Full Member
Hilda Vasanthakaalam Jeyakumar
Membership since:
2025
Field of activity:
Other Memberships/Affiliations
Rwanda Nutrition Society
Indian Dietetic Association
Rwanda Food Science & Technologist Association
Degrees:
1996
Doctorate Agricultural Sciences
Microbiological Food Safety, Food Product Development
1989
Master Medical and Health Sciences incl Neurosciences
Specialized in Human Nutrition
1986
Undergraduate Medical and Health Sciences incl Neurosciences
Triple Major Program
Publications resulting from Research
Marie Rose Kambabazi, Emmanuel Hitayezu, Yvonne Mukandahiro, Hilda Vasanthakaalam
Assessment of microbiological changes during production of malted and fermented finger millet flour Vol1: Issue: 1 Pg: 31-35 https://www.ajol.info/index.php/rjeas/article/view/193254
Assessment of microbiological changes during production of malted and fermented finger millet flour Vol1: Issue: 1 Pg: 31-35 https://www.ajol.info/index.php/rjeas/article/view/193254
Vedaste Ndungutse, Peninah Muthoni Njiraine Ngoda, Hilda Vasanthakaalam, Eduard Kokan Shakala and Abdul Kipruto Faraj Functional properties of flour from selected potato (Solanum tuberosum l.) Cultivars grown in Rwanda Potato Journal 46 (2) July – Dec 2019 http://epubs.icar.org.in/ejournal/index.php/PotatoJ/article/view/99913
Hilda Vasanthakaalam, Aurelia Karayire , Valens Habimana and Choi Nam Hee Nutrient availability in biologically activated fresh and aged finger millet Cereal Technology 04/2019 DOI 10.23789/1869-2303-2019-4-244 https://abonet.baeckerwelt.de/index.php?uid_issue=1325&uid_title=7&year=2019
Vedaste Ndungutse, Peninah Muthoni Njiraine Ngoda, Hilda Vasanthakaalam, Eduard Kokan Shakala, Abdul Kipruto Faraj Nutritional Quality of Selected Potato (Solanum tuberosum L.) Cultivars grown in Rwanda Annals. Food Science and Technology Volume 20, Issue 3, 2019; 614 – 622
http://www.afst.valahia.ro/images/documente/2019/issue3/IV.8_Vedaste.pdf
http://www.afst.valahia.ro/images/documente/2019/issue3/IV.8_Vedaste.pdf
Vedaste Ndungutse, Peninah Muthoni Njiraine Ngoda, Hilda Vasanthakaalam, Eduard Kokan Shakala, Abdul Kipruto Faraj Processing quality of selected potato (Solanum tuberosum l.) Cultivars grown in Rwanda Potato J (2019) 46 (1): 48-55
Hilda Vasanthakaalam, Jocelyne Muhimpundu, Aurelia Karayire and Matsiko Fabien Stability of vitamin C and ß-carotene during processing of papaya guava fruit leather Carp Jrl of Fd Sc & Tech Dec Vol 10(4) 2018 http://chimie-biologie.ubm.ro/carpathian_journal/Vol_10(4)_2018.pdf
Ongol M. P, Owino J, Lung’aho M, Dusingizimana T, Vasanthakaalam H. Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process. Curr Res Nutr Food Sci 2018;6(2). http://www.foodandnutritionjournal.org/?p=6039
Matsiko Fabien, Kanyange Celine, Ingabire Gael, Dusingizimana Theogene, Vasanthakaalam Hilda and Kimonyo Anastase (February 2017) Detection and quantification of aflatoxin in cassava and maize flour sold in Kigali open markets, Rwanda International Food Research Journal 24(1): 459-464
F. Matsiko, E. Murindwa, C. Niyigena, B. Hitimana, Hilda Vasanthakaalam (2014) Comparison and evaluation of the quality and storage stability of soy and peanut butter, Pakistan Journal of Food Science, November 2014 Pages:50 - 56 ISSN (Print) 2226 - 5899
Martin Ongol Patrick, E. Niyonzima, Gisanura Innocent and Hilda Vasanthakaalam (2014) Effect of germination and fermentation on the nutrients in maize flour, Pakistan Journal of Food Science, November 2013 Pages:183-188 ISSN (Print) 1605-2552