Browsing Academic submissions (CoNAS) by Issue Date "2019-08"
Now showing items 1-12 of 12
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Aflatoxin determination in traditional local brew (Malwa)
(Makerere University, 2019-08)Aflatoxin contamination is a common problem in developing countries, particularly in cereals and this poses a serious health risk to its consumers. Malwa is a traditional brew in Uganda whose cereal ingredients are prone ... -
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 ... -
Auto-oxidative changes in un-refrigerated goat meat
(Makerere University, 2019-08)Lipid peroxidation of biological samples may be assesed by different chemical and physical methods. However, those based on the measurement of malondialdehyde formed from the breakdown of endoperoxides during the last ... -
Comparative evaluation of milk clotting activity of bromelain, zingerbain and papain enzymes
(Makerere University, 2019-08)Dairy industry has manipulated enzymes for making milk products such as cheese, low lactose free products. In cheese production, a rennet is used in the precipitation of milk, it catalyzes the degradation of casein ... -
Cross-reactivity of polyclonal antibodies to antigens from soybean and cowpea crude protein extracts
(Makerere University, 2019-08)This study was to determine the extent of cross-reactivity between cowpea and soybean crude protein extracts from dry cowpea and soybean seed samples. Four rabbits were immunised subcutaneously with cowpea protein extract ... -
Determining the effect of different storage temperatures on the live cell count of Peripheral Blood Mononuclear Cells (PBMCs)
(Makerere University, 2019-08)Cryopreservation of Peripheral Blood Mononuclear Cells (PBMCs) is an essential and common practice in conducting research. There are different reports in the literature attributing the need to preserve the integrity ... -
Effect of different preparation methods on iron and β-Carotene content in amaranthus blitum L.
(Makerere University, 2019-08)Cooking makes food edible and delicious, preserves its nutritional qualities, gives it new flavor, fragrances and colour (Sissi et al., 2008). It also guarantees food safety in terms of hygiene, by eliminating or reducing ... -
Effectiveness of liquid Dettol detergent in the management of xanthomonas campestris PV musacearum in banana plantations
(Makerere University, 2019-08)This study aimed at determining the effectiveness of liquid Dettol as an antimicrobial against Xanthomonas campestris pv. musacearum. The study was conducted in January, 2019 in the research laboratory of the department ... -
Impact of Banana peel-based fertilizers on Maize performance
(Makerere University, 2019-08)This study was conducted to evaluate the impact of banana peel-based fertilizers on maize performance. Banana peels are a rich source of nutrients especially potassium. These nutrients are essential for proper growth ... -
Optimization of bioplastic production from cassava starch
(2019-08)The diversity and ubiquity of plastic products testify the versatility of the special class of materials known as polymers. However, the non-biodegradability of these petrochemical-based materials has been a source of ... -
Pectinase extraction from orange peelings and its application in tamarind juice extract
(Makerere University, 2019-08)In this study, pectinase enzyme was prepared from orange peelings (as a source of pectin) and Aspergillus niger. Aspergillus niger suspension was obtained from washing black grape berries with distilled water. This was ... -
Quantification of the phytic acid in Ugandan raw and cooked maize
(Makerere University, 2019-08)Micronutrient deficiency is high in Uganda and is exacerbated by consumption of foods rich in antinutritional factors such as oxalate, trypsin inhibitors and Phytic acid. Phytic acid which is the inositol combined with six ...