ShareBLANCHING AND STORAGE OF SOME NIGERIAN VEGETABLES.
Author(s) : OKOLI E. C., NMORKA O. G., UNAEGBU M. E.
Type of article: Article
Summary
THE ARTICLE IS CONCERNED WITH MEASUREMENT OF MOISTURE CONTENTS, SUBSEQUENT BLANCHING AND STORAGE OF VARIOUS LEAFY VEGETABLES INDIGENOUS TO NIGERIA. EITHER STEAM OR HOT WATER CAN BE USED FOR BLANCHING, THOUGH STEAM FOR 2 TO 4 MINUTES PRODUCED THE BEST RESULT. MOST VEGETABLES COULD BE STORED FOR 40 DAYS WRAPPED IN EITHER POLYTHENE OR ALUMINIUM FOIL AT A TEMPERATURE OF 257 K (-16 DEG C). G.R.S.
Details
- Original title: BLANCHING AND STORAGE OF SOME NIGERIAN VEGETABLES.
- Record ID : 1989-1875
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 23 - n. 6
- Publication date: 1988/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Vegetables
- Keywords: Tropical vegetable; Blanching; Nigeria; Freezing; Hot climate
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