Effect of processing technique on energy density and viscosity of cooking banana: implication for weaning foods in Uganda

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dc.contributor.authorBukusuba, John
dc.contributor.authorIsabirye Muranga, Florence
dc.contributor.authorNampala, Paul
dc.date.accessioned2022-11-27T13:47:22Z
dc.date.available2022-11-27T13:47:22Z
dc.date.issued2008
dc.description.abstractThe 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.en_US
dc.identifier.citationBukusuba, J., Muranga, F. I., & Nampala, P. (2008). Effect of processing technique on energy density and viscosity of cooking banana: implication for weaning foods in Uganda. International journal of food science & technology, 43(8), 1424-1429. doi:10.1111/j.1365-2621.2007.01670.xen_US
dc.identifier.other10.1111/j.1365-2621.2007.01670.x
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/5467
dc.language.isoenen_US
dc.publisherInternational journal of food science & technologyen_US
dc.subjectBulken_US
dc.subjectExtrusionen_US
dc.subjectProtein energy malnutritionen_US
dc.subjectPre-gelatinisationen_US
dc.subjectViscosityen_US
dc.subjectWeaningen_US
dc.titleEffect of processing technique on energy density and viscosity of cooking banana: implication for weaning foods in Ugandaen_US
dc.typeArticleen_US
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