Browsing Department of Nutrition and Health by Title
Now showing items 77-80 of 80
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Using Food Grade Lye “omushelekha” in the Formulation of Health Products from Commonly Consumed African Indigenous Vegetables and Vegetable Combinations
(Functional Foods in Health and Disease, 2011-05-24): Lye, sodium hydroxide and potassium hydroxide has been used over the years in food preparation including the preparation of vegetables and dried meat products, washing or chemical peeling of fruits and vegetables, cocoa ... -
Zinc bioavailability and elution rate from zinc fortified water produced by the Lifestraw® Family Filter
(Wageningen University/London, 2016)Introduction: Zinc deficiency is a major public health problem in many developing countries. Zn fortification of foods may have limited impact because Zn bioavailability from staple foods is generally low. Fortification ... -
Zinc Levels in Raw and Blanched Slenderleaf sp.(Crotalaria ochroleuca & Crotalaria brevidens) Indigenous Vegetables
(Scientific Research Publishing Inc., 2019)An estimated 20% of the world’s population is at risk for zinc (Zn) deficiency. Micronutrient deficiencies are most prevalent in Africa and remain a major problem facing poor populations, whose impact is worsened by ... -
α+-Thalassemia Protects against Anemia Associated with Asymptomatic Malaria: Evidence from Community-Based Surveys in Tanzania and Kenya
(The University of Chicago Press, 2008-08-01)Background. In hospital-based studies, α+-thalassemia has been found to protect against severe, life-threatening falciparum malaria. α+-Thalassemia does not seem to prevent infection or high parasite densities but rather ...