Effect of thermal processing and fermentation on the nutritional composition and techno-functional properties of monkey pineapple (Myrianthus arboreus) seeds

Processing methods can improve the nutritional quality of non-conventional fruits and promote their consumption. The aim of this study was to assess the influence of culinary treatments on the nutritional composition of Myrianthus arboreus seeds. Firstly,the proximate composition and antinutrients o...

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Bibliografische Detailangaben

Hauptverfasser:	Archelle Arnellie Foudjin Abaoabo, Stephano Tene Tambo, Ronice Zokou, Elsa Nguepi Solefack, Alix Ntongme Mboukap, Justine Odelonne Kenfack, Hermann Arantes Foffe Kohole, Hilaire Macaire Womeni
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2026-06-01
Schriftenreihe:	Applied Food Research
Schlagworte:	Anti-nutritional factors Culinary treatments Myrianthus arboreus seeds Digestibility
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2772502225009126
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