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- W2007064354 abstract "Abstract Selected foods marketed in Nigeria and grated raw cassava and garri flour were analysed for their ascorbic acid contents. The effects of aw and length of storage on the ascorbic acid contents of the cassava and garri samples were also examined. Varying levels (0–184 mg/100 g, as received basis) of ascorbic acid were detected in the food samples. High levels (mg/100 g, as received basis) were observed in whole guava fruit (184·6 ± 20·7), fresh palm wine (138·4–155·2), whole red pepper (86·8 ± 10·5), commercial palm wine (70·3 ± 92·6), cashew apple juice (44·4 ± 4·2), and ripe pawpaw (42·3 ± 4·6). Based on a recommended daily allowance of 15–60 mg, and assuming high levels of bioavailabilities, most of the foods could be considered as good sources of ascorbic acid. Significant losses (between 21 and 83%) of ascorbic acid were observed after 4 and 8 weeks storage of the garri and cassava, respectively. Increasing aw led to increasing storage losses of the vitamin in both foods." @default.
- W2007064354 created "2016-06-24" @default.
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- W2007064354 date "1991-01-01" @default.
- W2007064354 modified "2023-09-27" @default.
- W2007064354 title "The ascorbic acid contents of selected marketed foods and influence of water activity (aw) during storage" @default.
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- W2007064354 doi "https://doi.org/10.1016/0308-8146(91)90053-q" @default.
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