Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire

Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire

The aim of this study was to evaluate the effect of steam blanching processing on the nutritive value and the antioxidant properties of five leafy vegetable species (Amaranthus hybridus, Andasonia digitata, Ceiba patendra, Hibiscus sabdariffa and Vigna unguiculata) that are used for sauce preparatio...

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Bibliographic Details
Main Authors: Oulai Patricia D., Zoué Lessoy T., Niamké Sébastien L.
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2015-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
fever
infants
serious bacterial infections
“Lab-score”
Online Access:http://www.degruyter.com/view/j/pjfns.2015.65.issue-1/pjfns-2015-0003/pjfns-2015-0003.xml?format=INT
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