Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/330069
Title: Analysis and Assessment of the Nutritional Potential of Fresh and Processed Makuea Poo ung
Researcher: Frances Betty Fraikue
Guide(s): Prasanna Kumar, J. P., Edem Kwesi Amenumey
Keywords: Hospitality Leisure Sport and Tourism
Social Sciences
Social Sciences General
University: M S Ramaiah University of Applied Sciences
Completed Date: 2019
Abstract: Makuea poo-ungis a nutritious fruity vegetable needed by all humankind. The main aim of the study was to curb enzymatic browning, process Makuea poo-unginto powder and puree and assess nutrients present in it. It was also to analyse harvesting, nutritional status and bitterness with times. The principle underlying the study was to unearth the versatility, nutritional content and also sensitize homemakersto patronize fresh and processed Makuea poo-ungduring seasonal/lean periods and also as a convenient food.
Pagination: 
URI: http://hdl.handle.net/10603/330069
Appears in Departments:Department of Hospitality Management and Catering Technology

Files in This Item:
File Description SizeFormat 
01_title page.pdfAttached File491.72 kBAdobe PDFView/Open
02_preliminary pages.pdf662.67 kBAdobe PDFView/Open
03_chapter 1.pdf397.49 kBAdobe PDFView/Open
04_chapter 2.pdf1.22 MBAdobe PDFView/Open
05_chapter 3.pdf2.35 MBAdobe PDFView/Open
06_chapter 4.pdf1.03 MBAdobe PDFView/Open
07_chapter 5.pdf1.12 MBAdobe PDFView/Open
08_chapter 6.pdf1.8 MBAdobe PDFView/Open
09_chapter 7.pdf102.4 kBAdobe PDFView/Open
10_references.pdf359.61 kBAdobe PDFView/Open
11_appendix.pdf336.08 kBAdobe PDFView/Open
80_recommendation.pdf593.12 kBAdobe PDFView/Open


Items in Shodhganga are protected by copyright, with all rights reserved, unless otherwise indicated.

Altmetric Badge: