ShareEffect of home processing and storage on ascorbic acid and beta-carotene content of Bathua (Chenopodium album) and fenugreek (Trigonella foenum graecum) leaves.
Author(s) : YADAV S. K., SEHGAL S.
Type of article: Article
Summary
It is concluded that storage of leaves in refrigeration, oven-drying, blanching for a short time and cooking in a pressure cooker results in better retention of ascorbic acid and beta-carotene.
Details
- Original title: Effect of home processing and storage on ascorbic acid and beta-carotene content of Bathua (Chenopodium album) and fenugreek (Trigonella foenum graecum) leaves.
- Record ID : 1999-3688
- Languages: English
- Source: Qual. Plant., Plant Foods hum. Nutr. - vol. 50 - n. 3
- Publication date: 1997
Links
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Indexing
- Themes: Vegetables
- Keywords: Household application; Carotenoid; Blanching; Treatment; Vegetable; India; Cold storage; Cooking; Acid
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