Výsledky vyhledávání - "Robert Fungo"

Akademický článek

Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi

Autor: Mary W. Muroki, Lydiah M. Waswa, Robert Fungo, Andrew Kabwama, Symon M. Mahungu

Publikováno v: Frontiers in Sustainable Food Systems, Vol 7 (2023)

IntroductionCurrent research on micronutrient deficiency indicates positive outcomes associated with utilizing biofortified beans in mitigating nutrition-related iron and zinc deficiencies, primarily in Sub-Saharan Africa. The common bean is however

Externí odkaz: https://doaj.org/article/e4a819c233444116a41b57682630f277

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Akademický článek

Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking

Autor: Justice Munthali, Smith G. Nkhata, Kingsley Masamba, Timothy Mguntha, Robert Fungo, Rowland Chirwa

Publikováno v: Heliyon, Vol 8, Iss 9, Pp e10561- (2022)

Beans are one of the most important cheap source of protein in developing countries. However, their utilisation in the diets of many people remains limited due to long cooking time, among others. Therefore, it is imperative to identify ways to enhanc

Externí odkaz: https://doaj.org/article/15d2c0098f6a4c2aa1bb8770ada09ac1

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Akademický článek

Evaluation of the international standardized 24-h dietary recall methodology (GloboDiet) for potential application in research and surveillance within African settings

Publikováno v: Globalization and Health, Vol 13, Iss 1, Pp 1-12 (2017)

Abstract Background Collection of reliable and comparable individual food consumption data is of primary importance to better understand, control and monitor malnutrition and its related comorbidities in low- and middle-income countries (LMICs), incl

Externí odkaz: https://doaj.org/article/ef16a1bb2de5401c907302ea53cc3193

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Akademický článek

Nutrient and Bioactive Composition of Five Gabonese Forest Fruits and Their Potential Contribution to Dietary Reference Intakes of Children Aged 1–3 Years and Women Aged 19–60 Years

Autor: Robert Fungo, John H. Muyonga, Judith Laure Ngondi, Christian Mikolo-Yobo, Donald Midoko Iponga, Alfred Ngoye, Erasmus Nchuaji Tang, Julius Chupezi Tieguhong

Publikováno v: Forests, Vol 10, Iss 2, p 86 (2019)

Widely consumed forest fruits in Gabon were analysed for nutrient and bioactive compositions and their potential contributions to meeting the nutrient requirements of consumers. Edible pulps of Panda oleosa Pierre, Gambeya lacourtiana (De Wild.) Aubr

Externí odkaz: https://doaj.org/article/83d65c5d7e2a4f2eb5aede8015506225

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Acceptability of orange corn‐common bean as an alternative to corn–soybean complementary porridge in Malawi

Autor: Aggrey Pemba Gama, Limbikani Matumba, Justice Munthali, Sydney Namaumbo, Monica Chimbaza, Theresa Ngoma, Kondwani Kammwamba, Gift Chisapo, Madalitso Chilembo, Nyadani Meleke, Rowland Chirwa, Robert Fungo

Publikováno v: Journal of Food Science. 87:3163-3172

This study assessed the acceptability of porridge from a corn-common bean flour blend to increase the diversity of complementary foods in Malawi. Porridges prepared using commercial corn-soybean flour (C-CSB), homemade orange corn-soybean flour (H-CS

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff0bdbc291155abb61121086710feb8e
https://doi.org/10.1111/1750-3841.16225

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In pursuit of a better world: crop improvement and the CGIAR

Publikováno v: Journal of Experimental Botany

The CGIAR crop improvement (CI) programs, unlike commercial CI programs, which are mainly geared to profit though meeting farmers’ needs, are charged with meeting multiple objectives with target populations that include both farmers and the communi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c89e7c829f4bc95ea1f424d4a8f454a
http://europepmc.org/articles/PMC8272562

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Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking

Autor: Justice Munthali, Smith G. Nkhata, Kingsley Masamba, Timothy Mguntha, Robert Fungo, Rowland Chirwa

Publikováno v: Heliyon. 8(9)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c85fdc536b77d61f17bacb7582fb488
https://pubmed.ncbi.nlm.nih.gov/36119878

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Physico-chemical characteristics and fatty acid profile of Baillonella toxisperma pierre traditionally extracted edible oil from Cameroon forests

Autor: M. Tchatat, Julius Chupezi Tieguhong, Sylvanus Odjo, John H. Muyonga, Judith Laure Ngondi, Robert Fungo

Publikováno v: AFRICAN JOURNAL OF FOOD, AGRICULTURE, NUTRITION AND DEVELOPMENT. 17:12758-12774

Baillonella toxisperma Pierre oil is an edible oil obtained from the seeds of wildly growing timber producing B. toxisperma tree species in Cameroon and the rest of the Congo Basin forests of West and Central Africa. This oil can be an important sour

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7efc15db76fde9224292514ac514736b
https://doi.org/10.18697/ajfand.80.16965

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