Effect of drying and cooking on nutritional value and antioxidant capacity of morogo (Amaranthus hybridus) a traditional leafy vegetable grown in South Africa.

Medoua, Gabriel Nama; Oldewage-Theron, Wilna H

Medoua, Gabriel Nama; Oldewage-Theron, Wilna H.

Affiliation

Medoua GN; Centre of Sustainable Livelihoods, Vaal University of Technology, Private Bags X021, Vanderbijlpark, 1900 South Africa ; Centre for Food and Nutrition Research, IMPM, P.O. Box 6163, Yaoundé, Cameroon.
Oldewage-Theron WH; Centre of Sustainable Livelihoods, Vaal University of Technology, Private Bags X021, Vanderbijlpark, 1900 South Africa.

J Food Sci Technol ; 51(4): 736-42, 2014 Apr.

Article in En | MEDLINE | ID: mdl-24741168

Key words

Amaranthus hybridus; Leafy vegetables; Morogo; Nutritional value; Phytochemicals; Total antioxidant

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2014 Document type: Article Affiliation country: Camerún Country of publication: India

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google