May 2023

Evaluating the proximate chemical composition and sensory properties of composite bread from wheat and cocoyam flours

The proximate chemical composition and organoleptic properties of composite bread formulated from cocoyam-wheat mix were determined. A control (AWB) consisting of 100% wheat flour was used, and cocoyam-composite loaves of bread (CBA, CBB, CBC and CBD) were prepared at 5, 15, 25 and 35% levels of substitution of wheat flour with cocoyam flour, respectively. The proximate compositions were determined using the AACC, while...

Author(s): Efezino Simon Abel, Ejiroghene Ruona Evivie and Ogechi Tony Chigbufue

May 2023

Implementation of the school feeding and nutrition programmes in Uganda and the contribution of school meals to recommended dietary allowances (RDAs) of children: Challenges and opportunities

School going children face a complicated period of growth and development, remarkably affecting their health and productivity. School feeding programmes were assessed using three levels of assessment based on guidelines of school feeding and nutrition: (i) Conducting 11 key informant interviews, (ii) Conducting 45 focus group discussions and (iii) Using 24 h recall and food frequency questionnaires to evaluate the...

Author(s): Robert Fungo,