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Effect of different cooking methods on the nutritional value of some African indigenous leafy vegetables in Kenya
(African Crop Science Society, 2013)
A study to determine the effect of four cooking methods, on the nutritional value of three African indigenous leafy
vegetables, Solanum nigrum, Gynandropsis gynandra and Amaranthus hybridus was carried out between October ...
Influence of maturity at harvest, N fertiliser and postharvest storage on dry matter, ascorbic acid and(.i-carotene contents of vegetable amaranth(Amaranthus hypochondriac us)
(2011)
Vegetable amaranth is a leary vegetable traditionally grown in sub-Saharan Africa and Asia where it is the most consumed traditional vegetable. It is considered to have high nutritional quality, containing relatively large ...
Losses of Ascorbic Acid During Storage of Fresh Tubers, Frying, Packaging and Storage of Potato Crisps from Four Kenyan Potato Cultivars
(2011)
The ascorbic acid (AA, vitamin C) levels of tubers was determined in four Kenyan potato cultivars (Dutch Robyjn, Tigoni, 393385.39 and 391691.96) grown under standard cultural conditions and the effect of storage on fresh ...