Some chemical characteristics and availability of vitamin A and vitamin C from Kenyan varieties of papayas (Carica papaya L.)
Date
1990Author
Imungi, Jasper K
Wabule, Mary N
Type
ArticleLanguage
enMetadata
Show full item recordAbstract
Papayas from 14 Kenyan varieties were analysed for dry matter, pH, titratable acidity, total soluble solids, total sugar, vitamin C, total carotenoids and β‐carotene. There were significant varietal differences (p < 0.05) among the levels of dry matter, titratable acidity, total soluble solids, total sugar, vitamin C, total carotenoids and β‐carotene, but no significant differences among pH values.
URI
http://www.tandfonline.com/doi/abs/10.1080/03670244.1990.9991126#.UbH9nJwkbfIhttp://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/30311
Citation
Imungi, J.K &Wabule, M.N(1990). Some chemical characteristics and availability of vitamin A and vitamin C from Kenyan varieties of papayas (Carica papaya L.). Ecology of Food and Nutrition, 24(2): 115-120Publisher
Taylor and Francis Group Department of Food Science, Nutrition and Technology, University of Nairobi
Description
Journal article