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• W2613019170 abstract "In tropical Africa where the daily diet is dominated by starchy staples, African leafy vegetables (ALVs) are the cheapest and most readily available sources of proteins, vitamins, minerals and essential amino acids. Five leafy vegetable species (Amaranthus hybridus, Andasonia digitata, Ceiba patendra, Hibiscus sabdariffa and Vigna unguiculata) that are used as soup condiments in Northern Cote d’Ivoire were subjected to cooking in order to evaluate the effect of this processing method on their nutritive value and antioxidant properties. The result of the study revealed that longer time of cooking (higher than 15 min) caused negative impact by reducing nutritive value but positive impact by reducing anti-nutrients such as oxalates and phytates. The registered losses at 15 min were as follow: ash (9.41 – 62.87 %), proteins (11.33 - 36.24 %), vitamin C (33.33 – 82.14 %), carotenoids (69.17 - 100%), oxalates (27.23 – 59.10%) and phytates (40.29 – 91.03%).The average reduction at 15 min of cooking was 31.30 – 56.02 % for polyphenols content. Contrary to these reductions, a slight increase of fibres content was observed in the studied cooked leafy vegetables. Furthermore after 15 min, the residual contents of minerals were: calcium (139.10 – 314.46 mg/100g), magnesium (40.55 – 344.57 mg/100g), phosphorus (120.46 – 248.93 mg/100g), potassium (177.65 – 747.28 mg/100g), iron (18.62 – 34.31 mg/100g) and zinc (7.33 – 26.33 mg/100g). All these results suggest that the recommended time of domestic cooking must be less than 15 min for the studied leafy vegetables in order to contribute efficiently to the nutritional requirement and to the food security of Ivorian population." @default.
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• W2613019170 date "2014-01-01" @default.
• W2613019170 modified "2023-10-18" @default.
• W2613019170 title "IMPACT OF COOKING ON NUTRITIVE AND ANTIOXIDANT CHARACTERISTICS OF LEAFY VEGETABLES CONSUMED IN NORTHERN CÔTE DIVOIRE" @default.
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