Now showing items 1-2 of 2

    • Development of Mint-Flavored Probiotic Obushera using Lactobacillus rhamnosus Yoba 2012 

      Kakoowe, Emmanuel (Makerere University, 2022-03-30)
      Mint essential oil is a common flavorant in the food industry. However, the antimicrobial action of oil is undesirable in production of probiotic foods. In addition, the strong mint flavor can deter the sensory acceptability ...
    • Development of probiotic soy-soursop yoghurt 

      Joanitah, Nanyondo (Makerere University, 2022-10)
      The increasing demand for functional foods due to their health benefits has created a need for products that can be produced from local sources. This study developed probiotic yoghurt from a blend of soy and soursop ...