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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Dades bibliogràfiques
Publicat a:Food Sci Nutr
Autors principals: 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
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2017
Matèries:
Original Research
Accés en línia: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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