Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps.

Cédric Kendine Vepowo,Gérard Ngoh Newilah, Marlyne-Joséphine Mananga,Dallonnes Fangueng Kamgo,Annie Takam Ngouno,Inocent Gouado, Dominique Dufour,Alexandre Bouniol

Journal of the science of food and agriculture（2023）

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摘要

Irrespective of the ripening stages used, during cooking by immersion in boiling water, cooking with peel best preserves the physicochemical and nutritional parameters of the analysed genotypes. This article is protected by copyright. All rights reserved.

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processing, Musa pulp and fruit, physicochemical criteria, nutritional properties

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