Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values
Article, Ajoutée
le 12/01/2017 09:19
The preparation of a traditional sauce based on amaranth leaves cooked palm nuts or red palm oil (RPO) in Benin was described. The recipes included an optional step of leaf blanching at 100 °C, heating the RPO or boiling the palm nuts and finally cook [...]
AMOUSSA-HOUNKPATIN WALIOU [1], MOUQUET-RIVIER CLAIRE [2], KAYODE A. PIERRE POLYCARPE [3], HOUNHOUIGAN DJIDJOHO JOSEPH [4], AVALLONE SYLVIE [5],