• Login
    View Item 
    •   Mak UD Home
    • College of Natural Sciences (CoNAS)
    • Academic submissions (CoNAS)
    • View Item
    •   Mak UD Home
    • College of Natural Sciences (CoNAS)
    • Academic submissions (CoNAS)
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Effect of different preparation methods on iron and β-Carotene content in amaranthus blitum L.

    Thumbnail
    View/Open
    Undergraduate Dissertation (943.4Kb)
    Date
    2019-08
    Author
    Nabyonga, Christine Mutebi
    Metadata
    Show full item record
    Abstract
    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 heat-sensitive microorganisms. However, cooking methods can have a detrimental effect on the nutrient composition and sensory qualities of foods, including vegetables (Bernhardt and Schlich, 2006). Iron requirements are important during the various growth phases and are higher in menstruating women because of the monthly blood loses according to Abbaspour (2014). Beta-carotenes are the precursors of vitamin A (retinol), an essential nutrient needed in small amounts by humans for the normal functioning of the visual system. (Lora, 2011). Amaranthus blitum L is a good source of beta-carotene and iron especially for children depending on the calculated values of my samples. It is important to select the right cooking method to maximize the nutritional quality of your meal. This study was aimed at revealing the nutritional levels of iron and beta-carotene content for the Amaranthus blitum L and how these levels are affected by steaming, boiling and stir-frying the amaranth.
    URI
    http://hdl.handle.net/20.500.12281/6527
    Collections
    • Academic submissions (CoNAS)

    DSpace 5.8 copyright © Makerere University 
    Contact Us | Send Feedback
    Theme by 
    Atmire NV
     

     

    Browse

    All of Mak UDCommunities & CollectionsTitlesAuthorsBy AdvisorBy Issue DateSubjectsBy TypeThis CollectionTitlesAuthorsBy AdvisorBy Issue DateSubjectsBy Type

    My Account

    LoginRegister

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    DSpace 5.8 copyright © Makerere University 
    Contact Us | Send Feedback
    Theme by 
    Atmire NV