J. Muyonga | Semantic Scholar

Publications
Influence

Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin

J. Muyonga, C. Cole, K. Duodu
Chemistry
1 July 2004

Characterisation of acid soluble collagen from skins of young and adult Nile perch (Lates niloticus)

J. Muyonga, C. Cole, K. Duodu
Chemistry
1 March 2004

Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus)

J. Muyonga, C. Cole, K. Duodu
Biology
1 July 2004

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Quality deterioration in frozen Nile perch (Lates niloticus) stored at −13 and −27°C

A. Namulema, J. Muyonga, A. Kaaya
Chemistry
1 March 1999

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Microstructure and In Vitro Beta Carotene Bioaccessibility of Heat Processed Orange Fleshed Sweet Potato

G. A. Tumuhimbise, A. Namutebi, J. Muyonga
Chemistry, Medicine
Plant foods for human nutrition
12 November 2009

The findings show that heat processing improves bioaccessibility of β-carotene in OFSP and this was probably due to disruption of the tissue microstructure.

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EFFORTS TO PROMOTE AMARANTH PRODUCTION AND CONSUMPTION IN UGANDA TO FIGHT MALNUTRITION

J. Muyonga, Dorothy Nabakabya, D. Nakimbugwe, D. Masinde
2009

Malnutrition is widespread in sub-Saharan Africa. Easy-to-grow nutrient rich foods can help to improve nutrition and food security among communities that heavily depend on subsistence agriculture. In…

Fatty Acid Composition of Muscle, Liver, and Adipose Tissue of Freshwater Fish from Lake Victoria, Uganda

Justus Masa, P. Ogwok, J. Muyonga, J. Kwetegyeka, V. Makokha, D. Ocen
Environmental Science
2 February 2011

Overall, the results show that the fish species studied are a rich source of omega-3 polyunsaturated FA, particularly alpha-linolenic (ALA), eicosapentaenoic (EPA), docOSapentaenosic (DPA), and docosahexaenoic(DHA) acids, were found to be in substantial amounts in oils from all seven fish species.

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Fatty acid profile and stability of oil from the belly flaps of Nile perch (Lates niloticus)

P. Ogwok, J. Muyonga, M. Sserunjogi
Biology
1 May 2008

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Optimized formulation and processing protocol for a supplementary bean‐based composite flour

C. Ndagire, J. Muyonga, Reddy Manju, D. Nakimbugwe
Mathematics, Medicine
Food science & nutrition
15 May 2015

The model equations developed can be used for predicting the quality of the bean flour and the bean‐based composite porridge, and resulted into flour with high energy, mineral, and nutrient density of the final porridge.

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Effect of heat processing on selected grain amaranth physicochemical properties

J. Muyonga, Brian Andabati, G. Ssepuuya
Chemistry, Medicine
Food science & nutrition
15 November 2013

It can be concluded that heat treatment enhances antioxidant activity of grain amaranth and causes rheological changes dependent on the nature of heat treatment.

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