Masters Degree Dissertations
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Proximate composition, metal, polyphenol and flavonoid contents of green and black tea in Kampala
(Kyambogo University [unpublished work], 2023-06)Uganda is the second leading producer of tea in Africa. However, there are quality and safety concerns of Uganda's tea in the international market. This study determined the proximate composition, the essential and toxic ... -
Antimicrobial, Growth, Acid and Aroma Properties of the Dominant Microflora Isolated at Different Stages of Gouda Cheese Production
(Kyambogo University [unpublished work], 2023-10)The microflora of Gouda cheese is dominated by starter culture lactic acid bacteria (SLAB) and non-starter organisms, which are not deliberately added. Both of these groups of microorganisms are responsible for development ... -
Characterization of glucose syrup and ethanol from starch extracted from selected cassava and maize varieties grown in Uganda
(Kyambogo University [unpublished work], 2023-10)The research aimed to extract starch from the selected cassava and maize varieties, evaluate enzymatic and acid hydrolysis processes for glucose syrup production, and assess ethanol production. Characterization of the ... -
Assessment of the cold chain capacity used in bulk handling of perishable agricultural produce in Uganda
(Kyambogo University [unpublished work], 2023-11)High food post-harvest losses negate the efforts geared towards improving food security and livelihoods of the population. There has been increased interest in addressing challenges associated with food post-harvest losses ... -
Proximate, mineral, fatty acid composition and quality of the oil obtained from landrace and improved sesame (sesamum indicum) seeds grown in northern Uganda
(Kyambogo University [unpublished work], 2023-10)Uganda is the seventh sesame-producing country in Africa and ninth in the world. Sesame is a non-traditional cash crop with tremendous export potential. Data on composition of sesame in Uganda is scarce, making the planning ... -
Fatty acid composition of oils from green coffee beans from different agro-ecological zones of Uganda
(Kyambogo University(Unpublished work), 2018-11)Coffee is an important agricultural commodity and beverage widely consumed throughout the world. Two-thirds of Ugandans depend on coffee as an important source of income. The quality of coffee determines the relative ... -
Formulation of an iron biofortified bean-silverfish instant sauce for pregnant women
(Kyambogo University[unpublished work], 2022-07)In Uganda, there is an increasing burden of anaemia especially among pregnant women and children aged 6-59 months. Some of the readily available and affordable food to pregnant mothers are beans which have relative amounts ... -
Optimisation of the quality of bread from wheat, banana and cassava composite flour
(Kyambogo University(Unpublished work), 2018-10)Bananas and cassava are important staple foods in terms of caloric intake in Uganda. These traditional crops are highly perishable with little value addition. This study examined the prospects of application of banana, ... -
Evaluating the potential of pureed fresh green mature bananas as a functional ingredient for production of bread
(Kyambogo University(Unpublished work), 2021-08)The nutritional value of green mature cooking bananas is mainly attributed to their resistant starch and dietary fibre content. This study aimed at developing bread using a composite mixture of wheat (70%) and pureed ... -
Levels of antibiotic residues in cow's milk sold in commercial centers of Kampala city
(Kyambogo University (unpublished work), 2018-05)Veterinary drug residues in milk represent a health risk for the consumer especially young children. Prolonged exposure to antimicrobial residues in food and milk may lead to antimicrobial resistance and other health ... -
Relationship between physicochemical and sensory properties of selected local and hybrid cooking bananas in Uganda
(Kyambogo University(Un published work), 2021-01)The East African Highland Cooking bananas are a staple food in Uganda. In this work, the relationship between sensory characteristics and the physicochemical properties of 23 local and hybrid cooking bananas was studied. ... -
Chemical composition of seeds from major passion fruit species: Passiflora edulis Sim,Passiflora eduli F flavicarpa and Passiflora maliformis grown in Uganda
(Kyambogo University(Unpublished work), 2021-03)Passion fruit (Passiflora spp.) seeds are usually discarded after extraction of the juice. The seeds, however, represent an important source of edible oil with a high proportion of polyunsaturated fatty acids and other ... -
Probiotic, starter culture and antimicrobal properties of lactic acid bacteria isolated from Ugandan traditional ghee
(Kyambogo University(Unpublished work), 2021-08)Ghee is one of the major fermented foods consumed in Uganda despite the fact that it is largely produced traditionally raising issues of quality control and assurance. This study investigated the bacterial diversity of ... -
Non-cancer health risks associated with pesticide residues and heavy metal exposures in locally manufactured cereal-based baby foods in Kampala city
(Kyambogo University, 2019-11)Pesticides residues and heavy metals are major environmental pollutants and their toxicity is a problem of increasing significance for nutritional and environmental reasons. Data on the risk contribution of heavy metal ... -
Changes in aroma, pectin and physical properties of ripening cooking bananas
(Kyambogo University, 2019-11)Post-harvest losses are high in the cooking banana value chain in Uganda due to the short shelf life of the green bananas (6 to 10 days). The losses give rise to large amounts of solid wastes that later decompose into ... -
Nutritional quality of pumpkin (Cucurbita Pepo L.) Seeds based on the mineral and fatty acid composition
(Kyambogo University, 2019-10)Pumpkin seeds contribute to the nutrition of human populations and are also used in medicine in many parts of the world. In Uganda, pumpkin seeds are nowadays promoted and consumed as a snack. The potential of a food to ... -
Effect of farmyard manure integrated with triple superphosphate on yield and grain quality of Biofortified common beans in central Uganda
(Kyambogo University, 2021-08)A study was carried out to assess the effect of farmyard manure integrated with triple superphosphate on soil conditions, yield and grain quality of bio-fortified common bean Genotypes in central Uganda. The study evaluated ... -
Dietary diversity and nutritional status of learners in secondary schools of Kampala city, Uganda
(Kyambogo University, 2021-04)Introduction: The diet one takes is very fundamental for boosting and sustaining one’s health and nutrition’s needs especially when it is a balanced diet. Dietary diversity is vital for exposing the learners to different ... -
Health risks associated with heavy metal exposure in geophagic products (Emumbwa) consumed during pregnancy
(Kyambogo University, 2021-06)Geophagic products (Emumbwa) consumed by some pregnant women in Uganda may be a source of heavy metal poisoning. However, there is paucity of information regarding the composition, safety and consumption patterns of these ... -
Potential of spontaneous microbial fermentation isolates to improve fermentation and cup quality of wet processed Arabica coffee (coffea arabica)
(Kyambogo University, 2021-07)Spontaneous wet processing of coffee currently practiced in Uganda is constrained by long processing times, losses, and inferior quality coffees. Starter cultures are nowadays used to control fermentation of foods. This ...
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