Browsing by Author "Bukusuba, John"

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    Effect of processing technique on energy density and viscosity of cooking banana: implication for weaning foods in Uganda
    (International journal of food science & technology, 2008) Bukusuba, John; Isabirye Muranga, Florence; Nampala, Paul
    The type and quality of weaning food plays a vital role in the growth and development of children. The high rates of malnutrition reported in banana consuming areas of Uganda reveal the bulkiness and high viscosity of the predominant banana-based weaning foods. The objective was to determine the impact of processing technique on energy density and viscosity of cooking banana. Part of the unprocessed dried slices was milled into fine flour and the rest extruded. Pre-gelatinised banana flour was produced using a modified earlier method. Nutrient and energy composition of the flours were determined using standard methods. Data were subjected to one-way anova ⁄ least significant difference test and t-test using GenStat 5 Release 3.2. Pregelatinisation and extrusion cooking significantly raised energy content of banana significant impact on its viscosity but with extrusion cooking achieving better results. Extrusion cooking and pre-gelatinisation increase the energy content of cooking bananas and significantly reduces its bulkiness. Soybean and simsim addition will improve protein quality and quantity of banana-based weaning products.