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The Effects of Some Pre-treatment Methods on the Proximates, Sensory Properties and Vitamins Compositions of Okra

Oluwasegun O. Ogundele & Ungwanen M. Terzungwe · Asian Food Science Journal · 2024

The investigations carried out on blanching, un-blanching and methods of drying on the proximate, sensory properties and vitamins compositions of okra of Okra (Abelmoschus esculentus) were studied. The fresh okra were sorted, washed with portable water, some portions were blanche...

Open access Research Article 10.9734/afsj/2024/v23i7727

Effect of Processing on Mixed Vegetables

S. G. Ibrahim, A. S. Isa & M. Y. Sani · Asian Food Science Journal · 2018

Background: Tomato, onion and pepper are vegetables that are considered for well-balanced diets since they supply vitamins, minerals, dietary fiber, and phytochemicals, they are consumed daily by all classes of population and dried against off-season. Objective: This study was co...

Open access Research Article 10.9734/AFSJ/2018/38732