Impact of three cooking methods (steaming, roasting on charcoal and frying) on the β-carotene and vitamin C contents of plantain and sweet potato

American Journal of Food Technology

Volumn 6, Issue 11, 2011, Pages 994-1001

  Inocent, Gouado ^a   Adelaide, Demasse Mawamba ^a   Giséle, Etamé Loé ^b   Solange, Meyimgo Ouambo Ruphine ^a   Richard, Ejoh Aba ^c   Elie, Fokou ^a  

^a UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^b UNIVERSITY OF DOUALA   (Cameroon)

^c UNIVERSITY OF NGAOUNDERE   (Cameroon)

Author keywords

Cooking method; Frying; Plantain; Steaming and roasting; Sweet potato

Indexed keywords

COOKING METHODS; FRYING; PLANTAIN; STEAMING AND ROASTING; SWEET POTATO;

CARBOHYDRATES; CHARCOAL; NUTRIENTS; PETROLEUM REFINING; VEGETABLE OILS; VITAMINS;

CALCINATION;

IPOMOEA BATATAS;

EID: 80455134679     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2011.994.1001     Document Type: Article

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