Journal articles Open Access Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF) Y. Byaruhanga · S. K. Gborie · R. Mugabi Cassava is a rich source of starch and is used as a food ingredient and additive. In its natural state, cassava flour or starch cannot meet all functional requirements in food processing. This necessitates the modification of starch to mee… RUF-39618 2022 CC BY 4.0 9 Sep 2022
Working Document Series Open Access Nutritional value and sensory properties of an extruded composite iron-rich beanbased snack targeting school children M. Lung’aho · J.H. Muyonga · D. Nakimbugwe · H. Natabirwa Malnutrition is still a major challenge affecting a large group of the population in the world, and the problem has also been reported among school children. The major cause is insufficient nutrient intake and absorption from diet. The obj… RUF-38444 2018 CC BY 4.0 7 Aug 2020
Working Document Series Open Access Development and assessment of nutritional quality and sensory properties of orange-fleshed sweetpotato and bambara groundnut-based snacks for school children Buzo. Honi · R. Mongi · I. Mukisa Orange-fleshed sweetpotato (OFSP) and bambara groundnut snacks could alleviate undernutrition among primary school children through food-based approaches. The objective of this research was to develop nutritious snacks from OFSP and bambar… RUF-37141 2016 CC BY 4.0 19 Sep 2017
