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  • 标题:Effect of Cooking and Solar Drying on the ‘In vitro’ and ‘In vivo’ Digestibility of Okra According to the Different Stages of Maturity
  • 本地全文:下载
  • 作者:N’guessan Yao Firmin ; Konan Brou Roger ; Assemand Emma Fernande
  • 期刊名称:Archives of Current Research International
  • 印刷版ISSN:2454-7077
  • 出版年度:2018
  • 卷号:15
  • 期号:3
  • 页码:1-12
  • DOI:10.9734/ACRI/2018/44575
  • 语种:English
  • 出版社:Sciencedomain International
  • 摘要:Aims: The study aimed to assess the nutritional profile and the ‘in vitro’ and ‘in vivo’ digestibility of two varieties of okra (Abelmoschus caillei and Abelmoschus esculentus), sun-dried and water-cooked, to determine the best harvest stage showing the best nutritional and digestibility profiles.
  • 关键词:Okra;digestibility;stage of maturity;water-cooked;sun-dried
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