Effect of optimal incorporation of hybrid banana flours on acceptability of soy fortified banana flour based products

Florence I. Muranga; F. Nabugoomu; J. G. Katebarirwe

doi:10.5897/AJB.9000176

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12487

Full Length Research Paper

Effect of optimal incorporation of hybrid banana flours on acceptability of soy fortified banana flour based products

Florence I. Muranga1,2*, F. Nabugoomu3 and J. G. Katebarirwe4

1Department of Food Science and Technology, Makerere University, P.O Box 7062, Kampala, Uganda. 2Presidential Initiative on Banana Industrial Development (PIBID), P.O Box 32747, Kampala, Uganda. 3Faculty of Science and Technology, Uganda Christian University, P.O Box 4 Mukono, Uganda. 4Department of Food Processing Technology and Home Economics, Kyambogo University, P.O. Box 1, Kampala, Uganda.
Email: [email protected]

Article Number - FEFD34938328
Vol.10(85), pp. 19788-19795 , December 2011
https://doi.org/10.5897/AJB.9000176

Accepted: 25 November 2011
Published: 28 December 2011

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.