Browsing Masters Degree Dissertations by Title
Now showing items 10-17 of 17
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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(Kyambogo University (unpublished work), 2018-05)Veterinary drug residues in milk represent a health risk for the consumer especially young children.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 ... -
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 ... -
Non-cancer risks and mitigation strategies of fe, mn, cu and cr in milled maize flour
(Kyambogo University, 2021-08)In Uganda, maize (Zea mays), is milled into flour that is used as an ingredient in many food products including baby foods. Milling is mainly done in hammer mills that are fabricated using mild steel. Mild steel is made ... -
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 ... -
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(Kyambogo University(Unpublished work), 2018-10)Bananas and cassava are important staple foods in terms of caloric intake in Uganda.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, ... -
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(Kyambogo University(Unpublished work), 2021-08)Ghee is one of the major fermented foods consumed in Uganda despite the fact that it is largely produced traditionally raising issues of quality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 ... -
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. ...