| dc.contributor.author | Nkwasiibwe, Arnold | |
| dc.date.accessioned | 2023-12-18T14:49:01Z | |
| dc.date.available | 2023-12-18T14:49:01Z | |
| dc.date.issued | 2023-07-27 | |
| dc.identifier.citation | Nkwasiibwe, A. (2023). Effect of germination on the nutritional and functional properties of amaranth grains flour [unpublished undergraduate thesis]. Makerere University, Kampala. | en_US |
| dc.identifier.uri | http://hdl.handle.net/20.500.12281/17902 | |
| dc.description | A Research Project Report Submitted to the Department of Food Science and Nutrition in Partial Fulfilment of the Requirements for the Award of the Degree of Bachelor of Science in Food Science and Technology of Makerere University. | en_US |
| dc.description.abstract | Germination of grain amaranth has the potential to improve its nutritional availability and functional properties. This study examined the effects of germination on amaranth grains to mitigate the presence of antinutrients. Through enzymatic degradation and leaching, the process of germination leads to a reduction in antinutrient concentrations. The levels of fat and protein remained constant and did not exhibit any significant variation. The composition of ash increased to 3.2% of the flour. The carbohydrate composition was highest on day1Water absorption capacity and swelling power did not significantly change, but oil absorption capacity increased
from 185.9gL/cm3 to 190.8gL/cm3 on day 3. The water solubility index at 5.4g/100mL initially
increased to 9.2g/100mL at day1 slightly decreased to 8.4g/100mL at day 3. Germination shows promise for enhancing the nutritional value and utilization of amaranth grains to combat food insecurity. Further research is needed for optimization and innovative processing techniques. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Makerere University | en_US |
| dc.title | Effect of germination on the nutritional and functional properties of amaranth grains flour. | en_US |
| dc.type | Thesis | en_US |
