Browsing Masters Degree Dissertations by Title
Now showing items 18-21 of 21
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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 ... -
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(Kyambogo University(Unpublished work), 2021-08)Ghee is one of the major fermented foods consumed in Uganda despite the fact that it is largely produced traditionally raising issues of quality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 ... -
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(Kyambogo University [unpublished work], 2023-10)Uganda is the seventh sesame-producing country in Africa and ninth in the world.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 ... -
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. ...