Browsing by Subject "Obushera"
Now showing items 1-2 of 2
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Development of Mint-Flavored Probiotic Obushera using Lactobacillus rhamnosus Yoba 2012
(Makerere University, 2022-03-30)Mint essential oil is a common flavorant in the food industry. However, the antimicrobial action of oil is undesirable in production of probiotic foods. In addition, the strong mint flavor can deter the sensory acceptability ... -
The nutritional quality of traditionally and commercially made Obushera
(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 ...