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The diversity of thick (ugali) and thin (uji) porridges consumed in Kenya 

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dc.contributor.author Wanjala, G.W.
dc.date.accessioned 2016-11-23T13:49:34Z
dc.date.available 2016-11-23T13:49:34Z
dc.date.issued 2016
dc.identifier.uri http://erepo.usiu.ac.ke/11732/2972
dc.description A paper presentation at the 3rd East African Multidisciplinary Research Conference (EAMARC III) held at the United States International University- Africa, 15th -17th November, 2016. en_US
dc.description.abstract Porridges are important sources of nutrients. They are made when flours are heated in excess water. Starch-rich slurry transforms into porridge when starch is gelatinized. About 8-10% and 30-34% w/v flour is required to make thin porridge (uji) and thick porridge (ugali) respectively. Uji can be drank or eaten with a spoon whereas the ugali is a solid paste. Ugali is consumed as the main meal while uji as a drink at any time. Uji is an important food for invalids and complementary feeding. Rising incidence of lifestyle disease, low energy density and poor protein affects the nutritional value of uji and ugali. The aim was to determine and document the diversity of ugali and uji consumed in Kenya. Documented indigenous technical knowledge of porridges Improve nutritional, sensory and functional properties, Develop candidate products for nutritional management of lifestyle diseases, and Open avenues for commercialization. en_US
dc.publisher United States International University - Africa en_US
dc.title The diversity of thick (ugali) and thin (uji) porridges consumed in Kenya  en_US
dc.type Presentation en_US


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