Browsing by Subject "Nutritional value"

Now showing items 1-5 of 5

    • Enhancement of post-harvest shelf-life of mango using ginger and aloevera extracts. 

      Tushabe, Seniter (Makerere University, 2023-11)
      Post-harvest losses pose a significant challenge to global mango production, contributing to substantial economic losses and reduced availability of this vital tropical fruit. This study investigates the potential of plant ...

    • Nutrient composition and functional value of Ajon 

      Nassozi, Dorothy Batte (Makerere University, 2019)
      Traditional millet beers are produced in several countries of Africa, but variations in the manufacturing process may occur depending on the geographic localization. These beers are very rich in calories, B-group vitamins ...

    • Nutritional evaluation of rice straw from different rice cultivars 

      Settuba, Alex (Makerere University, 2021)
      Rice straw is an abundant cheap feed resource that can be used in various feeding systems to reduce on feed costs. However, it is of poor nutritive value but measures such as breeding can improve its nutritional composition. ...

    • The nutritional quality of traditionally and commercially made Obushera 

      Erodi, Abraham (Makerere University, 2018)
      The study presented here was to investigate the nutritional quality of the traditionally and commercially made Obushera. The pH, titratable acidity, reducing sugars and total protein concentrations which are important ...

    • Quality and stability of cricket enriched cookies 

      Bijabiwe, Mariam (Makerere University, 2022-03)
      Insect consumption dates back to prehistoric era where insects were mainly eaten raw or processed (sundried, fried and smoked). However, in the modern era, insect consumption is mostly something that is nostalgic about old ...