Search Results - "MUGULA, J.K."

Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food by Mugula, J.K, Nnko, S.A.M, Narvhus, J.A, Sørhaug, T

“…Selected microbiological and metabolic characteristics of sorghum, maize, millet and maize–sorghum togwa were investigated during natural fermentation for 24…”
Get full text

Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food by Mugula, J.K., Narvhus, J.A., Sørhaug, T.

“…Starter cultures of lactic acid bacteria ( Lactobacillus brevis, Lactobacillus cellobiosus, Lactobacillus fermentum, Lactobacillus plantarum and Pediococcus…”
Get full text

Evaluation of aflatoxins in peanut-enriched complementary flours from selected urban markets in Tanzania by Kuhumba, G.D., Simonne, A.H., Mugula, J.K.

“…Peanut-enriched flour is a common weaning food for infants in Tanzania because of its high protein content. Studies have revealed that peanuts in Tanzania are…”
Get full text

Potential of lactic acid fermentation in reducing aflatoxin B1 in Tanzania maize-based gruel by Nyamete, F.A, Bennink, M, Mugula, J.K

“…Aflatoxins are toxic by-products of fungi, with harmful effects on human and animal health. Although maize is known to be highly susceptible to aflatoxin…”
Get full text

Assessment of pre-harvest aflatoxin and fumonisin contamination of maize in Babati District, Tanzania by Nyangi, C, Beed, F, Mugula J.K, Boni, S, Koyano, E, Mahuku, G, Sulyok, M, Bekunda, M

“…A survey was conducted in 2013 to establish total aflatoxin and total fumonisin in maize, as well as farmers' practices relating to maize cultivation and…”
Get full text

Proteolytic activities in togwa, a Tanzanian fermented food by Mugula, J.K., Sørhaug, T., Stepaniak, L.

“…Proteolytic activities were investigated in sorghum-based togwa prepared by natural fermentation and using starter cultures previously isolated from the native…”
Get full text

CHANGES IN QUALITY ATTRIBUTES DURING STORAGE OF TOGWA, A LACTIC ACID FERMENTED GRUEL by MUGULA, J.K., NNKO, S.A.M., SØRHAUG, T.

“…ABSTRACT Microbiological, physicochemical and sensory quality changes in togwa during storage at ambient tropical temperatures were monitored in unpasteurized…”
Get full text

Evaluation of the nutritional quality and acceptability of fingermillet-based tempe as potential weaning foods in Tanzania by Mugula, J K, Lyimo, M

“…Six types of fingermillet (Eleusine coracana)-based tempe were developed by incorporating either commonbeans, groundnuts, cowpeas, mungbeans, chickpeas, sesame…”
Get more information

The nutritive quality of sorghum-commonbean tempe by Mugula, J.K. (Sokoine Univ. of Agriculture, Morogoro (Tanzania). Dept. of Food Science and Technology)

“…The nutritive quality of sorghum-commonbean (40:60) tempe manufactured by Rhizopus oligosporus: Rhizopus oryzae (1:1) mixed culture fermentation was…”
Get full text

Production and storage stability of non alcoholic banana beverage powder by Mugula, J.K. (Sokoine Univ. of Agriculture, Morogoro (Tanzania). Dept. of Food Science and Technology), Lyimo, M.H, Kessy, F.L

“…Powder for an instant, non-alcoholic beverage formulation was manufactured by sundrying and ovendrying of a popular dessert ('silk') banana variety. The…”
Get full text