Optimization of Water Cooking of Sweet Potato (Ipomea batatas) Leaves and Characterization of Three Nutritional Interest Molecules (Folic Acid, Iron and Phytate)
Désirée A. Gouekou, Serge S. Guédé, Edith A. Agbo & Albarin G. Gbogouri · European Journal of Nutrition & Food Safety · 2019
Sweet potato (Ipomea batatas) leaves are among the leafy vegetables most consumed by Ivorian population. In order to preserve iron and folic acid, and to eliminate phytates, a study of optimization of water cooking of these leaves was conducted. Response surface methodology was e...
Open access
Research Article
10.9734/ejnfs/2019/v10i430118