by the presence of anti-nutrients. There was thus ... -
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 ... -
Development and performance evaluation of a refractance window drying system for production of quality bioproducts
(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. ... -
Development and performance evaluation of an automated continuous pasteurizer
(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 a drinkable, peanut-based therapeutic food.
(2012)Malnutrition plays a major role in child morbidity and mortality. Its prevalence in Uganda continues to be an area of public concern. High ingredient costs continue to hamper local production of Ready-to-Use Therapeutic ... -
Development of a Mix-kneader for Bar Soap Production
(2023-01-09)Drying neat soap is one of the key steps in the process of manufacturing bar soap. Currently, small and medium-scale local processors in Uganda rely entirely on tarpaulins and buckets to dry neat soap. These methods are ... -
Development of a real-time decision support system for generating and relaying irrigation schedule forecasts for lowland rice
(Makerere University, 2023-11)The absence of real-time decision support systems (DSSs) that generate, forecast, and relay weather and irrigation schedules to farmers has accelerated unproductive use of water in lowland rice production systems. The ... -
Development of a shelf stable cricket flour for use as a food ingredient
(Makerere University, 2022-12-12)In many African cultures, insects are part of the human diet. Insects have also been associated with a low ecological foot print because fewer natural resources are required for their production. Therefore, the Food and ... -
Development of an extruded cassava-soy complementary food
(Makerere University, 2023-01-13)In Uganda, 48% of the population is food energy deficient with regular diets failing to provide minimum dietary requirements for an active and healthy life. Current interventions by development partners such as WHO, FAO, ... -
Development of calcium enriched fish based sausages and evaluation of their potential for consumption
(Makerere University, 2019)Fish is well recognized as a healthy meat because of its content of proteins, polyunsaturated fatty acids, minerals and vitamins. Development of convenient fish products is one way to increase consumption. Development of ... -
Development of low-cost nutrient-dense composite flours from locally available foods for children aged 1-5 years in Eastern Uganda
(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 ... -
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 ... -
Dietary contribution of grasshoppers (Ruspolia nitidula) and white ants (Macrotermes bellicosus) and influence of processing methods on their nutrient composition
(Makerere University, 2011-07)Edible insects are a common source of food in Africa. In Uganda, grasshoppers (Ruspolia nitidula) and white ants (Macrotermes bellicosus) commonly known as ensenene and enswa in Luganda, respectively form a common source ... -
Effect of different cooking treatments on the texture and starch pasting properties of four hybrid cooking bananas.
(Makerere University, 2023-11-01)Bananas are a highly perishable crop produced in tropical and subtropical countries, where they support the livelihood of many people mainly rural farmers in the Great Lake regions of East Africa; and part is grown for ... -
Effect of different drying methods on the properties of banana (Musa spp. AAA-EA) flour.
(Makerere University, 2023)This study evaluated the effect of different drying methods on the nutritional composition and functional properties of East African Highland Cooking Bananas (Matooke) flour. Two varieties of Matooke; Kibuzi and Mpologoma ... -
Effect of improved postharvest handling technologies and extension approaches on postharvest losses and quality of maize: case of Kamuli and Apac districts of Uganda
(2018-11)Maize farmers in Uganda especially the smallholders experience high quantitative and qualitative losses. In this study, on-farm trials were conducted to evaluate the effectiveness of participatory and farmer to farmer ... -
Effect of nutrition education and promotion of orange-fleshed sweet potato on vitamin-A intake and nutritional status of children in Kampala
(Makerere University, 2013)Regular consumption of orange-fleshed sweet potato (OFSP) can significantly increase levels of serum retinol, thus reducing the prevalence and severity of vitamin A deficiency (VAD) in children. For two years preceding ...