Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds (Tetracarpidium conophorum) produced and commercialized in Kumba, South‐West Region Cameroon

The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds (Tetracarpidium conophorum) was assessed. Results indicated that the quality of walnut oil significantly (p < .05) reduces with the treatments. Oils extracted from DBWN 60 m...

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Detalhes bibliográficos
Publicado no:Food Sci Nutr
Main Authors: Tonfack Djikeng, Fabrice, Selle, Edem, Morfor, Azia Theresia, Tiencheu, Bernard, Hako Touko, Blaise Arnaud, Teboukeu Boungo, Gires, Ndomou Houketchang, Serges, Karuna, Mallampalli Sri Lakshmi, Linder, Michel, Ngoufack, François Zambou, Womeni, Hilaire Macaire
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2017
Assuntos:
Original Research
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5849894/
https://ncbi.nlm.nih.gov/pubmed/29564109
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.570
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