E. E. Towo

Sensory Evaluation of Ugali Prepared from Blends of Cereal Flours and High Quality Cassava Flour in Mwanza Region, Tanzania

E. M. Kitunda, M. L. Kasankala, C. M. Cyprian, E. E. Towo, D. G. Mushumbusi & P. W. Meghji · European Journal of Nutrition & Food Safety · 2020

Objective: Ugali is an important meal in many parts of Eastern and Southern Africa and is typically prepared from a single staple food like maize, cassava, millet and sorghum or their composite. The objective of this study was to understand the perception of sensory parameters wh...