Soybean roasting is one of the processing methods of soybeans which increases its palatability by enhancing the release of aromas and flavors. The process inactivates trypsin inhibitors and eliminates allergenic proteins ...

Meat is basic portion of Sound and all round balanced diet due. to its nutritional richness. Meat is a valuable wellspring of high natural quality protein and also other B complex vitamins zinc, selenium, iron, vitamin B12 ...

Fermentation in winemaking is an exothermic process which turns grape juice or juice from other tropical fruits into an alcoholic beverage where, yeast consumes the sugar in the juice and converts it to ethanol, carbon ...

Food processing is a very important aspect in daily consumption. food processing is the way raw ingredients are transformed into consumable food. Roasting makes maize edible for consumption, in the, home of small entrepreneurs ...

Food supply can be induced either by increase in production or reduction in loss. Many post-harvest losses are direct result of factors such as high field temperatures on -tomatoes before and after harvesting, poor storage, ...

Groundnut (Arachis hypogea) also known as peanut is one of the most important food crops grown and consumed in Uganda and other sub-Saharan countries (Okello et al 201.0a). They are locally known as ‘binyebwa' and is the ...

Coffee is an important cash crop contributing 20% of Uganda's foreign exchange and, about 500,000 households depend on coffee production as a major source of income and mainly is grown by smallholders with an, estimated ...

The demand for food worldwide is steadily increasing due to the increasing world population. Fruits and vegetables play an important role in providing essential vitamins, minerals, and dietary fiber to the diets of populations ...

Maize is always harvested with a relatively high moisture content that makes it impossible to store. To minimize grain losses and thereby increase value and the profit margin of the farmer, a grain dryer is necessary for ...

The average protein content for de-husked legumes is 249g/kg and 44Q/kg in husks and although the hull contains some •nutrients, the protein and other nutrients content except ash in the cotyledon and other parts the seed ...