THE EFFECT OF HEATING TIME TO THE CONTENT OF PIGMENTS AND VITAMIN A IN CASSAVA (Manihot esculenta Crantz) AND CEARA-RUBBER (Manihot glaziovii Muell. Arg) LEAVES

THE EFFECT OF HEATING TIME TO THE CONTENT OF PIGMENTS AND VITAMIN A IN CASSAVA (Manihot esculenta Crantz) AND CEARA-RUBBER (Manihot glaziovii Muell. Arg) LEAVES

Cassava and ceara-rubber leaves are leavy vegetables that can not be consumed in raw form because they contained cyanide, therefore cooking process is needed to remove the cyanide.  However cooking process cause the changes of  the content of pigments and vitamin A. The aims of the research are to k...

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Bibliographic Details
Main Authors: Madalena Madalena, Heriyanto Heriyanto, Susanti Pudji Hastuti, Leenawaty Limantara
Format: Article
Language:English
Published: Department of Chemistry, Universitas Gadjah Mada 2010-06-01
Series:Indonesian Journal of Chemistry
Online Access:https://jurnal.ugm.ac.id/ijc/article/view/21722

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