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The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. ...


Ongol, Martin PatrickOwino, JosephLung'aho, Mercy G.Dusingizimana, ThéogéneVasanthakaalam, Hilda[Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process]Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process

Common beans (Phaseolus vulgaris L) may be contaminated with heavy metals and aflatoxins. Cooked beans may also be contaminated with micro-organisms due to poor hygiene and sanitation practices. Hazard Analysis and Critical Control Point (HACCP), which is a globally recognised food safety program...


Aber, H.Mulindwa, J.Lung'aho, Mercy G.Nyakundi, FridahJager, MatthiasUgen, Michael Adrogu[Development of a food safety toolkit for dry common beans (Phaseolus vulgaris l.) in Uganda using a Hazard Analysis and Critical Control Point (HACCP) approach]Development of a food safety toolkit for dry common beans (Phaseolus vulgaris l.) in Uganda using a Hazard Analysis and Critical Control Point (HACCP) approach

Natabirwa, HedwigMuyonga, JohnNakimbugwe, DorothyLung'aho, Mercy G.[Physico-chemical properties and extrusion behaviour of selected common bean varieties]Physico-chemical properties and extrusion behaviour of selected common bean varieties

Natabirwa, HedwigNakimbugwe, DorothyLung'aho, Mercy G.Muyonga, John H.[Optimization of Roba1 extrusion conditions and bean extrudate properties using response surface methodology and multi-response desirability function]Optimization of Roba1 extrusion conditions and bean extrudate properties using response surface methodology and multi-response desirability function

This paper represents a series of in vitro iron (Fe) bioavailability experiments, Fe content analysis and polyphenolic profile of the first generation of Fe biofortified beans (Phaseolus vulgaris) selected for human trials in Rwanda and released to farmers of that region. The objective of the pre...


Glahn, Raymond P.Tako, EladHart, Jonathan J.Haas, JereLung'aho, Mercy G.Beebe, Stephen E.[Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda]Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda

Currently, there is a high demand for amaranth due to its ability to withstand harsh climatic conditions, making it an ideal crop in the changing climate. There is also increased awareness and education on its nutritional and overall health benefits, and the availability of improved recipes. Howe...


Aber, H.Mulindwa, J.Lung'aho, Mercy G.Nyakundi, FridahWambui, J.Jager, MatthiasUgen, Michael Adrogu[Hazard analysis and critical control point plan for hazards in Ugandan amaranth vegetable value chain]Hazard analysis and critical control point plan for hazards in Ugandan amaranth vegetable value chain

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