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Effects of boiling time on the concentrations of vitamin c and beta-carotene in five selected green vegetables consumed in Ghana

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dc.contributor.author Agbemafle, Robert
dc.contributor.author Obodai, Edward A.
dc.contributor.author Adukpo, Genevive E.
dc.contributor.author Amprako, Daniel N.
dc.date.accessioned 2021-07-23T18:29:35Z
dc.date.available 2021-07-23T18:29:35Z
dc.date.issued 2012
dc.identifier.issn 23105496
dc.identifier.uri http://hdl.handle.net/123456789/5712
dc.description 6p:, ill. en_US
dc.description.abstract This study was carried out to determine the effects of boiling on the nutritional composition of selected green vegetables consumed in Ghana. Five green vegetables Cabbage (Brassica oleracea), Ayoyo (Corchorus olitorius), Okro (Abelmoschus esculentus), Abeduru (Solanum torvum) and Nkontomire (Xanthosoma sagittifolium) were selected. The samples were taken from farms around University of Cape Coast in the Cape Coast Municipality in the Central Region of Ghana. Equal weights of the vegetables were boiled at different boiling times (5, 10, 15 and 20 minutes). The boiled samples were then analyzed for the effect of boiling time on the vitamin C and beta-carotene concentration. The results of the study revealed that as the boiling time increased, the concentration of beta carotene and vitamin C in the vegetables decreased. Also the reduction in the vitamin C concentration was found to be greater in the vegetables than the reduction in the beta-carotene concentration. It is therefore suggested that boiling of vegetables should be done within the shortest possible time to retain most of these nutrients en_US
dc.language.iso en en_US
dc.publisher University of Cape Coast en_US
dc.subject Brassica oleracea en_US
dc.subject Corchorus olitorius en_US
dc.subject Abelmoschus esculentus en_US
dc.subject Solanum torvum en_US
dc.subject Xanthosoma en_US
dc.subject sagittifolium en_US
dc.title Effects of boiling time on the concentrations of vitamin c and beta-carotene in five selected green vegetables consumed in Ghana en_US
dc.type Article en_US


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