Browsing by Subject "Vitamin C"
Now showing items 1-3 of 3
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Augmenting vitamin C in cabbage
(Makerere University, 2019-08)The popularity of fermented foods is due to their enhanced shelf life, safety, functionality, sensory and nutritional properties. This has therefore prompted interest in fermented vegetables. Cabbage is a highly preferred ... -
Optimising a processing protocol for a safe and vitamin c rich concoction used by Ugandans to alleviate symptoms of COVID-19
(Makerere University, 2022-10)Background: When the COVID-19 outbreak was declared a pandemic on 12 March, 2020, desperate Ugandans who could not afford exorbitant fees for treatment of COVID-19 resorted to using cannabis and other local herbs to treat ... -
Vitamin C (ascorbic acid) content of selected brands of processed fruit juice sold in Mega Supermarkets in Kampala, Uganda
(Makerere University, 2019-10)Humans and other primates are not able to synthesize vitamin C, which plays a very important biological role in the lives of its consumers. The major sources of this nutrient are fortified food products however its ...