SK Mbugua

The nutritional and fermentation characteristics of uji produced from dry milled maize flour (Unga baridi) and whole wet milled maize

SK Mbugua · Chemie, Mikrobiologie, Technologie der Lebensmittel · 1987 · 19 citations

Nutrition, Engineering, Bioenergy +20

Microbiological and acidity changes during the traditional production of kirario: An indigenous Kenyan fermented porridge produced from green maize and millet.

SK Mbugua, EK Kang’ethe, JK Imungi · African Journal of Food Agriculture Nutrition and Development · 2009 · 18 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +17

Challenges and Opportunities in Cassava Production among the Rural Households in Kilifi County in the Coastal Region of Kenya

A. W. Mwang’ombe, SK Mbugua, F. Olubayo et al. · Journal of Biology Agriculture and Healthcare · 2013 · 12 citations

Engineering, Agricultural Economics, Plant Pathology +18

Microbiological and biochemical aspects of uji (an East African sour cereal porridge) fermentation, and its enhancement through application of lactic acid …

SK Mbugua · 1981 · 12 citations

Probiotic, Food Fermentation, Medicine +9

Marketing Opportunities for cassava based products: An Assessment of the Industrial Potential in Kenya

E E Karuri, SK Mbugua, Joseph T. Karugia et al. · University of Nairobi Research Archive (University of Nairobi) · 2001 · 11 citations

Industrial Potential, Food Marketing, Marketing Opportunities +6