Effect of Cooking and Solar Drying on the ‘In vitro’ and ‘In vivo’ Digestibility of Okra According to the Different Stages of Maturity
N’guessan Yao Firmin, Konan Brou Roger & Assemand Emma Fernande · Archives of Current Research International · 2018
Aims: The study aimed to assess the nutritional profile and the ‘in vitro’ and ‘in vivo’ digestibility of two varieties of okra (Abelmoschus caillei and Abelmoschus esculentus), sun-dried and water-cooked, to determine the best harvest stage showing the best nutritional and diges...
Open access
Research Article
10.9734/ACRI/2018/44575