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Chemical Composition and Sensory Attributes of Differently Cooked Starchy Vegetables


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1 Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006, India
     

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The composition and the nutrient content of the vegetables vary widely depending on the part of the plant used as food. Generally, vegetables are considered as a good source of vitamins and minerals but it may be noted that certain vegetables such as potato, yam, colocasia and green plantain are also good sources of carbohydrate, which is present in the form of starch. Cooking is an essential process for these vegetables not only to make them edible but also for enabling maximum utilization of the starch present in these vegetables as a source of energy.
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  • Chemical Composition and Sensory Attributes of Differently Cooked Starchy Vegetables

Abstract Views: 225  |  PDF Views: 0

Authors

A. Kala
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006, India
Jamuna Prakash
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006, India

Abstract


The composition and the nutrient content of the vegetables vary widely depending on the part of the plant used as food. Generally, vegetables are considered as a good source of vitamins and minerals but it may be noted that certain vegetables such as potato, yam, colocasia and green plantain are also good sources of carbohydrate, which is present in the form of starch. Cooking is an essential process for these vegetables not only to make them edible but also for enabling maximum utilization of the starch present in these vegetables as a source of energy.