Indigenous vegetables

Effect of Different Processing Methods on the Anti-nutritive Components of Selected Indigenous Vegetables

Theresia Ponsiano Ngungulu, Alex Wenaty, Bernard Chove, Rashid Suleiman & Hadijah Mbwana · Asian Food Science Journal · 2024

Indigenous vegetables are widely utilized due to their high nutritional profiles, easy availability, and accessibility in rural areas. The consumption of indigenous vegetables is limited by their high perishability nature which causes high post-harvest losses. Also, the presence...