EFFECT OF HEAT PROCESSING ON VITAMIN COMPOSITION OF SELECTED STAPLE GREEN LEAFY VEGETABLES IN NIGERIA

EFFECT OF HEAT PROCESSING ON VITAMIN COMPOSITION OF SELECTED STAPLE GREEN LEAFY VEGETABLES IN NIGERIA

This study assessed the effect of the steamed and boiling cooking methods on the vitamin content of six staple green vegetables in Nigeria. Vitamin levels in fresh, steamed and boiled leafy vegetables were determined using spectrophotometric and titrimetric methods. The results of vitamin analysis s...

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Bibliographic Details
Main Authors: Sunday Adegoke ADENIYI, Peter Agbomire AGBUGUI, Saheed Olanrewaju Abiodun SOLOLA, Jacob Sunday OYEKU
Format: Article
Language:English
Published: Stefan cel Mare University of Suceava 2023-12-01
Series:Food and Environment Safety
Subjects:
leafy vegetables
steaming/boiling methods
vitamin composition
%loss of vitamin
Online Access:http://fens.usv.ro/index.php/FENS/article/view/996/866

Internet

http://fens.usv.ro/index.php/FENS/article/view/996/866

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