Browsing Academic submissions (CoNAS) by Subject "Vegetables"
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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 ...