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https://csirspace.foodresearchgh.site/handle/123456789/672| Title: | Effect of three cooking methods on the carotenoids, iron and zinc in two varieties of plantain, False Horn (Apentu) and French Horn (Apem) |
| Authors: | Johnson, P. N. T. Quayson, E. T. Diako, C. Nyarko, A. Annan, A. H. |
| Keywords: | Carotenoids;Iron;Zinc;Plantains;Micronutrients;Cooking methods;Apentu;Apem |
| Issue Date: | 2007 |
| Publisher: | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana |
| Abstract: | Plantain is widely consumed in Ghana in three popular processed forms; boiled, roasted and fried forms. The effects of the cooking methods on the some of the micronutrients have not been exhaustively investigated. This short study was therefore to find out what happens to the carotenoids, iron and zinc contents when carried under controlled laboratory conditions |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/672 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Effect_Cooking_Methods_Carotenoids_Iron_Zinc_Plantain.pdf | 253.86 kB | Adobe PDF |  View/Open |
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