Browsing Conference/ Workshop/ Seminar/ Proceedings by Author "Imungi, Jasper K"
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Can Rosemary Spice (ROSMARINUS OFFICINALIS) Stabilize‚-a- Carotene in a Protene -a- Carotene -Rich Soybean-Based Product?
Oiye, S O; Imungi, Jasper K; Mwangi, A M (Kenya Coalition for Action in NutritionApplied Nutrition Programme (ANP) Department of Food Technology and Nutrition, Universityof Nairobi, Kenya, 2006)Background: Addition of ‚-a-carotene-rich foods can be a feasible way to augment vitamin A content in products deficient in vitamin A. However, -a-carotene is highly prone to oxidation and sterioiseomerization that leads ... -
Consumption pattern and characteristics of potato crisps in Nairobi city, Kenya
Abong, George O; Okoth, Michael W; Imungi, Jasper K; Kabira, Jackson N (Department of Food Science, Nutrition and Technology, University of Nairobi, 2010)Objective: To determine the consumption pattern and characteristics of potato crisps in Nairobi City, Kenya. Methodology and results: Potato crisps consumption pattern was studied using studied structured questionnaires ... -
Solar dehydration of cassava for production of flour for local foods in Kenya
Imungi, Jasper K (Department of Food Science, Nutrition and Technology, University of Nairobi, 1992)Kenyans subsist for the most part on maize and wheat-based foods. The rapid population increase, however, has not been paralleled by a corresponding increase in maize production and has increased the need for wheat imports. ...