Search Results - "Lubaale, John"

Extruded wholegrain sorghum porridges fortified with baobab fruit and moringa leaves display bioactive phenolics-related health-promoting properties by Lubaale, John, Serem, June C., Bester, Megan J., Emmambux, M. Naushad, Duodu, Kwaku G.

“…Food-to-food fortification (FtFF) is gaining traction as a strategy to enhance nutritional value of cereal-based foods. Sorghum, a major food crop for millions…”
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Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge by Famuyide, Oluyimika Y., Lubaale, John, Ndiaye, Cheikh, Duodu, Kwaku G., Taylor, John R.N.

“…Mineral deficiencies, especially iron and zinc, are still prevalent in urban as well as rural communities among women and children across Africa, including the…”
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Extrusion cooking of food‐to‐food fortified wholegrain sorghum‐based porridges enhances Caco‐2 ferritin formation by Lubaale, John, Taylor, John R. N., Emmambux, Mohammad Naushad, Duodu, Kwaku G.

“…Background and Objectives Iron deficiency is still a major public health concern in sub‐Saharan Africa, and this is in part due to a monotonous diet of cereals…”
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Physicochemical properties and antioxidant activities of marula fruit (Sclerocarya birrea subsp. Caffra) steamed and boiled before juice extraction by Dorothy, Mokoena Z., Suinyuy, Terence N., Lubaale, John, Peter, Bamidele O.

“…Marula fruit is one of the most underutilized fruits in South Africa, and it has been reported to contain a high amount of vitamin C which is regarded as the…”
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