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Effect of household cooking methods on nutritional and anti nutritional factors in green cowpea (Vigna unguiculata) pods
Steam pressure cooking (1 kg/cm(2)) and boiling (100°C) for 3 standardized time periods were assessed. Prolonged cooking in both pressure cooking and boiling resulted in a significant (p ≤ 0.05) loss in Fe and Ca. A significant loss of ascorbic acid and ß-carotene were observed during 2 cooking meth...
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| Auteurs principaux: | , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer-Verlag
2010
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551098/ https://ncbi.nlm.nih.gov/pubmed/23572689 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0112-3 |
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