Browsing by Subject "sensory preference"
Now showing items 1-2 of 2
Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake (Kabalagala) Designed for Children 2-5 Years Old
(Taylor & Francis, 2021-04-25)Innovative use of locally available food resources to develop products of enhanced nutritional quality is one of the strategies believed to alleviate deficiencies of essential micronutrients such as vitamin A and iron are ...
The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in-vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae
(Food Science and Nutrition, 2018-10)The occurrence of anti-nutritional constituents in plants is an important factor that negatively affects bioavailability of nutrients and effectiveness of plant-based foods in complementary feeding in rural areas in ...