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pro vyhledávání: '"Désirée A. Gouekou"'
Publikováno v:
European Journal of Nutrition & Food Safety. :242-252
Sweet potato (Ipomea batatas) leaves are among the leafy vegetables most consumed by Ivorian population. In order to preserve iron and folic acid, and to eliminate phytates, a study of optimization of water cooking of these leaves was conducted. Resp
Autor:
Edith A. Agbo, Souleymane Méité, Désirée A. Gouekou, Kouakou Brou, Konan Kouassi, Albarin G. Gbogouri
Publikováno v:
Journal of Food Research. 9:41
Sweet potato leaves contain phenolic and flavonoids compounds which give them a potential antioxidant capacity. However, these antioxidant activities can be lost during cooking due to high temperature. In the aim to enhance their antioxidant activiti