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dc.contributor.authorKobusinge, Monica
dc.date.accessioned2021-04-26T09:59:36Z
dc.date.available2021-04-26T09:59:36Z
dc.date.issued2021-04-23
dc.identifier.citationKobusinge, M. (2021). Nutritional and nutraceutical composition of selected varieties of brassica oleracea l. Grown in Uganda. (Unpublished undergraduate dissertation), Makerere University, Kampala, Uganda.en_US
dc.identifier.urihttp://hdl.handle.net/20.500.12281/10359
dc.descriptionA research report submitted to the Department of Plant Sciences, Microbiology and Biotechnology in partial fulfilment of the requirements for the a ward of the Degree of Bachelor of Science in Biotechnology of Makerere University.en_US
dc.description.abstractThe nutritional and nutraceutical composition of commonly consumed varieties of Brassica oleracea (cabbage) was assessed. For this study, the commonly consumed varieties in Uganda were selected for nutritional and nutraceutical approximation which included Red cabbage, Fanaka F1, Baraka F1, Gloria F1 and Copenhagen. Standard procedures were carried out to approximate these nutrients: Ascorbic acid, crude fiber, total Carbohydrates (mg/g), Total Sugars (mg/100g), Starch (mg/g), and Protein (mg/g); percentage crude fiber varied significantly among cabbage varieties. (one-way ANOVA, F=202.99, p<0.05), the ascorbic acid content varied significantly among the cabbage varieties (one-way ANOVA, F=10.252, p<0.05), total carbohydrates varied significantly amongst the cabbage varieties (one-way ANOVA, F=280.06, p<0.05), Total sugars varied significantly amongst the cabbage varieties (one-way ANOVA, F=537.5, p<0.05), Amount of starch varied significantly amongst all cabbage varieties. (one-way ANOVA, F=467, p<0.05), the amount of proteins varied significantly amongst cabbage varieties. (one-way ANOVA, F=0.025147, p<0.05). Similarly, standard procedures were followed to analyze the nutraceutical composition of the commonly consumed varieties and this resulted into; the anthocyanin content varied significantly amongst the cabbage varieties. (one-way ANOVA, F=20.527, p<0.05), the amount of phenolics varied significantly amongst the cabbage varieties (one-way ANOVA, F=167.90, p<0.05), the amount of tannins varied significantly among all cabbage varieties. (one-way ANOVA, F=863.2, p<0.05), similarly, the amount of total anti-oxidants varied significantly amongst the different varieties of cabbage. (one-way ANOVA, F=2058.5, p<0.05), flavonoid content varied significantly among all cabbage varieties. (one-way ANOVA, F=717337, p<0.05) and the level of alkaloids varied significantly among all cabbage varieties. (one-way ANOVA, F=33.32, p<0.05). In conclusion, there are a lot of cabbage being consumed on Ugandan markets but their nutritional and nutraceutical composition vary whereby some have very high composition which is good and on the other hand some have very low which is not recommended for human consumption hence unfit for human health. This paper would recommend the consumers to consume what is best for them.en_US
dc.language.isoenen_US
dc.publisherMakerere Universityen_US
dc.subjectCabbage (Brassica olercea)en_US
dc.subjectBrassica olercea ,nutritional compositionen_US
dc.subjectBrassica olercea nutraceutical, compositionen_US
dc.titleNutritional and nutraceutical composition of selected varieties of brassica oleraceal. Grown in Uganda.en_US
dc.typeThesisen_US


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