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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 ...
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(Kyambogo University(Unpublished work), 2021-08)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 ...
Farmers perception of the small East Africa zebu x Tyrolean grey cattle crosses performance in Uganda
(Kyambogo University, 2021-05)
The study aimed to determine the performance of the Small East African Zebu (SEAZ) and the
Tyrolean Grey cattle crosses (TGX) in the selected cattle corridor districts (Kole, Nakapiripirit, and
Kayunga of Uganda. SEAZ ...
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 ...
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(Kyambogo University(Unpublished work), 2021-08)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 ...
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 ...
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 ...
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 ...
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 ...