Effect of boiling and roasting on the physicochemical properties of Djansang seeds (Ricinodendron heudelotii)

This study was aimed at determining the effect of boiling and roasting on physicochemical properties of Djansang seeds. Dried Djansang seeds were divided into three groups: one group was boiled for 5, 10, and 15 min; another group was traditionally roasted for 5, 10, and 15 min, and the last group w...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Veröffentlicht in:Food Sci Nutr
Hauptverfasser: Kinge, Emmanuel Edie, Tonfack Djikeng, Fabrice, Karuna, Mallampalli Sri Lakshmi, Zambou Ngoufack, François, Womeni, Hilaire Macaire
Format: Artigo
Sprache:Inglês
Veröffentlicht: John Wiley and Sons Inc. 2019
Schlagworte:
Original Research
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6848810/
https://ncbi.nlm.nih.gov/pubmed/31762995
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1163
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