Výsledky vyhledávání - "Agnes Nabubuya"

Influence of Roasting on the Proximate, Functional and Sensory Properties of Jackfruit Seeds and Amaranth Grain Composite Complementary Flours

Autor: Agnes Nabubuya, Robert Mugabi, Abraham Kaggwa, Paddy Ainebyona, Rukia Nalugya

Publikováno v: Tanzania Journal of Science; Vol. 48 No. 1 (2022); 156-169

This study evaluated the effects of roasting on jackfruit seeds (JFS) and amaranth grain composite complementary flours. Eleven formulations were used for the study. The moisture, crude protein, crude fat, crude fibre, crude ash and carbohydrate cont

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65b8bd44a037ffca2b7c9e5a225c372a
https://doi.org/10.4314/tjs.v48i1.15

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Descriptive sensory analysis and consumer preferences of bean sauces

Autor: Rachel Byarugaba, John H. Muyonga, Agnes Nabubuya

Publikováno v: Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 8, Pp 4252-4265 (2020)

Sensory acceptability of value‐added bean products is a critical determinant of their consumption. This study determined the factors influencing consumer preference of processed beans. Dry common beans (Phaseolus vulgaris L) processed by boiling, r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f959304f528fb15140ad5a3619fca2b8
http://europepmc.org/articles/PMC7455938

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Influence of Source Area and Solar Drying on The Quality Characteristics of Pineapples Varieties Grown in Central Uganda

Autor: Julia Kigozi, Paddy Ainebyona, Agnes Nabubuya, Musoke Yekoyada

Publikováno v: International Journal Of Scientific Advances. 2

In Uganda, pineapples form the most developed and widely grown commodities among the fruit’s subsector. The fruit is highly produced in central Uganda from the districts of Kayunga, Luwero and Masaka concentrating largely on three varieties of smoo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2410d048844dd5f8149c3f896e4a19a2
https://doi.org/10.51542/ijscia.v2i5.38

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Effect of sweet potato endogenous amylase activation on in vivo energy bioavailability and acceptability of soy-enriched orange-fleshed sweet potato complementary porridges

Autor: Ivan Muzira Mukisa, Catherine Birungi, Agnes Nabubuya

Publikováno v: Food Science & Nutrition
Food Science & Nutrition, 6(4):1119-1127

Energy bioavailability can be influenced by food matrix factors and processing conditions or treatments. In this study, the effects of endogenous sweet potato amylase enzyme activation and slurry solids content of soy‐enriched orange‐fleshed swee

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e19b0ef0a9bfec25d751950f6c14128
https://doi.org/10.1002/fsn3.653

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Influence of development, postharvest handling, and storage conditions on the carbohydrate components of sweetpotato (Ipomea batatas Lam.) roots

Autor: Agnes Namutebi, Trude Wicklund, Yusuf B. Byaruhanga, Judith Narvhus, Agnes Nabubuya

Publikováno v: Food Science & Nutrition
Food Science & Nutrition, 5(6):1088-1097

Changes in total starch and reducing sugar content in five sweetpotato varieties were investigated weekly during root development and following subjection of the roots to different postharvest handling and storage conditions. Freshly harvested (noncu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86259682fdf76b085a8db2ff1aa51cb8
https://hdl.handle.net/11250/2480119

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Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases

Autor: Yusuf B. Byaruhanga, Trude Wicklund, Agnes Nabubuya, Judith Narvhus, Agnes Namutebi, Reidar Barfod Schüller

Publikováno v: Food Science & Nutrition
Food Science & Nutrition, 5(6):1072-1078

Sweet potato (Ipomoea batatas L.) roots contain amylolytic enzymes, which hydrolyze starch thus having the potential to affect the viscosity of sweet potato porridges provided the appropriate working conditions for the enzymes are attained. In this s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95ad0934bc2d160af7a2254ce028b495
https://hdl.handle.net/11250/2483007

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Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined by Chemical and Flour Pasting Characteristics

Autor: Judith Narvhus, Trude Wicklund, Agnes Namutebi, Agnes Nabubuya, Yusuf B. Byaruhanga

Publikováno v: Food and Nutrition Sciences. :889-896

Chemical and functional properties of ten sweetpotato varieties were investigated. The sweetpotato were of various flesh colours which included orange, yellow, cream and white with dry matter content ranging from 30.2% - 39.2%. The sweetpotato variet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dcb9a21517c1bc678e5cacbfefa72657
https://doi.org/10.4236/fns.2012.37118

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Amylolytic Activity in Selected Sweetpotato (Ipomoea batatas Lam) Varieties during Development and in Storage

Autor: Agnes Namutebi, Yngve Stenstrøm, Agnes Nabubuya, Judith Narvhus, Yusuf B. Byaruhanga, Trude Wicklund

Publikováno v: Food and Nutrition Sciences. :660-668

Sweetpotato varieties (five) were investigated for changes in α- and β-amylase activities during root development and on subjection of harvested roots to different postharvest handling and storage conditions. Changes in α- and β-amylase activitie

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::79f1afbda89b977181bbc4cb1b70a35a
https://doi.org/10.4236/fns.2012.35090

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