| dc.contributor.author | Nyangoma, Emily | |
| dc.date.accessioned | 2023-12-07T11:54:51Z | |
| dc.date.available | 2023-12-07T11:54:51Z | |
| dc.date.issued | 2023-07-31 | |
| dc.identifier.citation | Nyangoma, E. (2023). Levels of Oxylate and Phytates in vegatables consumed by pregnant and breastfeeding women in Buyende District. (Mak UD). (Unpublished Dissertation). Makerere University, Kampala, Uganda. | en_US |
| dc.identifier.uri | http://hdl.handle.net/20.500.12281/17606 | |
| dc.description | A Dissertation submitted to the Department of Biochemistry and Sports Science in partial fulfillment of the requirements for the award of the Degree of Bachelor of Science (Biological) of Makerere University. | en_US |
| dc.description.abstract | There is a scarcity of information on oxalate and phytate content in vegetables in Buyende district,Uganda. This study aimed to analyze oxalate and phytate content in vegetables consumed in Buyende district. Oxalate and phytate were analyzed for 6 vegetables samples.Cassava leaves was found to contain the highest amount of both phytates and oxalates. While Sukuma had the lowest amounts of oxalate and pumpkin leaves the lowest amounts of phytates.
In conclusion, the amounts of oxalates and phytates in vegetables were generally high.
The usage of processing strategies and dietary diversification to reduce phytate content would significantly improve estimated mineral bioavailability in plant‐based diets. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Makerere University. | en_US |
| dc.subject | Oxylate | en_US |
| dc.subject | Phytate. | en_US |
| dc.subject | Mineral bioavailability. | en_US |
| dc.subject | Plant‐based diets. | en_US |
| dc.title | Levels of Oxylate and Phytates in vegatables consumed by pregnant and breastfeeding women in Buyende District. | en_US |
| dc.type | Technical Report | en_US |
