C. M. Cyprian

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...

Open access Research Article 10.9734/ejnfs/2020/v12i930283

Knowledge and Awareness on Food Fortification among Mother/Child Caretakers of Kinondoni Municipality, Tanzania

M. L. Kasankala, M. Kitunda, D. G. Mushumbusi, C. M. Cyprian, W. P. Meghji, M. C. Mgoba & E. Towo · Asian Food Science Journal · 2018

Objective: The objective of the study was to evaluate the success of social mobilization and capacity building efforts done to educate the Mother/Child Caretakers and the general public regarding food fortification and the importance of consuming fortified food products in Kinond...

Open access Research Article 10.9734/AFSJ/2018/41103