Browsing College of Agricultural and Environmental Sciences (CAES) by Subject "Food preservation"
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Effectiveness of wood ash in extending the shelf life of fresh tomatoes
(Makerere University, 2019-07)In Uganda, tomato is the most widely grown vegetable crop and is popular among all communities. Income from tomatoes is mainly constrained by post-harvest losses. Some farmers in Teso region keep their tomatoes in ash. ... -
Evaluating the Effects of Turmeric and Freezing on the Shelf Stability of Mandazi
(Makerere University, 2022-03-14)Mandazi is a deep-fried, sweet bakery product with a short shelf life of usually three days when stored at room temperature in a tightly closed container. This is mainly due to factors like spoilage micro-organisms, staling ... -
Use of banana blossom to enhance the nutrient content of bean soup
(Makerere University, 2022-03)The banana plant (Musa spp.) is widely grown in Uganda. Its fruit is a good source of carbohydrates and potassium. The other plant parts such as the shoot when fresh or dried are utilized for traditional, packaging and ...