dc.contributor.author | Jasper K, Imungi | |
dc.date.accessioned | 2013-02-22T09:53:04Z | |
dc.date.issued | 1996 | |
dc.identifier.citation | The Journal of Food Technology in Africa vol. 1 No. 1 pg 17-19 | en |
dc.identifier.uri | http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/10740 | |
dc.description.abstract | Traditional green leafy vegetables have provided nourishment and given variety to the diets of Kenyans for a long time. These vegetables have, however ,been consumed prepared, rarely processed and never raw. The nutrient intake from the vegetables as consumed are therefore lower than they would be from the fresh. This paper therefore reviews infonnation on the fate of vitamins and minerals during preparation and processing of Kenyan green leafy vegetables. | en |
dc.language.iso | en | en |
dc.subject | Traditional Green Leafy Vegetables | en |
dc.subject | Mineral Contents | en |
dc.subject | Food proccessing | en |
dc.title | Changes in Vitamin and Mineral Contents during Preparation and Processing of Kenyan traditional Green Leafy vegetables- a Review | en |
dc.type | Article | en |
local.publisher | Department of Food Science, Nutrition and Technology | en |