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…”
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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…”
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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…”
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Identification and nutrient composition of indigenous vegetables of Tanzania by LYIMO, M, TEMU, R. P. C, MUGULA, J. K

“…Thirty types of indigenous vegetables commonly utilized in rural areas of Tanzania were collected, identified and their nutrient compositions analyzed. High…”
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Evaluation of the nutritional quality and acceptability of sorghum-based tempe as potential weaning foods in Tanzania by Mugula, J K, Lyimo, M

“…Six types of sorghum (Sorghum bicolor)-based tempe were developed by blending with various combinations and quantities of either bambara groundnut, sesame,…”
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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…”
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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…”
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Aflatoxins and fumonisin contamination of marketed maize, maize bran and maize used as animal feed in Northern Tanzania by Nyangi, C, Beed, F, Boni, S, Koyano, E, Sulyok, M

“…The objective of this study was to investigate the occurrence of total aflatoxin and total fumonisin in maize and maize-based products in Babati, northern…”
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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…”
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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…”
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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…”
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Production and storage stability of non-alcoholic pawpaw beverage powder by MUGULA, J. K, KESSY, F. L, LYIMO, M. H

“…Powder for instant non-alcoholic pawpaw beverage formulation was manufactured by traditional sundrying and controlled ovendrying. The reconstituted beverage…”
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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…”
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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…”
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Bacteriological quality of potable water sources supplying Morogoro municipality and its outskirts: a case study in Tanzania by Jiwa, S. F. H., Mugula, J. K., Msangi, M. J.

“…Bacteriological quality of potable water supplying Morogoro municipality and its outskirts (population 135000 people) was assessed by the determination of the…”
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Seasonality, drivers, and isotopic composition of soil CO2 fluxes from tropical forests of the Congo Basin by Baumgartner, Simon, Barthel, Matti, Drake, Travis William, Bauters, Marijn, Makelele, Isaac Ahanamungu, John Kalume Mugula, Summerauer, Laura, Gallarotti, Nora, Landry, Cizungu Ntaboba, Kristof Van Oost, Boeckx, Pascal, Doetterl, Sebastian, Roland Anton Werner, Six, Johan

“…Soil respiration is an important carbon flux and key process determining the net ecosystem production of terrestrial ecosystems. To address the lack of…”
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POTENTIAL OF LACTIC ACID FERMENTATION IN REDUCING AFLATOXIN B1 IN TANZANIA MAIZE-BASED GRUEL by Nyamete, FA, Bennink, M, Mugula, JK

“…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…”
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ASSESSMENT OF PRE-HARVEST AFLATOXIN AND FUMONISIN CONTAMINATION OF MAIZE IN BABATI DISTRICT, TANZANIA by Nyangi, C, Beed, F, Mugula, JK, 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…”
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Bacteriological quality of potable water sources supplying Morogoro municipality and its outskirst : a case study in Tanzania by JIWA, S. F. H, MUGULA, J. K, MSANGI, M. J

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