Đang chuẩn bị liên kết để tải về tài liệu:
Impact of water cooking on nutritive characteristics of justicia galeopsis leaves consumed in Côte d’Ivoire

Đang chuẩn bị nút TẢI XUỐNG, xin hãy chờ

This study aimed at determining the effect of cooking time on nutritive characteristics of Justicia galeopsis leaves. J. galeopsis leaves were collected from cultivated farmlands located at Abobo and boiled at 100 °C respectively during 30, 45 and 60 min. Then, nutrients and antinutrients compositions were investigated using standard methods. Some molar ratios between antinutrients and mineral were also calculated and mineral bioavailability predicted. |