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Project Details
| Department | Agriculture |
| Type | Project |
| Pages | 40 |
| Chapters | 5 |
| Format | MS Word & PDF |
| Reference No. | AGR0169 |
Abstract
EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION HYPOGLYCEMIC AND HYPOLIPIDEMIC POTENTIALS OF vernonia amygdalina (onugbu AND Gongronema latifolium (Utazi) VEGETABLES ABSTRACTVernonia amygdalina (VA) and Gongronema latifolium (GL) vegetables were processedusing four methods; boiling for 5, 10, 15, 20, 25, 30 min, boiling for 5min each in a palm oiland salt (NaCl) medium, moist heating at 40 oC, 60 oC, 80 oC and 100 oC for 5 min, dryingunder the heat of the sun (35 oC - 40 oC), solar (45 oC - 50 oC ) and oven (50 oC - 55 oC) andde-bittered by boiling and squeeze-washing. Effects of th…
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Full material
₦ 5,000 $(29)
| Pages | 40 |
| Delivery | Instant, after payment |