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Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/672
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dc.contributor.authorJohnson, P. N. T.-
dc.contributor.authorQuayson, E. T.-
dc.contributor.authorDiako, C.-
dc.contributor.authorNyarko, A.-
dc.contributor.authorAnnan, A. H.-
dc.date.accessioned2017-11-01T12:25:23Z-
dc.date.available2017-11-01T12:25:23Z-
dc.date.issued2007-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/672-
dc.description.abstractPlantain 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 conditionsen_US
dc.language.isoenen_US
dc.publisherCouncil for Scientific and Industrial Research (CSIR),Food Research Institute, Ghanaen_US
dc.subjectCarotenoidsen_US
dc.subjectIronen_US
dc.subjectZincen_US
dc.subjectPlantainsen_US
dc.subjectMicronutrientsen_US
dc.subjectCooking methodsen_US
dc.subjectApentuen_US
dc.subjectApemen_US
dc.titleEffect of three cooking methods on the carotenoids, iron and zinc in two varieties of plantain, False Horn (Apentu) and French Horn (Apem)en_US
dc.typeTechnical Reporten_US
Appears in Collections:Food Research Institute

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