Status of traditional food preservation methods for selected ghanaian foods
作者:
R. D. Pace,
W. A. Plahar,
J. Y. Lu,
期刊:
Food Reviews International
(Taylor Available online 1989)
卷期:
Volume 5,
issue 1
页码: 1-12
ISSN:8755-9129
年代: 1989
DOI:10.1080/87559128909540842
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
The effect of processing on nutrient quality becomes paramount in countries as Ghana where nutrient deficiency diseases are prevalent. Several foods (herring, trigger, tilapia, and cassava) were assayed for several nutrients before and after.processing. In most instances proximate nutrients and some vitamins and minerals increased due to loss of moisture. Consumption of the dried product increases total nutrient intake for pregnant women and children who are nutritionally at risk.
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