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Now showing items 31-40 of 49
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 ...
Effect of Lugazi Town Council abattoir effluent on surface water quality in Nkoko-Busabaga stream in Buikwe District, Uganda
(Makerere University, 2014)
The Lugazi Town Council abattoir discharges effluents into the Nkoko-Busabaga stream in Lugazi Town, Buikwe District, Uganda. Nkoko-Busabaga stream which is small is a potential collector of pollutants that could be delivered ...
Inheritance of resistance to the stalk-eyed fly (diopsis longicornis) in rice in Uganda
(Makerere University, 2017-01)
Rice is an important staple food for more than half of the world’s population. Globally, rice production is limited by abiotic and biotic factors. Of the insect pests attacking rice, the stalk-eyed fly is the most abundant. ...
Changes in cooking fuel use portfolios and their determinants in communities around Bugoma Forest Reserve
(Makerere University, 2015-11)
Biomass fuels (charcoal and high quality fuel wood) obtained from forests have for a long time been the primary sources of cooking energy for most households in rural Western Uganda. In the face of rapid forest disappearance, ...
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 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 ...
Mother’s adherence to 2010 WHO infant feeding guidelines on HIV and nutrition status of HIV-exposed children aged 6-24 months: a case study of PMTCT/ART clinics in Mbale district, Uganda
(2019-11-12)
Introduction: Limited exposure to breast milk to avoid Mother to Child Transmission (MTCT) can lead to increased risk of morbidity, mortality and growth faltering among HIV- exposed children. Thus good feeding practices ...
Pyrolysis of pine and eucalyptus wood residues for production of biofuels and biochar
(Makerere University, 2017-08)
Uganda produces 180,000 m3 of forestry wood residues of which, only 10% is utilised by the local companies while the rest are left to rot and/or openly burnt posing environmental and health risks. These underutilised ...
Utilization of flour from germinated maize to enhance nutrient density of soy-enriched maize complementary flours
(Makerere University, 2018-08-23)
Low nutrient density of cereal based complementary porridges resulting from high viscosity is one of the major causes of protein energy malnutrition in children aged 6-24 months in Tanzania. A number of studies have been ...