Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow-Reference-Cited by-同舟云学术

Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow

Published:2017-08-19 Issue:6 Volume:5 Page:1139-1144
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Traoré Korotimi¹²,Parkouda Charles¹^ORCID,Savadogo Aly²,BaHama Fatoumata¹,Kamga Regine³,Traoré Yves²

Affiliation:

1. Institut de Recherche en Sciences Appliquées et Technologies; Département Technologie Alimentaire 03 BP 7047; Ouagadougou Burkina Faso

2. Laboratoire de Biochimie et d'Immunologie Appliquée; Department of Biochemistry-Microbiology; Université Ouaga 1 Pr Joseph KI-ZERBO; Ougadougou Burkina Faso

3. Asian Vegetable Research and Development Center; Liaison office Cameroon; Messa Yaoundé Cameroon

Funder

Conseil Ouest et Centre Africain pour la Recherche et le Developpement Agricole / West and Central African Council for Agricultural Research and Development

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.504/fullpdf

Reference43 articles.

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3. Mineral composition of Moringa oleifera leaves, pods and seed from two region in Abuja. Nigeria;Anjorin;International Journal of Agriculture and Biology,2010

4. Trace metal distribution in Nigerian leafy vegetables;Asaolu;Pakistan Journal of Nutrition,2010

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